Chemical Properties of Peanut Oil from L. 'Tainan 14' and Its Oxidized Volatile Formation

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2022 Oct 27

PMID 36296404

Authors

Kai-Min Yang

Ming-Ching Cheng

Zih-Sian Ye

Lee-Ping Chu

Hsin-Chun Chen

Affiliations

Soon will be listed here.

Abstract

Arachis hypogaea L. ‘Tainan 14’ has purple skin characteristics. This study investigated the effects of different materials (shelled or unshelled peanuts) and temperatures (120 or 140 °C) on the properties of extracted peanut oil. The results show that its antioxidant components (total flavonoid, α−tocopherol, and γ-tocopherol) and oxidative stability were mainly affected by the roasting temperature (p < 0.05). Fifty-eight volatile compounds were identified by peanut oil oxidation and divided into three main groups during the roasting process using principal component analysis. The volatile formation changes of different materials and temperatures were assessed by agglomerative hierarchical clustering analysis. These results provide useful reference information for peanut oil applications in the food industry.

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