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http://dx.doi.org/10.9721/KJFST.2017.49.3.235

Comparison of lipid constituents and oxidative properties between normal and high-oleic peanuts grown in Korea  

Lim, Ho-Jeong (Department of Food Science, Gyeongnam National University of Science and Technology)
Kim, Mi-So (Department of Food Science, Gyeongnam National University of Science and Technology)
Kim, Da-Som (Department of Food Science, Gyeongnam National University of Science and Technology)
Kim, Hoe-Sung (Department of Food Science, Gyeongnam National University of Science and Technology)
Pae, Suk-Bok (Department of Southern Area Crop Science, NICS, RDA)
Kim, Jae Kyeom (School of Human Environmental Sciences, University of Arkansas)
Shin, Eui-Cheol (Department of Food Science, Gyeongnam National University of Science and Technology)
Publication Information
Korean Journal of Food Science and Technology / v.49, no.3, 2017 , pp. 235-241 More about this Journal
Abstract
Generally, peanuts are classified as high-fat foods as they possess high proportions of fatty acids. This study compared lipid constituents and properties between normal and high-oleic peanuts. Gas Chromatography-Flame Ionization Detector (GC-FID) analyses revealed that the fatty acid levels were significantly different between the normal and higholeic peanuts (p<0.05). Eight fatty acids were identified in the samples, including palmitic (C16:0), stearic (C18:0), oleic (C18:1, n9), linoleic (C18:2, n6), arachidic (C20:0), gondoic (C20:1, n9), behenic (C22:0), and lignoceric (C24:0) acids. Four tocopherol homologs were detected, and ${\alpha}$- and ${\gamma}$-tocopherols were the predominant ones. Tocopherols were rapidly decomposed during 25 day storage at $80^{\circ}C$. The main identified phytosterols were beta-sitosterol, ${\Delta}^5$-avenasterol, campesterol, and stigmasterol. Acid and peroxide values indicated that high-oleic peanuts have better oxidative stability than normal peanuts. These results can serve as the basis for the use of peanuts in the food industry.
Keywords
high-oleic peanuts; fatty acids; tocopherols; phytosterols; oxidative stability;
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Times Cited By KSCI : 5  (Citation Analysis)
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