Effect of roasting on the chemical components of peanut oil

Zhang, Dong; Li, Xiujuan; Cao, Yanping; Wang, Chao; Xue, Yalin

doi:10.1016/j.lwt.2020.109249

Cited by 47 publications

(34 citation statements)

References 30 publications

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“…Moreover, results revealed significant differences in the content of some fatty acids between raw PK and PKS. In the present study, palmitic acid (C16:0), linoleic acid (C18:2), oleic acid (C18:1), and pinolenic acid (C18:3) were ascertained as the primary fatty acids of raw pine nut oil, accounting for 8.98%-9.95%, 42.97%-46.42%, 20.1%-25.61%, and 7.39%-12.69%, respectively, comparable to that reported by for the oil from raw and roasted flaxseed (Suri et al, 2020), perah seeds (Li et al, 2018), sesame seeds (Gharby et al, 2017), and peanut (Zhang, Li, et al, 2020).…”

Section: Fatty Acid Composition (Fac)supporting

confidence: 71%

Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

Adelina

Zhang

et al. 2021

Food Processing Preservation

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In this study, pine nut kernels from two grafted species: Pinus koraiensis (PK) and Pinus sylvestris var. (PKS) were roasted (130, 150, 180℃ for 10, 20, 30 min) to investigate the effect of roasting pre-treatment on chemical components, antioxidant activity, and oxidative stability of oils prepared from kernels. Increased temperature or time was found to cause a significant increase in oil yield, color, total phenolic content (TPC), carotenoid, and browning index (BI) of oils compared to unroasted samples. Roasting could also elevate the antioxidant activity and oxidative stability of pine nut oil. The levels of tocopherol decreased significantly at high temperatures (150℃, 180℃), while the fatty acid compositions were almost independent of roasting conditions. The FTIR spectra of oils from different roasted pine nuts showed minor variation in peak intensities. Therefore, roasting is a great option and critical step to improve the quality of pine nut oil. Novelty impact statementThe oil yield, color, total phenolic content (TPC), carotenoid, and browning index (BI) of pine nut oil from two grafted species were influenced by different roasting conditions.Roasting could improve the antioxidant activity and oxidative stability of pine nut oil.Roasting (180℃ for 10 min) is a great option to improve the quality of pine nut oil.

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Section: Fatty Acid Composition (Fac)supporting

confidence: 71%

Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

Adelina

Zhang

et al. 2021

Food Processing Preservation

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“…This could be correlated to the partial transformation of PUFAs into some saturated fatty acids as a result of oxidation. Generally, the fatty acid compositions of various nut types roasted at different levels are comparable to those reported by others (Özdemir et al, 2003;Durmaz and Gökmen 2011;Rodrigues et al, 2011;Schlörmann et al, 2015;Zhang et al, 2020).…”

Section: Fatty Acid Compositions Of the Dried Nutssupporting

confidence: 88%

“…The moisture content was determined as weight loss of 10 g sample after drying at 102 °C for 24 h (Gökalp et al, 2010). The total oil contents of dried nuts were determined using ether extraction method, which is commonly used for the lipid extraction in dried nuts (AOAC 948.22;Venkatachalam and Sathe, 2006;Wang et al, 2018) The dried nuts were extracted for 8 h using diethyl ether (boiling point = 34.6 °C)…”

Section: Determination Of Moisture and Total Oil Contentsmentioning

confidence: 99%

Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts

Öz¹,

Ekiz²,

Savaş³

et al. 2021

Turk J Agric For

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IntroductionDried nuts are well known and consumed widely for their health benefits and unique sensory features. They also play a vital role in the domestic and foreign trade of Turkey. Turkey is one of the leading countries in the production, export and consumption of some types of dried nuts, especially hazelnuts (Erdogan, 2018). Dried nuts, such as almonds, hazelnuts, peanuts, and cashews are mainly consumed as a snack food (raw or roasted) or as ingredients in confectionery and bakery products. Dried nuts are rich sources of oil (46%-70%), most of which are low in saturated fatty acids and rich in unsaturated fatty acids, especially monounsaturated fatty acids (MUFAs). Oleic acid and linoleic acid are the most abundant MUFAs and polyunsaturated fatty acids (PUFAs) in dried nuts, respectively. Oleic acid contents were approximately 66%, 80%, 40%, and 61% of total fatty acids, in almonds, hazelnuts, peanuts and cashews, respectively (

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“…In general, roasting treatment outscored boiling in improving the bioactive properties of peanut shell samples, with the maximum improvement being observed in Ghabiash cultivar. Similarly, a recent study showed that roasting treatment improved the bioactive properties of peanut oil [45]. In conclusion, the shells of Ghabiash cultivar could be recommended as a suitable source of bioactive compounds, whose properties could be improved by roasting and boiling treatments.…”

Section: Principle Component Analysis (Pca)mentioning

confidence: 72%

Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells

et al. 2021

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This study was conducted to investigate the effect of boiling and roasting treatments on the phenolic and flavonoid contents and antioxidant activity of pod shells of two Sudanese peanut cultivars, Sodari and Ghabiash. The samples were subjected to a boiling process (1:5 w/v; 20 g/100 mL) at 100 °C for 45 min and a roasting treatment at 180 °C for 30 min. Results revealed that both cultivars are rich in phenolic compounds with high antioxidant activity in their shell. The boiling and dry roasting treatments significantly (p < 0.05) enhanced the total phenolic content, total flavonoid content, and antioxidant activity of the peanut shell for both peanut cultivars. The shells of Ghabiash peanut cultivar exhibited higher bioactive properties than the shells of Sodari cultivar, in which these properties were highly improved by roasting and boiling treatments. In general, peanut shells can serve as an important underutilized by-product, particularly after roasting treatment, for potential applications in food formulations.

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Effect of roasting on the chemical components of peanut oil

Cited by 47 publications

References 30 publications

Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts

Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells

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