scholarly journals Evaluation of Tertiary Butylhydroquinone as an Antioxidant in Powdered Roasted Peanuts Products1

1979 ◽  
Vol 6 (1) ◽  
pp. 55-57 ◽  
Author(s):  
M. W. Hoover ◽  
P. N. Painter
Keyword(s):  
Quantitative Determination ◽  
Shelf Life ◽  
Arachis Hypogaea ◽  
Drug Administration ◽  
Food And Drug Administration ◽  
Fat Content ◽  
Tertiary Butylhydroquinone ◽  
Life Study ◽  
Arachis Hypogaea L

Abstract A fifteen month shelf life study was conducted to determine the effectiveness of tertiary butylhydroquinone (TBHQ) as an antioxidant in products made from roasted peanuts (Arachis hypogaea L.). Five levels of TBHQ were studied, 0.0%, 0.01%, 0.02%, 0.03%, and 0.04% based on the fat content of the peanuts. Total carbonyl assays performed monthly served as indices of rancidity. Results indicate that the shelf life of the product may be extended up to thirteen months using the 0.02% level of TBHQ now allowed by the Food and Drug Administration. In addition, the quantitative determination of total carbonyls proved to be an acceptable indicator of rancidity of roasted peanuts.

scholarly journals Effect of Tertiary Butylhydroquinone on the Shelf Life of Salted-in-the-Shell Roasted Peanuts1

1980 ◽  
Vol 7 (1) ◽  
pp. 15-18 ◽  
Author(s):  
M. W. Hoover ◽  
P. J. Nathan
Keyword(s):  
Shelf Life ◽  
Correlation Coefficient ◽  
Arachis Hypogaea ◽  
Tertiary Butylhydroquinone ◽  
Antioxidant Treatment ◽  
Brine Solution ◽  
Life Study ◽  
Total Carbonyl ◽  
Arachis Hypogaea L

Abstract Roasted salted-in-the-shell peanuts (Arachis hypogaea L.) normally have a shelf life of four to six weeks. Three levels of tertiary butylhydroquinone (0.02%, 0.04% and 0.06%) were added to a 12.5% NaCl brine solution which was used to vacuum impregnate Virginia type peanuts prior to roasting. A control was also run. After drying and roasting, the peanuts were placed in a 63°C oven, and an accelerated shelf life study was conducted. Flavor evaluations and total carbonyl contents were determined weekly. The antioxidant treatment extended the shelf life of salted-in-the-shell roasted peanuts, reducing the total carbonyls produced during storage and giving higher flavor scores. Applications of 0.04% and 0.06% TBHQ approximately doubled the shelf life of the salted-in-the-shell peanuts. A correlation coefficient of 0.96 was found between the total carbonyl values and flavor scores.

scholarly journals The Utilization of Carboxymethyl Cellulose (Cmc) from Groundnut (Arachis Hypogaea L) Cellulose as Stabilizer for Cow Milk Yogurt

2019 ◽  
Vol 1 (2) ◽  
pp. 38-51
Author(s):  
Firman Sebayang
Keyword(s):  
Positive Result ◽  
Arachis Hypogaea ◽  
Carboxymethyl Cellulose ◽  
Fat Content ◽  
Ftir Spectrum ◽  
Cow Milk ◽  
Quality Analysis ◽  
Second Step ◽  
Ftir Analysis ◽  
Arachis Hypogaea L

The utilization of carboxymethyl cellulose (CMC) from groundnut (Arachis hypogaea L) cellulose as stabilizer for cow milk yogurt has been done in three steps. The first step was α-cellulose isolation from groundnut skin powder which was analysed with FTIR. The result was compared to FTIR analysis of commercial cellulose to verify the compound obtained is cellulose. The second step involves alkalization process using isopropanol and NaOH, carboxymethylation process with sodium chloroacetate (NaMCA), neutralization using CH3COOH 90% and ethanol, purification with aquadest and followed by centrifugation and addition of acetone to produce carboxymethyl cellulose. The CMC produced gave positive result in the qualitative anlysis, the FTIR spectrum was similar to commercial CMC and the degree of substitution obtained was 0.71. The last step is yogurt making process. In this stage, the CMC concentration added was varied from 0 – 0.5%. Then, the yogurt produced went through quality analysis such as syneresis, pH, viscosity, protein, fat content and organoleptic tests. The best result was obtained at the addition of 0.5% CMC concentration with 7.69% and 2.11% protein and fat content, pH 4.6, viscosity was 1676.01 x 102 cP, low syneresis with 90.66% stability and 22 days of storage life. Organoleptic result shows that yogurt with 0.3% CMC addition gave the best result with distinctive aroma and sourness, and rather thick texture. The panelists preferred such yogurt to others. The quality analysis for yogurt with CMC stabilizer still meets SNI standard.  [Use 10 pt Times New Roman for the abstract body with single spacing and 10 pt spacing for the next heading. Left indent is 2 cm and right indent is 0 cm. Please write abstract paper in English with maximum length is 200 words.

Food and Drug Administration: Approach to Evaluating Neurotoxicity

1989 ◽  
Vol 5 (2) ◽  
pp. 157-164 ◽  
Author(s):  
Thomas J. Sobotka
Keyword(s):  
Drug Administration ◽  
Safety Assessment ◽  
Food And Drug Administration ◽  
Food Additives ◽  
Current Approach ◽  
Chemical Safety ◽  
Toxicological Profile ◽  
Intended Use

One of the primary features of the mission of the Food and Drug Administration is to assure with reasonable certainty that no harm will result from the intended use of chemicals added to food. In carrying out this mission the FDA uses a structured process to assess the safety of each food chemical. The detailed mechanics of this process are described in an FDA document entitled “Toxicological Principles for the Safety Assessment of Direct Food Additives and Color Additives Use in Food” (Food and Drug Administration, 1982). Central to its evaluation the FDA requires a collective set of information, including estimates of the anticipated human exposure to the food chemical and a broad-based toxicological profile. Certainly, any adverse effect observed in the nervous system is recognized as an important element in the determination of chemical safety and follow-up information which would enable an assessment of such an effect to be included in the toxicological profile. The agency's current approach to evaluating neurotoxicity should be viewed within the context of its overall strategy for the safety assessment of food chemicals. Four basic premises underlie the FDA's approach to safety assessment.

scholarly journals Impact of exogenous alpha tocopherol on peanut seedlings (Arachis hypogaea L.) treated by norflurazon

2020 ◽  
Vol 63 (2) ◽  
pp. 125-133
Author(s):  
Imene Manaa ◽  
Reda Djebbar ◽  
Ouzna Abrous-Belbachir
Keyword(s):  
Arachis Hypogaea ◽  
Photosynthetic Activity ◽  
Reduced Glutathione ◽  
Soluble Sugar ◽  
Ascorbic Acid Content ◽  
Alpha Tocopherol ◽  
Glutathione S Transferase ◽  
Arachis Hypogaea L ◽  
Mda Content

Norflurazon 100 µM alone or in combination with α-tocopherol (0.25 mM) was applied in pre-emergence of peanut seedlings (Arachis hypogaea L.). Norflurazon treatment allowed to partially or totally photobleach plants which were noticeably smaller than the control. Norflurazon impaired the photosynthetic activity by decreasing photosynthetic pigments (carotenoids and chlorophylls) and by reducing quantities of soluble sugar. The determination of malondialdehyde (MDA) showed that its content was higher in treated plants in relation with enhancement of reactive oxygen species by the herbicide and decreased the endogenous α-tocopherol. The addition of exogenous α-tocopherol reduced the damage done by the herbicide at the membrane level because of the MDA content was less important than in norflurazon treated seedlings. Furthermore, the norflurazon decreased the glutathione S-transferase (GST) activity in the leaves and the roots of peanut seedlings, while it increased the level of reduced glutathione. This activity decreased even more with the application of exogenous α-tocopherol in combination with the herbicide. The herbicide alone or in association with the antioxidant α-tocopherol increased ascorbic acid content. The supplementation of α-tocopherol did not decrease the phytotoxicity of norflurazon although we observed a decrease in MDA content.

Rapid Flame Photometric Method for Sodium in Fruits

1966 ◽  
Vol 49 (3) ◽  
pp. 617-619
Author(s):  
Feederick E Boland
Keyword(s):  
Drug Administration ◽  
Food And Drug Administration ◽  
Collaborative Study ◽  
Sample Solution ◽  
Photometric Method ◽  
Collaborative Testing ◽  
Flame Photometer ◽  
Distilled Spirits

Abstract The flame photometric method of Pro and Mathers for sodium in wines and distilled spirits has been adapted to the analysis of sample solutions of fruit and subjected to collaborative testing. A sample solution of fruit is aspirated directly into the flame photometer, which eliminates the need for ashing the sample and thus effects a saving of time. Six Food and Drug Administration District Laboratories, two State laboratories, and the Associate Referee participated in the collaborative study. The results indicate that the method is sufficiently accurate for the determination of sodium in fruit, and the method is recommended for adoption as official, first action.

Vitamin Analysis in Infant Formulas

1982 ◽  
Vol 65 (6) ◽  
pp. 1491-1494
Author(s):  
Alvin W Granade
Keyword(s):  
Infant Formula ◽  
Drug Administration ◽  
Food And Drug Administration ◽  
Infant Formulas ◽  
Regional Laboratory ◽  
Vitamin Analysis

Abstract The methodology used by the Atlanta Regional Laboratory, U.S. Food and Drug Administration, for determination of vitamins in infant formulas is summarized. Analytical findings for 11 vitamins are presented by manufacturer in terms of the requirements of the Infant Formula Act and percentage of the manufacturer’s label declaration.

Sign in / Sign up

Export Citation Format

Share Document