EFFECT OF MICROWAVE ROASTING ON CHEMICAL
COMPOSITION OF PEANUT SEEDS AND COMPARING IT
WITH THE ORDINARY ROASTING PROCESS
El-Badrawy, E.E.Y.; El-Zainy, A.R.M.; Shalaby, A.O. and El-Sayed, N.Y.
Home Economics Dept., Faculty of Specific Education,
Mansoura University, Egypt.
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EFFECT OF MICROWAVE ROASTING ON CHEMICAL COMPOSITION OF PEANUT
SEEDS AND COMPARING IT WITH THE ORDINARY ROASTING PROCESS
El-Badrawy, E.E.Y.; El-Zainy, A.R.M.; Shalaby, A.O. and El-Sayed, N.Y.
Home Economics Dept., Faculty of Specific Education, Mansoura University, Egypt.
ABSTRACT
This work aims to study the ability of using microwave oven in roasting peanut
seeds and comparing it with ordinary one. Chemical composition, minerals content,
individuals amino acids and oligosaccharides were investigated in roasting peanut
seeds as well as raw ones. Also, peanut oil characteristics and its fatty acids
identification were also carried out in raw, microwave roasted and ordinary roasted
peanut oils. The results revealed that roasting of peanut by microwave is better than
ordinary roasting in maintenance of chemical composition and minerals contents. In
addition, it raised Protein efficiency ratio (PER) and biological value (BV) of peanut
protein more than that of ordinary roasting. Microwave roasting did not cause
significant chemical disturbance in peanut oil, while ordinary roasting did in
comparing with raw peanut oil. Microwave roasting did not increase the
malonaldehyde amount while ordinary roasting increased it as compared to raw peanut
oil. Microwave roasting showed high efficiency in keeping the principle characteristics
of raw peanut oil. The unsaturation degree of peanut oil roasted by microwave was
more than that of peanut oil roasted by ordinary method. Trans fatty acids content of
microwave roasted peanut oil was less than that of ordinary roasted one.
Key Words: Microwave cooking – ordinary cooking – roasting - peanut –
oligosaccharides – amino acids – fatty acids.
INTRODUCTION
Social changes and rapid lifestyle make the working women search for a
rapid method for preparing food especially those needed a long time for
cooking or roasting as legumes. In fact, microwave oven achieved their request.
Microwave energy has been used since the early 1960s' for several food
processes such as thawing, drying, baking and cooking (Rosina and Isabel,
1996). Its heating differs from conventional treatment because it is
accomplished by means of electromagnetic waves, which penetrate deeply and
heat rapidly (Schlegel, 1992). These waves have lengths between radio and
infrared waves on the electromagnetic spectrum (Giese, 1992). The heat
production is mainly due to dipole excitation and ion-migration. Friction energy
is produced as a result of the orientation of the dipoles in the altering
electromagnetic field (Rosenberg and Bogle, 1987). Penetration and heating of
food by microwaves energy are instantaneous.
On contrast, conventional heating methods transfer thermal energy from
product-surfaces toward center 10-20 times more slowly as the microwaves
heated product. The greater penetration depth and faster heating rates associated
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with microwave heating have been recognized as potential factors to improve
the retention thermo labile constituents in foods (Mudgett, 1989). In addition,
76% less energy is required for microwave cooking as compared to
conventional methods (Quenzer and Bruns, 1981). Also, this accelerated
heating provides for higher quality production in terms of taste, texture and
nutritional content, as well as increased production (Giese, 1992). Microwave
can be transmitted through glass, ceramic, plastics and paper. On the other
hand, metal such as aluminum foil and steel, reflect microwaves (Decareau,
1992).
It has been found to be safe; there was no toxicity or adverse effects on
the diets containing meat and legumes cooked by microwave compared with
conventionally cooked ones or diets. In addition, there is no risk from the
radiation used for microwave cooking on health, but care must be taken to
avoid over heating foods (Alhekail, 2001).
Peanut which is known as groundnut (Arachis hypogaea) belongs to the
family leguminosae. It has been grown for oil and as a food commodity (Lucas,
2000 and Abayomi et al., 2002). More than a third of peanut cultivars grown on
a worldwide basis are used as food (Sanders, 2002). It is an important source of
oil, protein, folate, antioxidants and essential fatty acid (Linoleic) (Jui-yueh et
al., 2002). Hence, peanut is having an increasing interest from consumer and
industry field (Chun et al., 2001).
People in Egypt usually consume peanut in its roasted form as a snack.
Traditional roasting process takes about 20 min, which may affect peanut
constituents such as lipids (Abayomi et al., 2002). Roasting by using
microwave oven takes less time, which leads to more maintenance of its
nutrients.
The present investigation aimed to comparing microwave roasting
process with the ordinary one concerning their effect on the chemical
composition, minerals content, amino acids composition and sugars content of
peanut. Also, the effects of microwave and ordinary roasting on oil constants
and fatty acids composition of raw, ordinary roasted and microwave roasted
peanut oils were carried out.
MATERIALS AND METHODS
Seeds of Peanut (Arachis hypogaea) was obtained from the local market
of Mansoura city, Egypt. All seeds were cleaned and strange materials were
removed.
Ordinary roasting:
Peanut seeds were purchased in its roasted form from the local market of
Mansoura city, Egypt. The time of roasting was about 20 min. Seeds were left
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to cool at room temperature, dehulled, kept in plastic bags and stored under
freezing.
Microwave oven roasting:
Peanut seeds were roasted in glass plate in Microwave oven, microwave
apparatus (Moulinex. Model 34 L). This took 2 min. Seeds were left to cool at
room temperature, dehulled, kept in plastic bags and stored under freezing.
The obtained peanut samples in the present study were divided as follows:
Raw seeds (Raw), Ordinary roasted seeds (O.R.P) and Microwave roasted seeds
(M.R.P).
Analytical methods:
Proximate chemical composition (moisture, crude protein, crude fat, ash
and total carbohydrates) were determined according to the methods
recommended by the A.O.A.C (2000).
The ashed samples were dissolved in 1 % hydrochloric acid as described
by Luten et al. (1996) and subjected to atomic absorption spectrometry (model
2380; Perkin Elmer, Norwalk, CT, USA). The solutions were used for
determination of calcium, potassium, sodium, magnesium, iron, zinc, copper
and manganese at Fac. of science, Mansoura University.
Amino acids content was determined according to Millipore Cooperative
(1987) at National Research Center, Giza, Egypt. The apparatus used is HPLC,
Waters 600E Multisolvent Delivery System, Pico Tag Analysis column, Waters
484 Detector and workstation with Millennium Chromatography Manager
Programme. Chemical score was calculated according to Bhanu et al. (1991)
and the two lowest scores were taken as the first and second limiting amino
acids, Protein efficiency ratio (PER) was calculated using the equation
suggested by Alsmeyer et al. (1974) and Biological value (BV) of protein
samples was calculated using the equation of Oser (1959) as follows:
Chemical score =
mg of essential amino acid in 1g test protein
mg of essential amino acid in 1g reference protein
X 100
PER = - 0.468 + 0.454 (Leucine) - 0.105 (Tyrosine).
BV = 49.09 + 10.530 (PER).
Glucose, Sucrose, Stachyose, and Raffinose sugars were determined by
HPLC (1050 - Hewlett Packard - USA) ac rding to Muzquiz et al. (1992) at
Central Laboratory of Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt.
The oils of raw, ordinary roasted and microwave roasted peanut were
extracted by the method described by Folch et al. (1957). Acid, Peroxide and
Iodine values were determined according to A.O.A.C (2000). Thiobarbituric
acid (TBA) was colorimetrically measured as mg malonaldehyed / kg as
mentioned by (Sidwell et al., 1954).
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Methyl esters of fatty acids were determined according to Stahi (1967) at
Central Laboratory of Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt,
by using a PYE Unicam gas-liquid chromatography (GLC).
Infrared spectroscopy for oil sample was determined according to the
method described by Farag et al., (1977) at Micro Analytical Center, Fac. of
Science, Cairo University.
The values of the means were statistically analyzed by SPSS computer
software. The calculation occurred by analysis of variance ONE WAYANOVA and followed by TUKEY honestly test according to Steel and Torrie
(1980) and Abo Allam (2003).
RESULTS AND DISCUSSION
Effect of processing methods on chemical composition:
Results in Table (1) show that moisture content of raw peanut was
6.35±0.16 g/100g w.w which reached 3.91±0.23 and 2.39±0.03 g /100g w.w
after ordinary and microwave roasting processes, respectively. It can be noticed
that moisture content decreased significantly as a result of both ordinary and
microwave roasting. Also, it's clear that the decrease caused by microwave
roasting is more than that caused by ordinary roasting. These results are in
agreement with those found by Damame et al. (1990), Griffith and Castel
(1998), Abayomi et al. (2002), Sanders et al. (2002) and Adegoke et al. (2004)
who reported that roasting processes decreased moisture content of peanut.
The results revealed that ash content of raw peanut was 2.59±0.03 g/100g
d.w, while it became 2.7±0.06 and 3.0±0.01 g/100g d.w after ordinary and
microwave roasting processes, respectively. It can be noticed that there was a
significant increase in ash content of peanut resulted by microwave roasting,
while ordinary roasting didn't affect it as compared to raw sample. There was a
significant difference between ordinary and microwave roasting of peanut
where the ash content reduced significantly in ordinary roasted sample. Thus,
microwave roasting led to an increase in ash content and this may be due to its
low content of moisture. These results were in agreement with those indicated
by Abayomi et al. (2002) who reported that the ash content of raw peanut
increased as a result of roasting process, while it did not agree with those found
by Adegoke et al. (2004).
From Table (1) it can be observed that protein content of raw peanut was
25.89±0.48 g/100g d.w, which increased to 27.42±0.26 and 28.66±0.33 g/100g
d.w as a result of ordinary and microwave roasting processes, respectively. The
increase was significant by microwave roasting while it was not significant by
ordinary roasting when compared to raw sample. There was no significant
differences between microwave roasted peanut and ordinary roasted one in its
content of protein. These results are similar to those found by Damame et al.
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(1990), Abayomi et al. (2002), Jui-Yueh et al. (2002) and Adegoke et al.
(2004). From the previous results it can be stated that roasting peanut by
microwave is better than ordinary roasting in maintenance of protein.
Table (1): Chemical composition of Raw, Ordinary roasted and Microwave
roasted peanut (g/100g )
Chem.Comp
Moisture
Samples
d.w
Raw
w.w
d.w
O.R.P
w.w
d.w
M.R.P
w.w
Ash
2.59 ±0.03
a
6.35 ±0.16 a 2.43 ±0.03
2.70 ±0.06
--a
3.91 ±0.23 b 2.59 ±0.06
3.00 ±0.01
--b
2.39 + 0.03
2.93 ±0.01
c
---
Protein
Fat
Carbohydr
ates
25.89 ±0.48
47.12
24.41 ±0.47
a
a
±0.03a
24.24 ±0.45 44.12 ±0.03 22.86 ±0.46
27.42 ±0.26
47.31
22.58 ±0.20
a,b
±0.09a
b
26.35 ±0.25 45.46 ±0.08 21.70 ±0.41
28.66 ±0.33
48.50
19.85 ±0.22
b
±0.13b
c
27.97 ±0.32 47.34 ±0.13 19.36 ±0.23
Each value is the mean + SE, Mean values in each column having different superscripts (a, b, c, d, ….. ) are
significantly different at P < 0.05, Chem.Comp (Chemical Composition), O.R.P (Ordinary Roasted Peanut) and M.R.P
(Microwave Roasted Peanut).
From the results represented in Table (1), it can be noticed that raw peanut
content of fat was 47.12±0.03 g/100g d.w, while it reached 47.31±0.09 and
48.5±0.13 g/100g d.w as a result of ordinary and microwave roasting processes,
respectively. The results indicated that the fat content of raw peanut increased
significantly by microwave roasting, while it was not influenced by ordinary
roasting. In general, fat content increased by roasting. These results are in
agreement with those found by Damame et al. (1990), Abayomi et al. (2002),
Jui-Yueh et al. (2002) and Adegoke et al. (2004) who reported that there was an
increase in crude oil of peanut after heat treatments. From the showed data it
can be stated that microwave roasting increased fat content of peanut, while
ordinary roasting had no effect on it.
The results also showed that raw peanut content of total carbohydrate was
24.41±0.47 g/100g d.w, while it became 22.58±0.2 and 19.85±0.22g/100g d.w
after ordinary and microwave roasting processes, respectively. It can be noticed
that total carbohydrates content of peanut decreased significantly by both
ordinary and microwave roasting as compared to raw peanut and the most
decrease caused by microwave roasting. There was a significant difference
between ordinary and microwave roasted peanut in their carbohydrate content,
where peanut roasted by microwave had less content than that roasted by the
ordinary method. These results are in agreement with those reported by
Abayomi et al. (2002) and Adegoke et al. (2004).
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Effect of processing methods on the minerals content:
The results in Table (2), showed that calcium (Ca) content of raw peanut
was 12.24±0.13 mg/100g d.w, while it reached 12.69±0.31 and 11.4±0.05
mg/100g d.w after ordinary and microwave roasting processes, respectively. It
can be observed that Ca content of raw peanut was not influenced significantly
by the two processes ordinary and microwave roasting. There was a significant
difference between ordinary roasted and microwave roasted peanut in their Ca
content, where ordinary roasted peanut content was more than that of
microwave roasted.
The results also showed that magnesium (Mg) content of raw peanut was
4.69±0.05 mg/100 g d.w, while it became 4.32±0.11 and 5.4±0.02 mg/100g d.w
as a result of ordinary and microwave roasting processes, respectively. It is
clear that Mg content of peanut decreased by ordinary roasting, while it
increased by microwave roasting significantly as compared to raw sample.
It can be noticed also that potassium (K) content of raw peanut was
11.45±0.12 mg/100g d.w, while it became 11.88±0.29 and 12.6±0.05 mg/100g
d.w after ordinary and microwave roasting processes, respectively. It can be
observed that K content of peanut increased significantly by microwave
roasting, while it didn't by ordinary roasting when compared to raw sample. No
significant differences in K content between ordinary and microwave roasted
peanut was observed.
From the same table, it can be observed that sodium (Na) content of raw
peanut was 8.59±0.1 mg/100g d.w, while it became 9.72±0.24 and 10.8±0.04
mg/100g d.w after ordinary and microwave roasting processes, respectively. It
can be noticed that Na content of raw peanut increased significantly by both
ordinary and microwave roasting, but the increase was higher in microwave
roasted sample.
Data in Table (2) shows also that iron (Fe) content of raw peanut was
6.51±0.07 mg/100g d.w, which reached 7.02±0.17 and 7.79±0.04 mg/100g d.w
as a result of ordinary and microwave roasting processes, respectively. It can be
observed that Fe content of peanut increased significantly by both ordinary and
microwave roasting and the increase resulted by microwave roasting was more
than that of ordinary roasting as compared to raw peanut.
Also, zinc (Zn) content of raw peanut was 2.6±0.03 mg/100g d.w, while it
became 2.7±0.07 and 2.7±0.01 after ordinary and microwave roasting
processes, respectively. It is clear from the data that there were no significant
differences in Zn content among raw, ordinary roasted and microwave roasted
samples.
Copper (Cu) content of raw peanut was 8.59±0.1 mg/100g d.w, while it
became 10.8±0.26 and 9.6±0.04 mg/100g d.w as a result of ordinary and
microwave roasting processes, respectively. It can be observed that Cu content
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of peanut increased significantly by both ordinary and microwave roasting
processes, but the increase was high in the ordinary roasted sample.
Table (2): Minerals content of Raw, Ordinary roasted and Microwave
roasted peanut (g/100g d.w)
Minerals
Samples
Raw
O.R.P
M.R.P
Ca
Mg
K
Na
Fe
Zn
Cu
Mn
a, b, c
a
a
a
a
a
a
a
12.24
±0.13
4.69
±0.05
11.45
±0.12
8.59
±0.10
6.51
±0.07
2.60
±0.03
8.59
±0.10
5.73
±0.06
b
b
a, b
b
b
a
b
b
12.69
±0.31
4.32
±0.11
11.88
±0.29
9.72
±0.24
7.02
±0.17
2.70
±0.07
10.80
±0.26
8.10
±0.20
c
c
b
c
c
a
c
a
11.40
±0.05
5.40
±0.02
12.60
±0.05
10.80
±0.04
7.79
±0.04
2.70
±0.01
9.60
±0.04
6.00
±0.02
Each value is the mean + SE, Mean values in each column having different superscripts (a, b, c, d, ….. ) are
significantly different at P < 0.05, O.R.P (Ordinary Roasted Peanut) and M.R.P (Microwave Roasted Peanut).
Manganese (Mn) content of raw peanut was 5.73±0.06 mg/100g d.w,
which reached 8.1±0.02 and 6.0±0.02 mg/100g d.w after ordinary and
microwave roasting processes, respectively. From the results it can be stated
that Mn content of peanut increased significantly by ordinary roasting, while it
didn't influence by microwave roasting as compared to the raw sample. On the
other side, Mn content of ordinary roasted peanut was more than that of
microwave roasted. These results are similar to those found by Abayomi et al.
(2002) who reported that total minerals content of raw peanut increased as a
result of roasting process, while it did not agree with those found by Adegoke et
al. (2004). In general all minerals content increased during roasting processes
(ordinary and by the microwave).
However, it could be stated microwave roasting was more effective in
maintenance peanut contents of Mg, Na and Fe, while ordinary roasting was
better in maintenance Ca, Cu and Mg, and they were equal in maintenance of K
and Zn.
Effect of processing methods on amino acids content:
From Table (3), it was obvious that raw peanut seeds contain high levels
of glutamic acid (4.39% d.w), aspartic acid (3.15% d.w), arginine (3.09% d.w)
and moderate amounts of isoleucine (1.67% d.w), phenylalanine (1.34% d.w)
and serine (1.27% d.w). On the other hand, the lowest values were 0.32 and
0.39% d.w for methionine and cysteine, respectively. Regarding the effect of
ordinary and microwave roasting processes on the amino acids content of
peanut, it was noticed an increase in isoleucine, methionine, phenylalanine,
threonine, aspartic acid, glutamic acid and proline contents when compared to
raw peanut. In addition, the data showed that microwave roasting raised the
levels of isoleucine, lysine, arginine, cysteine, glutamic acid, glycine than those
of ordinary roasted peanut.
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On the other hand, roasting processes decreased the levels of methionine
and tyrosine. These results are in agreement to a less extent with those of Khalil
and Chughtai (1983) and Damame et al. (1990) who reported that methionine
decreased by roasting processes whereas, aspartic acid, glutamic acid, proline,
serine and phenylalanine increased.
Table (3): Amino acids composition of Raw, Ordinary roasted and
Microwave roasted peanut (g/100g d.w).
Sample
A.A
E.A.A :
Histidine
Leucine2nd
Isoleucine
Lysine
Methionine1st
Phenylalanine
Threonine
Valine
Total
N.E.A.A. :
Alanine
Arginine
Aspartic
Cysteine
Glutamic
Glycine
Proline
Serine
Tyrosine
Total
Total A.A.
E/T
PER
BV
Raw
O.R.P
M.R.P
g/100g
d.w
g/16g
N
g/100g
d.w
g/16g
N
g/100g
d.w
g/16g
N
0.60
0.91
1.67
1.23
0.32
1.34
0.88
1.08
8.03
2.31
3.51
6.45
4.75
1.23
5.17
3.39
4.17
30.98
0.65
0.94
1.69
1.22
0.27
1.41
0.91
1.11
8.20
2.37
3.43
6.16
4.44
0.98
5.14
3.31
4.04
29.87
0.62
1.05
1.71
1.28
0.27
1.42
0.89
1.12
8.36
2.16
3.66
5.96
4.46
0.94
4.95
3.1
3.9
29.13
1.03
3.09
3.15
0.39
4.39
1.05
1.14
1.27
1.19
16.70
24.73
3.97
11.93
12.16
1.50
16.95
4.05
4.40
4.90
4.59
64.45
95.43
1.11
3.04
3.24
0.35
4.43
1.02
1.22
1.33
1.13
16.87
25.07
4.04
11.08
11.81
1.27
16.15
3.71
4.44
4.85
4.12
61.47
91.34
0.96
3.11
3.22
0.41
4.68
1.11
1.14
1.30
1.16
17.09
25.45
3.34
10.85
11.23
1.43
16.32
3.87
3.97
4.53
4.04
59.58
88.71
0.32
0.64
55.83
0.33
0.66
56.04
0.33
0.77
57.20
O.R.P (Ordinary Roasted Peanut), M.R.P (Microwave Roasted Peanut), A.A (amino acids), E.A.A (essential amino
acids), N.E.A.A (non-essential amino acids), E/T (essential to total amino acids ratio) PER (protein efficiency ratio) and
BV (biological value), 1st (first limiting amino acid) and 2nd (second limiting amino acid
Generally ,it was found that total essential amino acids contents increased
by roasting processes and the increase was higher by microwave process where
it was 8.03, 8.2 and 8.36% for raw, ordinary roasted and microwave roasted
peanut, respectively. The total non-essential amino acids contents were 16.7,
16.87 and 17.09%, respectively. Depending upon the previous results, it was
noticed that the essential / total essential amino acids ratio was nearly the same
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in the three samples under study, where it was 0.32, 0.33 and 0.33 for raw
ordinary roasting and microwave roasting peanut, respectively. These findings
did not agree with that obtained by kirba and Eekmen (2003) who reported that
total essential amino acids decreased significantly by roasting for 20 min.
Protein efficiency ratio (PER) of raw, ordinary roasted and microwave
roasted peanut was calculated and the results showed that the two roasting
methods increased it as compared to raw peanut. The increase happened by
microwave roasting was higher than that of ordinary roasting. The increase
percentages were 13.12 and 20.31% for ordinary and microwave roasting
processes, respectively. Also, the same trend was observed in biological value
where an increase was observed by the two roasting processes but it was higher
by microwave process than that occurred by ordinary roasting. However, the
increase in biological value was 0.37 and 2.45% in ordinary roasted and
microwave roasted peanut than that of raw peanut. From these results, it was
clear that roasting of peanut by using microwave oven was better than that of
ordinary roasting process where it raised BV and PER of protein.
The amino acid score results showed that methionine is the first limiting
amino acid, luecine is the second limiting amino acid of peanut, this result does
not agree with that of Khalil and Chughtai (1983) who reported that lysine is
the first limiting amino acid of peanut.
Effect of processing methods on sugars content:
The data concerning sugars content; glucose, sucrose, stachyose and
raffinose of raw and processed peanut are represented in Table (4).
It can be noticed that glucose content of raw peanut was 0.26 g/100g d.w,
while it reached 0.75 and 0.91 g/100g d.w after ordinary and microwave
roasting processes, respectively. Roasting processes increased glucose content
of peanut but it was higher in microwave roasted peanut than that of the
ordinary roasted as compared to raw sample.
Table (4): Sugars content of Raw, Ordinary roasted and Microwave
roasted peanut (g/100g d.w)
Sugars
Samples
Raw
O.R.P
M.R.P
Glucose
Sucrose
S +R
0.26
0.75
0.91
3.80
3.63
0.04
1.50
1.63
1.68
O.R.P (Ordinary Roasted Peanut), M.R.P (Microwave Roasted Peanut), S+R (Stachyose + Raffinose), O-Roasting
(Ordinary Roasted) and M-Roasting (Microwave Roasted).
It can be observed that sucrose content of raw peanut was 3.86 g/100g
d.w, while it became 3.63 and 0.04 g/100g d.w after ordinary and microwave
roasting processes, respectively. It is obvious that ordinary roasted peanut had a
slight decrease in its sucrose content, while microwave roasted peanut had a
great decrease in its sucrose content.
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Stachyose and raffinose content of raw peanut was 1.5 g/100g d.w, while
it reached 1.63 and 1.86 g/100g d.w after ordinary and microwave roasting
processes, respectively. It can be observed that S+R content increased as a
result of roasting processes and the increase happened in microwave roasted
peanut was more than that of the ordinary roasted.
These results are in accordance with those found by Kirba and Erkmen
(2003) who reported that total sugar content decreased significantly during
roasting process.
Effect of processing methods on oil constants:
The data concerning peanut oil constants; acid value, peroxide value,
Iodine value of extracted oil from raw and processed peanut are illustrated in
Table (5). It can be noticed that the acid value of raw peanut oil was 0.77±0.01,
whil it was 0.89+0.08 and 0.81±0.03 mg KOH/1g oil for both ordinary roasted
and microwave roasted peanut oils, respectively. There were no significant
differences in the acid values of the three oils. It can be stated that ordinary
roasting caused mathematical increase in acid value than that of microwave
roasting but it was not significant. However, the acid values of all samples were
within the normal limits.
The data showed that the peroxide value of raw peanut oil was 5.15±0.34,
while it became 9.8±0.45 and 5.9±0.25 meq/kg oil after ordinary and
microwave roasting processes, respectively. There was a significant increase in
peroxide value as a result of ordinary roasting process, while microwave
roasting didn't affect. From the previous results it could be stated that ordinary
roasting caused great peroxidation of peanut oil, while microwave roasting had
no significant effect. This may be due to the long period of ordinary roasting.
From the presented data, it can be noticed that Iodine value of raw peanut
oil was 95.003±0.97 which reached 92.12±0.2 and 92.52±0.29 g iodine/100g oil
as a result of ordinary and microwave roasting processes, respectively. The
tabulated data revealed that there was no significant difference in iodine value
of microwave roasted peanut oil as compared to raw peanut oil, while it
decreased significantly in ordinary roasted peanut oil.
The previous results are in agreement with those reported by Seda et al.
(2001) and Adegoke et al. (2004) who indicated that ordinary roasting process
raised acid, peroxide and iodine values of peanut oil. On the other hand, the
previous results did not agree with those concluded by Farag (1994) who found
that peroxide values of microwave heated lipids were approximately 2% higher
than those of traditional heated lipids.
From the results it can be stated that microwave roasting didn't affect the
raw peanut oil constants significantly, while ordinary roasting caused a
decrease in the iodine value and increase in peroxide value.
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Table (5): Oil constants and TBA of Raw, Ordinary roasted, Microwave
roasted peanut oil.
Values
Samples
Raw
O.R.P
M.R.P
Acid value
mg KOH/1g oil
0.77±0.01a
0.89±0.08a
0.81±0.03a
Peroxide
value
Iodine value
TBA
meq/kg oil
g iodine/100g oil
mg/kg oil
5.15±0.34a
9.80±0.45b
5.90±0.25a
95.003±0.97a
92.12±0.20b
92.52±0.29a, b
0.69±0.003a
1.48±0.10b
0.51±0.06a
Each value is the mean + SE, Mean values in each column having different superscript (a, b, c, d, …..) are significantly
different at P < 0.05, O.R.P (Ordinary Roasted Peanut) and M.R.P (Microwave Roasted Peanut).
As shown in Table (5), the thiobarbituric acid (TBA) value of raw peanut
oil was 0.69±0.003, while it reached 1.48±0.1 and 0.51±0.06 mg/kg oil after
ordinary roasting and microwave roasting, respectively. It can be noticed that
ordinary roasting increased TBA value significantly, while microwave roasting
did not change it significantly. These results are in agreement with those
reported by Chiou et al. (1991) and Abayomi et al. (2002) who indicated that
there was a slight increase in TBA value of peanut oil after ordinary roasting.
From the previous results it can be stated that microwave roasting had no
significant effect on malonaldehyde amount of raw peanut oil, while ordinary
roasting increased it.
Effect of processing methods on fatty acids content:
The data in Table (6) show the fatty acids content of raw, ordinary roasted
and microwave roasted peanut oils, it can be observed that palmitic acid
(C16:0) in raw peanut oil was the abundant saturated fatty acid 12.20 % which
increased to 16.26% and 14.49% oil after ordinary and microwave roasting
processes, respectively. Also, myristic acid(C14:0) increased after both of
roasting processes while stearic acid (C18:0) decreased after ordinary roasting
and increased by microwave roasting. On the other hand, arachidic acid(C20:0)
increased after ordinary roasting while microwave roasting decreased it when
compared to raw peanut oil.
From the same table, it can be noticed that oleic acid (C18:1) was the
abundant unsturated fatty in peanut oil, also peanut oil contained linoleic
(C18:2) and linolenic (C18:3) unsaturated fatty acids. Their percentages were
41.38, 38.81and 0.58% in raw peanut oil, while they were 34.59, 27.73 and
0.24% after ordinary and 37.09, 32.04 and 0.33 mg/100g oil after microwave
roasting, respectively.
Also, the results revealed that raw peanut oil contained16.32 and 83.32%
of saturated and unsaturated fatty acid which became 29.39 and 66.94 and
23.81 and 72.32% after ordinary and microwave roasting processes,
respectively. Hence, the unsaturated to saturated ratio in raw peanut oil was
5.11, which reached 2.28 and 3.04 in ordinary and microwave roasted peanut
oil, respectively. The unsaturation degree of peanut oil roasted by microwave
949
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was more than that of peanut oil roasted by ordinary method. This means that
less oxidation happened in the peanut oil roasted by microwave which may be
attributed to the short period of roasting.
Table (6): Fatty acids content of Raw, Ordinary roasted and Microwave
roasted peanut oils (%).
Samples
Fatty Acids
Unknown
Myristic
C14:0
Palmitic
C16:0
Unknown
Stearic
C18:0
Oleic
C18:1
Linoleic
C18:2
Linolenic
C18:3
Unknown
Arachidic
C20:0
Unknown
U.S.F.A
S.F.A
U.S.F.A / S.F.A
Raw
R.R.P
M.R.P
1.75
--12.20
0.38
0.89
41.38
38.81
0.58
--1.10
2.55
83.32
16.32
5.11
4.49
2.50
16.26
5.29
--34.59
27.73
0.24
1.26
0.85
3.09
66.94
29.39
2.28
--2.28
14.49
4.64
1.54
37.09
32.04
0.33
1.05
0.86
1.81
72.32
23.81
3.04
O.R.P (Ordinary Roasted Peanut), M.R.P (Microwave Roasted Peanut), U.S.F.A (Unsaturated fatty acids), S.F.A
(Saturated fatty acids). U.S.F.A= unsaturated fatty acids, S.F.A= saturated fatty acids.
This observation agreed with that of Braddock et al. (1995) who stated
that roasted peanuts are susceptible to lipid oxidation due to the polyunsaturated
fatty acids, and Sanders (2001) who reported that oleic is the most abundant
fatty acid in raw and roasted peanut (26.8%). Ozdemir et al. (2003) concluded
that peanut could be roasted successfully in microwave ovens and Hiromi et al.
(2005) mentioned that unsaturated fatty acids of peanut oil are significantly
protected from oxidation during microwave roasting. So, although roasting
processes caused a decrease in unsaturated fatty acids and an increase in
saturated fatty acids, the oil still has its principle characteristics in the same
trend as reported by Sachiko and Hiromi (1999) who stated that the principle
characteristics of fatty acids still remained after 20 minutes of microwave
heating. On contrary, the previous results didn't agree with those reported by
Seda et al. (2001) who found that myristic and stearic fatty acids decreased and
arachidic increased after roasting process.
It was obvioes that peanut oil is a good source of unsatarated fatty acids
where it contains high amounts of oleic and linoleic acids. These fatty acids are
good for maintaining health where it was reported that diets high in
monounsatnrated fatty acids (MUFA) have a favourable effect on the ratio of
total cholesterol to high density lipoprotein (HDL) choteslerel which is a more
accurate indicator for risk of coronary heart disease (CHD) than total
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cholesterol alone (Kris-Etherton et al., 1999). These observations agreed with
those of Rajaram et al. (2001) and Albert et al. (2002) who indicated that
frequent nut comsumption lowers the risk of (CHD). These results also revealed
that roasting process decreased unsaturated fatty acid and increased saturated
fatty acids. These findings are in agreement with Hassanein et al. (2003). In
addition to the importance of unsaturated fatty acids found in peanut oil for
(CHD) patients, they also have a good role in the therapeutic nutrition of other
patients such as those with colorectal cancer risk and ovarian cancer (Bosetti et
al., 2002).
So it could be concluded that microwave roasting process is better than
the ordinary one in maintenance a high percentage of the unsaturated fatty acids
of raw peanut oil.
Effect of processing methods on trans fatty acids content:
The unsaturated fatty acids are present normally in the cis-isomers. Cisbonds can be isomerizes to the trans-configuration during extraction or
subsequent processing. For example, oxidation or partial hydrogenation can
lead to isomerisation. Several nutritional studies have suggested a direct
relationship between trans fatty acids and increased risk for coronary heart
disease (CHD) (Louheranta et al., 1999 and Sacks and Katan, 2002). It is
commercially important for food labeling purposes to determine this transcontent. It is difficult to separate cis-from trans-isomers by using other
techniques such as gas chromatography; therefore, an infrared method is
commonly used. Cis-isomers absorb between 480 and 700 cm-1 while transisomers absorb between 1000 and 930 cm-1, which the latter band can be used
as the basis for an analytical method (Stuart, 1997).
Both of these geometric isomers absorb strongly at 1163 cm-1 which
represents the C-O stretching frequency from the ester group. The cis-isomer
absorb weakly at 965 cm-1 while the trans-isomers absorb strongly at this
frequency. The results in Figs. (1, 2 and 3) showed that all the processed
samples revealed peaks at 912 and 913 cm-1 which indicated the existence of
trans fatty acids in the oils extracted from raw, ordinary roasted and microwave
roasted peanut. The relative intensity of raw peanut oil was (0.005), both
ordinary and microwave roasting processes raised it to (0.055 and 0.039,
respectively) which indicated the increase in trans fatty acids as compared to
the raw sample. Although microwave raised trans fatty acids of roasted peanut
oil, it was less than that of ordinary roasted one.
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These results did not agree with those reported by Sanders (2001) who
stated that there were no detectable levels of trans fatty acids in raw and roasted
peanut oils.
From the previous results it could be stated that microwave roasting
process of peanut is more save than the ordinary process because of occurrence
of trans fatty acids which increase plasma lipids especially low density
lipoprotein cholesterol (LDL) concentration which is often taken as a strong
indication of potential risk for development of atherosclerotic cardiovascular
disease (Willett and Ascherio, 1994).
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