See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/227909188

Chemical and sensory stability of roasted high‐

oleic peanuts from Argentina

Article in Journal of the Science of Food and Agriculture · April 2006

DOI: 10.1002/jsfa.2442

CITATIONS READS

25 140

5 authors, including:

Valeria Nepote
National University of Cordoba, Argentina
52 PUBLICATIONS 728 CITATIONS

SEE PROFILE

All content following this page was uploaded by Melina Galizzi on 11 January 2017.

The user has requested enhancement of the downloaded file. All in-text references underlined in blue are added to the original document
and are linked to publications on ResearchGate, letting you access and read them immediately.
Journal of the Science of Food and Agriculture J Sci Food Agric 86:944–952 (2006)
DOI: 10.1002/jsfa.2442

Chemical and sensory stability of roasted

high-oleic peanuts from Argentina
Valeria Nepote, Marta G Mestrallet, Ricardo H Accietto, Melina Galizzi and
Nelson R Grosso∗
Quimica Biologica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, CC 509, 5000 Cordoba, Argentina

Abstract: The purpose of this work was to determine the chemical and sensory stability of roasted peanuts
prepared with a high-oleic cultivar, Granoleico (GO-RP), in comparison to a regular cultivar, Tegua
(T-RP), from Argentina. Consumer test of fresh products, oxidative stability estimated by chemical
indicators (peroxide and p-anisidine values, conjugated dienes and trienes) and descriptive analyses
during storage (at 23 and 40 ◦ C) were performed on the roasted peanuts. GO-RP did not differ from T-RP
as regards consumer acceptance. Chemical indicator values and oxidized and cardboard flavors showed
lower increments for GO-RP than T-RP during storage. Roasted peanutty flavor decreased for both
samples at 23 and 40 ◦ C. Using prediction equations, roasted peanuts prepared with kernels of high-oleic
contents had shelf lives of 25 (at 23 ◦ C) and 10 (at 40 ◦ C) times longer than those elaborated with normal
peanuts.
 2006 Society of Chemical Industry

Keywords: roasted peanut; high oleic; sensory analysis; oxidative stability

INTRODUCTION The results demonstrated that high-oleic oil showed

Peanuts contain approximately 500–550 g kg−1 oil.
Peanut oil is composed of about 800 g kg−1 unsat-
urated fatty acids, with 450 g kg−1 oleic (18:1)
and 350 g kg−1 linoleic (18:2) of total fatty acid
composition.1 Because of the polyunsaturated fatty
acids, peanuts are susceptible to lipid oxidation and
to development of rancid and off-flavors.2 Oxida-
tion products and rancid flavors generated during
storage are important to overall flavor and aroma
of roasted peanuts. Oxidation reactions lead indi-
rectly to the formation of numerous aliphatic aldehy-
des, ketones, and alcohols.3 Simultaneously, oxidized,
cardboard and painty off-flavors increase in such
peanut products.4,5
The effect of fatty acid composition on oil oxidative
stability in vegetable oils has been studied by a number
of investigators.6,7 Modification of such composition
in oil seeds to improve oxidative stability has been
the focus of work on soybeans, sunflower, corn and
rapeseed, among others.6,8 – 11 Many investigators have
described peanut lines from the USA containing
approximately 800 g kg−1 oleic acid and 20–30 g kg−1
linoleic acid, which showed increase in oil oxidative
stability.12 – 15 In one of the first studies using high-
oleic peanuts the oxidative stability of extracted oil of
a high-oleic line and a normal one were compared.13
greater oxidative stability than the normal one.
A large proportion of peanut production in the
world is used as a domestic food. The end products
obtained are peanut butter, salted peanut products,
confections, and roasting stock. These peanut-
containing foods enjoy widespread popularity because
of their unique roasted peanut flavor. The rest of the
peanut production is utilized as edible oil source of
high quality. Peanuts are continually applied to the
preparation of new and improved food products; thus,
a more complete knowledge of their composition and
flavor properties is desirable.16
The objective of this work was to determine the
consumer acceptance, chemical and sensory stability
of roasted peanuts prepared with a high-oleic acid
cultivar in comparison with a regular cultivar of
peanuts from Argentina.
MATERIALS AND METHODS
Materials
Sound and mature seeds of peanuts (Arachis hypogaea
L.) type Runner ‘Granoleico’ and ‘Tegua’, size
38/42 kernels per oz (2003 crop) were provided
by the company Semillero del Carmen, General
Cabrera, Cordoba, Argentina. Before processing,

∗ Correspondence to: Nelson R Grosso, Quimica Biologica, Facultad de Ciencias Agropecuarias (UNC), IMBIV-CONICET, CC 509, 5000
Cordoba, Argentina
E-mail: nrgrosso@agro.uncor.edu
Contract/grant sponsor: CONICET
Contract/grant sponsor: SECYT-UNC
(Received 29 December 2004; revised version received 23 May 2005; accepted 8 August 2005)
Published online 1 March 2006
 2006 Society of Chemical Industry. J Sci Food Agric 0022–5142/2006/$30.00 944

peanuts were inspected; damaged and bruised kernels
were manually removed.
Preparation of samples
Peanuts of ‘Granoleico’ and ‘Tegua’ cultivars were
roasted at 170 ◦ C in an oven (Memert, model 600,
Schwabach, Germany) for 30 min. Peanuts were
heated to a medium roast or an average Hunter color
lightness (L) value of 50 ± 1.0.17
In the final product, the moisture content was
23 g kg−1 . To determine moisture, the peanuts were
milled and dried in an oven at 130 ◦ C for 1 h following
AOAC methods.18
Fatty acid composition of roasted peanuts
Fatty acid methyl esters were prepared from oils
from roasted peanuts (GO-RP and T-RP) by
transmethylation with a solution of 30 g L−1 sulfuric
acid in methanol, as previously described.19 The fatty
acid methyl esters of total lipids were analyzed on a
Hewlett Packard HP-6890 gas–liquid chromatograph
(Palo Alto, CA, USA) equipped with a flame
ionization detector (FID HP-3398). An HP-INNO
wax capillary column (30 m × 0.32 mm × 0.5 nm,
with polar polyethylene glycol) was used. Column
temperature was programmed from 200 ◦ C (held for
1 min) to 230 ◦ C (20 ◦ C min−1 ). Injector and detector
temperatures were 260 ◦ C. The carrier (nitrogen)
had a flow rate of 3.8 mL min−1 . Volume of sample
injected was 1 µL. The separated fatty acid methyl
esters were identified by comparing their retention
times with those of authentic samples, which were
purchased from Sigma Chemical Co. (St Louis,
MO, USA). Quantitative fatty acids analysis was
performed using heptadecanoic acid methyl ester
(Sigma Chemical Co.) as internal standard.
Storage conditions and samplings
After preparation of GO-RP and T-RP, samples were
packaged in 27 × 28 cm plastic bags (Ziploc, Johnson
& Son, Buenos Aires, Argentina). The samples were
stored at 23 ◦ C (room temperature) to reproduce
normal storage conditions of peanut products and
at 40 ◦ C (oven) to reproduce accelerated storage
conditions to obtain a wide range of difference in
sensory attributes.5,20 Samples of each product were
removed from storage for chemical and descriptive
analyses. Sampling days were: 0, 28, 56, 84 and
112 days at 23 and 40 ◦ C.
Chemical analysis
Peroxide value (PV)
PV was evaluated following AOAC method 28.022,18
using 5 g of oil of each sample. It consisted of
reaction in darkness of a mixture of oil and chlo-
roform/acetic acid 2:3 (v/v) with saturated potassium
iodide solution. The iodine formed was titrated with
0.1 N Na2 S2 O3 . PV was expressed as milliequivalents
of active oxygen per kilogram of oil (meqO2 kg−1 )
and calculated using the formula PV (meqO2 kg−1 ) =
J Sci Food Agric 86:944–952 (2006)
Chemical and sensory stability of roasted high-oleic peanuts
(volume in mL of Na2 S2 O3 ) × (0.1 N) × (1000) ×
(g oil−1 ). The oil was obtained from two extractions
with 50 mL of n-hexane (Anedra, San Fernando,
Buenos Aires, Argentina) from samples (20 g) dur-
ing 12 h by maceration at room temperature in a dark
room. The extracted oils were dried over anhydrous
sodium sulfate and the solvent was removed under
reduced pressure in a rotary film evaporator.21
p-Anisidine value (AV)
This method is commonly used as a measurement
for lipid oxidation products. The procedure was
described by IUPAC.22 0.5–4.0 ± 0.001 g of peanut
oil sample was dissolved with 25 mL of n-hexane in a
volumetric flask. The absorbance (Ab) of the solution
was measured at 350 nm in a spectrophotometer (UV-
V diode array spectrophotometer Hewlett Packard
HP 8452 A, USA), using n-hexane as blank. In a test
tube, 5 mL of the fat solution was mixed with 1 mL of
p-anisidine reagent (2.5 g p-anisidine hydrochloride,
BDH Laboratory Reagents, Poole, UK, L−1 glacial
acetic acid). The absorbance of this solution (As)
was measured at 350 nm after exactly 10 min, using
a mixture of 5mL of n-hexane and 1mL p-anisidine
reagent as blank. The p-anisidine value was given by
the formula: AV = 25 × (1.2As − Ab) × (m−1 ), where
as is absorbance of the fat solution after reaction
with the p-anisidine reagent, Ab is the absorbance
of the fat solution and m is the mass of the peanut
oil (g).
Conjugated dienes and trienes (CD and CT)
Weighed oil samples were dissolved in 6 mL of n-
hexane; conjugated diene and triene absorbances were
measured at 232 nm and 268 nm, respectively, in a
spectrophotometer (UV-V diode array spectropho-
tometer, Hewlett Packard HP 8452 A), using n-hexane
as blank. The results were reported as the sample
extinction coefficient E (1%, 1cm).23,24
Sensory methods
Consumer analysis
Panelists (n = 100) were from Cordoba (Argentina)
and were recruited under the following criteria: ages
between 18 and 65, non-smokers, presenting no
food allergies and who consume roasted peanuts
and/or peanut products at least twice per week. For
sample evaluation, 5 g of the peanut samples were
placed into plastic cups with lids, coded with 3-digit
random numbers. Samples consisting of GO-RP and
T-RP (three replications of each) were prepared for
each panelist. Samples were presented to panelists
in random order during the test day. Samples were
presented with water and paper ballots on a plastic
tray. Panelists were instructed to consume the whole
sample and rinse their mouths with water between
samples to minimize any residual effect. A 9-point
hedonic scale ranging from 1 = dislike extremely
to 9 = like extremely was used to evaluate overall
acceptance from the samples.25
945
V Nepote et al.
Descriptive analysis
Panel. A total of 12 trained panelists (9 female
and 3 male) participated for descriptive analysis of
roasted peanuts storage study. All panelists had 4 years
of experience evaluating peanut products and were
selected under the following criteria: natural dentition,
no food allergies, non-smokers, between the ages of
18 and 64, who consume roasted peanuts and/or
peanut products at least once per month, available
for all sessions, interested in participating, and able
to verbally communicate regarding the product.26 All
panelists have obtained previously a perfect score in
a taste sensitivity test and the ability to identify five
of seven commonly found food flavors before being
qualified.
Training. All 12 panelists were trained and calibrated
in four training sessions over 4 days. Each training
session lasted 2 h for a total of 8 h. Descriptive analysis
test procedures as described by Meilgaard et al.,27
Grosso and Resurreccion5 and Nepote et al.21 were
used to train the panelists. Panelists evaluated samples
using a ‘hybrid’ descriptive analysis method consisting
of the quantitative descriptive analysis (Tragon Corp.,
Redwood City, CA, USA) and Spectrum analysis
methods (Sensory Spectrum, Inc., Chatham, NJ,
USA).
The 12 panelists worked together to develop the
language to describe perceivable product attributes
in roasted peanuts. They identified appearance,
aromatics, taste and texture attributes that would
be used to describe the product samples (Table 1).
A lexicon for peanut samples17 was used to provide
an initial list of attributes. Panelists also identified
references to be used to describe each appearance,
flavor, and textural attribute. Each panelist gave an
intensity rating of each reference between 0 and 150
for each attribute. The mean intensity rating was
calculated and used as an attribute in intensity rating
for that particular reference. Medium roasted peanuts
were presented as a warm-up sample to be used for
each panelist as the initial sample during training and
testing sessions26 (Table 2).
Sample evaluation. All samples were evaluated in
partitioned booths under fluorescent light at room
temperature. 10 g of product sample were placed
into plastic cups with lids coded with 3-digit random
numbers. Panelists evaluated 12 samples per day plus
a warm-up sample. The final lists of warm-up and
reference intensity ratings and definitions were posted
in the booths for all test sessions. Samples were tested
using a complete randomized block design. The data
were registered on paper ballots.
Statistical analysis
The experiment was replicated three times. The data
were analyzed using InfoStat software, version 1.1
(Facultad de Ciencias Agropecuarias, Universidad
Nacional de Cordoba). Means and standard deviations
946
Table 1. Definitions of attributes used by the trained panel to
describe roasted peanuts
Attributea Definition
Appearance
1. Brown color The intensity or the strength of brown
color from light to dark brown
Aromatics
2. Roasted peanutty The aromatic associated with
medium-roasted peanuts
3. Oxidized The aromatic associated with rancid fats
and oils
4. Cardboard The aromatic associated with wet
cardboard
5. Raw/beany The aromatic associated with uncooked
or raw peanuts
Tastes
6. Sweet Taste on the tongue associated with
sucrose solutions
7. Salty Taste on the tongue associated with
sodium chloride solutions
8. Sour Taste on the tongue associated with acid
agents such as citric acid solutions
9. Bitter Taste on the tongue associated with
bitter solutions such as caffeine
Texture
10. Hardness Force needed to compress a food
between molar teeth
11. Crunchiness Force needed and amount of sound
generated from chewing a sample with
molar teeth
12. Toothpack The amount of sample left in or on teeth
and molar teeth
a
Attributes listed in order as perceived by panelists.
were calculated. Analysis of variance was used to
detect significant differences between sampling days
in sensory attributes and chemical analysis using
Duncan tests to find significant differences (α = 0.05)
between means. Pearson coefficient was used to
calculate correlation between dependent variables
from chemical and sensory analyses. Second-order
polynomial regression equations in the regression
analyses were used to determine if the independent
variable (time) had an effect on the sensory attributes,
peroxide value, p-anisidine value and conjugated
dienes and trienes.
RESULTS AND DISCUSSION
Fatty acid composition of roasted peanuts
The fatty acid compositions of T-RP and GO-RP
are presented in Table 3. As expected, GO-RP had
a significantly higher oleic/linoleic ratio (O/L = 17.2)
than T-RP (O/L = 1.4). Other authors13,28 have found
O/L ratios of 16–28 and 1–3 for high oleic and
normal peanut lines, respectively. GO-RP exhibited
lower saturated/unsaturated ratio fatty acids (0.16)
than T-RP (0.22) because GO-RP showed almost half
the palmitic acid compared with T-RP. The other fatty
acids did not differ significantly between the peanut
products (ANOVA and Duncan test, α = 0.05).
J Sci Food Agric 86:944–952 (2006)
 Chemical and sensory stability of roasted high-oleic peanuts

Table 2. Standard reference and warm up intensity ratings used in descriptive tests for roasted peanuts

Attribute Reference Reference intensitya Warm-up intensitya,b

Appearance
1. Brown color Cardboard 40 27
Aromatics
2. Roasted peanutty Dry-roasted peanuts (JL SA, Ticino, 69 69
Córdoba, Argentina)
3. Oxidized Rancid peanuts 53 8
4. Cardboard Moist cardboard 52 11
5. Raw/beany Raw peanuts 69 13
Tastes
6. Sweet 20 g kg−1 sucrose solution 20 25
50 g kg−1 sucrose solution 50
100 g kg−1 sucrose solution 100
150 g kg−1 sucrose solution 150
7. Salty 2 g kg−1 NaCl solution 25 19
3.5 g kg−1 NaCl solution 50
5 g kg−1 NaCl solution 85
8. Sour 0.5 g kg−1 citric acid solution 20 9
0.8 g kg−1 citric acid solution 50
1.5 g kg−1 citric acid solution 100
9. Bitter 0.5 g kg−1 caffeine solution 20 7
0.8 g kg−1 caffeine solution 50
1.5 g kg−1 caffeine solution 100
Texture
10. Hardness Almonds (Grandiet, Cordoba, 56 41
Argentina)
11. Crunchiness Corn flakes (Granix, Buenos Aires, 102 60
Argentina)
12. Toothpack Raw peanuts 66 43
a Intensity ratings are based on 150 mm unstructured line scales.
b Medium (lightness value, L = 50 ± 1.0) roasted peanuts (Blanched Runner).

Table 3. Fatty acid composition of Tegua and Granoleico roasted not have an effect on the acceptability of the roasted
peanuts (T-RP and GO-RP) products.
Composition (g kg−1 fatty acids)
Chemical and sensory results from stored
Fatty acids T-RP GO-RP roasted peanuts
Chemical analyses
Palmitic acid (C16:0) 89 49
The changes in peroxide and p-anisidine values during
Stearic acid (C18:0) 25 25
Oleic acid (C18:1) 458 790 storage at 23 and 40 ◦ C of the samples GO-RP
Linoleic acid (C18:2) 333 46 and T-RP are shown in Fig. 1. Conjugated dienes
Arachidic acid (C20:0) 13 13 and trienes are shown in Fig. 2. Peroxide and p-
Eicosenoic acid (C20:1) 17 25 anisidine values and conjugated dienes and trienes
Behenic acid (C22:0) 30 27 increased with storage time in both products at both
Lignoceric acid (C24:0) 20 20 temperatures. The increase of these variables was more
Oleic/linoleic ratio 1.4 17.2 noticeable at 40 ◦ C than at 23 ◦ C.
Saturated/unsaturated ratio 0.22 0.16 T-RP had higher peroxide values and showed
significant differences (α = 0.05) since day 28 with
respect to GO-RP at both temperatures. GO-RP did
Consumer analysis not show significant differences in peroxide value
Significant differences (α = 0.05) in consumer accep- during storage at 23 and 40 ◦ C. T-RP showed higher
tance tests among the products (GO-RP and T-RP) peroxide values at 23 ◦ C than at 40 ◦ C since day 42.
were not found. In general, the products had consumer Peroxide values (meqO2 kg−1 ) of GO-RP were from
acceptances of about 6 (like slightly) in a hedonic scale 0.5 ± 0.1 (day 0) to 4.1 ± 0.0 (day 112) at 23 ◦ C and
of 9 points. The overall acceptance means in GO-RP from 0.5 ± 0.2 (day 0) to 11.8 ± 0.0 (day 112) at
and T-RP were 5.6 ± 1.6 and 5.7 ± 1.5, respectively. 40 ◦ C. T-RP sample showed PV from 2.4 ± 0.3 (day
In other studies5,21 similar overall acceptances were 0) to 55.5 ± 6.1 (day 112) at 23 ◦ C and from 2.1 ± 0.1
found in roasted and cracker-coated peanut products (day 0) to 85.7 ± 6.2 (day 112) at 40 ◦ C.
of between 6.0 and 6.4. The differences in the chem- p-Anisidine values were from 0.9 ± 0.3 (day 0) to
ical composition of peanut cultivars (GO and T) did 1.1 ± 0.5 (day 112) in GO-RP at 23 ◦ C, from 1.5 ± 0.1

J Sci Food Agric 86:944–952 (2006) 947

V Nepote et al.

Peroxide Value (meqO2 kg-1)

90 Conjugated dienes increased during storage from
80
(a)
1.1 ± 0.1 to 2.2 ± 0.5 in GO-RP at 23 ◦ C, from
70 1.7 ± 0.1 to 9.1 ± 0.9 in T-RP at 23 ◦ C, from 1.1 ± 0.1
60 GO-RP-23ºC to 2.4 ± 0.1 in GO-RP at 40 ◦ C, and from 1.7 ± 0.1 to
50 GO-RP-40ºC 10.7 ± 1.1 in T-RP at 40 ◦ C. Conjugated triene values
40 T-RP-23ºC were from 0.2 ± 0.0 to 0.3 ± 0.1 in GO-RP at 23 and
30
T-RP-40ºC
40 ◦ C, from 0.2 ± 0.1 to 0.5 ± 0.0 in T-RP at 23 ◦ C
20 and from 0.2 ± 0.1 to 1.1 ± 0.3 at 40 ◦ C.
10
0 Descriptive analyses
0 28 56 84 112
days
The following attributes – brown color, roasted
peanutty, oxidized, cardboard, raw/beany, sweet,
8
(b) salt, sour, bitter, hardness, crunchiness and tooth-
7
pack – were described by the panel in GO-RP and
p -Anisidine Value

6
GO-RP-23ºC
T-RP. These results are presented in Table 4. Except
5 for roasted peanutty, the other sensory attributes from
GO-RP-40ºC
4 the descriptive analysis showed no significant dif-
T-RP-23ºC
3 ferences (α = 0.05) between GO-RP and T-RP at
2
T-RP-40ºC day = 0, indicating that the difference in peanut culti-
1 var did not influence the panel scores. The intensity of
0 roasted peanutty attribute used to characterize peanut
0 28 56 84 112 flavor in peanut products was 64 ± 11 in GO-RP
days and 57 ± 8 in T-RP (scale 0–150), showing signif-
icant differences. Grosso and Resurreccion5 found
Figure 1. (a) Peroxide value (PV), (b) p-anisidine value (AV) in
that the roasted peanutty intensity was 67 and 63 in
Granoleico (GO-RP) and Tegua (T-RP) roasted peanuts during
storage time at 23 and 40 ◦ C.
roasted peanuts and cracker-coated peanuts, respec-
tively.
In other studies,2,3,5 an increase of the intensity
14
ratings of cardboard and oxidized and a decrease of
Conj. Dienes (E1%, 232nm)

(a)
12 roasted peanutty in peanut products during storage
10 time was observed. In this work, the sensory attributes
GO-RP-23ºC
that changed during storage time were also roasted
8 GO-RP-40ºC peanutty and those attributes related to the lipid
6 T-RP-23ºC oxidation, such as oxidized and cardboard. The
4 T-RP-40ºC other attributes did not show significant variations
2 (α = 0.05) during storage. The changes of these
0
0 28 56 84 112 Table 4. Means of sensory attribute intensities from descriptive
days analysis in fresh (storage time = 0 days) Granoleico (GO-RP) and
Tegua (T-RP) roasted peanuts
1,2
Conj. Trienes (E1%, 268nm)

(b) Sensory attributes GO-RPa,b T-RPa,b

1
Appearance
0,8 GO-RP-23ºC 1. Brown color 24.50 ± 3.81a 23.67 ± 3.57a
GO-RP-40ºC Aromatics
0,6
2. Roasted peanutty 64.29 ± 10.94b 57.35 ± 8.29a
T-RP-23ºC
0,4 3. Oxidized 5.39 ± 3.27a 5.92 ± 3.23a
T-RP-40ºC
4. Cardboard 10.32 ± 4.57a 9.43 ± 4.52a
0,2 5. Raw/beany 17.25 ± 10.20a 18.17 ± 7.16a
Tastes
0
0 28 56 84 112 6. Sweet 22.67 ± 4.46a 22.46 ± 4.94a
days 7. Salty 16.58 ± 5.44a 14.46 ± 4.30a
8. Sour 8.48 ± 2.93a 7.88 ± 3.18a
Figure 2. (a) Conjugated diene (CD) and (b) conjugated triene (CT) 9. Bitter 7.25 ± 2.52a 7.04 ± 2.99a
contents in Granoleico (GO-RP) and Tegua (T-RP) roasted peanuts Texture
during storage time at 23 and 40 ◦ C. 10. Hardness 42.63 ± 4.04a 40.83 ± 3.41a
11. Crunchiness 59.88 ± 3.73a 58.75 ± 3.85a
(day 0) to 3.2 ± 0.8 (day 112) in T-RP at 23 ◦ C, from 12. Toothpack 46.50 ± 2.95a 46.08 ± 3.62a
0.9 ± 0.3 (day 0) to 1.5 ± 0.3 (day 112) in GO-RP at aGO-RP, Granoleico roasted peanuts; T-RP, Tegua roasted peanuts.
40 ◦ C, and from 1.5 ± 0.1 (day 0) to 6.7 ± 1.0 (day bMean followed by the same letter within each row are not significantly
112) in T-RP at 40 ◦ C. different at α = 0.05.

948 J Sci Food Agric 86:944–952 (2006)

 Chemical and sensory stability of roasted high-oleic peanuts

40 roasted peanutty than T-RP (significant difference

(a)
35 α = 0.05). The intensities of this attribute changed
from 64 ± 3 on day 0 to 48 ± 3 on day 112 in GO-RP,
Intensity rating

30
25
GO-RP-23ºC from 57 ± 2 to 40 ± 3 in T-RP at 23 ◦ C, and from
GO-RP-40ºC
20 64 ± 3 to 53 ± 3 on day 112 in GO-RP, and from
T-RP-23ºC
15 T-RP-40ºC
57 ± 2 to 39 ± 3 on day 112 in T-RP at 40 ◦ C.
10
5 Correlation and regression analysis
0 The variables of interest in this study were PV,
0 28 56 84 112 AV, CD, CT, and oxidized, cardboard and roasted
days peanutty flavors. Correlation coefficients are presented
35
in Table 5. Positive correlations higher than 0.70
(b) were observed among the following variables: PV,
30
AV, CD, CT, oxidized and cardboard flavors. All
Intensity rating

25 GO-RP-23ºC of these variables increased during storage time in

20 GO-RP-40ºC the roasted peanuts (GO-RP and T-RP). Negative
T-RP-23ºC correlations were observed between roasted peanutty
15
T-RP-40ºC flavor and the other variables mentioned (PV,
10
AV, CD, CT, oxidized and cardboard flavors) in
5
both products and temperatures. These negative
0 correlations indicated that roasted peanutty flavor
0 28 56 84 112
days
decreased when chemical indicators, and oxidized and
cardboard flavors increased during storage time.
70 Regression equations of the peroxide and p-anisidine
(c)
65 values, conjugated dienes and trienes and sensory
attributes for each product (GO-RP and T-RP) are
Intensity rating

60
55
50
45
40
35
30
0 28 56 84 112
days
Figure 3. Intensity rating of sensory attributes: (a) oxidized,
(b) cardboard and (c) roasted peanutty in Granoleico (GO-RP) and
Tegua (T-RP) roasted peanuts during storage time at 23 and 40 ◦ C.
attributes in GO-RP and T-RP are represented in
Fig. 3. Oxidized and cardboard intensities increased
with storage time. The intensities of oxidized flavor
were from 5 ± 1 on day 0 to 15 ± 3 on day 112
in GO-RP at 23 ◦ C, and to 19 ± 4 on day 112 at
40 ◦ C. The intensities of cardboard flavor were from
10 ± 1 on day 0 to 19 ± 4 on day 112 in GO-RP at
23 and 40 ◦ C. The ratings of these attributes were
higher in T-RP. Significant differences (α = 0.05)
between GO-RP and T-RP in oxidized and cardboard
intensities were observed since day 28 at 23 and
40 ◦ C.
Roasted peanutty flavor can be attributed to
the presence of pyrazines.29,30 Bett and Boylston3
found that roasted peanutty flavor intensity and
alkylpyrazines decreased in stored roasted peanuts.
Warner et al.31 and Brannan et al.32 also found that
roasted peanutty flavor decreased in stored roasted
peanuts. In this study, the intensity ratings of roasted
peanutty in GO-RP and T-RP decreased during
storage time and GO-RP had higher intensities of
GO-RP-23ºC
presented in Tables 6 (23 ◦ C) and 7 (40 ◦ C).
GO-RP-40ºC
T-RP-23ºC
The dependent variables (PV, AV, CD, CT,
T-RP-40ºC oxidized, cardboard and roasted peanutty) showed
R2 > 0.60 in both products (GO-RP and T-RP)
and temperatures (23 and 40 ◦ C), indicating that
these variables are good predictors. Therefore, these
regression equations could be used to predict the
effect of storage time at 23 and 40 ◦ C on these peanut
products.
Bett and Boylston3 detected that cardboard flavor
intensity had a linear increase across storage time
in roasted peanuts, while roasted peanutty flavor
intensity decreased as storage time increased. Muego-
Gnanasekharan and Resurreccion33 detected that
oxidized and cardboard flavor intensities exhibited
a linear increase during storage time in peanut
paste. Warner and others31 observed that oxidized
flavor intensity increased and roasted peanutty flavor
decreased during storage time in ground roasted
peanuts, but a regression equation was not presented
in their work.
In the Food Code from Argentina, 10 meqO2 kg−1
is the maximum level of peroxide value allowed for
peanut oil.34 Peroxide values of 10 meqO2 kg−1 may
be useful as an endpoint of quality for roasted peanuts.
Therefore, shelf life was estimated as the time to
reach the peroxide value of 10 meqO2 kg−1 from linear
regression of the peroxide value–time curves.21 Using
the prediction equations, peroxide values higher than
10 meqO2 kg−1 were reached after 202 days in GO-RP
at 23 ◦ C, 8 days in T-RP at 23 ◦ C, 99 days in GO-RP
at 40 ◦ C and 10 days in T-RP at 40 ◦ C. Thus, the shelf
life was of 25 (at 23 ◦ C) and 10 (at 40 ◦ C) times longer
for GO-RP than T-RP.

J Sci Food Agric 86:944–952 (2006) 949

V Nepote et al.

Table 5. Correlation coefficients among the variables: peroxide (PV) and p-anisidine (AV) values, conjugated dienes and trienes (CD and CT) and
sensory attributes in Granoleico (GO-RP) and Tegua (T-RP) roasted peanuts

Correlation coefficientsa

Related variables GO-RP 23 ◦ Cb T-RP 23 ◦ Cb GO-RP 40 ◦ C T-RP 40 ◦ Cb

PV and AV 0.84 0.95 0.78 0.99

PV and CD 0.83 1.00 0.81 0.76
PV and CT 0.85 0.98 0.77 0.99
PV and oxidized 0.94 0.97 0.87 0.91
PV and cardboard 0.91 0.96 0.76 0.98
PV and roasted peanutty −0.82 −0.72 −0.78 −0.89
AV and CD 0.64 0.87 0.59 0.89
AV and CT 0.66 0.87 0.46 0.98
AV and oxidized 0.85 0.71 0.69 0.83
AV and cardboard 0.72 0.78 0.74 0.78
AV and roasted peanutty −0.42 −0.52 −0.58 −0.72
CD and CT 0.99 0.96 0.71 0.81
CD and oxidized 0.73 0.92 0.88 0.76
CD and cardboard 0.96 0.94 0.78 0.60
CD and roasted peanutty −0.73 −0.71 −0.88 −0.56
CT and oxidized 0.78 0.93 0.88 0.79
CT and cardboard 0.98 0.94 0.79 0.78
CT and roasted peanutty −0.74 −0.75 −0.92 −0.77
Oxidized and cardboard 0.87 0.99 0.96 0.92
Oxidized and roasted peanutty −0.70 −0.83 −0.96 −0.85
Cardboard and roasted peanutty −0.76 −0.82 −0.92 −0.95
a Pearson correlation coefficients.
b GO-RP, Granoleico roasted peanut; T-RP, Tegua roasted peanut.

Table 6. Regression coefficients and R2 from prediction equations of peroxide (PV) and p-anisidine (AV) values, conjugated dienes and trienes (CD
and CT), and sensory attributes in Granoleico and Tegua roasted peanuts at 23 ◦ C

Regression coefficientsa

Sample Dependent variable βo β1 β11 R2

GO-RPb PV 0.219380 0.035318 0.000065 0.919580

AV 0.939723 −0.000332 0.000050 0.669645
CD 0.911623 0.000138 0.000073 0.838783
CT 0.129778 −0.000092 0.000012 0.894302
Oxidized 6.222702 0.037236 0.000224 0.898978
Cardboard 10.213431 −0.003133 0.000452 0.964036
Roasted peanutty 67.153789 −0.190946 0.000796 0.839801
T-RPb PV 3.970664 0.769660 −0.002632 0.992530
AV 1.413275 0.043230 −0.000171 0.745101
CD 2.012074 0.115906 −0.000447 0.981460
CT 0.178540 0.004402 −0.000015 0.980944
Oxidized 6.042048 0.137688 −0.000095 0.960301
Cardboard 9.260335 0.080672 −0.000046 0.977378
Roasted peanutty 59.757995 −0.117748 0.000218 0.601128
a Regression coefficients for the general regression equation: Y = βo + β1 X + β11 X 2 , where Y = dependent variable (PV, AV, CD, CT and sensory
attributes) and X = independent variable (days of storage).
b GO-RP, Granoleico roasted peanut; T-RP, Tegua roasted peanut.

CONCLUSIONS peanuts prepared from the two cultivars. Gra-

The results of this work indicate that the roasted
peanuts prepared from high-oleic acid peanuts
(Granoleico cultivar) showed higher stability than
those prepared using normal peanuts (Tegua cul-
tivar), making them more resistant to lipid oxida-
tion. Despite the different chemical compositions
between GO and T, consumers cannot discern dif-
ferences in the overall acceptance from roasted
noleico peanut could be used to replace normal
peanut, increasing shelf life and improving the sta-
bility of peanut products, thus preventing loss of
their sensory and nutritional quality. Besides, this
study provides the equation to estimate shelf life
of roasted peanuts from descriptive analysis, per-
oxide, p-anisidine, and conjugated diene and triene
values.

950 J Sci Food Agric 86:944–952 (2006)

 Chemical and sensory stability of roasted high-oleic peanuts

Table 7. Regression coefficients and R2 from prediction equations of peroxide (PV) and p-anisidine (AV) values, conjugated dienes and trienes (CD
and CT), and sensory attributes in Granoleico and Tegua roasted peanuts at 40 ◦ C

Regression coefficientsa

Sample Dependent variable βo β1 β11 R2

GO-RPb PV 0.965775 0.099616 −0.000083 0.920555

AV 0.837905 −0.000168 0.000054 0.721667
CD 1.144545 0.011589 0.000003 0.774670
CT 0.229584 −0.000613 0.000012 0.652255
Oxidized 5.717385 −0.004545 0.000983 0.936639
Cardboard 9.635853 −0.060833 0.001180 0.962383
Roasted peanutty 63.36103 0.058250 −0.001342 0.826927
T-RPb PV 2.366154 0.748536 −0.000046 0.998830
AV 1.247740 0.071962 −0.000185 0.974867
CD 1.148407 0.241748 −0.001367 0.865609
CT 0.145541 0.007597 0.000011 0.954905
Oxidized 8.446225 0.256450 −0.000666 0.796644
Cardboard 10.690952 0.054388 0.000768 0.799915
Roasted peanutty 55.693273 0.051429 −0.001645 0.797842
a Regression coefficients for the general regression equation: Y = β + β X + β X 2 , where Y = dependent variable (PV, AV, CD, CT and sensory
o 1 11
attributes) and X = independent variable (days of storage).
b
GO-RP, Granoleico roasted peanut; T-RP, Tegua roasted peanut.

ACKNOWLEDGEMENTS 13 O’Keefe SF, Wiley VA and Knauft DA, Comparison of oxida-

This work was supported by CONICET and SECYT-
UNC.
REFERENCES
1 Grosso NR and Guzman CA, Chemical composition of aborig-
inal peanut (A. hypogaea) seeds from Peru. J Agric Food Chem
43:102–105 (1995).
2 St Angelo AJ, Lipid oxidation in food. Crit Rev Food Sci Nutr
36:175–224 (1996).
3 Bett KL and Boylston TD, Effect of storage on roasted peanut
quality, in Lipid Oxidation in Food, ed. by St Angelo AJ.
ACS Symposium Series 500, American Chemical Society,
Washington DC, pp. 322–343 (1992).
4 Gills LA and Resurreccion AVA, Sensory and physical proper-
ties of peanut butter treated with palm oil and hydrogenated
vegetable oil to prevent oil separation. J Food Sci 65:173–180
(2000).
5 Grosso NR and Resurreccion AVA, Predicting consumer accep-
tance ratings of cracker-coated and roasted peanuts from
descriptive analysis and hexanal measurements. J Food Sci
67:1530–1537 (2002).
6 Liu HR and White PJ, Oxidative stability of soybean oil
with altered fatty acid compositions. J Am Oil Chem Soc
69:528–532 (1992).
7 Warner K, Orr P and Glynn M, Effect of fatty acid composition
of oils on flavor and stability of fried foods. J Am Oil Chem
Soc 74:347–356 (1997).
8 Hammond EG and Fehr WR, Improving the fatty acid
composition of soybean oil. J Am Oil Chem Soc 61:1713–1716
(1984).
9 Hidalgo FJ, Gómez G, Navarro JL and Zamora R, Oil
stability prediction by high-resolution 13 C nuclear magnetic
resonance spectroscopy. J Agric Food Chem 50:5825–5831
(2002).
10 Warner K and Knowlton S, Frying quality and oxidative stability
of high-oleic corn oils. J Am Oil Chem Soc 74:1317–1322
(1997).
11 Prévôt A, Perrin JL, Laclaverie G, Auge P and Coustille JL, A
new variety of low linoleic rapeseed oil; characteristics and
room-odor tests. J Am Oil Chem Soc 67:161–164 (1990).
12 Moore KM and Knauft DA, The inheritance of high oleic acid
in peanut. J Hered 80:252–253 (1989).
tive stability of high- and normal-oleic peanut oils. J Am Oil
Chem Soc 70:489–492 (1993).
14 Mugendi JB, Sims CA, Gorbet DW and O’Keefe SF, Flavor
stability of high-oleic peanuts stored at low humidity. J Am
Oil Chem Soc 75:21–25 (1998).
15 Pattee HE, Isleib TG, Moore KM Gorbet DW and Gies-
brecht FG, Effect of high-oleic trait and paste storage variables
on sensory attribute stability of roasted peanuts. J Agric Food
Chem 50:7366–7370 (2002).
16 Ahmed EH and Young CT, Composition, quality, and flavor of
peanuts, in Peanut Science and Technology, ed. by Pattee HE
and Young CT. American Peanut Research and Education
Society, Yoakum, TX, pp. 655–688 (1982).
17 Johnsen PB, Civille GV, Vercellotti JR, Sanders TH and
Dus CA, Development of a lexicon for the description of
peanut flavor. J Sens Stud 3:9–17 (1988).
18 AOAC, Official Methods of Analysis of the AOAC (13th edn).
Association of Official Analytical Chemists, Washington, DC
(1980).
19 Grosso NR, Nepote V and Guzman CA, Chemical composition
of some wild peanut species (Arachis L.) seeds. J Agric Food
Chem 48:806–809 (2000).
20 Labuza TP and Schmidl MK. Accelerated shelf-life testing in
foods. Food Technol 39:57–64 (1985).
21 Nepote V, Mestrallet MG and Grosso NR, Natural antioxidant
effect from peanut skins in honey roasted peanuts. J Food Sci
69:S295–300 (2004).
22 IUPAC, Method Number 2.504. Determination of the p-
anisidine value (p-A.V.), in Standard Methods for the Analysis
of Oils, Fats and Derivatives (7th edn), ed. by Paquot C and
Hautfenne A. Blackwell Scientific, Oxford, UK (1987).
23 IUPAC, Method Number 2.505. Evidence of purity and
deterioration from ultraviolet spectrometry, in Standard
Methods for the Analysis of Oils, Fats and Derivatives (7th
edn), ed. by Paquot C and Hautfenne A. Blackwell Scientific,
Oxford, UK (1987).
24 COI, Método de análisis, prueba espectrofotométrica en el
ultravioleta. Document COI/T, 20/Doc. no. 19/Rev 1.
International Olive Oil Council (IOOC), Madrid (2001).
25 Peryam DR and Pilgrim FJ, Hedonic scale method of measuring
food preferences. Food Technol 11:9–14 (1957).
26 Plemmons LE and Resurreccion AVA, A warm-up sample
improves reliability of responses in descriptive analysis. J
Sens Stud 13:359–376 (1998).

J Sci Food Agric 86:944–952 (2006) 951

 V Nepote et al.
27 Meilgaard M, Civille GV and Carr BT, Sensory Evaluation
Techniques (2nd edn). CRC Press, Boca Raton, FL,
pp. 135–183 (1991).
28 Andersen PC, Hill K, Gorbet DW and Brodbeck BV, Fatty acid
and amino acid profiles of selected peanut cultivars and
breeding lines. J Food Comp Anal 11:100–111 (1998).
29 Buckholz LL and Daun H, Instrumental and sensory char-
acteristics of roasted peanut flavor volatiles, in Quality of
Selected Fruits and Vegetables, ed. by Teranishi R and Barrera-
Benitez H. ACS Symposium Series 170, American Chemical
Society, Washington, DC, pp. 163–181 (1981).
30 Crippen KL, Vercellotti JR, Lovegren NV and Sanders TH,
Defining roasted peanut flavor quality. Part. 2. Correlation of
GC volatiles and sensory flavor attributes, in Food Science and
Human Nutrition, ed. by Charalambous G. Elsevier Science,
Amsterdam, pp. 211–227 (1992).
952
View publication stats
31 Warner KJH, Dimick PS, Ziegler GR, Mumma RO and Hollen-
der R, Flavor-fade and off flavor in ground roasted peanuts
as related to selected pyrazines and aldehydes. J Food Sci
61:472–496 (1996).
32 Brannan GL, Koehler PE and Ware GO, Physico-chemical and
sensory characteristics of defatted roasted peanuts during
storage. Peanut Sci 26:44–53 (1999).
33 Muego-Gnanasekharan KF and Resurreccion AVA, Physic-
ochemical and sensory characteristics of peanuts paste
stored at different temperatures. J Food Sci 57:1385–1389
(1992).
34 CAA, Capı́tulo VII, Alimentos Grasos, Artı́culo no. 531 (Res.
2012, 19.10.84) in Código Alimentario Argentino, Ley 18.248
(18.7.1969). De la Canal y Asociados SRL, Buenos Aires,
Argentina, pp. 164–165 (1996).
J Sci Food Agric 86:944–952 (2006)