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Gamma irradiation of in-shell and blanched peanuts protects against mycotoxic fungi and retains their nutraceutical components during long-term storage.

de Camargo AC, de Souza Vieira TM, Regitano-d'Arce MA, de Alencar SM, Calori-Domingues MA, Spoto MH, Canniatti-Brazaca SG - Int J Mol Sci (2012)

Bottom Line: 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.

View Article: PubMed Central - PubMed

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; E-Mails: tvieira@usp.br (T.M.F.S.V.); marisadarce@usp.br (M.A.B.R.A.); smalencar@usp.br (S.M.A.); macdomin@usp.br (M.A.C.-D.); martaspoto@usp.br (M.H.F.S.); sgcbraza@usp.br (S.G.C.-B.).

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.

No MeSH data available.


Related in: MedlinePlus

Water activity of gamma irradiated and in-shell and blanched peanuts during long-term storage. Error bars represent standard deviations of triplicate measurements.
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f1-ijms-13-10935: Water activity of gamma irradiated and in-shell and blanched peanuts during long-term storage. Error bars represent standard deviations of triplicate measurements.

Mentions: Although peanut samples demonstrated significant differences according to Tukey’s multiple test (p < 0.05), no correlation was found between the gamma radiation and water activity of in-shell (r = −0.1890) or blanched samples (r = −0.0911). Figure 1 shows the change in water activity during storage time. Relative to t time zero, there was a decrease in the water activity of in-shell samples, gamma-irradiated or not. In contrast, an increase in water activity was observed in blanched samples, irradiated or not, throughout the entire storage period. A negative correlation was found between storage time and the water activity of in-shell samples (r = −0.7946; p < 0.01). A positive correlation was found between the storage time and the water activity of blanched samples (r = 0.7008; p < 0.01).


Gamma irradiation of in-shell and blanched peanuts protects against mycotoxic fungi and retains their nutraceutical components during long-term storage.

de Camargo AC, de Souza Vieira TM, Regitano-d'Arce MA, de Alencar SM, Calori-Domingues MA, Spoto MH, Canniatti-Brazaca SG - Int J Mol Sci (2012)

Water activity of gamma irradiated and in-shell and blanched peanuts during long-term storage. Error bars represent standard deviations of triplicate measurements.
© Copyright Policy - open-access
Related In: Results  -  Collection

License 1 - License 2
Show All Figures
getmorefigures.php?uid=PMC3472722&req=5

f1-ijms-13-10935: Water activity of gamma irradiated and in-shell and blanched peanuts during long-term storage. Error bars represent standard deviations of triplicate measurements.
Mentions: Although peanut samples demonstrated significant differences according to Tukey’s multiple test (p < 0.05), no correlation was found between the gamma radiation and water activity of in-shell (r = −0.1890) or blanched samples (r = −0.0911). Figure 1 shows the change in water activity during storage time. Relative to t time zero, there was a decrease in the water activity of in-shell samples, gamma-irradiated or not. In contrast, an increase in water activity was observed in blanched samples, irradiated or not, throughout the entire storage period. A negative correlation was found between storage time and the water activity of in-shell samples (r = −0.7946; p < 0.01). A positive correlation was found between the storage time and the water activity of blanched samples (r = 0.7008; p < 0.01).

Bottom Line: 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.

View Article: PubMed Central - PubMed

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; E-Mails: tvieira@usp.br (T.M.F.S.V.); marisadarce@usp.br (M.A.B.R.A.); smalencar@usp.br (S.M.A.); macdomin@usp.br (M.A.C.-D.); martaspoto@usp.br (M.H.F.S.); sgcbraza@usp.br (S.G.C.-B.).

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.

No MeSH data available.


Related in: MedlinePlus