Abstract
The objective of this study is to evaluate the physicochemical, chromatographic, and thermogravimetric parameters and the oxidative stability of the high-oleic peanut oil (IAC-505) obtained by hydraulic pressing extraction. The analyses were performed according to the International and Official Methods of Analysis (AOAC, AOCS). The high-oleic peanut oil (IAC-505) was obtained by hydraulic pressing and stored at 4 °C. The acidity value (1.20 mg KOH g−1) and peroxide value (3.75 mEq kg−1) obtained were within the maximum values established by the National Health Surveillance Agency (ANVISA) for cold-pressed oil. The fatty acid profile showed high levels of oleic fatty acid (81.88%). The thermogravimetric behavior and differential analysis indicated good stability upon gradual temperature increase around 200 °C. The oxidative stability index or oxidation induction period of the oil was 15.74 h. The differential scanning calorimetry showed crystallization temperature of − 5 °C and − 33 °C and melting temperature of − 16 °C and − 6 °C. Based on the results obtained, the nutritional and functional quality, mass loss pattern, and oxidative stability of the high-oleic peanut oil (IAC-505) were determined, demonstrating its potential applications in various industrial segments and in food technology research.
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