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KMID : 0380620170490030235
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 3 p.235 ~ p.241
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Comparison of lipid constituents and oxidative properties between normal and high-oleic peanuts grown in Korea
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Lim Ho-Jeong
Kim Mi-So
Kim Da-Som
Kim Heo-Sung
Pae Suk-Bok
Kim Jae-Kyeom
Shin Eui-Cheol
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Abstract
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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 high-oleic 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 α- and γ-tocopherols were the predominant ones. Tocopherols were rapidly decomposed during 25 day storage at 80°C. The main identified phytosterols were beta-sitosterol, Δ5-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.
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KEYWORD
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high-oleic peanuts, fatty acids, tocopherols, phytosterols, oxidative stability
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