Effect of storage on the quality of peanut grain oil

Peanut (Arachis hypogaea L.) is a grain rich in lipids and highly susceptible to oxidative damage during storage. This study evaluated the effects of storing peanut grains at different temperatures, with and without shells, on oil quality parameters. Grains with a moisture content of 8 % were stored at temperatures of 18 and 25 ± 1 °C. The evaluations were performed at the beginning of storage, at 60, 120, and 180 days. The study demonstrated that in chemical analyses, peanut grains stored in the shell maintain conceivable lipid acidity levels, even with an increase over storage time. Beta carotene and tocopherols decreased during storage. Most treatments showed increased primary (K232) and secondary (K270) oxidation products. During storage, the fatty acid profile changed at high saturation values (linoleic to oleic). Therefore, it is suggested to store peanut grains for up to 180 days, with shells, in places that favor low equilibrium moisture content and temperature to maintain the grains and oil's physical and chemical qualities.