Authors:
Mahfouz Al-Bachir
Volume 26, Issue 4;
Pages: 441-448; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
The purpose of this study was to evaluate the occurrence of lipid oxidation in oil extracted from peanut seeds which were treated with 3, 6 and 9 kGy of gamma irradiation and stored for 12 months. Physicochemical properties of the peanut oil were determined. The analyses were focused in the main chemical and physical constants of oil: acid value (AV), peroxide value (PV), iodine value (IV), Saponification value (SV), Thiobarbituric value (TBA), Refractive index (RI), and color values (L*, a*, b* and E- values). The results indicated that the chemical properties such as IV, SV, TBA and RI of the oils extracted from gamma irradiated peanut were almost unaffected; the AV and PV increased. Color parameters L* and b* decreased (p<0.05) after irradiation, while color parameters a* and ∆E increased (p<0.05). The overall physicochemical properties values of oil extracted from peanut seed treated with 0, 3, 6 and 9 kGy and stored for 0, 6 and12 months were falls within the recommended codex for edible peanut oils.
Keywords:
Chemical properties, Gamma irradiation, oil color, peanut oil, Storage period
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Faculty of Food Processing Technology
Royalty