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CHINESE JOURNAL OF OIL CROP SCIENCES ›› 2020, Vol. 42 ›› Issue (2): 306-.doi: 10.19802/j.issn.1007-9084.2019168

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Mechanism of stratification of high oleate peanut oil at low temperatures

  

  1. Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
  • Online:2020-04-28 Published:2020-05-20

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Abstract:

 Due to high nutritive value and prolonged storage life, the high oleate peanut oil has been increas⁃ ingly interested by customers. At low temperatures (4-6 ℃), the normal peanut oil is solidified, but the high oleate peanut oil is divided into two layers: the top layer is liquid and the bottom layer is solid. To investigate the reasons, the fatty acid and triacylglycerol (TAG) compositions of top and bottom layers were analyzed, respectively. The con⁃ tent of saturated fatty acid (SFA) in the bottom layer was significantly higher than that in the top layer, especially for
very long chain saturated fatty acid (VLCSFA), which in the bottom layer was 3.8 folds as much as that in the toplayer. The TAGs containing two SFAs (S2U) were significantly enriched in the bottom layer. Furthermore, the S2U with VLCSFA in the bottom layer was 4.1 folds more than that in the top layer. Therefore, the solidification and pre⁃ cipitation of S2U with VLCSFA at low temperatures is the main reason for stratification of high oleate peanut oil.

Key words: Arachis hypogaea L., high oleate peanut oil, stratification, fatty acid, triacylglycerol

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