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. 2020 Jul;57(7):2433-2442.
doi: 10.1007/s13197-020-04278-9. Epub 2020 Jan 29.

Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing

Gita Shafiei  1 , Mohammad Ghorbani  1 , Hamed Hosseini  2 , Alireza Sadeghi Mahoonak  1 , Yahya Maghsoudlou  1 , Seid Mahdi Jafari  1
Affiliations

Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing

Gita Shafiei et al. J Food Sci Technol. 2020 Jul.

Abstract

To estimate the oxidative stability of the raw and roasted hazelnuts, accelerated shelf-life testing (ASLT) was used at elevated temperatures (55, 65 and 75 °C) at water activity (aw) of 0.43. Chemical parameters, including peroxide value (PV), para-anisidine value, and total oxidation value were measured to estimate the oxidative stability of the samples using Arrhenius model. In addition, the samples were maintained for 8 months in a real condition at 20-30 °C (long-term shelf-life testing) for validating the results obtained from short-term ASLT. The maximum activation energy (Ea, 78.76 kJ/mol °K) and Q10 (1.871) was obtained for PV in raw hazelnuts, while the minimum Ea (53.36 kJ/mol °K) and Q10 (1.552) were recorded for PV in roasted hazelnuts, indicating the negative effect of roasting process on the oxidative stability of the samples. In order to validate the estimations, the values predicted by short-term ASLT for each oxidation index were plotted versus their corresponding values in actual storage. The results showed good correlation coefficients (R2 = 0.91-0.98), confirming the fitness of the Arrhenius model to predict the oxidative indices of the samples during normal storage.

Keywords: Accelerated shelf-life testing; Hazelnut; Para-anisidine value; Peroxide value; Roasting; TOTOX value.

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Conflict of interest statement

Conflict of interestAll authors have no conflicts to disclose.

Figures

Fig. 1
Fig. 1
The changes in the peroxide (mEq O2/kg), para-Anisidine (100 times the specific absorbance at 350 nm) and TOTOX (2PV + p-AnV) indices of the oil extracted from hazelnuts stored at 55, 65 and 75 °C
Fig. 2
Fig. 2
Arrhenius graph from plotting the natural logarithm of rate constant of the indices (Ln kPV, Ln kAnV, and Ln kTOTOX) for raw and roasted hazelnuts stored at 55, 65 and 75 °C against reverse absolute temperature (1/°K)
Fig. 3
Fig. 3
The correlation between the actual and predicted values of the peroxide, p-anisidine and TOTOX values for the nuts during 240 days of storage at 24 °C
See this image and copyright information in PMC

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