The effect of microwave pretreatment on micronutrients contents, oxidative stability and flavor quality of peanut oil
2019
Hu, Hui | Liu, Hongzhi | Aimin, Shi | Li, Liu | Fauconnier, Marie-Laure | Qiang, Wang | Special National Key Research and Development Plan [2016YFD0400204] | Technology Innovation Program of the Chinese Academy of Agricultural Sciences [CAAS-ASTIP-201X-IAPPST]
إنجليزي. peer reviewed
اظهر المزيد [+] اقل [-]إنجليزي. 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.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل University of Liège