TY - JOUR
T1 - Investigation of roasting and photo-oxidative stability of cold-pressed peanut oil
T2 - Lipid composition, quality characteristics, and antioxidant capacity
AU - El Idrissi, Zineb Lakhlifi
AU - Elouafy, Youssef
AU - El Moudden, Hamza
AU - El Guezzane, Chakir
AU - Lorenzo, Jose Manuel
AU - Lee, Learn Han
AU - Bouyahya, Abdelhakim
AU - Maggi, Filippo
AU - Caprioli, Giovanni
AU - Harhar, Hicham
AU - Tabyaoui, Mohamed
N1 - Publisher Copyright:
© 2023 Elsevier Ltd
PY - 2023/10
Y1 - 2023/10
N2 - In this study, the effect of conventional roasting and the photo-oxidative stability of two cold-pressed peanut oil varieties (Virginia and Valencia) were investigated. Changes in the concentrations of the fatty acids (including trans isomers), minor components, nutritional quality, and antioxidant capacity were analyzed and compared. The evolution of the oxidation status was measured by peroxide value (PV), acid value (AV), p-anisidine value (p-AnV), UV-spectrophotometric indexes (E232 and E270), total oxidation value (TOTOX), and browning index (BI). Results showed a slight change in AV, while relevant primary and secondary lipid oxidation was detected, leading to an increase in PV, p-AnV, as well as E232 and E270 indexes during roasting and photo-oxidation. Furthermore, exposure to UV light resulted in a remarkable degradation of tocopherol (71.67–100%), while phytosterols were reduced by 0.16–6.68%. Roasting, on the other hand, resulted in a significant increase (p < 0.05) in the content of phytosterols, tocopherols, chlorophyll, and carotenoid as well as antioxidant activity in peanut oil. In addition, Maillard reaction products (estimated by BI) also increased with roasting; afterward, these compounds gradually declined with UV light exposure. As for the fatty acid profile and nutritional indicators, a noticeable difference was observed between unroasted and roasted peanut oils throughout photo-oxidation.
AB - In this study, the effect of conventional roasting and the photo-oxidative stability of two cold-pressed peanut oil varieties (Virginia and Valencia) were investigated. Changes in the concentrations of the fatty acids (including trans isomers), minor components, nutritional quality, and antioxidant capacity were analyzed and compared. The evolution of the oxidation status was measured by peroxide value (PV), acid value (AV), p-anisidine value (p-AnV), UV-spectrophotometric indexes (E232 and E270), total oxidation value (TOTOX), and browning index (BI). Results showed a slight change in AV, while relevant primary and secondary lipid oxidation was detected, leading to an increase in PV, p-AnV, as well as E232 and E270 indexes during roasting and photo-oxidation. Furthermore, exposure to UV light resulted in a remarkable degradation of tocopherol (71.67–100%), while phytosterols were reduced by 0.16–6.68%. Roasting, on the other hand, resulted in a significant increase (p < 0.05) in the content of phytosterols, tocopherols, chlorophyll, and carotenoid as well as antioxidant activity in peanut oil. In addition, Maillard reaction products (estimated by BI) also increased with roasting; afterward, these compounds gradually declined with UV light exposure. As for the fatty acid profile and nutritional indicators, a noticeable difference was observed between unroasted and roasted peanut oils throughout photo-oxidation.
KW - Conventional roasting
KW - Nutritional quality
KW - Peanut oil
KW - Photo-stability
KW - fatty acids
UR - http://www.scopus.com/inward/record.url?scp=85168337571&partnerID=8YFLogxK
U2 - 10.1016/j.fbio.2023.103046
DO - 10.1016/j.fbio.2023.103046
M3 - Article
AN - SCOPUS:85168337571
SN - 2212-4292
VL - 55
JO - Food Bioscience
JF - Food Bioscience
M1 - 103046
ER -