The effect of storage temperature on bioactive compounds, the oxidation of lipid and free radical scavenging capacity to peanut butter product

Abstract

This study aims to evaluate the effect of storage temperature on the content of bioactive compounds (resveratrol, biochanin A, and genistein), the free radical scavenging capacity, and lipid oxidation of peanut butter product through the peroxide value (PV), total fat (TF), and free fatty acid (FFA) content. Peanut butter supplemented with 2% olive oil and 4% honey was stored at two temperature levels: cool temperature (8 - 10℃) and room temperature (28 - 30℃) for 8 months. Research results showed that peanut butter stored at the cool temperature (8 - 10℃) is more suitable than at the room temperature (28 - 30℃). Under these storage conditions, the contents of resveratrol, biochanin A, and genistein were 2.94 mg/kg, 1.83 mg/kg, and 2.83 mg/kg, respectively. The antioxidant activity, assessed through DPPH evaluation, reached 68.12%. Additionally, the TF (47.05%), FFA (0.66%), and PV (0.4844 meq/kg) were also recorded.