title: Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts.
abstract: In-shell, peeled and blanched peanut samples were characterized in relation to proximate composition and fatty acid profile. No difference was found in relation to its proximate composition. The three major fatty acids were palmitic acid, oleic acid, and linoleic acid. In order to investigate irradiation and storage effects, peanut samples were submitted to doses of 0.0, 5.0, 7.5 or 10.0 kGy, stored for six months at room temperature and monitored every three months. Peanuts responded differently to irradiation, particularly with regards to tocopherol contents, primary and secondary oxidation products and oil stability index. Induction periods and tocopherol contents were negatively correlated with irradiation doses and decreased moderately during storage. α-Tocopherol was the most gamma radiation sensitive and peeled samples were the most affected. A positive correlation was found among tocopherol contents and the induction period of the oils extracted from irradiated samples. Gamma radiation and storage time increased oxidation compounds production. If gamma radiation is considered an alternative for industrial scale peanut conservation, in-shell samples are the best feedstock. For the best of our knowledge this is the first article with such results; this way it may be helpful as basis for future studies on gamma radiation of in-shell crops.
authors.affiliation: Center for Nuclear Energy in Agriculture, University of São Paulo (CENA/USP), Av. Centenário 303, P.O. Box 96, 13400-970, Piracicaba, SP, Brazil.
authors.forename: Adriano Costa
authors.identifier: 0000-0001-9404-1193
authors.initials: AC
authors.lastname: De Camargo
authors.affiliation: Department of Agri-Food Industry, Food & Nutrition, ''Luiz de Queiroz'' College of Agriculture (ESALQ/USP), University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900, Piracicaba, SP, Brazil.
authors.forename: Thais Maria Ferreira de Souza
authors.initials: TMFS
authors.lastname: Vieira
authors.affiliation: Department of Agri-Food Industry, Food & Nutrition, ''Luiz de Queiroz'' College of Agriculture (ESALQ/USP), University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900, Piracicaba, SP, Brazil.
authors.forename: Marisa Aparecida Bismara
authors.initials: MAB
authors.lastname: Regitano-D'Arce
authors.affiliation: Department of Agri-Food Industry, Food & Nutrition, ''Luiz de Queiroz'' College of Agriculture (ESALQ/USP), University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900, Piracicaba, SP, Brazil.
authors.forename: Severino Matias
authors.identifier: 0000-0002-6637-7973
authors.initials: SM
authors.lastname: De Alencar
authors.affiliation: Department of Agri-Food Industry, Food & Nutrition, ''Luiz de Queiroz'' College of Agriculture (ESALQ/USP), University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900, Piracicaba, SP, Brazil.
authors.forename: Maria Antonia
authors.initials: MA
authors.lastname: Calori-Domingues
authors.affiliation: Department of Agri-Food Industry, Food & Nutrition, ''Luiz de Queiroz'' College of Agriculture (ESALQ/USP), University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900, Piracicaba, SP, Brazil.
authors.forename: Solange Guidolin
authors.initials: SG
authors.lastname: Canniatti-Brazaca
mesh_terms: D065638:Absorption, Radiation / Q000528:radiation effects; D010367:Arachis / Q000737:chemistry* / Q000528:radiation effects*; D005227:Fatty Acids / Q000032:analysis; D005720:Gamma Rays; D010084:Oxidation-Reduction / Q000528:radiation effects; D010938:Plant Oils / Q000737:chemistry; D013997:Time Factors; D024505:Tocopherols / Q000032:analysis*; D014466:Ultraviolet Rays
chemical_list: D005227:Fatty Acids; D010938:Plant Oils; D024505:Tocopherols