Juhaimi Fahad Al, Ghafoor Kashif, Babiker Elfadıl E, Özcan Mehmet Musa, Aadiamo Oladipupu Q, Alsawmahi Omer N
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University.
Department of Food Engineering, Faculty of Agriculture, Selcuk University.
J Oleo Sci. 2018;67(6):755-762. doi: 10.5650/jos.ess18013.
The changes in chemical properties of the peanut varieties (NC-7 and ÇOM) in the raw and roasted forms stored at 30°C for 8 months were monitored. Acidity and peroxide values of raw and roasted NC-7 and ÇOM kernel oils increased during storage. The unsaturated fatty acids such as oleic, linoleic acids of roasted peanut oils gradually decreased during storage. While the oleic acid contents of raw NC-7 oil changed 46.14% (month 0) and 43.14% (month 8), the oleic acid contents of roasted NC-7 kernel oils varied between 42.38% (month 8) and 45.61% (month 0) during storage. In addition, while the oleic acid contents of raw ÇOM kernel oil decreased from 49.87% (month 0) to 46.09% (month 7), the oleic acid contents of roasted ÇOM kernel oil decreased from 48.88% (month 0) to 45.24% (month 8) during storage. The highest linoleic acid were found in the initial periods of storage for raw and roasted NC-7 and ÇOM oils. In addition, the α-tocopherol contents of both raw and roasted peanut kernel oils changed between 20.38 mg/100 g (0.month) and 17.58 mg/100 g (month 8) to 21.45 mg/100g (month 0) and 18.64 mg/100 g (month 8) during storage, respectively. Significant variations were observed in tocopherol contents of peanut varieties due to processing.
监测了花生品种（NC - 7和ÇOM）在30°C下储存8个月的生熟形式的化学性质变化。生熟NC - 7和ÇOM仁油的酸度和过氧化值在储存期间增加。烤花生油中的油酸、亚油酸等不饱和脂肪酸在储存期间逐渐减少。生NC - 7油的油酸含量在储存期间从46.14%（第0个月）变为43.14%（第8个月），而烤NC - 7仁油的油酸含量在储存期间在42.38%（第8个月）和45.61%（第0个月）之间变化。此外，生ÇOM仁油的油酸含量从49.87%（第0个月）降至46.09%（第7个月），而烤ÇOM仁油的油酸含量在储存期间从48.88%（第0个月）降至45.24%（第8个月）。生熟NC - 7和ÇOM油在储存初期发现的亚油酸含量最高。此外，生熟花生仁油的α - 生育酚含量在储存期间分别在20.38毫克/100克（第0个月）和17.58毫克/100克（第8个月）至21.45毫克/100克（第0个月）和18.64毫克/100克（第8个月）之间变化。由于加工，花生品种的生育酚含量存在显著差异。
