Application of Cinnamaldehyde in Antioxidative Modification of Peanut Oil

During the production and storage of peanut oil, heat, light and metal ions and other factors will cause different degrees of oxidation, resulting in rancidity and deterioration of the oil. Delaying the oxidation of peanut oil can also be solved by adding antioxidants in addition to solving the factors that cause oxidation, such as production process and storage conditions (such as moisture, temperature, and time), and this method is currently widely used. Commonly used antioxidants are natural vitamin E, tea polyphenols, t-butyl hydroquinone and so on.

At present, some peanut oil manufacturers in the market, especially those with higher quality, claim that peanut oil does not need to be added with antioxidants. This is inaccurate, and it is also a misleading propaganda aimed at the public's fear of fighting oxidants. Some experts said that adding appropriate amounts of harmless antioxidants in peanut oil is not only harmless to the human body, but also conducive to the maintenance of nutrients in peanut oil.

Peanut oil under certain conditions, a small amount of antioxidants can be stored for up to 18 months without deterioration. However, ordinary consumers generally do not have such conditions. Therefore, incidents of poisoning and even death due to consumption of deteriorated peanut oil have occurred from time to time. And, in addition to natural vitamin E, other antioxidants are generally more or less harmful to the human body.

In view of this, experts from the Food College of South China Agricultural University launched a study on the application of aromatic cinnamaldehyde in the antioxidative degradation of peanut oil, and achieved very good results. Experts have found that adding 0.5% cinnamaldehyde to peanut oil has the best antioxidant effect. At this time peanut oil is rich in various vitamins and sterols and other nutrients, as well as omega-3 fatty acids that we have been admiring for a long time without losing.

In addition, because the boiling point of cinnamaldehyde is as high as 248°C, it is not easily decomposed during high cooking. This stability also has a good aroma-holding effect. Dishes fried with peanut oil supplemented with cinnamaldehyde can still retain the strong fragrance typical of peanuts.

Cinnamaldehyde is a colorless or light yellow liquid with an aroma of cinnamon oil and cinnamon oil. It is one of the important food flavors. It has a wide bactericidal effect and is completely harmless to the human body.