Effects of pulsed electric field treatments on quality of peanut oil |
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| Affiliation: | 1. Sorbonne Universités, Université de Technologie de Compiègne, Département de Génie des Procédés Industriels, Unité Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, B.P. 20529, 60205 Compiègne Cedex, France;2. Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain;3. Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Haid-und-Neu-Str. 9, Karlsruhe 76131, Germany;1. Wageningen UR Food & Biobased Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands;2. Food Quality & Design Group, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands;1. Chemical Engineering Department, Universidade Federal do Rio Grande do Sul (UFRGS), Rua Engenheiro Luiz Englert s/n, Prédio 12204, CEP 90040-040, Porto Alegre, RS, Brazil;2. Unité Transformations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne (UTC), Centre de Recherche de Royallieu, GPI BP 20529, 60205 Compiègne, France |
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| Abstract: | The effects of pulsed electric fields (PEF) treatment on physicochemical properties of peanut oil were investigated in this paper. Compositions of fatty acid, acid value (AV), peroxide value (PV), as well as carbonyl group value (CGV) of various PEF-treated peanut oil samples with different storage time were determined by GC/MS and AOCS standard methods. GC/MS analysis showed that little change of the oil composition was observed after PEF treatment. However, after being treated by various PEF treatments and stored at 40 °C for 100 days, the biggest increment of AV was 0.69 mg g?1, which was lower than that of untreated peanut oil (0.79 mg g?1). The PV significantly increased from 4.8 meq kg?1 untreated oil to 11.5 meq kg?1 PEF treated oil (50 kV cm?1). And the increase extent of CGV of oil samples during the 100 d’ storage period was decreased with increasing electric field strength. During the storage period, the differences of AV, PV, and CGV of PEF-treated sample during storage period were less than that of untreated oil, which implied that the PEF treatment could restrain the speed of lipid oxidation reaction thus extending the shelf-life of oil rich products. |
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