title: Gamma irradiation of in-shell and blanched peanuts protects against mycotoxic fungi and retains their nutraceutical components during long-term storage.
abstract: Peanut samples were irradiated (0.0, 5.2, 7.2 or 10.0 kGy), stored for a year (room temperature) and examined every three months. Mycotoxic fungi (MF) were detected in non-irradiated blanched peanuts. A dose of 5.2 kGy was found suitable to prevent MF growth in blanched samples. No MF was detected in in-shell peanuts, with or without irradiation. The colors of the control in-shell and blanched samples were, respectively, 44.72 and 60.21 (L *); 25.20 and 20.38 (Chroma); 53.05 and 86.46 (°Hue). The water activities (Aw) were 0.673 and 0.425. The corresponding fatty acids were 13.33% and 12.14% (C16:0), 44.94% and 44.92% (C18:1, ω9) and 37.10% and 37.63% (C18:2, ω6). The total phenolics (TP) were 4.62 and 2.52 mg GAE/g, with antioxidant activities (AA) of 16.97 and 10.36 μmol TEAC/g. Storage time negatively correlated with Aw (in-shell peanuts) or L *, linoleic acid, TP and AA (in-shell and blanched peanuts) but positively correlated with Aw (blanched peanuts), and with oleic acid (in-shell and blanched peanuts). Irradiation positively correlated with antioxidant activity (blanched peanuts). No correlation was found between irradiation and AA (in-shell samples) or fatty acids and TP (in-shell and blanched peanuts). Irradiation protected against MF and retained both the polyunsaturated fatty acids and polyphenols in the samples.
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, Piracicaba 13418-900, 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, Piracicaba 13418-900, Brazil.
authors.forename: Thais Maria Ferreira
authors.initials: TMF
authors.lastname: De Souza 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, Piracicaba 13418-900, 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, Piracicaba 13418-900, Brazil.
authors.forename: Severino Matias de
authors.identifier: 0000-0002-6637-7973
authors.initials: SM
authors.lastname: 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, Piracicaba 13418-900, 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, Piracicaba 13418-900, Brazil.
authors.forename: Marta Helena
authors.initials: MH
authors.lastname: Fillet Spoto
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, Piracicaba 13418-900, Brazil.
authors.forename: Solange Guidolin
authors.initials: SG
authors.lastname: Canniatti-Brazaca
mesh_terms: D000975:Antioxidants / Q000032:analysis; D010367:Arachis / Q000737:chemistry / Q000382:microbiology* / Q000528:radiation effects*; D005227:Fatty Acids / Q000032:analysis; D005514:Food Irradiation / Q000379:methods*; D005658:Fungi / Q000302:isolation & purification* / Q000528:radiation effects*; D005720:Gamma Rays; D015651:Mycotoxicosis / Q000517:prevention & control; D010636:Phenols / Q000032:analysis
chemical_list: D000975:Antioxidants; D005227:Fatty Acids; D010636:Phenols
keywords: antioxidant properties; color; gamma radiation; mycotoxic fungi; nutraceuticals; polyphenols; polyunsaturated fatty acids; storage; water activity