Factors contributing to high oxidative stability in oil from long-term stored tiger nut (Cyperus esculentus L.): Endogenous components

Tiger nut is a valuable source of vegetable oil. Storage is a crucial factor that influences the retention of its quality during industrial processing. This study aims to investigate the effects of storage (0–180 days, and 15 °C–35 °C) on lipids in tiger nut. Results indicated that oil yield remained stable (18 %–19 %) throughout the storage period. At higher temperatures (35 °C), the content of phospholipids decreased more significantly. Overall, the levels of endogenous compounds, i.e., phospholipids, tocopherols and total phenols, in the tiger nut slightly declined during storage. The oil extracted from stored tiger nut retained strong physicochemical properties and exhibited high oxidative stability (induction period: 51.04–58.50 h). These findings provide a valuable data foundation for comprehensively understanding the lipid profile of tiger nut and oxidative stability in tiger nut oil.