Kostadinovic Velickovska, Sanja and Mitrev, Sasa and Mihajlov, Ljupco (2016) Physicochemical characterization and quality of cold-pressed peanut oil obtained from organically produced peanuts from Macedonian “Virginia” variety. Grasas y Aceites, 67 (1). ISSN 0017-3495 / L1988-4214
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Abstract
The physicochemical characterization and quality of cold pressed peanut edible oil from the
“Virginia” variety, organically produced from the region of Macedonia, were examined in this work for the first
time. The fatty acid composition of the oil showed almost equal levels of oleic and linoleic acids with an abundance
of 34.19±0.01 and 36.13±0.01%, respectively. The most dominant saturated fatty acid was palmitic acid
with a level of 10.06±0.00%. The level of tocopherols and other vitamin-E-related compounds was in strong
agreement with the antioxidant activity of the oils measured by the DPPH assay. Almost equal amounts of α
and γ tocopherols indicated an antioxidant potential of 288.63±59.78 mg·L−1 α-tocopherol. Phytosterols, as
minor compounds present in the oils, can be additional antioxidants responsible for the health benefits of this
oil in human nutrition. The four major pytosterols were β-sitosterol (1812.21±22.17 mg·kg−1 oil), champesterol
(320.55±17.07 mg·kg−1 oil), Δ5-avenasterol (236.16±14.18 mg·kg−1) and stigmasterol (133.12±12.51 mg·kg−1 oil).
Induction time, Peroxide number, FFA and specific extinction (K232 and K270, values 1.82 and 0.22) gave us an
indication of the oxidative stability of cold pressed peanut oil.
| Item Type: | Article |
|---|---|
| Subjects: | Natural sciences > Chemical sciences |
| Divisions: | Faculty of Agriculture |
| Depositing User: | Sanja Kostadinovik |
| Date Deposited: | 25 Nov 2015 10:58 |
| Last Modified: | 25 Nov 2015 10:58 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/14344 |
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