Oxidative Deterioration of Roasted Peanuts

The characteristics of oxidative deterioration of roasted peanuts prepared by deep fat frying (oil roasted peanuts) and by heating in an oven (dry roasted peanuts) were investigated to obtain the following results. 1) Roasted peanuts were oxidized very rapidly in spite of a higher stability of the oil extracted from raw peanuts. Corelation fthe oxidative d terioration of the roasted peanuts to fat stability of the raw peanuts was not recognized. 2) Peanuts roasted insufficiently or excessively, which could not be used for food, had a higher stability to oxidation, but peanuts roasted properly and good for food were oxidized more rapidly during storage. 3) The degree of oxygen supply is an important factor for the oxidative d terioration of roasted peanuts, that is, keeping the roasted peanuts in a sealed container with lower oxygen permeability can inhibit more effectively theincrease of peroxide value than keeping in an open state to air. 4) When raw peanuts kept under proper conditions, tability to oxidation did not decrease for a long time.