Quality index of oils extracted from gamma-irradiated peanuts (Arachis hypogaea L.) of the golden and bari varieties.
Two varieties of peanuts were irradiated to 4, 6 and 8 kGy with Co(60). Their proximate compositions remained unaffected, but microbes were eliminated completely after irradiation to 8 kGy. HPLC was used to study tocopherols of irradiated and unirradiated oil samples. There were dose-dependent differences in physico-chemical values between the control and irradiated samples. Significant changes in tocopherol concentrations and peroxide values in the oils were observed after irradiation to 8 kGy. Fatty acid compositions did not change significantly. The study has shown that irradiation is an effective tool in preservation of peanut oil.
Bhatti
Ijaz Ahmad
IA
Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad 38040, Pakistan. ijazchem@yahoo.com
Ashraf
Syra
S
Shahid
Muhammad
M
Asi
Muhammad Rafique
MR
Mehboob
Shahid
S
D005720:Gamma Rays; D010084:Oxidation-Reduction; D000074241:Peanut Oil; D010938:Plant Oils / Q000737:chemistry / Q000302:isolation & purification*
D000074241:Peanut Oil; D010938:Plant Oils