Effects of Lipid Peroxidation During Storage on Raw and Roasted Peanut Proteins1

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Abstract
The development of peroxidation in several varieties of peanuts stored for 12 months at 4°C was measured spectrophotometrically. Samples of raw and roasted peanuts were extracted with two solvent systems: hexane and chloroform/methanol. Proteins were extracted from the meals with buffered sodium chloride; protein recoveries, solubilities, and electrophoretic mobilities were compared. Intact raw peanuts were stored for at least 5 months at 4°C without appreciable peroxidation, but thereafter, peroxidation proceeds slower than that of roasted peanuts.

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