Estimation of peanut quality based on free fatty acids and peroxide value by application of FTNIR and chemometrics approach

Abstract

The possibility of rapid estimation of moisture, protein, fat, free fatty acid (FFA), and peroxide value (PV) content in peanut kernel was studied by Fourier transform near-infrared spectroscopy (FTNIR) in the diffuse reflectance mode to estimate the nutritional quality of peanut. The moisture, fat, and protein of fresh and damaged seeds of peanuts ranging from 3 to 9 %, 45 to 57 %, and 23 to 27 % respectively, were used for the calibration model building based on partial least squares (PLS) regression. The peanut samples had major peaks at wavenumbers 5308.53, 4954.98, 4464.03, 4070.85, 7475.63, 8230.21, and 6178.13 in per cm. First and second derivate mathematical preprocessing was also applied in order to eliminate multiple baselines for different chemical quality parameters of peanut. The FFA had the lowest value of calibration and validation errors (0.579 and 0.738) followed by the protein (0.736 and 0.765). The quality of peanut seeds with the lowest root mean square error of cross-validation of 0.76 and a maximum correlation coefficient (R2) of 96.8 was obtained. The comprehensive results signify that FT-NIR spectroscopy can be used for rapid, non-destructive quantification of quality parameters in peanuts.

Keywords

• Peanut
• FTNIR
• FFA
• PV
• Rancidity
• Quality