Characterization of physicochemical and sensory attributes of a novel high-oleic peanut oil cultivar (Arachis hypogaea ssp Fastigiata L.)open access
- Authors
- Lim, Ho-Jeong; Kim, Da-Som; Pan, Jeong Hoon; Pae, Suk-Bok; Kim, Hoe-Sung; Shin, Eui-Cheol; Kim, Jae Kyeom
- Issue Date
- Dec-2017
- Publisher
- KOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
- Keywords
- Characterization; Electronic sensory attribute; High-oleic acid; K-Ol; Peanut oil
- Citation
- APPLIED BIOLOGICAL CHEMISTRY, v.60, no.6, pp.653 - 657
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- APPLIED BIOLOGICAL CHEMISTRY
- Volume
- 60
- Number
- 6
- Start Page
- 653
- End Page
- 657
- URI
- https://scholarworks.bwise.kr/gnu/handle/sw.gnu/13280
- DOI
- 10.1007/s13765-017-0324-6
- ISSN
- 2468-0834
- Abstract
- Many efforts by peanut breeders and reseachers have been made to develop high-oleic peanut cultivars because of not limited to their storage stability but also health benefits by oleic acid. Here, we characterized physicochemical properties and sensory attributes of a novel high-oleic peanut oil cultivar (K-Ol; Arachis hypogaea ssp. Fastigiata L.); properties of this cultivar were comprehensively analyzed and compared with two conventional peanut cultivars, Daekwang, and Jopyung. As results, the K-Ol cultivar represented a significantly higher ratio of oleic acid and linoleic acid than conventional cultivars. Further, the K-Ol dramatically increased oxidative stability and oxidation induction time compared to conventional oils. However, we noted no significant difference in physical properties, and the K-Ol showed the lowest total tocopherol content and antioxidant capacity, suggesting that oxidative stability of the K-Ol is likely contributed by the high-oleic acid content. In sensory attributes analyses using electronic nose, overall flavor values were higher in the K-Ol except for the strength. The taste scores of K-Ol measured by electronic tongue were fairly distributed to all tastes compared to conventional cultivars. This study provides important characterization data of the peanut oil, from the high-oleic peanut cultivar; further investigations are warranted with regard to its potential health benefits as well as industrial applications of this stable edible oil.
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