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Abstract:

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.

Registro:

Documento: Artículo
Título:Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage
Autor:Passone, M.A.; Funes, G.J.; Resnik, S.L.; Etcheverry, M.G.
Filiación:(CONICET) Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas, Físico Químicas y Naturales, Universidad Nacional de Río Cuarto, Ruta Nacional 36, km 601, 5800 Córdoba, Argentina
Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Buenos Aires, Argentina
(CIC) Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Buenos Aires, Argentina
Palabras clave: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
Año:2008
Volumen:106
Número:2
Página de inicio:691
Página de fin:697
DOI: http://dx.doi.org/10.1016/j.foodchem.2007.06.032
Título revista:Food Chemistry
Título revista abreviado:Food Chem.
ISSN:03088146
CODEN:FOCHD
CAS:butylated hydroxyanisole, 25013-16-5; butylcresol, 128-37-0, 30587-81-6; propyl paraben, 94-13-3
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v106_n2_p691_Passone

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Citas:

---------- APA ----------
Passone, M.A., Funes, G.J., Resnik, S.L. & Etcheverry, M.G. (2008) . Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage. Food Chemistry, 106(2), 691-697.
http://dx.doi.org/10.1016/j.foodchem.2007.06.032
---------- CHICAGO ----------
Passone, M.A., Funes, G.J., Resnik, S.L., Etcheverry, M.G. "Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage" . Food Chemistry 106, no. 2 (2008) : 691-697.
http://dx.doi.org/10.1016/j.foodchem.2007.06.032
---------- MLA ----------
Passone, M.A., Funes, G.J., Resnik, S.L., Etcheverry, M.G. "Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage" . Food Chemistry, vol. 106, no. 2, 2008, pp. 691-697.
http://dx.doi.org/10.1016/j.foodchem.2007.06.032
---------- VANCOUVER ----------
Passone, M.A., Funes, G.J., Resnik, S.L., Etcheverry, M.G. Residue levels of food-grade antioxidants in postharvest treated in-pod peanuts during five months of storage. Food Chem. 2008;106(2):691-697.
http://dx.doi.org/10.1016/j.foodchem.2007.06.032