Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage
In order to investigate residue levels of butylated hydroxyanisole (BHA), propyl paraben (PP) and butylated hydroxytoluene (BHT) during storage, eight-hundred kilograms of bulk peanuts were treated with the following antioxidant emulsions: BHA (1802 μg g-1), BHA-PP (1802 μg g-1 + 1802 μg g-1) M1 and...
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2008
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v106_n2_p691_Passone http://hdl.handle.net/20.500.12110/paper_03088146_v106_n2_p691_Passone |
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paper:paper_03088146_v106_n2_p691_Passone2023-06-08T15:31:39Z Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage Funes, Gustavo Javier Resnik, Silvia Liliana Antioxidant Butylated hydroxyanisole Butylated hydroxytoluene HPLC Peanut Propyl paraben Storage antioxidant butylated hydroxyanisole butylcresol propyl paraben article controlled study drug determination drug isolation food storage harvest period nonhuman peanut Arachis hypogaea In order to investigate residue levels of butylated hydroxyanisole (BHA), propyl paraben (PP) and butylated hydroxytoluene (BHT) during storage, eight-hundred kilograms of bulk peanuts were treated with the following antioxidant emulsions: BHA (1802 μg g-1), BHA-PP (1802 μg g-1 + 1802 μg g-1) M1 and BHA-PP-BHT mixtures (1802 μg g-1 + 901 μg g-1 + 2204 μg g-1) M2 and (1802 μg g-1 + 1802 μg g-1 + 2204 μg g-1) M3. Residues were determined in peanut pod and seed tissues at 1-month intervals during the storage. While the reduction levels of BHA and PP in pods at the end of the storage period ranged from 66% to 76%, BHT levels were decreased extensively (86%). Twenty-four hours after peanuts were treated, antioxidant emulsions effectively seeped into the seeds and low levels of these chemicals were detected during the assay. Residues of PP in seeds were lower (62%) than the other antioxidants. Although the doses used were higher than those approved for food-grade antioxidants in stored peanuts, the residue levels in seeds (32.8-0.02 μg g-1) did not exceed the maximum residue limits during the storage period. © 2007. Fil:Funes, G.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Resnik, S.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2008 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v106_n2_p691_Passone http://hdl.handle.net/20.500.12110/paper_03088146_v106_n2_p691_Passone |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Antioxidant Butylated hydroxyanisole Butylated hydroxytoluene HPLC Peanut Propyl paraben Storage antioxidant butylated hydroxyanisole butylcresol propyl paraben article controlled study drug determination drug isolation food storage harvest period nonhuman peanut Arachis hypogaea |
| spellingShingle |
Antioxidant Butylated hydroxyanisole Butylated hydroxytoluene HPLC Peanut Propyl paraben Storage antioxidant butylated hydroxyanisole butylcresol propyl paraben article controlled study drug determination drug isolation food storage harvest period nonhuman peanut Arachis hypogaea Funes, Gustavo Javier Resnik, Silvia Liliana Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage |
| topic_facet |
Antioxidant Butylated hydroxyanisole Butylated hydroxytoluene HPLC Peanut Propyl paraben Storage antioxidant butylated hydroxyanisole butylcresol propyl paraben article controlled study drug determination drug isolation food storage harvest period nonhuman peanut Arachis hypogaea |
| description |
In order to investigate residue levels of butylated hydroxyanisole (BHA), propyl paraben (PP) and butylated hydroxytoluene (BHT) during storage, eight-hundred kilograms of bulk peanuts were treated with the following antioxidant emulsions: BHA (1802 μg g-1), BHA-PP (1802 μg g-1 + 1802 μg g-1) M1 and BHA-PP-BHT mixtures (1802 μg g-1 + 901 μg g-1 + 2204 μg g-1) M2 and (1802 μg g-1 + 1802 μg g-1 + 2204 μg g-1) M3. Residues were determined in peanut pod and seed tissues at 1-month intervals during the storage. While the reduction levels of BHA and PP in pods at the end of the storage period ranged from 66% to 76%, BHT levels were decreased extensively (86%). Twenty-four hours after peanuts were treated, antioxidant emulsions effectively seeped into the seeds and low levels of these chemicals were detected during the assay. Residues of PP in seeds were lower (62%) than the other antioxidants. Although the doses used were higher than those approved for food-grade antioxidants in stored peanuts, the residue levels in seeds (32.8-0.02 μg g-1) did not exceed the maximum residue limits during the storage period. © 2007. |
| author |
Funes, Gustavo Javier Resnik, Silvia Liliana |
| author_facet |
Funes, Gustavo Javier Resnik, Silvia Liliana |
| author_sort |
Funes, Gustavo Javier |
| title |
Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage |
| title_short |
Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage |
| title_full |
Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage |
| title_fullStr |
Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage |
| title_full_unstemmed |
Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage |
| title_sort |
residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage |
| publishDate |
2008 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v106_n2_p691_Passone http://hdl.handle.net/20.500.12110/paper_03088146_v106_n2_p691_Passone |
| work_keys_str_mv |
AT funesgustavojavier residuelevelsoffoodgradeantioxidantsinpostharvesttreatedinpodpeanutsduringfivemonthsofstorage AT resniksilvialiliana residuelevelsoffoodgradeantioxidantsinpostharvesttreatedinpodpeanutsduringfivemonthsofstorage |
| _version_ |
1768542314972577792 |