Influence of storage and oasting on the quality properties of kernel and oils of raw and roasted peanuts

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dc.contributor.authorAl-Juhaimi, Fahad Y.
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorBabiker, Elfadil E.
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAadiamo, Oladipupu Q.
dc.contributor.authorAlsawmahi, Omer N.
dc.date.accessioned2020-03-26T19:54:22Z
dc.date.available2020-03-26T19:54:22Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description2nd Asian Conference on Oleo Science (ACOS) / 56th Annual Meeting of the Japan-Oil-Chemists'-Society (JOCS) -- SEP 11-13, 2017 -- Tokyo Univ Sci, Kagurazaka Campus, Tokyo, JAPANen_US
dc.description.abstractThe changes in chemical properties of the peanut varieties (NC-7 and COM) in the raw and roasted forms stored at 30 degrees C for 8 months were monitored. Acidity and peroxide values of raw and roasted NC-7 and COM kernel oils increased during storage. The unsaturated fatty acids such as oleic, linoleic acids of roasted peanut oils gradually decreased during storage. While the oleic acid contents of raw NC-7 oil changed 46.14% (month 0) and 43.14% (month 8), the oleic acid contents of roasted NC-7 kernel oils varied between 42.38% (month 8) and 45.61% (month 0) during storage. In addition, while the oleic acid contents of raw COM kernel oil decreased from 49.87% (month 0) to 46.09% (month 7), the oleic acid contents of roasted COM kernel oil decreased from 48.88% (month 0) to 45.24% (month 8) during storage. The highest linoleic acid were found in the initial periods of storage for raw and roasted NC-7 and COM oils. In addition, the alpha-tocopherol contents of both raw and roasted peanut kernel oils changed between 20.38 mg/100 g (0.month) and 17.58 mg/100 g (month 8) to 21.45 mg/100g (month 0) and 18.64 mg/100 g (month 8) during storage, respectively. Significant variations were observed in tocopherol contents of peanut varieties due to processing.en_US
dc.description.sponsorshipJapan Oil Chemists Socen_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipThe authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding the Research group NO(RG-1435-049).en_US
dc.identifier.citationJuhaimi, F. A., Ghafoor, K., Babiker, E. E., Özcan, M. M., Aadiamo, O, Q., Alsawmahi, O. N. (2018). Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts. Journal of Oleo Science, 67(6), 755-762.
dc.identifier.doi10.5650/jos.ess18013en_US
dc.identifier.endpage762en_US
dc.identifier.issn1345-8957en_US
dc.identifier.issn1347-3352en_US
dc.identifier.issue6en_US
dc.identifier.pmid29863092en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage755en_US
dc.identifier.urihttps://dx.doi.org/10.5650/jos.ess18013
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36717
dc.identifier.volume67en_US
dc.identifier.wosWOS:000451293900013en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorOzcan, Mehmet Musa.
dc.language.isoenen_US
dc.publisherJAPAN OIL CHEMISTS SOCen_US
dc.relation.ispartofJOURNAL OF OLEO SCIENCEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectpeanuten_US
dc.subjectroastingen_US
dc.subjectstorageen_US
dc.subjectfatty acid compositionen_US
dc.subjecttocopherolsen_US
dc.titleInfluence of storage and oasting on the quality properties of kernel and oils of raw and roasted peanutsen_US
dc.typeArticleen_US

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