Influence of Storage and Roasting on the Quality Properties of Kernel and Oils of Raw and Roasted Peanuts

The changes in chemical properties of the peanut varieties (NC-7 and COM) in the raw and roasted forms stored at 30 degrees C for 8 months were monitored. Acidity and peroxide values of raw and roasted NC-7 and COM kernel oils increased during storage. The unsaturated fatty acids such as oleic, linoleic acids of roasted peanut oils gradually decreased during storage. While the oleic acid contents of raw NC-7 oil changed 46.14% (month 0) and 43.14% (month 8), the oleic acid contents of roasted NC-7 kernel oils varied between 42.38% (month 8) and 45.61% (month 0) during storage. In addition, while the oleic acid contents of raw COM kernel oil decreased from 49.87% (month 0) to 46.09% (month 7), the oleic acid contents of roasted COM kernel oil decreased from 48.88% (month 0) to 45.24% (month 8) during storage. The highest linoleic acid were found in the initial periods of storage for raw and roasted NC-7 and COM oils. In addition, the alpha-tocopherol contents of both raw and roasted peanut kernel oils changed between 20.38 mg/100 g (0.month) and 17.58 mg/100 g (month 8) to 21.45 mg/100g (month 0) and 18.64 mg/100 g (month 8) during storage, respectively. Significant variations were observed in tocopherol contents of peanut varieties due to processing.