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The extraction of peanut oil can impact peanut seeds and can change their chemical properties and oxidative stability. In this article, these aspects of extraction were studied thoroughly.
The goal of this study was to ascertain the impact of solvent and mechanical extraction methods, as well as dry air roasting at 140, 160, and 180 °C for 5 and 10 minutes, on the quality attributes of peanut oil.
Oil yield, oxidative stability index (OSI), radical scavenging activity (RSA), and Maillard reaction products increased in peanut oil after roasting at 180 °C for 10 minutes, whereas peroxide value (PV) and conjugated dienes decreased.
Compared to the solvent-extracted oils from roasted peanuts, the mechanically extracted oils had a lower PV and higher OSI and RSA. Oils extracted from peanuts that were roasted at 160 and 180 °C for 10 minutes had a somewhat different fatty acid content than oils extracted from unroasted peanuts.
In peanut oil that was roasted for 10 minutes at 180 °C, both the concentration of 5-hydroxymethylfurfural and the non-enzymatic browning index drastically increased. The peak intensities of the oils from peanuts that were roasted at 180 °C for 10 minutes only slightly changed, but there was no peak shift.
According to the findings, mechanically extracting the oil from peanuts that have been roasted for 10 minutes at 180 °C improves the oil's quality and oxidative stability.
Introduction
The peanut (Arachis hypogaea L.) is one of the most widely planted leguminous crops in the world. It has a high nutritional value and is used in food products (Akram et al. 2018). In tropical, subtropical, and warm agroclimatic of Africa, Asia, Australia, and the US, it's planted for food. 26 million hectares are used for peanut growing, which supplies 5.77 MMT of vegetable oil (Nawade et al. 2018). China, India, Nigeria, and the US produce 29–30 MMT of peanuts a year (Wang 2018).
Peanuts are crucial for oil extraction and a range of snack foods in India due to their flavor and bioactive chemical content (Arya et al. 2016).
Peanuts are used for edible oil and industrial processing. For human health, innovative peanut oil processing and extraction methods must be studied.
Consuming peanuts or peanut oil lowers the risk of diabetes, heart disease, and colorectal cancer (Akram et al. 2018; Arya et al. 2016; Dun et al. 2018).
Roasting, deep-frying, blister-frying, boiling, and microwaving are typical peanut preparations (Ali et al. 2017; Shi et al. 2017).
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Pretreatment of oil seeds boosts bioactive chemicals, fragrance, and oil output (Wroniak et al. 2016).
Processing impacts the quality of peanut oil by affecting the concentration of important oil components (Dun et al. 2018). Oil seeds are roasted before ingestion. The quality of roasted seed oils must be evaluated (Shi et al. 2017).
Melanoidins produced by the Maillard process (MRPs) during roasting boost oxidative stability and flavor of oil (Zou et al. 2018). Previous research shows that roasting temperature, time, and method affect oil quality from different crops (Cai et al. 2013; Shi et al. 2017; Zou et al. 2018).
Oilseed extraction is a key step in making vegetable oil. The oil business traditionally uses mechanical extraction (screw pressing) and organic solvent extraction (n-hexane) (Bogaert et al. 2018). Any leftover oil from oil seeds is extracted using a solvent (Koubaa et al. 2016).
The extraction method affects the quality of oil-seed oils (Mohammed et al. 2016). Variations in oil quality from extraction and processing are becoming more interesting to consumers, producers, and oil industry sectors (Koubaa et al. 2016; Petropoulos et al. 2018).
It's important to know how dry air roasting and extraction affect oil nutrition and oxidation. To our knowledge, the literature doesn't say anything about how dry roasting and extraction affect peanut oil.
Therefore, the current study studied the effects of dry roasting and extraction on peanut oil's chemical characteristics, oxidative stability, FAC formation, and MRP development.
Materials
Commercial-grade peanuts were purchased at a nearby market in Amritsar (Punjab), India, and stored there at 4 °C for further analysis and care.
Methanol, n-hexane, isooctane, potassium hydroxide, and p-anisidine were all provided by Merck (India).
Sigma-Aldrich provided the chemicals 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 5-hydroxymethylfurfural (HMF) (St. Louis, MO, USA). For certified reference material of fatty acid methyl ester (FAME) 37 Mix, Supelco was hired. Each substance was of analytical quality.
Oil extraction and dry-air roasting
In the triple set, 250 g of peanuts were roasted for 5 and 10 minutes at 140, 160, and 180 °C in an air fryer (Philips, India). The peanuts were roasted, allowed to cool to room temperature, and then stored at 4 °C in polyethylene bags.
Solvent extraction Oil was extracted from 250 g of unroasted and roasted peanuts using a procedure that was somewhat modified from one that was previously published (Damirchi et al. 2005).
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In an orbital shaker, powdered roasted peanuts were treated with 750 ccs of n-hexane and swirled at 200 rpm for two hours (Remi, India). The extraction procedure was carried out twice using n-hexane.
Under vacuum, the mixture was filtered through a Buchner funnel; the solvent was then evaporated using a rotary evaporator (IKA R-10, Germany); and the remaining oil was collected and kept at 4 °C for later analysis.
After being weighed to establish the oil yield (%), the oil was stored at 4 °C for subsequent analysis.
Mechanical extraction Oil was extracted using a screw expeller from 250 g of unroasted and roasted peanuts at a temperature below 50 °C (Rajkumar Agro Engineers Pvt.
Ltd., Nagpur, India). The oil was extracted, centrifuged for 10 minutes at 12,000 rpm to remove impurities, weighed to calculate the oil yield (percent), and stored at 4 °C for further testing.
Molecular composition
Acid value (method Ca 5a-40) and peroxide value (method Cd 8a-90) were determined by AOCS guidelines (AOCS 1997). Using the IUPAC II D.23 method, the concentration of conjugated dienes (CD) was determined (IUPAC 1987).
The oil was dissolved in n-hexane and properly mixed to get the 1% oil solution. Then, absorbance values were determined at 233 nm.
Oxidative stability index (OSI)
OSI was calculated using 892 professional raincoat devices and expressed as induction period (IP) (Metrohm, Switzerland). 3 g of oil samples were used in the trials, which were carried out at 120 1.6 °C and 20 l/h air velocity. The device software automatically calculated IP to a precision of two decimal places.
Radical scavenging tactics (RSA)
The Kalantzakes et al. method was used to assess the radical scavenging activity (RSA) of peanut oils (2006).
In a nutshell, 4 ml of freshly manufactured DPPH (0.1 mM) solution were coupled with 1 ml of an ethyl acetate-based oil solution (10% w/v). Oil samples were vigorously stirred and incubated for 30 minutes in the dark.
Using a UV/VIS spectrophotometer, the absorbance of the DPPH solution and samples was determined both before and after incubation at 515 nm (Cary-60, Agilent Technologies, Santa Clara, CA, USA).
The percentage of DPPH inhibition was calculated using ethyl acetate as a blank and represented as RSA using the equation below:
RSA=[1−A30Ac]×100
where A30 is the sample's absorbance after 30 minutes of incubation, RSA is the percentage of radical scavenging capability, and Ac is the absorbance of the DPPH solution used as a control.
Analysis of the Maillard reaction's byproducts (MRPs)
Durmaz and Gomen extracted 5-Hydroxymethylfurfural (HMF) from peanut oil and measured its content with HPLC equipment (2010). 0.5 g of oil and 1 cc of 70% methanol were combined for analysis. After 1 minute of vortexing, 5 minutes of 10,000 rpm centrifugation ensued.
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The mixture's top layer was centrifuged and extracted three times. The top layer mixture was diluted with 70% methanol and filtered through a 0.45 m nylon syringe filter.
HPLC (Agilent Infinity 1260, Agilent Technologies, Santa Clara, CA, USA) was utilized to detect HMF at 285 nm using a diode array detector, quaternary gradient pump, and Agilent C18 column (250 4.6 mm, 5 m). HMF was calculated by comparing retention time to a reference value and represented as mg/kg.
The non-enzymatic browning index (BI) of peanut oils was calculated (Zou et al. 2018). A 1:20 (w/v) oil-to-chloroform solution was made. UV/VIS spectrophotometer measured 420 nm absorbance for the solution's BI (Cary-60, Agilent Technologies, Santa Clara, CA, USA).
Fatty acid composition
The American Oil Chemists' Society's standard technique Ce-1 h-05 was modified to compute peanut oil FAC (AOCS 1997).
An Agilent 7820A gas chromatograph (GC) with a flame ionization detector (GC-FID) and a DB-WAX capillary column (20–250 °C) was utilized for the analysis.
2 l of the sample was injected using a manual 10 l syringe (Agilent Technologies, USA). The carrier gas was 1.0 ml/min nitrogen. The column temperature was raised by 6 °C/min from 80 to 150 and by 2 to 240. 240 degrees Celsius was maintained for 10 minutes.
Injector and detector temperatures were 260 C. Individual fatty acids (FAs) were measured by comparing the unknown sample's retention periods and peak areas to the FAME standard (FAME mix, Sigma-Aldrich, USA). Individual FAs were represented as percentages (g/100 g) of total FAs. The analyses were duplicated.
FTIR analysis
The Fourier Transform Infrared Spectroscopy (Vertex-70, Brucker optical instruments, Germany) in combination with the Attenuated Total Reflection (ATR) assembly and connected to the OPUS software were used to acquire the infrared spectra.
At a resolution of 4 cm1, the 4000-650 cm1 spectral area was scanned 32 times for each sample. An empty ZnSe crystal was used as a reference before scanning a sample, and the background spectrum of air was subtracted.
Oil splashed upon the ATR crystal. Three spectra were recorded in duplicate for each sample. Each spectrum was examined using the Origin Pro 8 program.
Statistical analysis
The mean values and standard deviation for the experiments were provided. The data were subjected to a two-way analysis of variance (ANOVA) using the statistical program Minitab (version 14.12.0, Minitab, State College, Pa., U.S.A.).
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Oil output
The oil yield of raw and roasted peanuts extracted using solvent and mechanical techniques is shown in Table 1. When unroasted peanuts were extracted mechanically versus using a solvent, more oil was produced (47.75 versus 41.17%).
For solvent-extracted oils, the oil output from roasted peanuts ranged from 47.77 to 55.35 percent, while for mechanically extracted oils, it ranged from 41.18 to 46.25 percent. Most oils were extracted from peanuts that had been roasted at 180 °C for ten minutes.
Prior studies found that microwave roasting of apricot kernels and black cumin seeds produced similar results (Juhaimi et al.
2018; Bakhshabadi et al. 2017). The development of persistent pores and the rupture of cell walls may be responsible for the increased oil yield of roasted peanut oils.
Oil was able to migrate from cell walls due to changes in porosity, which increased the effectiveness of oil extraction (Azadmard-Damirchi et al. 2010). F results showed that roasting temperature and duration had a significant impact on the amount of oil that was recovered from peanuts using solvent and mechanical methods.
Conclusion
Dry air roasting can boost the oil output and oxidative stability of peanut oils. The quality metrics for oils including PV, AV, CD, OSI, and RSA have been significantly impacted by roasting and extraction techniques, although FAC has only been moderately affected.
The MRPs (HMF and browning index) of peanuts roasted at 180 °C for 10 minutes were increased. Mechanically extracted oils had lower PV, OSI, and RSA values than chemically extracted oils did.
In peanut oil that had been roasted at 180 °C for 10 minutes, the FTIR spectra showed that there had been no peak shifting. Oils that have lower oxidative stability can be combined with oils that were mechanically extracted from peanuts that had been roasted at 180 °C for 10 minutes.
Roasted peanut oil can be used in a variety of ways to keep oils from oxidizing and to extend the shelf life of foods and oils.
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