The Inflation of Seeds with Hydrogen peroxide and its Application to Food Technology

Part VI The change of lipid and its acid composition on peanuts treated with hydrogen peroxide

Abstract

The changes of lipid and its fatty acid composition of peanuts treated in hydrogen peroxide (H₂O₂) were studied.
The lipid was extracted with chloroform-methanol (2:1) from shelled peanuts and from sliced peanuts which had been treated with 5% H₂O₂ for 15min. and 60min. respectively, and analyzed by using thin layer chromatography and gas liquid chromatography.
The following changs were observed on the crude lipid of the seeds subjected to H₂O₂ treatment: acid value increased remarkably, peroxide value did not change distinctively and iodine value decreased slightly. A spot was detected on the thin layer chromatogram, which was not found on that of the lipid from the cotrol sample.
On fatty acid composition of the lipid, the contents of oleic and linoleic acid decreased and some substances which had relatively long retention time were detected. These substances were found in the free fatty acid, diglyceride and unidentified fractions, but not in the triglyceride fraction. The relative retention time of some of these substances decreased somewhat by acetylation.