Conclusions
The results obtained in this study provide consumers with important
information regarding the qualities of roasted peanut oils. The major
findings were as follows: I) The tested peanut oils were rich
antioxidant components (include tocopherol, phytosterol, phenolic, and
flavonoid) and these compounds are very important for improved product
functionality and shelf life; II) The olfactory sensations of the tested
oils were positively correlated with the temperatures at which they were
roasted; III) Great oxidative stability prevents oxidation and
deterioration. Theobtained data should be useful for deepening the
understanding of the chemical composition of peanut oils, in addition to
providing scientific evidence for improving the quality of human diets.