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Relationship between Antioxidant Components and Oxidative Stability of Peanut Oils as Affected by Roasting Temperatures

Author

Listed:
  • Jhih-Ying Ciou

    (Department of Food Science, Tunghai University, Taichung 407, Taiwan)

  • Hsin-Chun Chen

    (Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan)

  • Chih-Wei Chen

    (Bachelor Degree Program in Environment and Food Safety Laboratory Science, Chang Jung Christian University, Tainan 71101, Taiwan)

  • Kai-Min Yang

    (Department of Hospitality Management, Mingdao University, Chang Hua 523, Taiwan)

Abstract

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 °C, 140 °C, and 160 °C, 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 when it is 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 the induction period (R 2 : 0.959~0.998). This was determined based on the Arrhenius equation, which indicated the activation energy ( E a ) was in the range of 82.08~108.61 kJ/mol. In principal component analysis (PCA) analysis, the antioxidant stability of the increase levels of phenols released in the peanut oils was found to rise with the increment of roasting temperatures. The data obtained in this study should be confirmed as the nutritional benefits of peanut oils that will be most appealing to consumers.

Suggested Citation

  • Jhih-Ying Ciou & Hsin-Chun Chen & Chih-Wei Chen & Kai-Min Yang, 2021. "Relationship between Antioxidant Components and Oxidative Stability of Peanut Oils as Affected by Roasting Temperatures," Agriculture, MDPI, vol. 11(4), pages 1-11, March.
    • Handle: RePEc:gam:jagris:v:11:y:2021:i:4:p:300-:d:527699
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