Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils.
This study was designed to investigate the influence of dry air roasting (140, 160 and 180 °C for 5 and 10 min) and extraction methods (solvent and mechanical) on peanut oil quality characteristics. Oil yield, oxidative stability index (OSI), radical scavenging activity (RSA), and Maillard reaction products were increased while peroxide value (PV) and conjugated dienes were […]
Extraction Technology Can Impose Influences on Peanut Oil Functional Quality: A Study to Investigate the Lipid Metabolism by Sprague–Dawley Rat Model.
In this study, peanut oil was prepared by cold pressing (temperature under 60 °C), hot pressing (temperature above 105 °C), and enzyme-assisted aqueous extraction technology. Influences of an extraction technology on the oil fatty acid composition and the content of minor bioactive compounds, including tocopherols, polyphenols, and squalene, were investigated in detail. High-fat-diet Sprague-Dawley (SD) rat model […]
Effect of refining on bioactive composition and oxidative stability of hazelnut oil.
In this study, the effect of refining process on the content of phytochemicals, antioxidant capacity and oxidative stability of hazelnut oil was investigated. The oil samples were taken at the consecutive steps of hazelnut refining process and analyzed for some compositional properties along with the antioxidant capacity and oxidative stability. The results have shown that, carotenoid content of the hazelnut oil […]
The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil.
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 […]
Oxidative stability, affective and discriminative sensory test of high oleic and regular peanut oil with addition of oregano essential oil.
Peanut oil is widely used in food but is susceptible to oxidation. This study investigated the antioxidant stability of high oleic (HO: 78.85 g/100 g oleic acid) and regular (C: 43.85 g/100 g oleic acid) peanut oils with oregano essential oil (OEO) added as a natural antioxidant. OEO contained γ-terpinene (25.71%), carvacrol (16.73%) and terpinen-4-ol (16.17%) as the principal […]
Mineral Composition of Elements in Walnuts and Walnut Oils.
Walnuts (Juglans nigra) are considered to be a functional food. In the present study, twenty one macro-, micro-, and trace elements (Al, As, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Li, Mg, Mn, Mo, Na, Ni, Pb, Se, Sr, and Zn) were selected to be determined in walnuts and walnut oils. The beneficial content of essential elements […]
Detection, Purity Analysis, and Quality Assurance of Adulterated Peanut (Arachis Hypogaea) Oils.
The intake of adulterated and unhealthy oils and trans-fats in the human diet has had negative health repercussions, including cardiovascular disease, causing millions of deaths annually. Sadly, a significant percentage of all consumable products including edible oils are neither screened nor monitored for quality control for various reasons. The prospective intake of adulterated oils and […]
Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils.
Antioxidant activities of different nut oils ranged from 11.43 (peanut) to 65.58% (pistachio) in cold pressed oils whereas in case of soxhlet extracted oils they were in the range of 11.32 (hazelnut) to 51.28% (pistachio). β-Carotene contents of oils obtained by cold pressing and soxhlet extraction changed between 7.53 (almond) and 13.58 µg/100 g (pistachio). The highest […]
Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts.
The changes in chemical properties of the peanut varieties (NC-7 and ÇOM) in the raw and roasted forms stored at 30°C for 8 months were monitored. Acidity and peroxide values of raw and roasted NC-7 and ÇOM kernel oils increased during storage. The unsaturated fatty acids such as oleic, linoleic acids of roasted peanut oils […]
Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil.
Pistachio roasting before oil extraction increases consumer preference but may cause changes in the oil composition. In this work, the effect of different roasting conditions on the physical parameters, oxidative stability, and pigment composition of pistachio oil extracted by pressure was studied. Density value of pistachio oil was reduced with severe roasting conditions (125 °C), while […]