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Food Science and Technology (Campinas)
Print version ISSN 0101-2061
CAMARGO, Adriano Costa de et al. Gamma radiation effects at color, antioxidant capacity and fatty acid profile in peanut (Arachis hypogaea L.). Ciênc. Tecnol. Aliment. [online]. 2011, vol.31, n.1, pp. 11-15. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612011000100002.
Irradiation is efficient at extincting fungi contamination in peanuts. Peanuts have high biologic value protein, minerals, vitamin E, complex B, and high concentration of lipids. The objective of this research is to evaluate the gamma irradiation effect on color, total phenolic, antioxidant activity, and fatty acid profile in peanuts (Arachis hypogaea L.). Cultivars IAC-Tatu ST and IAC-Runner 886 were submitted to gamma radiation with doses of 5.0; 7.5; 10.0, and 15.0 kGy and storage at room temperature. There was no significant difference in the color of IAC-Tatu ST. However, significant difference was found in the luminosity and Chroma in IAC-Runner 886. Total fenolics differed from the control with 33.27 mg.g-1 and treatment dose of 10.0 kGy with 58.60 mg.g-1 in IAC-Tatu ST. This parameter not had significant difference in IAC-Runner 886 and the control with 51.59 mg.g-1. The antioxidant activity did not present significant difference with a dose of 10.0 kGy, recommended for the elimination of fungi in peanuts. The dose of 10.0 kGy showed a decrease in saturated fatty acids, increase in unsaturated fatty acids, and an increase in linolleic acid. The oleic/linoleic relation decreased justifying further research correlating storage and oxidative stability.
Keywords : antioxidants; lipids; irradiation; cultivars; peanut; Arachis hypogaea L.