PHYSICOCHEMICAL CHARACTERIZATION OF PEANUT OIL (Arachis hypogaea L.) CONSIDERING DIFFERENT GENETIC VARIETIES AND EXTRACTION METHODS
DOI:
https://doi.org/10.24841/fa.v34i2.841Keywords:
lipid profile, groundnut, genotype, mechanical extraction, hydrocyanic compoundsAbstract
This study compared the physicochemical characteristics of peanut oil considering different varieties and extraction methods. A factorial experimental design was used with factors A (peanut varieties: INIAP 380 Negra, INIAP 381 Rosa, and INIAP 382 Caramelo) and B (extraction methods: Soxhlet, hot pressing, and cold pressing). The Soxhlet method yielded the highest percentage (37.33%). The INIAP 380 (Negra) variety, extracted using Soxhlet, showed the best quality in terms of acidity (0.34%), ash (0.16–0.27%), impurities (0.01%), and peroxide value (3.00 meqO₂/kg). No significant differences were found in pH (3.58–4.55) or density (0.91–0.92 g/cm³) among the study factors. Regarding chemical properties, cold and hot-pressing methods stood out in saponification value (190.61 and 190.27 mg KOH/g, respectively) and acid value (14.99 and 11.63 mg/g). The INIAP 381 (Pink) variety, obtained using Soxhlet extraction, presented the highest iodine value (114.28 cg/g) and a cyanide content of 0.76 ppm. In conclusion, the INIAP 380 (Black) variety, extracted using Soxhlet extraction, showed the best yield and oil quality, while the pressing methods favored higher saponification values, demonstrating the influence of the variety and extraction method on the physicochemical properties of peanut oil.
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Copyright (c) 2025 Juan Alejandro NEIRA MOSQUERA, Sungey Naynee SÁNCHEZ LLAGUNO, Marjorie MACAS MOREIRA, Jhonnatan Placido ALDAS-MOREJON, Karol REVILLA ESCOBAR, Ramona Cecilia PARRÁGA ÁLAVA
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