Physical and chemical evaluation of extracted peanut oil (arachis hypogaea)
Keywords:Oilseed; Vegetable oil; Solvent extraction; Quality control; Polyunsaturated.
The oil extracted from the peanut seed has beneficial health properties as it is antioxidant, anti-inflammatory and prevents coronary heart disease. Despite this quality, improper processing and storage can cause degradation such as lipid oxidation due to its polyunsaturation. The work aimed to evaluate the physical and chemical characteristics of oil extracted from peanuts and commercial peanut oil. The extraction and analysis of the acidity index, % of Free Fatty Acids (AGL), peroxide index and oil iodine index were carried out in the laboratories of the Federal Institute of Piauí (IFPI), Teresina Central campus. The peanut oil was extracted with hexane, using the Bligh & Dyer method and the commercialized peanut oil was obtained in the local market. The oil extracted by the two methods had the oil-chemical indexes within that recommended by the legislation while the industrialized oil was above the standard. The most efficient extraction method was Bligh & Dyer, demonstrating that the extraction method interferes with the physicochemical characteristics and oil yield.
Ahmad, T., Atta, S., Zeb, A., Gul, S. (2011) Effect of saturation and micro nutritional status on stability of dietary oils under photooxidative stress condition. Journal of the Chemical Society of Pakistan, 33 (3), 343-350.
Association of Official Analytical Chemists - A.O.A.C. (2004) Official Methodos of Analysis of the Association of Analytical Chemists. 13 Ed. Arlington, p. 211 – 17.
Almeida, D. T. D., Viana, T. V., Costa, M. M., Silva, C. D. S., Feitosa, S. (2019) Effects of different storage conditions on the oxidative stability of crude and refined palm oil, olein and stearin (Elaeis guineensis). Food Science and Technology, v. 39 (1), 211-217.
Ansolin, M., Basso, R. C., Meirelles, A. J. A., Caldas, E. A. (2013) Experimental data for liquid–liquid equilibrium of fatty systems with emphasis on the distribution of tocopherols and tocotrienols, Fluid Phase Equilibria, 338, 78-86,
Bento, J. A., Silva, M. O., Silva, N. P., Gonçalves, M. A., Evangelista, A. W., De Moura, C. J., Nogueira, R. G. (2017) Avaliação das Metodologias de Prensagem a Frio, Soxhlet e Bligh Dyer, na Extração do Óleo de Pinhão Manso. Revista Processos Químicos, 11 (21), 47-50.
BRASIL. Resolução RDC nº 270, de 22 de setembro de 2005. Regulamento técnico para óleos vegetais, gorduras vegetais e creme vegetal. Diário Oficial [da] República Federativa do Brasil, 2005.
CODEX. Codex Stan 210, 1999. Codex standards for named vegetable oils. Codex Alimentarius, Rome, 2015.
Dean, L. L., Hendrix, K. W., Holbrook, C. C., & Sanders, T. H. (2009). Content of some nutrients in the core of the core of the peanut germplasm collection. Peanut Science, 36, 104–120.
De Barros, I.A. & Rodrigues, C. G. (2015) Avaliação da eficiência do óleo de amendoim na flotação de fosfatos. e-xacta, 8(2), 25-44.
EMBRAPA (Brasil). Embrapa algodão. Regiões produtoras de amendoim no Brasil. Sistemas de Produção, n. 7, 2. ed, versão eletrônica, 2014.
Gusso, A., Formaggio, A.R., Rizzi, R., Adami, M., Theodor, B.F. (2012) Soybean crop area estimation by modis/evi data. Pesquisa agropecuária brasileira, 47(3), 425-435.
Jorge, N.& Luzia, D. M. M. (2012) Caracterização do óleo das sementes de Pachira aquatica Aublet para aproveitamento alimentar. Acta Amazonica, 42 (1), 149-156.
Ma, Y., Kerr, W. L., Swanson, R. B., Hargrove, J. L., & Pegg, R. B. (2014) Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity. Food chemistry, 145, 883-891.
Moretto, E. Fett R.; Gonzaga, L.V.; Kuskoski, E.M. Introdução à ciência de alimentos. Editora da UFSC, 255p., 2002.
Nunes, S. P. Produção e consumo de óleos vegetais no Brasil. Departamento de Estudos Sócio-Econômico Rurais, 159, 2007.
Oladipo, B & Betiku, E. (2019) Process optimization of solvent extraction of seed oil from Moringa oleifera: An appraisal of quantitative and qualitative process variables on oil quality using D-optimal desig. Biocatal. Agric. Biotechnol., 20, 101187.
Pereira et al (2018). Methodology of cientific research. [e-Book]. Santa Maria City. UAB / NTE / UFSM Editors. https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1.
PighinellI et al. (2008) Otimização da prensagem a frio de grãos de amendoim em prensa contínua tipo expeller. Ciênc. Tecnol. Aliment., 28, 66-71.
Pristouri, G., Badeka, A., Kontominas, M. G. (2010) Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil. Food Control, 21(4), 412-418.
Radünz, M. et al. (2018) Avaliação de parâmetros de qualidade de óleos exóticos. Revista da Jornada de Pós-Graduação e Pesquisa-Congrega Urcamp, p. 791-800.
Shasidhar, Y., Vishwakarma, M. K., Pandey, M. K., Janila, P., Variath, M. T., Manohar, S. S., Varshney, R. K. (2017) Molecular mapping of oil content and fatty acids using dense genetic maps in groundnut (Arachis hypogaea L). Frontiers in plant science, 8, 794 – 804.
Stevanato, N., Silva, C. (2019) Radish seed oil: Ultrasound-assisted extraction using ethanol as solvent and assessment of its potential for ester production. Industrial Crops and Products. 132, 283-291.
Tan, C. H., Ariffin, A. A., Ghazali, H. M., Tan, C. P., Kuntom, A., Choo, A. C. (2017) Changes in oxidation indices and minor components of low free fatty acid and freshly extracted crude palm oils under two different storage conditions. Journal of Food Science and Technology, 54 (7), 1757-1764.
Win et al. (2011) Phenolic compounds and antioxidant activity of peanut’s skin, hull, raw kernel and roasted kernel flour. Pak. J. Bot, 43(3), 1635-1642.
Zahran, H. A.; Tewfeuk, H. Z. (2019) Physicochemical properties of new peanut (Arachis hypogaea L.) varieties. Oilseeds & fats Crops and Lipids, 26 (19), 1-7.
How to Cite
Copyright (c) 2021 Auanna Marcelly Soares de Oliveira; Juliana Chaves Elias Santos; Edilene Ferreira da Silva; Victória Maura Silva Bermúdez; Vera Lúcia Viana do Nascimento
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.