Comparative study of accelerated assays for determination of equivalent days in the shelf life of roasted high oleic peanuts: Chemical and volatile oxidation indicators in accelerated and room temperature conditions

Lipids present in peanuts are susceptible to oxidation, which affects food quality and safety, for this reason shelf life studies are carried out. The objective was to determine the relation between accelerated oxidation conditions and room temperature storage for roasted peanuts. Lipid oxidation indicators and roasted flavour volatiles were measured. There was a negative correlation between roasted and oxidation volatiles. In this research, 2,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine were good indicators of the storage conditions of roasted peanuts, and the peroxide value (PV) was the most important oxidation indicator. For the comparision of equivalent days, it was used the peroxide value which reached 7.90, 2.47 and 0.89 Meq.O-2/kg after 21 days at 25, 45 and 60 degrees C, respectively. The accelerated storage condition of 60 degrees C is optimal for estimation of the shelf life at 25 degrees C wherein 1 day at 60 degrees C is equal to 8.79 days at 25 degrees C.

Automated summary

The study found that 2,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine are good indicators of storage conditions for roasted peanuts, while peroxide value (PV) is the most important oxidation indicator. Accelerated storage at 60 degrees C is optimal for estimating shelf life at 25 degrees C, with 1 day at 60 degrees C equal to 8.79 days at 25 degrees C.