Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction


  • S. Marmesat Instituto de la Grasa (CSIC)
  • J. Velasco Instituto de la Grasa (CSIC)
  • M. V. Ruiz-Méndez Instituto de la Grasa (CSIC)
  • M. C. Dobarganes Instituto de la Grasa (CSIC)




Almonds - Cashew nuts - Oxidative quality - Peanuts - Sunflower seeds


The oxidative quality of commercial fried nuts was evaluated by independent analyses of two lipid fractions, the surface oil, and the internal lipid fraction. The nuts studied were 6 samples of almonds, 10 samples of peanuts, 4 samples of sunflower seeds and 2 samples of cashew nuts. The oil content, peroxide value, polymer content, and fatty acid composition were analyzed. The results showed two lipid fractions with different oxidation status. Higher oxidation levels were normally found in the oil fraction more exposed  to air, although considerably higher oxidation status in the internal oil was also detected in various samples. Oxidative quality was also evaluated in selected samples of each nut after 1 year of storage at room temperature, in the dark . Only the almonds and cashew nuts exhibited acceptable oxidative quality after storage. In addition, a study on the changes due to frying and the contribution of the frying oil to the lipids in the final product showed that the composition of the surface oil can be changed by the incorporation of substantial contents of the frying fat. Consequently, the frying fat may exert some effect on the oxidative quality and oxidative stability of the surface oil.


Download data is not yet available.


AOCS. Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edition, AOCS Press, Champaign, Illinois, 1994

Asociación Española de Normalización, Catálogo de Normas UNE, Madrid, 1991.

Bolton G. E., Sanders T. H. 2002. Effect of roasting oil composition on the stability of roasted high-oleic peanuts. J. Am. Oil Chem. Soc. 79, 129-132. doi:10.1007/s11746-002-0446-1

El-Kayati S.M.; Fadel H. H. M., Abdel-Mageed M. A., Farghal S. A. 1988. Heat and storage effects on the flavour of peanuts. Nahrung 42, 416-421. doi:10.1002/(SICI)1521-3803(199812)42:06<416::AID-FOOD416>3.3.CO;2-M

Fritsch C. W. 1994. Lipid oxidation-the other dimensions. INFORM 5(4), 423-436.

García Pascual P., Mateos M., Carbonell M., Salazar D.M. 2003. Influence of storage conditions on the quality of shelled and roasted almonds. Biosyst. Bioeng. 84, 201-209.

Guinda A., Dobarganes M. C., Ruiz-Méndez M. V., Mancha M. 2003. Chemical and physical properties of a sunflower oil with high levels of oleic and palmitic acids. Eur. J. Lipid Sci. Technol. 105, 130-137. doi:10.1002/ejlt.200390028

IUPAC. Standard Methods for the Analysis of Oils Fats and Derivatives, 1st supplement to 7th edition, edited by International Union of Pure and Applied Chemistry, Blackwell, Oxford, 1992.

Marmesat S., Mancha M., Ruiz-Méndez M. V., Dobarganes M. C. 2005. Performance of sunflower oil with high levels of oleic and palmitic acids during industrial frying of almonds, peanuts and sunflower seeds. J. Am. Oil Chem. Soc. 82, 505-510. doi:10.1007/s11746-005-1101-6

Márquez-Ruiz G., Garcés R., León-Camacho M., Manchan M. 1999. Thermoxidative stability of triacylglycerols from mutant sunflower seeds. J. Am. Oil Chem. Soc. 76, 1169-1173. doi:10.1007/s11746-999-0091-6

Martín-Polvillo M., Márquez-Ruiz G., Dobarganes M. C. 2004. Oxidative stability of sunflower oils differing in unsaturation degree during long-term storage at room temperature. J. Am. Oil Chem. Soc. 81, 577-583. doi:10.1007/s11746-006-0944-1

Mate J. I., Saltveit M. E., Krochta J. M. 1996. Peanut and walnut rancidity: effects of oxygen concentration and relative humidity. J. Food Sci. 61, 465-468. doi:10.1111/j.1365-2621.1996.tb14218.x

Metwalli S. M., Zoueil M. E., Mohamed M. S., El-Zalaki E. M. 1975a. Preparation of high quality roasted and fried peanuts. II. Chemical composition and amino acid content of raw, roasted and fried peanuts. Alex. J. Agric. Res. 23, 139-144.

Metwalli S. M., Zoueil M. E., Mohamed M. S., El-Zalaki E. M. 1975b. Preparation of high quality roasted and fried peanuts. I. Moisture content, lipase activity and organoleptic quality of peanuts during roasting and frying. Alex. J. Agric. Res. 23, 131-138.

Moreiras R. G., Castell-Pérez M. E., Barrufet M. A. 1999. Introduction in Moreiras R. G. (Ed.) Deep-Fat Frying. Fundamentals and Applications, Aspen Publisher Inc., Gaithersburg, Maryland, p. 1-10.

Mugendi J. B., Sims C. A., Gorbet D. W., O'Keefe S. F. 1998. Flavor stability of high-oleic peanuts stored at low humidity. J. Am Oil Chem. Soc. 75, 21-25. doi:10.1007/s11746-998-0004-0

Pérez-Camino M. C., Márquez-Ruiz G., Ruiz-Méndez M. V., Dobarganes M. C. 1991. Lipid changes during frying of frozen prefried foods. J. Food Sci. 56, 1644-1650. doi:10.1111/j.1365-2621.1991.tb08661.x

Sankarikutty B., Sreekumar M. M., Narayanan C. S., Mathew A. G. 1988. Studies on microencapsulation of cardamom oil by spray drying technique. J. Food Sci. Technol. 25, 352-356.




How to Cite

Marmesat S, Velasco J, Ruiz-Méndez MV, Dobarganes MC. Oxidative quality of commercial fried nuts: evaluation of a surface and an internal lipid fraction. Grasas aceites [Internet]. 2006Sep.30 [cited 2024May23];57(3):275-83. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/49




Most read articles by the same author(s)

1 2 3 4 5 6 > >>