| Summary: | ABSTRACT
The fate of tocopheroLs as natural antioxidant during processing and storage of peanut oil was studied.
Two kinds of heal treatment before extracting the oil by hydraulic hand press were done by dry heating and steaming to observe the effect on tocopherol destruction. Peanut oil produced from all treatment were analized for total tocopherol,
tocopherol and peroxide value The effect of lecithin on the regeneration of tocopherol was observed by adding the substance to the oil produced from the treatment, and all the oil samples were stored for 12 weeks.
It was found that steaming produced higher total tocopherol content of 306,12/ag/g oil, and lower peroxides value of the oil produced of 9,75 trze.g/kg oil compared to dry heating. About 27 percent of Q tocopherol and 7 percent of 7- tocopherol were destroyed during the thy heating, and only 13 percent of a< tocopherol and 6 percent of 7tocopherol were destroyed during the steaming.
In general the content of tocopherol in the oil samples decreased during storage Addition of lecithin to the oil prior to storage resulted in inhibiton of tocopherols destruction. It was concluded that 7 tocopherol was more readily regenerated than octocopherol.
Key words: tocopherol phospholipid - regeneration
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