Oxidation Stability Improvement of Peanut Oil

Abstract

The content of unsaturated fatty acids in peanut oil was high (>70%), while the contents of endogenous VE, phytosterols, squalene, and other antioxidant substances in peanut were low and not enough to prevent the oxidation of peanut oil, so the peanut oil was easily oxidized in the storage and edible process, and the generated peroxide was quickly decomposed into aldehydes and ketones, which caused the rancidity of peanut oil (Hao Xiaoli 2003) and reduced the quality of peanut oil. Therefore, it is required to add exogenous antioxidants to improve the oxidation stability of peanut oil to ensure its storage quality and nutritional quality. Zhang Jianshu and Wang Qiang (2012) selected six antioxidants (tea polyphenol (TP), phytosterol, TBHQ, ascorbyl palmitate (AP), BHT, and VE) and three synergists (phytic acid, citric acid, and VC) to improve the oxidation stability of peanut oil and researched to determine the natural and synthetic antioxidants with the best antioxidant effect and the optimal ratio between the antioxidants and synergists.