Hu, Hui published the artcileThe effect of microwave pretreatment on micronutrient contents, oxidative stability and flavor quality of peanut oil, SDS of cas: 14667-55-1, the main research area is peanut oil micronutrient oxidative stability flavor quality microwave pretreatment; Phytosterol; Pyrazines; Tocopherol; cold press; microwave pretreatment; oxidative stability; peanut.
The purpose of the present study is to investigate the changes in extraction yield, physicochem. properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard Compared with the untreated sample, a significant (p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor. Molecules published new progress about Cold-press molding. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, SDS of cas: 14667-55-1.