Peanut cultivars and lipid contents: A comparative analysis of oxidation stability with the oxitest reactor

The peanut (Arachis hypogaea L.) is an herbaceous plant, particularly rich in lipids, proteins, and amino acids, and one of the most widely cultivated in the world. Its seeds, used to produce peanut oil and peanut butter, are a rich dietary source of lipids, an essential element for human health.

Different varieties of peanuts are grown worldwide, which correspond to different lipid profiles: some of them have a high oleic acid content, others have a low oleic acid content.

In recent years, along with the increasing focus on issues such as healthy and responsible eating, there has been a rapid increase in the cultivation of high oleic acid peanuts, which are proven to be an excellent antioxidant capable of reducing oxidative stress-induced disorders such as gastric injury, myocardial injury, and cardiovascular insulin resistance.

Within this context, it becomes essential to assess the quality of different peanut varieties.

Lipid structure of peanuts and oxidative stability: the OXITEST method for rapid and reliable tests

Due to the increasing focus on food issues in recent years, food quality analysis is gaining paramount importance, especially regarding functional and healthy food products.

Analyzing the oxidative stability of lipids in different types of peanuts is fundamental since it is one of the most important properties of this crop, that contributes to determining the flavor, nutrition, and shelf life.

The analysis with the OXITEST reactor was conducted to identify the potential association between lipid structure and oxidative stability, as this could have significant implications for the production, storage, nutrition selection, and economic benefits of oil seeds.

By subjecting the sample to a high oxidative stress environment, the OXITEST enables the identification and comparison of the oxidative stability of various peanut cultivars in a few minutes, providing accurate results.

The OXITEST ensures representative results by testing the sample as is, without needing fat portions to be isolated first.

Association between lipid structure and oxidative stability of different peanut cultivars

The OXITEST reactor determines the oxidation stability of food, fats, and oils on the whole sample, according to AOCS Cd-12c-16 standard procedure.

The OXITEST reactor connected to a computer with the VELP OXISoft software measures the oxidation stability of the different types of peanut cultivars in a few minutes and indicates IP (induction period) values, the rate and acceleration of the autoxidation process, and the total amount of oxygen consumed by the product.

The longer the IP, the higher the stability against oxidation over time.

The average IP value of high-OA peanuts was higher than non-high-OA peanuts.

These results suggest that high-OA peanuts have better oxidation stability and, as a consequence, longer shelf life, wider application space, and higher economic value.

Different high-OA cultivars have, in turn, different oxidation stability rates, therefore distinct benefits and application prospects.

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