Peanut oil pressing extraction: Effects of process conditions and peanut kernel characteristics on oil yield and quality parameters
DOI:
https://doi.org/10.3989/gya.0433251.2317Keywords:
Blanched peanuts, Oil composition, Peanut oil extraction, Peanuts with tegument, Processing conditions, Quality parametersAbstract
This study explored the effects of raw material condition (whole peanuts with tegument, WP, and blanched peanuts, BP) and processing parameters on oil yield and quality. Different seed moisture contents (SMC) and pressing temperatures (PT) were tested for both materials to optimize extraction. For WP, the best results were at 6% SMC and 90 °C PT, while for BP, it was 9% SMC and 150 °C PT. Oil yield from WP was 5% higher than BP under these conditions. Both WP and BP oils met chemical quality standards for virgin oils, but WP oil had higher concentrations of tocopherols and phenolic compounds. The study suggests that using whole peanuts with tegument could eliminate the need for roasting or blanching, reducing labor and energy costs while still achieving high-quality oil.
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Funding data
Universidad Nacional de Córdoba
Grant numbers 33620230100755CB
Agencia Nacional de Promoción Científica y Tecnológica
Grant numbers PICT 3884
Consejo Nacional de Investigaciones Científicas y Técnicas
Grant numbers 11220210100245CO
