Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina

The purpose of this work was to determine the chemical and sensory stability of fried-salted peanuts prepared with a high-oleic cultivar, Granoleico (GO-FP) in comparison with a regular cultivar, Tegua (T-FP) of peanut from Argentina. General and fatty acids composition were determined in high-oleic peanuts, cultivar 'Granoleico' (GO) and regular peanuts, cultivar 'Tegua' (T). Consumer test of fresh products, oxidative stability chemical indicators (peroxide and p-anisidine values, and conjugated dienes) and descriptive analyses during storage were performed on fried-salted peanuts prepared with GO and T. GO showed a higher Oleic/Linoleic (O/L) ratio (17.1 in raw GO and 10.1 in GO-FP) than T (1.4 in raw T and 1.3 in T-FP). GO-FP did not differ in consumer acceptance in comparison with T-FP. Chemical indicators in GO-FP had a lower increase than T-FP across the storage time. Peroxide value reached 20 meqO(2) kg(-1) after 125 days in GO-FP and after 19 days in T-FP. Sensory attributes did not show significant differences between GO-FP and T-FP along the storage. Fried-salted peanuts prepared with kernels of high-oleic peanuts had better oxidative stability.