Improving Shelf Life of Roasted and Salted Inshell Peanuts Using High Oleic Fatty Acid Chemistry

Abstract

Major markets for the large-seeded virginia-type peanut (Arachis hypogaea L.) include roasted inshell and salted inshell products with short shelf life being a common consumer complaint. Unlike many other peanut products, it is not economically possible to package these inshell peanuts in nitrogen flushed, oxygen barrier bags. A number of studies have shown that roasted runner-type peanuts with high contents of oleic fatty acid have improved oxidative stability and longer shelf life. A large-seeded, virginia-type peanut cultivar (AgraTech VC-2) with the high oleic trait has been released but no information is available on its shelf life stability. Therefore, this high oleic cultivar and the normal oleic cultivar VA 98R from the 2000 and 2001 crop were used for shelf life evaluations. Peanuts were sized into the fancy inshell grade for roasted inshell and salted inshell products. Peroxide value (PV) results for the roasted inshell peanuts indicated that normal oleic fatty acid (50% range) peanuts reached a PV of 20 meq/kg by the end of 4 wk of storage. On the other hand, the high oleic fatty acid (80% range) peanuts did not reach a value of 20 meq/kg until approximately 32 wk. When salted inshell the normal oleic peanuts exceed a PV of 20 meq/kg before the 2nd wk, whereas the high oleic peanuts still had not reached a PV of 20 meq/kg after 40 wk of storage. These results show a significant advantage of high oleic peanuts for extending shelf life of large-seeded, virginia-type peanuts for either roasted or salted inshell processing.

Antioxidant Containing Gum Cordia Coatings for Control of Peanut Oxidation

“…About 80% of this oil comprises unsaturated fatty acids, making the nuts highly susceptible to oxidative rancidity (Adebiy et al 2002;Mozingo et al 2004). About 80% of this oil comprises unsaturated fatty acids, making the nuts highly susceptible to oxidative rancidity (Adebiy et al 2002;Mozingo et al 2004).…”

IAC OL 3 and IAC OL 4: new Brazilian peanut cultivars with the high oleic trait

“…The trait was discovered in the United States, as a natural and stable mutation (Norden et al 1987), and has been incorporated in cultivars. Its main advantage is substantially extending the product´s shelf life (Mozingo et al 2004).…”

Registration of ‘NuMex 01’ High Oleic Valencia Peanut

“…Variation in O/L ratio determines the oil quality. Seeds and products obtained from high oleate peanuts have greater shelf life and product stability (O'Keefe et al, 1993;Gorbet and Knauft, 1997;Mozingo et al, 2004). Since the discovery of high oleic peanut germplasm F435 (Norden et al, 1987), several high oleic peanut cultivars have been released for cultivation in the United States; however, most of these cultivars belong to virginia, runner, or spanish market types (Isleib et al, 2006;Branch, 2012;Baring et al, 2013;Dwivedi et al, 2014).…”