Oxidative stability in fried‐salted peanuts elaborated with high‐oleic and regular peanuts from Argentina

Summary The purpose of this work was to determine the chemical and sensory stability of fried‐salted peanuts prepared with a high‐oleic cultivar, Granoleico (GO‐FP) in comparison with a regular cultivar, Tegua (T‐FP) of peanut from Argentina. General and fatty acids composition were determined in high‐oleic peanuts, cultivar ‘Granoleico’ (GO) and regular peanuts, cultivar ‘Tegua’ (T). Consumer test of fresh products, oxidative stability chemical indicators (peroxide and p ‐anisidine values, and conjugated dienes) and descriptive analyses during storage were performed on fried‐salted peanuts prepared with GO and T. GO showed a higher Oleic/Linoleic (O/L) ratio (17.1 in raw GO and 10.1 in GO‐FP) than T (1.4 in raw T and 1.3 in T‐FP). GO‐FP did not differ in consumer acceptance in comparison with T‐FP. Chemical indicators in GO‐FP had a lower increase than T‐FP across the storage time. Peroxide value reached 20 meqO 2 kg −1 after 125 days in GO‐FP and after 19 days in T‐FP. Sensory attributes did not show significant differences between GO‐FP and T‐FP along the storage. Fried‐salted peanuts prepared with kernels of high‐oleic peanuts had better oxidative stability.