Effect of the ozonization process on the quality of peanuts and crude oil

Abstract

The purpose of this study was to evaluate the effect of ozone on the quality of peanut grains and crude oil extracted from these grains. Peanut samples of 1 kg were used, with a moisture content of 8.0% w.b. and stored in 3 L glass recipients. The ozonization process utilized ozone gas concentrations of 13 and 21 mg L . Evaluation of peanut quality consisted of analysis for moisture content, electrical conductivity, lipid concentration and peanut color. The qualitative parameters of the crude oil evaluated were free fatty acids, peroxide index and iodine index. In general there was no alteration in peanut quality due to ozone, except for the coloration of the peanuts. With regard to parameters related to the crude oil extracted from the peanut, there were no qualitative alterations due to ozone exposure. It was concluded that, despite depigmentation of the skin surrounding the peanuts, the quality of the peanuts and the extracted crude oil is not affected by exposure to ozone gas at concentrations up to 21 mg L . Para avaliação da qualidade dos grãos foram analisados os parâmetros teor de água, condutividade elétrica, teor de lipídios e coloração dos grãos. Quantificaram-se, para a avaliação da qualidade do óleo bruto, o teor de ácidos graxos livres, o índice de peróxido e o índice de iodo. Em geral, não ocorreu alteração da qualidade do amendoim em virtude a exposição ao ozônio, exceto para a variável coloração dos grãos. Com relação aos parâmetros relacionados ao óleo bruto, não ocorreram alterações qualitativas devido a exposição ao ozônio. Concluiu-se que, apesar de ocorrer despigmentação da película que envolve os grãos de amendoim, a qualidade dos grãos e do óleo bruto extraído não é afetada pela exposição ao gás ozônio em concentrações de até 21 mg L -1

Tracing interactions among column height, exposure time and gas concentration to dimension peanut antifungal ozonation

“…At the end of this phase, the gas moves through the porous medium with reduced degradation rate (Kells, Mason, Maier, & Wolososhuk, 2001;Mendez, Maier, Mason, & Woloshuk, 2003;Strait, 1998). The results are in accordance to those observed by Alencar et al (2011), who ozonated peanut kernels with moisture contents of 7.1 and 10.5 g/100 g, at temperatures of 25 and 35 C.…”

“…According to Oskan et al (2011), this procedure makes it possible to obtain a gas mixture with relative humidity around 75.0%, thereby preventing greater decrease of the kernels moisture content. Alencar et al (2011) ozonated peanut kernels at concentrations of 13 and 21 mg/L for 12 h. These authors observed a lowering of grain moisture content during the ozonation process and attributed this trend to the low relative humidity of the gas mixture containing ozone.…”

“…Alencar, Faroni, Soares, Carvalho, and Pereira (2011;2012) evaluated the immediate effect of the application of ozone on A. flavus and A. parasiticus, using 1 kg samples of peanut kernels. They evaluated moisture content, electrical conductivity, color changes and oil quality.…”

Saturação do ozônio em coluna contendo grãos de amendoim e efeito na qualidade

“…Esses resultados confirmam os resultados obtidos por Akbas e Ozdemir (2008), que não observaram aumento do percentual de ácidos graxos livres no óleo bruto extraído de pistaches ozonizados nas concentrações de 5,0, 7,0 e 9,0 mg L -1 , por períodos de exposição de até 420 min. Alencar et al (2011b) …”

Ozone in polycyclic aromatic hydrocarbon degradation

“…The samples were evaluated in triplicate for the following: moisture content (MC), according to the American Society of Agricultural Engineers (2003); germination percentage (% G), according to the method in Maguire (1962); electrical conductivity (EC), according to Vieira & Krzyzanowski (1999); classification of grains, according to Brasil (2010); colour analysis taking (Color Flex EZ, Hunter Lab Reston, Canadá) into consideration the brightness parameter (L *), direction red to green (a *) and direction yellow to blue (b *); and hue angle (h) indicates the colour tone and chroma (C *) indicates the colour intensity, as determined by the following Equations 1 and 2, according Alencar et al (2010):…”