Novel low-temperature continuous phase-transition extraction process for efficient peanut oil production

Peanut oil is a traditional edible oil in China, and its oil yield and quality require improvement. In this study, the effects of different extraction techniques on the physicochemical properties, fatty acid composition, bioactive substances, and flavor composition of peanut oil were investigated using low-temperature continuous phase-transition extraction. The results showed that low-temperature continuous phase-transition extraction effectively improved the oil yield of peanut oil (98.13%). First of all, peanut oil has reached the national standard of leached peanut oil without any refining, and the content of unsaturated fatty acids is richer (83.35%). Second, the oil was rich in resveratrol (0.608 mg/kg) and plant polyphenols (28.60 mg GAE/kg), and oleic and linoleic acids were the major unsaturated fatty acids in low-temperature continuous phase-transition oil. Furthermore, aldehydes dominated low-temperature continuousphase-transition oil with hexanal (61.45%) being the one with the highest relative odor activity value, which was highly correlated with sensory attributes such as green and grassy taste. Therefore, a new method for the efficient production of peanut oil is expected to be the low-temperature continuous phase-transition extraction. It provides a reference for the development of similar oilseeds.