Date of Award


Degree Type


Degree Name

Bachelor of Science Honours


Faculty of Communications, Health and Science

First Advisor

Dr Ajay Shah


As peanuts age, the lipid component deteriorates, and the peanuts become rancid. The Health Department of Western Australia has received numerous complaints from consumers who are unsatisfied with the quality of peanuts they have purchased from certain grocers. Presently there is no standard methodology for detecting rancidity m peanuts, thus enabling grocers to continue selling peanuts of poor quality. In an attempt to overcome this problem, a standardised methodology needs to be developed, which will enable offending grocers to be prosecuted The three methodologies trialed were the Peroxide Value (PV), Acid Value (AV), and Fatty Acid Profile (FAP) methods. In order to test these methodologies fresh raw peanuts were aged under various environmental conditions, primarily heat and light. The aging process occurred over an 8 week period, with samples being tested for PV, AV and FAP periodically. The 40°C, and 60°C peanut samples were found to have little on the quality of the peanuts. It was found that the peanuts exposed to sunlight aged more rapidly than any of the other peanut samples. Overall the peanuts were found to be more susceptible to rancidity when exposed to heat, oxygen, and light at the same time, rather than exposure to only dry heat. The PV. AV, and FAP methodologies were all effective in detecting changes in the peanut oil. On the basis of the results from this study, none of the methodologies trialed could be singled out as being the best method for detecting rancidity in peanuts However, the PV, and AV methods were found to be faster, and less costly than the FAP method. It is suggested that using the PV, and AV methods for determining rancidity in peanuts would provide enough evidence for prosecution. If further evidence is required, then perform an FAP test, otherwise it is best suited for other purposes, since the PV, and A V adequate evaluate the quality of peanuts.

Included in

Food Science Commons