→ 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
경남과학기술대학교 식품과학부, 1국립식량과학원 남부작물부, 2알칸사 주립대학 인간환경과학과
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.
high-oleic peanuts, fatty acids, tocopherols, phytosterols, oxidative stability
한국식품과학회지 2017 Jun; 49(03): 235 - 241