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Abstract The chemical components and oxidative stability of oil prepared from roasted peanut kernels in dry air were investigated and compared with those prepared from unroasted peanut oil in relation… Click to show full abstract
Abstract The chemical components and oxidative stability of oil prepared from roasted peanut kernels in dry air were investigated and compared with those prepared from unroasted peanut oil in relation to health-promoting and harmful substances (trans-fatty acid, TFA). During roasting, the acid value (AV) of the peanut oils from roasted kernels ranged between 0.35 and 0.69 mg KOH/g. Tocopherol, squalene, and TFAs (including elaidic, linoelaidic and linolelaidic acids) in peanut oil increased with increased roasting temperature or time. Under all roasting conditions, the TFAs accounted for
Journal Title: Lwt - Food Science and Technology
Year Published: 2020
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