Comparative study of rosemary extract, TBHQ, citric acid and their composite antioxidants on the overall quality of peanuts and evaluation of their synergistic antioxidant properties and interaction

Peanut is an important raw material of many kinds of food, its lipids and proteins content are high, antioxidant is important to the shelf life and quality of peanut products. The present study investigated the effects of rosemary extract (RE), tert-butylhydroquinone (TBHQ), and citric acid (CA) as individual additives, as well as their combinations (RE-TBHQ and RE-TBHQ-CA) on the quality characteristics and antioxidant properties of peanuts. All antioxidant treatment methods modified the physicochemical properties and bioactive compounds of peanuts, including flavor, color, texture and appearance. Additionally, the synergistic effects of the combined antioxidants RE-TBHQ-CA were explored. Notably, RE-TBHQ-CA with a concentration of 0.02 % resulted in highest oxidation induction index of peanut oil compared to the control and demonstrated optimal effects on free radical scavenging activity. Based on fluorescence quenching, cyclic voltammetry measurements, and the oxidative decomposition of antioxidants during storage, it was proposed that TBHQ's stimulatory effect on RE regeneration is responsible for the observed synergism. These findings offer valuable insights for optimizing processing and preservation technologies for peanuts and their products.