Influence of roasting on the physicochemical properties, chemical composition and antioxidant activities of peanut oil

Abstract Roasting before oil extraction improves qualities of vegetable oils. Herein, the physicochemical properties (color, conjugated dienes and trienes), chemical composition (carotenoids, phospholipids, Maillard reaction products, polycyclic aromatic hydrocarbons, 3-monochloropropane-1,2-diol esters, glycidyl fatty acid esters, and oxidized fatty acids), and antioxidant activities of oils extracted from unroasted peanut kernels and roasted ones in dry air (160 °C, 170 °C, 180 °C, and 190 °C for 10, 15, 20, 25, and 30 min at each temperature) were systematically investigated and compared. The results indicated that the a* value, carotenoids and antioxidant activities increased significantly (p