Chemical and Physical Characterization of Peanut Powder Extracts

  •  Luzia Marcia de Melo Silva    
  •  Francisco de Assis Cardoso Almeida    
  •  Francinalva Cordeiro de Sousa    
  •  Deise Souza de Castro    
  •  Inácia dos Santos Moreira    
  •  Jacinete Pereira Lima    
  •  Acácio Figueiredo Neto    


The production of lyophilized foods is a market with great growth potential, for providing important preservation characteristics, such as stability at ambient temperature, versatility of the product and preservation of the chemical compounds. Given the functional effects of peanut powder extracts, this study aimed to quantify the bioactive compounds and determine physical and chemical characteristics, comparing samples with and without skin. After obtaining the aqueous peanut extract the samples were frozen at -18 °C for 24 h. The formulated extracts were dried in a benchtop lyophilizer operating at temperature of -55 °C for a period of 48 hours. The powder extracts were disintegrated in a multiprocessor for 30 seconds and the samples were physically and chemically evaluated. The powder extracts were classified as non-hygroscopic, exhibiting poor fluidity and intermediate cohesiveness in samples with skin, and high cohesiveness in samples without skin. The powders showed agglomerated particles, with irregular and non-uniform shape. Potassium was the mineral found in largest amounts, as well as oleic and linoleic fatty acids. The particles of the powders exhibit a spherical shape, showing the presence of amorphous surfaces, in which there is no repetition of geometric forms. The peanut powder extracts are classified as non-hygroscopic, have poor fluidity, intermediate cohesiveness in samples with skin and high cohesiveness in samples without skin.

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