Effects of Extraction Methods on the Bioactivities and Nutritional Value of Virginia and Valencia-Type Peanut Oil

• Published in: Molecules (Basel, Switzerland) Switzerland), 2022-11, Vol.27 (22), p.7709
• Main Authors: Idrissi, Zineb Lakhlifi El, El Moudden, Hamza, Mghazli, Najoua, Bouyahya, Abdelhakim, Guezzane, Chakir El, Alshahrani, Mohammed Merae, Al Awadh, Ahmed Abdullah, Goh, Khang Wen, Ming, Long Chiau, Harhar, Hicham, Tabyaoui, Mohamed
• Format: Article
• Language: English
• Subjects: Analysis; Antioxidants; Antioxidants - analysis; Antioxidants - pharmacology; Arachis; Bioactive compounds; Biological activity; Cardiovascular disease; Carotenoids; Chlorophyll; Cold; Cold pressing; Crop diseases; extraction method; Fatty acids; Fatty Acids - chemistry; Lipids; Methods; Monounsaturated fatty acids; Nutritive Value; Nuts; Oleic acid; Peanut oil; Peanut Oil - chemistry; Peanuts; Phytosterols; Phytosterols - analysis; Plant Oils - chemistry; radical scavenging capacity; Scavenging; Seeds; Solvents; Tocopherol; Tocopherols; Tocopherols - analysis; Vegetable oils; Virginia; Vitamin E; Vitamin E - analysis
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules27227709

This study aimed to evaluate the effects of peanut varieties cultivated in Morocco ( and ) and extraction methods (cold press, CP; Soxhlet, Sox and maceration, and Mac) on the fatty acid profile, phytosterol, and tocopherol contents, quality characteristics, and antioxidant potential of peanut seed oil. The DPPH method was used to determine the antioxidant activity of the oils. The results revealed that fatty acid content was slightly affected by the extraction technique. However, the CP method was shown to be an excellent approach for extracting oil with desirable quality features compared to the Sox and Mac methods. Furthermore, the peanut oil extracted via CP carried a higher amount of bioactive compounds and exhibited remarkable antioxidant activities. The findings also revealed higher oleic acid levels from the oil, ranging from 56.46% to 56.99%. Besides, a higher total phytosterol and tocopherol content and DPPH scavenging capacity were obtained from the oil. Analyzing the study, it can be inferred that extraction method and variety both affect the composition of the peanut oil's bioactive compounds and antioxidant activity. This information is relevant for extracting peanut oil with a greater level of compounds of industrial interest.