Abstract
The purpose of the present study is to investigate the changes in extraction yield, physicochemical properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard. Compared with the untreated sample, a significant (p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed. MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor.
Highlights
Peanut is one of the most important oil crops in the world and is an important source of protein
Clinical trials have suggested that compared with participants who did not eat nuts, those who consumed peanuts seven or more times per week had a 20% lower death rate [4]
The fatty acid profile of peanut oil resembles that of olive oil, which could reduce the risk of cardiovascular disease [2]
Summary
Peanut is one of the most important oil crops in the world and is an important source of protein. The worldwide production of peanuts reached 43.98 million tons [1]. Oil and food production are the two main uses of peanuts [2]. In 2017/18, the worldwide production of peanut oil was. Peanuts are a nutrient-dense food that is rich in unsaturated fatty acids, fiber, vitamins, minerals, and many other bioactive substances. Clinical trials have suggested that compared with participants who did not eat nuts, those who consumed peanuts seven or more times per week had a 20% lower death rate [4]. The total amount of unsaturated fatty acid is over 85% in peanut oil. The fatty acid profile of peanut oil resembles that of olive oil, which could reduce the risk of cardiovascular disease [2]
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