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Saturday April 5,2025,
Contents of fatty acid and minor component and oxidative stability of high-oleic peanut oil and normal-oleic peanut oil
  
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KeyWord:peanut  high-oleic  minor component  oxidative stability
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ZHENG Chang  
YANG Mei  
ZHOU Qi，etc  
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Abstract:
      Fatty acid composition and content, main minor components, oxidative induction period and shelf life of high-oleic peanut oil and normal-oleic peanut oil were compared. The results indicated that the contents of oleic acid and phytosterol, oxidative induction period and shelf life of high-oleic peanut oil increased by 28.03 percentage point, 164.57 mg/100 g, 27.27 h and 4.09 a respectively comparing with normal-oleic peanut oil. α-tocopherol and γ-tocophperol were detected in both peanut oils and their contents showed significant differences （P＜0.05）, but the total contents of tocopherols had no remarkable difference between them. Therefore, high-oleic peanut oil had higher nutritional value and better oxidative stability than normal-oleic peanut oil, which was a kind of high quality edible oil with market potential and competitiveness.
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