Peter Sarpong*
This review examines the potential of using plant extracts to improve peanut oil’s nutritional value and antioxidant properties. Peanut Oil (PO) is high in unsaturated fats and vitamin E. However, the oil can undergo oxidation, which may lead to the development of harmful compounds and loss of nutrients. The edible oils industry utilizes synthetic and natural antioxidants to improve the oxidative stability of bulk edible oils. Many efforts are being undertaken to identify a safe and effective alternative to BHA, BHT and TBHQ. Plant extracts (e.g., phenolics, flavonoids, carotenoids) from canola meal, rosemary, sage, thyme and sumac, possess antioxidant and anti-inflammatory properties contributing to PO’s stability. Many plant extracts have been studied in PO, including those derived from herbs, spices, fruits and vegetables. Several studies have demonstrated that these extracts can upsurge PO’s shelf life and nutritive value through increased antioxidant activity and reduced lipid oxidation. Several plant extracts possess antimicrobial and anticancer properties, which may further enhance the health benefits of PO. Plant extracts can also negatively impact PO’s sensory properties and stability. Consequently, plant extracts should be carefully selected, and extraction and processing methods should be optimized to produce the desired effects without compromising oil quality.
Published Date: 2025-01-10; Received Date: 2024-05-09
