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

Table 4.

Effect of roasting and extraction methods on fatty acid composition (%) of peanut oils

Extraction methods	Roasting conditions	C16:0 (Palmitic)	C18:0 (Stearic)	C20:0 (Arachidic)	C22:0 (Behenic)	C24:0 (Lignoceric)	C18:1n9c (Oleic)	C20:1n9c (Eicosenoic)	C18:2n6c (Linoleic)	SFAs	MUFAs	PUFAs
Solvent	Unroasted	11.74 ± 0.04^a	3.20 ± 0.02^a	1.28 ± 0.02^a	2.37 ± 0.04^a	0.94 ± 0.03^a	39.64 ± 0.03^c	1.32 ± 0.02^e	39.29 ± 0.02^d	19.53 ± 0.09^a	40.96 ± 0.05^d	39.29 ± 0.02^e
	140 °C for 5 min	11.77 ± 0.04^a	3.48 ± 0.05^b	1.29 ± 0.03^a	2.72 ± 0.02^b	1.07 ± 0.02^b	39.60 ± 0.03^c	1.11 ± 0.03^d	39.08 ± 0.04^d	20.33 ± 0.02^b	40.71 ± 0.05^d	39.08 ± 0.04^d
	140 °C for 10 min	11.91 ± 0.03^b	3.55 ± 0.04^b	1.35 ± 0.01^b	2.82 ± 0.02^c	1.12 ± 0.03^bc	39.59 ± 0.07^c	1.10 ± 0.02 ^cd	38.86 ± 0.05^c	20.75 ± 0.06^b	40.69 ± 0.05^d	38.86 ± 0.05^c
	160 °C for 5 min	12.01 ± 0.04^c	3.59 ± 0.04^b	1.39 ± 0.04^b	2.98 ± 0.02^c	1.18 ± 0.02^c	39.14 ± 0.04^b	1.08 ± 0.04^c	38.64 ± 0.04^a	21.15 ± 0.04^c	40.22 ± 0.00^c	38.64 ± 0.04^b
	160 °C for 10 min	12.09 ± 0.02^c	3.62 ± 0.03^c	1.41 ± 0.03^c	3.03 ± 0.04^d	1.20 ± 0.02^d	38.97 ± 0.03^a	0.99 ± 0.02^b	38.61 ± 0.04^a	21.35 ± 0.02^c	39.95 ± 0.04^b	38.61 ± 0.04^b
	180 °C for 5 min	12.31 ± 0.03^d	3.80 ± 0.02^d	1.43 ± 0.04^c	3.26 ± 0.02^e	1.23 ± 0.02^d	38.82 ± 0.02^a	0.97 ± 0.03^b	38.53 ± 0.01^a	22.04 ± 0.10^d	39.79 ± 0.05^b	38.53 ± 0.01^a
	180 °C for 10 min	12.36 ± 0.04^d	3.96 ± 0.04^d	1.50 ± 0.03^d	3.43 ± 0.02^e	1.24 ± 0.04^d	38.69 ± 0.05^a	0.89 ± 0.05^a	38.40 ± 0.05^a	22.48 ± 0.15^e	39.32 ± 0.07^a	38.40 ± 0.05^a
Mechanical	Unroasted	11.65 ± 0.03^a	3.35 ± 0.03^a	1.28 ± 0.05^a	2.82 ± 0.03^a	0.89 ± 0.03^a	38.65 ± 0.04^d	1.17 ± 0.01^e	39.08 ± 0.04^d	19.99 ± 0.10^a	39.82 ± 0.03^e	39.08 ± 0.04^d
	140 °C for 5 min	11.99 ± 0.02^b	3.60 ± 0.05^b	1.36 ± 0.04^b	2.86 ± 0.02^a	0.97 ± 0.02^b	38.62 ± 0.03^c	1.09 ± 0.02^e	39.04 ± 0.04^d	20.78 ± 0.06^b	39.71 ± 0.05^d	39.04 ± 0.04^d
	140 °C for 10 min	12.14 ± 0.02^c	3.68 ± 0.03^c	1.40 ± 0.02^bc	2.91 ± 0.03^b	1.01 ± 0.04^b	38.60 ± 0.03^c	1.04 ± 0.05^d	38.96 ± 0.02^c	21.15 ± 0.08^c	39.64 ± 0.02^d	38.96 ± 0.02^c
	160 °C for 5 min	12.23 ± 0.03^d	3.75 ± 0.03^d	1.46 ± 0.02^c	2.96 ± 0.04^b	1.04 ± 0.02^b	38.54 ± 0.04^c	0.98 ± 0.04^d	38.82 ± 0.05^c	21.44 ± 0.10^c	39.52 ± 0.05^d	38.82 ± 0.05^c
	160 °C for 10 min	12.29 ± 0.04^d	3.76 ± 0.04^d	1.53 ± 0.05^d	3.12 ± 0.03^c	1.20 ± 0.03^c	38.32 ± 0.04^b	0.96 ± 0.02^c	38.70 ± 0.05^bc	21.90 ± 0.03^d	39.28 ± 0.06^c	38.70 ± 0.05^bc
	180 °C for 5 min	12.36 ± 0.04^d	3.79 ± 0.03^d	1.61 ± 0.03^e	3.24 ± 0.04^d	1.39 ± 0.02^d	38.31 ± 0.05^b	0.76 ± 0.04^b	38.67 ± 0.04^b	22.39 ± 0.02^d	39.07 ± 0.09^b	38.67 ± 0.04^b
	180 °C for 10 min	12.56 ± 0.04^e	3.84 ± 0.02^e	1.71 ± 0.05^f	3.56 ± 0.04^e	1.50 ± 0.05^d	38.22 ± 0.04^a	0.62 ± 0.03^a	38.52 ± 0.02^a	23.16 ± 0.18^e	38.84 ± 0.02^a	38.52 ± 0.02^a

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

SFAs saturated fatty acids, MUFAs monounsaturated fatty acids, PUFAs polyunsaturated fatty acids