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- Title
Chemical Properties of Peanut Oil from Arachis hypogaea L. 'Tainan 14' and Its Oxidized Volatile Formation.
- Authors
Yang, Kai-Min; Cheng, Ming-Ching; Ye, Zih-Sian; Chu, Lee-Ping; Chen, Hsin-Chun
- Abstract
Arachis hypogaea L. 'Tainan 14' has purple skin characteristics. This study investigated the effects of different materials (shelled or unshelled peanuts) and temperatures (120 or 140 °C) on the properties of extracted peanut oil. The results show that its antioxidant components (total flavonoid, α–tocopherol, and γ-tocopherol) and oxidative stability were mainly affected by the roasting temperature (p < 0.05). Fifty-eight volatile compounds were identified by peanut oil oxidation and divided into three main groups during the roasting process using principal component analysis. The volatile formation changes of different materials and temperatures were assessed by agglomerative hierarchical clustering analysis. These results provide useful reference information for peanut oil applications in the food industry.
- Subjects
PEANUT oil; CHEMICAL properties; PRINCIPAL components analysis; HIERARCHICAL clustering (Cluster analysis); PEANUTS; FLAVONOIDS; COFFEE beans
- Publication
Molecules, 2022, Vol 27, Issue 20, p6811
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules27206811