The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil

Hu, Hui; Liu, Hongzhi; Shi, Aimin; Liu, Li; Fauconnier, Marie‐Laure; Wang, Qiang

doi:10.3390/molecules24010062

Cited by 61 publications

(29 citation statements)

References 35 publications

(84 reference statements)

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“…It was found through comparison that the flavor substances in EPOs mainly include alcohols, aldehydes, ketones, alkanes, alkenes, and furans, and the variety and content of flavor components in one EPO is different from each other ( Zhang et al, 2012 ). The volatile flavors of tea oil, olive oil, soybean oil, corn oil, peanut oil, sunflower oil, sesame oil, and rapeseed oil were compared using solid phase micro-extraction-mass spectrometry, and it was found that olive oil contained the largest amount of esters, and the other EPOs had high amounts of aldehyde ( Hu et al, 2018 ).…”

Section: Complexity Of the Chemical Composition Of Eposmentioning

confidence: 99%

Edible Plant Oil: Global Status, Health Issues, and Perspectives

et al. 2020

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Edible plant oil (EPO) is an indispensable nutritional resource for human health. Various cultivars of oil-bearing plants are grown worldwide, and the chemical compositions of different plant oils are diverse. The extremely complex components in oils lead to diverse standards for evaluating the quality and safety of different EPOs. The environment poses great challenges to the EPO safety and quality during the entire industrial chain, including plant cultivation, harvesting, oil processing, and storage. Environmental risk factors include heavy metal or pesticide residue pollution, insect or harmful microbial infestation, and rancidity. Here, the diverse components in oil and various oil-producing processes are discussed, including plant species, oil yield, and composition complexity, environmental factors that degrade oil quality. Additionally, we propose a whole-industrialchain monitoring system instead of current single-link-monitoring approach by monitoring and tracking the quality and safety of EPOs during the entire process of plant cultivation, raw materials harvest, oil process, and EPOs storage. This will provide guidance for monitoring the quality and safety of EPOs, which were challenged by the deteriorating environment.

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Section: Complexity Of the Chemical Composition Of Eposmentioning

confidence: 99%

Edible Plant Oil: Global Status, Health Issues, and Perspectives

et al. 2020

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“…Peroxide value PV Oil content is one of the key indexes to evaluate the production efficiency of oil from oilseeds 35 . As can be seen from Table 1, the contents of the peanut oil extracted from dried peanut kernels obtained by solar radiation and hot air were between 46.67 and 47.24 , which showed no significant difference p 0.05 .…”

Section: Chemical Analysis Of Peanut Oil Extracted From Dried Peanut mentioning

confidence: 99%

“…Peroxide value PV measured the quantity of peroxides in the oil, which served as an indicator index of the primary oxidation product formation 16 . It was widely employed as a measure of oil oxidative rancidity 38 .…”

Section: Chemical Analysis Of Peanut Oil Extracted From Dried Peanut mentioning

confidence: 99%

“…If peanut was not dried to moisture content lower and peanut products. Juhaimi et al investigated the effects of storage and oven roasting on peanut qualities, such as oil yield, peroxide value, acidity, protein content and tocopherol content etc.. Idrus 15 and Hu 16 et al reported that different peanut oil extraction methods induced different oil extraction ratio and oxidation quality changes. Moreover, the peanut protein isolate PPI was also discussed in literatures 17 19 .…”

Section: Introductionmentioning

confidence: 99%

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Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying

Wang

et al. 2020

J. Oleo Sci.

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than 10 w. b. 6, 7 , it was susceptible to mold development and toxin production 8. The peanut drying process can be performed based on many drying methods, such as solar radiation, hot air drying, microwave and radio frequency heating etc. 9. But the most commonly used methods were solar radiation and hot air drying 9. Drying by sun usually took a long time and was affected by weather. Hot air drying process can be performed by traditional bin dryers or semitrailers with heated air passing through the bed of peanuts 10. Studies on peanut drying by hot air mainly focused on drying parameters 7 , the uniformity of peanut drying 11 , the effective diffusion coefficient and the main thermodynamic properties 12 , the mathematical model of thin layer drying 12, 13 , the non-isothermal drying models 14. In addition to the above researches on peanut drying, there were also some studies on the quality of raw peanut Abstract: Peanuts are usually with high moisture after harvest and must be dried to prevent mildew. Hot air drying is the most commonly used method for peanut drying. The purpose of this study was to evaluate the drying temperatures on the peanut qualities. In this paper, fresh peanuts were dried with solar radiation (control group) and hot air at 35-60℃ until the moisture content of peanut reduced below 10%. The physical (texture, damaged percentage of red testa and breakage percentage of peanut kernel), physiological (germination) and biochemical (the contents of vitamin E and aflatoxin B 1 ; acidity values, iodine values, peroxide values and fatty acid composition of peanut oil; solubility, emulsifying, foaming, water-holding capacity and oil-binding capacity of peanut protein) properties of peanut kernel were determined under different drying conditions (solar radiation, 35℃, 40℃, 45℃, 50℃, 55℃, 60℃). The results showed that hot air temperatures had obvious influences on peanut qualities. The damaged percentage of red testa and breakage percentage of peanut kernel increased remarkably when the drying temperatures were above 45℃. Meanwhile, when drying temperatures were more than 45℃, the acid value and peroxide value of the extracted oil increased significantly. Furthermore, some properties exhibited prominent changes when the temperatures were higher than 50℃, such as hardness, brittleness, germination percentage, and the Vitamin E content of peanut kernel. In addition, the research results revealed that hot air can increase hydrophobicity of peanut protein and affect the functional properties of peanut protein. Therefore, it could be concluded that peanut should be dried by hot air below 45℃ for quality maintenance. It also provided reference to choose suitable drying temperatures based on the final use of peanut.

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“…With mechanized reaping, the whole peanut plant, including the seed pods, are removed from the soil before being dried (sun or hot-air) and then seed shelling (Arya et al, 2016;Nawade et al, 2018). Peanuts easily lipid oxidize and decompose during storage and transportation due to their high-fat level (>50%), and this influence their nutritional, agricultural and edible safety importance (Chukwumah et al, 2007;Liu et al, 2018;Hu et al, 2019;Xie et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Relationship between antioxidant components and oxidative stability of peanut oils as affected by roasting temperatures

Yang¹,

Ciou²,

Chen³

et al. 2020

Preprint

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The study sought to investigate the effect of roasting temperatures on antioxidant components and oxidative stability of peanut oils. The total phenolic content, total flavonoid content, α-tocopherol content, and phytosterol content in peanut oils was influenced by roasting at temperatures of 120, 140, and 160, while those roasting temperatures had no effect on the fatty acid profile and γ-tocopherol content of peanut oils. Roasting promotes the quality of peanut oil aroma via the Maillard reaction, particularly those derived from N-heterocyclic compounds (such as pyrazine and pyrrole). The oxidative stability of peanut oils was investigated using the Rancimat method, and the results show that there is a linear relationship between roasting and natural logarithm of induction period (R2: 0.959˜0.998). This was determined based on the Arrhenius equation, which indicated the activation energy (Ea) were 82.08˜108.61 KJ/mol. In PCA analysis, the antioxidant stability of the increase levels of phenols released in the peanut oils was found to be rise with increment of roasting temperatures. The data obtained in this study should be confirmed to the nutritional benefits of peanut oils that will be most appealing to consumers.

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The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil

Cited by 61 publications

References 35 publications

Edible Plant Oil: Global Status, Health Issues, and Perspectives

Edible Plant Oil: Global Status, Health Issues, and Perspectives

Effect of Drying Temperatures on the Peanut Quality during Hot Air Drying

Relationship between antioxidant components and oxidative stability of peanut oils as affected by roasting temperatures

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