The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil

被引：51

作者：

Hu, Hui ^{[1
,2
]}

Liu, Hongzhi ^{[1
]}

Shi, Aimin ^{[1
]}

Liu, Li ^{[1
]}

Fauconnier, Marie Laure ^{[2
]}

Wang, Qiang ^{[1
]}

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

来源：

MOLECULES | 2019年 / 24卷 / 01期

关键词：

peanut; cold press; microwave pretreatment; Phytosterol; Tocopherol; oxidative stability; Pyrazines; RAPESEED OIL; PHYSICOCHEMICAL COMPOSITION; VOLATILE COMPOUNDS; ARACHIS-HYPOGAEA; SEEDS; PHYTOSTEROLS; EXTRACTION; COMPONENTS; CANOLOL; LIPASE;

D O I：

10.3390/molecules24010062

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

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.

引用

页数：12

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