. 2019 Apr 10;56(5):2436–2445. doi: 10.1007/s13197-019-03719-4

Table 1.

Effect of roasting and extraction methods on chemical properties, oxidative stability and radical scavenging activity of peanut oils

Extraction methods	Roasting conditions	Oil yield (%)	AV mg KOH/g	PV meq O₂/kg	CD value	OSI (h)	RSA
Solvent	Unroasted	47.75 ± 0.15^a	0.45 ± 0.02^a	3.69 ± 0.04^a	2.76 ± 0.03^c	4.82 ± 0.04^c	58.35 ± 0.65^b
	140 °C for 5 min	47.77 ± 0.16^a	0.47 ± 0.03^a	8.70 ± 0.03^c	2.91 ± 0.04^c	4.17 ± 0.05^b	55.23 ± 1.89^a
	140 °C for 10 min	48.41 ± 0.25^b	0.53 ± 0.04^b	10.63 ± 0.03^d	2.97 ± 0.05^c	3.99 ± 0.05^a	55.21 ± 1.17^a
	160 °C for 5 min	51.50 ± 0.32^c	0.54 ± 0.06^b	12.84 ± 0.03^e	3.08 ± 0.03^d	3.61 ± 0.03^a	54.65 ± 0.73^a
	160 °C for 10 min	51.63 ± 0.50^c	0.58 ± 0.03^c	4.82 ± 0.01^b	2.10 ± 0.05^a	6.04 ± 0.05^d	67.26 ± 1.20^d
	180 °C for 5 min	53.83 ± 0.15^d	0.59 ± 0.08^c	8.08 ± 0.03^c	2.64 ± 0.04^b	4.13 ± 0.03^b	60.48 ± 1.39^c
	180 °C for 10 min	55.35 ± 0.40^e	0.79 ± 0.09^d	2.57 ± 0.01^a	2.01 ± 0.04^a	8.10 ± 0.05^e	69.66 ± 0.56^d
Mechanical	Unroasted	41.17 ± 0.46^a	0.55 ± 0.07^a	6.75 ± 0.03^d	2.44 ± 0.05^b	4.25 ± 0.05^a	60.64 ± 1.49^c
	140 °C for 5 min	41.18 ± 0.53^a	1.50 ± 0.11^b	7.28 ± 0.03^d	2.56 ± 0.05^c	3.93 ± 0.05^a	59.52 ± 1.21^b
	140 °C for 10 min	41.97 ± 0.51^a	1.59 ± 0.12^b	9.56 ± 0.01^e	2.71 ± 0.05^d	4.35 ± 0.05^a	54.46 ± 1.20^a
	160 °C for 5 min	42.61 ± 0.34^b	1.67 ± 0.11^b	12.26 ± 0.01^f	2.88 ± 0.04^e	4.22 ± 0.05^a	54.30 ± 0.74^a
	160 °C for 10 min	43.09 ± 0.66^c	1.77 ± 0.12^b	4.63 ± 0.03^b	2.07 ± 0.05^a	8.26 ± 0.04^c	61.54 ± 1.02^c
	180 °C for 5 min	44.03 ± 0.68^d	2.13 ± 0.10^c	5.35 ± 0.02^c	2.54 ± 0.04^b	5.82 ± 0.04^b	58.29 ± 1.24^b
	180 °C for 10 min	46.28 ± 0.57^e	2.96 ± 0.10^d	2.03 ± 0.02^a	2.03 ± 0.03^a	10.08 ± 0.05^d	74.89 ± 0.41^d

Values (mean ± SD, n = 3) with similar superscripts (a–f) in a column do not differ significantly (p < 0.05)

AV acid value, PV peroxide value, CD conjugated dienes OSI oxidative stability index, RSA radical scavenging activity