The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil
文献类型： 外文期刊
作者： Hu, Hui 1 ; Liu, Hongzhi 1 ; Shi, Aimin 1 ; Liu, Li 1 ; Fauconnier, Marie Laure 2 ; Wang, Qiang 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Minist Agr, Key Lab Agroprod Proc, POB 5109, Beijing 100193, Peoples R China
2.Univ Liege, Lab Gen & Organ Chem, Gembloux Agrobio Tech, Passage Deportes 2, B-5030 Gembloux, Belgium
关键词： peanut; cold press; microwave pretreatment; Phytosterol; Tocopherol; oxidative stability; Pyrazines
期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）
ISSN： 1420-3049
年卷期： 2019 年 24 卷 1 期
页码：
收录情况： SCI
摘要： 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.
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