Peanut Oil Stability and Physical Properties Across a Range of Industrially Relevant Oleic Acid/Linoleic Acid Ratios

American Peanut Research and Education Society - Tập 43 Số 1 - Trang 1-11 - 2016
Jack Davis1,2, Kristin M. Price2, Lisa L. Dean1,2, D.S. Sweigart3, Jane Cottonaro3, Timothy H. Sanders1,2
1Dept. of Food, Bioprocessing & Nutrition Sciences, North Carolina State University, Raleigh, NC 27695.
2USDA ARS Market Quality & Handling Research Unit, Raleigh, NC 27695.
3Technical center, The Hershey Company, Hershey, PA 17033.

Tóm tắt

ABSTRACT High oleic cultivars are becoming increasing prevalent in the peanut industry due to their increased shelf life compared to conventional cultivars. High oleic peanuts are typically defined as having oleic acid/linoleic acid (O/L) ratios ≥ 9, whereas most traditional varieties have O/L ratios near 1.5-2.0. In practice, this ratio can vary substantially among commercial material; accordingly, the goal of this study was to gain an understanding of the shelf life and physical properties of 16 model oil blends with O/L ratios systematically prepared from 1.3 to 38.1. Across these samples, % oleic acid, % linoleic acid, refractive index, density and dynamic viscosity were all highly (R2 > 0.99) linearly correlated. Increasing concentrations of oleic acid and corresponding decreases in linoleic acid were associated with decreasing oil density, decreasing refractive index, and increasing viscosity. Oxidative stability index (OSI), an established method for predicting relative oil shelf life, increased more than 7X from an O/L of 1.3 to 33.8 and this response was well described by a 2nd order polynomial. Oil stability was also assessed by storing oil blends at 24 C with 50% R.H. for 24 wk and periodically sampling these oils to measure peroxide value (PV) and describe oil flavor via sensory analysis. Excellent correlations were observed among O/L chemistry and off-flavor (oxidized/cardboard/rancid) development during storage, PV development during storage, and OSI. While viscosity was greatest for high oleic samples when comparing fresh oils, after storage under abusive conditions oil viscosity increased exponentially with decreasing O/L ratio due to oxidation/polymerization reactions. Overall, these data and observations will aid processors in selection of high O/L peanuts for various food applications and better determine final product shelf life.

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American Peanut Research and Education Society

Tập 43 Số 1

1-11

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