30A-22 |
Vitamin E stability in peanuts during roasting and storage |
J. CHUN1, J. Lee2, and R. R. Eitenmiller1. (1) Dept. of Food Science & Technology, Univ. of Georgia, Athens, GA 30602, (2) Dept. of Food Science & Technology, Chungbuk National Univ., Chongju, South Korea Peanuts, an important oilseed crop throughout the world, are known to be an excellent source of vitamin E. Because of the antioxidant role of vitamin E and its relationship to coronary heart disease and cancer, natural food sources including peanuts and peanut products are of increasing interest to the consumer and industry. However, litttle is known about the stability of vitamin E in peanuts during roasting and storage. The purpose of this study is to study the effect of roasting and storage on vitamin E stability of peanuts and to investigate the relationship between lipid oxidation and vitamin E stability. Raw and roasted peanuts of the Runner-type from different processing batches were obtained from Tara Foods, Albany, GA. Vitamin E was assayed using direct solvent extraction and LC analysis by normal phase chromatography (LiChrosorb Si60, hexane:isopropanol, 99.2:0.8) with fluorescence detection. TOTOX values (TOTOX=2PV + An V) were determined during aerobic storage of the peanuts at 20 and 40°C. a-Tocopherol equivalents (a-TE) were 11.1 ± 0.91 and 9.1 ± 1.96 for raw peanuts and dry roasted peanuts, respectively. During roasting, a-T was lost to a greater extent than other tocopherols. The rates of lipid oxidation expressed by TOTOX were significantly faster in roasted peanuts than in raw peanuts. At 40°C, there were significant changes in vitamin E content and TOTOX value in roasted peanuts within 30 days of storage but not in raw peanuts. Vitamin E significantly decreased during dry roasting and storage. Vitamin E loss during storage was correlated with the extent of lipid oxidation.
Session 30A, Food Chemistry: Lipids
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