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1000 Titel
  • Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts
1000 Autor/in
  1. Liu, Kunlun |
  2. Liu, Ying |
  3. Chen, Fusheng |
1000 Erscheinungsjahr 2019
1000 Publikationstyp
  1. Artikel |
1000 Online veröffentlicht
  • 2019-06-11
1000 Erschienen in
1000 Quellenangabe
  • 7(7):2280-2290
1000 Copyrightjahr
  • 2019
1000 Lizenz
1000 Verlagsversion
  • https://doi.org/10.1002/fsn3.1069 |
1000 Ergänzendes Material
  • https://onlinelibrary.wiley.com/doi/suppl/10.1002/fsn3.1069 |
1000 Publikationsstatus
1000 Begutachtungsstatus
1000 Sprache der Publikation
1000 Abstract/Summary
  • Peanut, an important oil crop worldwide, is highly susceptible to oxidative damage during storage due to its high level of fats and unsaturated fatty acids which will affects its nutritional value and agricultural importance. Therefore, it is significantly important to research the physicochemical properties changes of peanuts during storage. Peanuts belong to two varieties were stored at various temperatures (15°C, 25°C, and 35°C) for 320 days. Peroxide value (PV), carbonyl value (CV), and malondialdehyde (MDA) content of oil extracted from peanuts were determined every 80 days to evaluate lipid oxidation degree. Proximate composition (fat, protein, total sugar, moisture, and ash), fatty acid, and amino acid compositions were also assessed. All samples exhibited increased CV and MDA contents during storage. The PV of peanuts increased continuously when stored at 15°C and 25°C, but the PV increased firstly and then decreased sharply when stored at 35°C. Storage significantly affected the contents of lipids, proteins, total sugars, and moisture in peanuts but did not influence the ash content. In general, the fatty acid and amino acid compositions changed significantly during storage at different temperatures. High temperatures lead to a high degree of lipid oxidation and nutrient loss. The results above of this study can provide a theoretical basis for the actual storage and preservation of peanuts.
1000 Sacherschließung
lokal lipid oxidation
lokal storage temperature
lokal peanut
lokal nutrient contents
1000 Fächerklassifikation (DDC)
1000 Liste der Beteiligten
  1. https://orcid.org/0000-0001-7701-0459|https://frl.publisso.de/adhoc/uri/TGl1LCBZaW5n|https://frl.publisso.de/adhoc/uri/Q2hlbiwgRnVzaGVuZw==
1000 Label
1000 Förderer
  1. Henan University of Technology |
  2. Natural Science Foundation of Henan Province |
  3. Education Department of Henan Province |
  4. Henan Province Foundation for University Key Teacher |
1000 Fördernummer
  1. 2018RCJH05
  2. 162300410046
  3. 19zx013
  4. 2016GGJS-071
1000 Förderprogramm
  1. Talent Projects
  2. -
  3. Natural Science Research Project
  4. -
1000 Dateien
1000 Förderung
  1. 1000 joinedFunding-child
    1000 Förderer Henan University of Technology |
    1000 Förderprogramm Talent Projects
    1000 Fördernummer 2018RCJH05
  2. 1000 joinedFunding-child
    1000 Förderer Natural Science Foundation of Henan Province |
    1000 Förderprogramm -
    1000 Fördernummer 162300410046
  3. 1000 joinedFunding-child
    1000 Förderer Education Department of Henan Province |
    1000 Förderprogramm Natural Science Research Project
    1000 Fördernummer 19zx013
  4. 1000 joinedFunding-child
    1000 Förderer Henan Province Foundation for University Key Teacher |
    1000 Förderprogramm -
    1000 Fördernummer 2016GGJS-071
1000 Objektart article
1000 Beschrieben durch
1000 @id frl:6426138.rdf
1000 Erstellt am 2021-03-11T11:17:38.598+0100
1000 Erstellt von 286
1000 beschreibt frl:6426138
1000 Bearbeitet von 286
1000 Zuletzt bearbeitet 2021-03-11T11:19:07.352+0100
1000 Objekt bearb. Thu Mar 11 11:18:38 CET 2021
1000 Vgl. frl:6426138
1000 Oai Id
  1. oai:frl.publisso.de:frl:6426138 |
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