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한국식품과학회지
→ 한국식품과학회지2017 ; 49(03): 235-241
Comparison of lipid constituents and oxidative properties between normal and high-oleic peanuts grown in Korea
국내산 땅콩의 일반 품종과 고올레산 품종에 대한 지용성 영양성분과 산화안정성 비교
Ho-Jeong Lim, Mi-So Kim, Da-Som Kim, Hoe-Sung Kim, Suk-Bok Pae1, Jae Kyeom Kim2, and Eui-Cheol Shin*
Department of Food Science, Gyeongnam National University of Science and Technology 1Department of Southern Area Crop Science, NICS, RDA 2School of Human Environmental Sciences, University of Arkansas
임호정·김미소·김다솜·김회성·배석복1·김재겸2·신의철*
경남과학기술대학교 식품과학부, 1국립식량과학원 남부작물부, 2알칸사 주립대학 인간환경과학과
ABSTRACT
Generally, peanuts are classified as high-fat foods as they possess high proportions of fatty acids. This study compared lipid constituents and properties between normal and high-oleic peanuts. Gas Chromatography-Flame Ionization Detector (GC-FID) analyses revealed that the fatty acid levels were significantly different between the normal and high-oleic peanuts (p<0.05). Eight fatty acids were identified in the samples, including palmitic (C16:0), stearic (C18:0), oleic (C18:1, n9), linoleic (C18:2, n6), arachidic (C20:0), gondoic (C20:1, n9), behenic (C22:0), and lignoceric (C24:0) acids. Four tocopherol homologs were detected, and α- and γ-tocopherols were the predominant ones. Tocopherols were rapidly decomposed during 25 day storage at 80°C. The main identified phytosterols were beta-sitosterol, Δ5-avenasterol, campesterol, and stigmasterol. Acid and peroxide values indicated that high-oleic peanuts have better oxidative stability than normal peanuts. These results can serve as the basis for the use of peanuts in the food industry.
KEYWORD
high-oleic peanuts, fatty acids, tocopherols, phytosterols, oxidative stability
한국식품과학회지 2017 Jun; 49(03): 235 - 241
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