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

1
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China
2
Laboratory of General and Organic Chemistry, University of Liege, Gembloux Agro-Bio Tech, Passage des Déportés, 2-5030 Gembloux, Belgium
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(1), 62; https://doi.org/10.3390/molecules24010062
Received: 28 November 2018 / Revised: 20 December 2018 / Accepted: 21 December 2018 / Published: 25 December 2018
The purpose of the present study is to investigate the changes in extraction yield, physicochemical properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard. Compared with the untreated sample, a significant (p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed. MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor. View Full-Text
Keywords: peanut; cold press; microwave pretreatment; Phytosterol; Tocopherol; oxidative stability; Pyrazines peanut; cold press; microwave pretreatment; Phytosterol; Tocopherol; oxidative stability; Pyrazines
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MDPI and ACS Style

Hu, H.; Liu, H.; Shi, A.; Liu, L.; Fauconnier, M.L.; Wang, Q. The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil. Molecules 2019, 24, 62.

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