000			02199nam a2200181 4500
003			OSt
005			20241026114241.0
008			241026b |||||||| |||| 00| 0 eng d
100			_aSai Kiran Chikkam
245			_aKinetic modelling and accelerated oxidation studies of groundnut (Arachis hypogaea L.) varieties for their shelf stability
300			_a178-187
520			_aThe present investigation aims to evaluate the oxidative stability of different high oleic and conventional groundnut varieties of Indian origin. A total of 6 groundnut varieties, including two high oleic varieties (Girnar-4 and Girnar-5) and four conventional varieties (GJG-22, GIG-HPS-1, GJG-31, KL-9), were analysed for fatty acid profiles, oxidative stability (accelerated oxidation), total phenols, antioxidant activities and prediction of their shelf life. Among the studied varieties,Girnar-4 and Girnar-5 had higher Oleic/Linoleic (O/L) ratios viz. 20 and 12, respectively. The induction times (IT) were significantly (P <0.05) reduced with the increase in temperatures (120, 130, and 140°C). Higher induction times were observed in Girnar-4 and Girnar-5; the lowest were in GJG-31. The highest activation energy (Ea) of 107.05±0.15 kJ/mol was observed in Girnar-4. In addition, it was also found to have the longest predicted shelf life of 321.5±22 days at 37°C. Higher total phenols content and antioxidant activity were observed in Girnar-5. In conclusion, the high oleic varieties (Girnar-4 & Girnar-5) have shown greater oxidative stability, good phenolic content, and antioxidant activity. The higher oxidation resistance potentiality of these high oleic groundnut varieties ought to help in the development of value-added products with better stability.
654			_aArrhenius kinetics _a High oleic _aInduction time _aOxidative stability _aShelf-life
700			_a D D Wadikar _aDev Kumar Yadav
773	0		_0125285 _9110094 _dNew Delhi NISCAIR _oJP347 _tIndian Journal of Natural Products and Resources _x0976-0504
942			_cJA
942			_2ddc
999			_c129929 _d129929