Synergistic enhancement of bioactive compounds and flavor profile in roasted peanut oil by the combination of germination and sucrase-alkaline hydrolysis

Peanut oil is widely favored for its pleasant flavor and nutritional value. However, conventional processing techniques often lead to the loss of micronutrients in peanut oil and yield a product with a monotonous flavor profile. This study examined the impact of various combined biological pretreatments of peanut germination and enzymatic hydrolysis on peanut oil, with an emphasis on the improvement of its physicochemical properties, nutritional quality, and flavor profile. It was demonstrated that the nutrient composition and flavor profile of peanut oil could be remarkably enhanced by moderate germination combined with enzymatic hydrolysis. The total phenolic content in peanut oil was increased by approximately 5-fold (from 27.53 to 153.54 mg/kg), and the resveratrol content was enhanced from 0.25 mg/kg to 0.57 mg/kg. Furthermore, the combined treatment resulted in approximately a 10-fold increase in total volatile content (from 3343.87 to 54,761.83 μg/kg) compared with the untreated. Pyrazines, furans, and aldehydes were the predominant volatile compounds contributing to the desirable flavor of the treated peanut oil. Notably, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and phenylacetaldehyde were identified as key contributors, primarily imparting caramel-like notes to the treated peanut oil. This study offers a viable strategy for producing premium peanut oil with optimized nutritional and sensory profiles.