| With dehulled peanut as raw material, the effects of three kinds of extraction processes (cold pressing (60?℃), hot pressing (150?℃), and enzyme-assisted aqueous extraction) on color, acid value, peroxide value, oxidative stability index, fatty acid composition, minor bioactive compounds (tocopherols, polyphenols and squalene), and scavenging activities on DPPH and ABTS free radicals of peanut oil were comparatively investigated. The results showed that both of the color and peroxide value of peanut oil extracted by enzyme-assisted aqueous extraction process were the lowest compared with cold pressed peanut oil and hot pressed peanut oil, reaching Y19.5R1 and (2.05±0.00) mmol/kg respectively, while its acid value ((0.66±0.05) mgKOH/g), oxidative stability index (（3.95±011）h), and oleic acid content (（50.73±0.43）%) were the highest. The contents of α-tocopherol, total tocopherols and polyphenols in hot pressed peanut oil were the highest ((124.57±0.03)mg/kg, (206.61±3.24)mg/kg, (44.27±2.60)mgGAE/kg, respectively). Whereas the squalene content in cold pressed peanut oil was the highest ((477.20±10.31)mg/kg). The scavenging activities of hot pressed peanut oil on DPPH and ABTS free radicals were the highest, which exhibited the strongest antioxidant activity. |
