College of Food Science and Technology, Henan University of
Technology, Zhengzhou, 450001, China.
*Address correspondence to Yu-Lan Liu at School
of Food Science and Technology, Henan University of Technology,
Zhengzhou, 450001, China (E-mail: liuyl7446@sina.com;
telephone: +86-13803715764).
Abstract: Peanut and soybean oils were placed in stainless
steel storage tanks in natural environment, static atmosphere tanks,
added tertiary butyl hydroquinone (TBHQ) tanks, nitrogen-filled tanks
and underground tanks were stored for 18 months. Acid value, peroxide
value, fatty acid composition, tocopherols, phytosterols and the
volatile flavor compounds were detected. The results indicated that
underground storage (no nitrogen adjustment and no antioxidant added)
was found to be the most appropriate method for maintaining the quality
of peanut and soybean oils over time. Static atmosphere tanks caused the
most pronounced losses of tocopherols, phytosterols, and the volatile
flavor compounds in peanut and soybean oils. The acid value of the four
peanut oils and four soybean oils did not exceed the Chinese GB/T
1534-2017 and GB 2716-2018 standard limit of 1.5 and 3.0 mg KOH/g.
However, the peroxide value of peanut oil in static atmosphere tank,
nitrogen-filled tank and underground tank exceeded the Chinese GB/T
1534-2017 standard limit of 12 meq O2/kg at 5 months, 11
months and 13 months respectively, but the peroxide value of peanut oil
added TBHQ did not exceed the national standard limit. The peroxide
value of soybean oil in static atmosphere tank and nitrogen-filled tank
exceeded the Chinese GB 2716-2018 standard limit of 20 meq
O2/kg at 7 months and 18 months respectively, but the
soybean oil added TBHQ and underground did not exceed the national
standard limit. Although adding TBHQ storage can protect the flavor of
peanut oil, its harmful compounds counteract its positive effects. In
contrast, nitrogen storage and underground storage are greener and
safer. Underground tank storage will be a new oil storage technology to
extend the shelf life of peanut and soybean oils.
Keywords: Peanut oil;
Soybean oil; Headspace; TBHQ; Storage temperature; Gas
chromatography-olfactometry.