Comparative Quality Assessment of Peanut and Peanut-Flaxseed Oil

Abstract

The aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative studies of consumer properties of peanut and peanut-flaxseed oil for organoleptic indicators, fatty acid composition, acid and peroxide numbers are carried out. To determine the fatty acid composition of fat, the gas chromatography method is used. The measurement of the acidic and peroxide number of fat is performed by a titrimetric method. The research results of organoleptic and physicochemical parameters, as well as the fatty acid composition of peanut oil and peanut-flaxseed blend have shown that the flavor qualities of the developed oil are balanced and high, therefore new oil can be consumed by consumers. The enrichment of peanut oil with flaxseed helps improve the fatty acid composition beyond the set of a significant increase in unsaturated fatty acids (linoleic by 23 %, oleic by 28 %, linolenic by 96 %). It has also been proved that the use of flaxseed oil does not have a significant effect on the acceleration of the hydrolytic processes of vegetable oil fats. The expediency of mixing peanut and flaxseed oil is shown, which makes it possible to obtain new blended peanut-flaxseed oil, balanced by fatty acid composition.

Compositional, functional and rheological characterisation of peanut oils influenced by ozonation, roasting and combination process

“…The O/L ratio varied between 1.003–1.124, with highest value in O3 (1.124), followed by O4 (1.069), O1 (1.054) and O2 (1.049) oils, respectively. The presence of unsaturated fatty acids makes them prone to oxidation and development of unpleasant smell and taste due to oxidative rancidity which further leads to cardio vascular diseases (Lenert et al ., 2018). Thus, despite having high oxidation potential, ozone treatment least affected the fatty acid composition by having fatty acid profile close to O1 oils.…”