Abstract
Roasting before oil extraction improves qualities of vegetable oils. Herein, the physicochemical properties (color, conjugated dienes and trienes), chemical composition (carotenoids, phospholipids, Maillard reaction products, polycyclic aromatic hydrocarbons, 3-monochloropropane-1,2-diol esters, glycidyl fatty acid esters, and oxidized fatty acids), and antioxidant activities of oils extracted from unroasted peanut kernels and roasted ones in dry air (160 °C, 170 °C, 180 °C, and 190 °C for 10, 15, 20, 25, and 30 min at each temperature) were systematically investigated and compared. The results indicated that the a* value, carotenoids and antioxidant activities increased significantly (p < 0.05) while the L* and b* values decreased obviously (p < 0.05) with the increase of roasting temperature and time. Conjugated dienes and trienes, oxidized fatty acid, and phospholipids including phosphatidylcholine and phosphatidylethanolamine increased firstly and then decreased during roasting (p < 0.05). Maillard reaction products, polycyclic aromatic hydrocarbons increased significantly (p < 0.05) with roasting. However, roasting had no evident influence on the formation of 3-monochloropropane-1,2-diol esters and glycidyl fatty acid esters. The oils from roasted peanut kernels at 190 °C for 30 min had significantly higher oil quality and antioxidant activities.
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