The control technology of harmful substances impacting the quality of peanut oil: A review

Peanut is a globally important leguminous crop and one of the most important oil crops. In response to the growing demand for high-quality peanut oil, advancements in processing technologies have led to significant improvements in oil quality. However, ensuring consistent quality remains a complex and ongoing challenge due to the multifaceted factors influencing peanut oil's properties. This review synthesizes key scientific studies addressing these factors and explores the associated risks to oil quality and safety. Special attention is given to harmful contaminants such as aflatoxin B₁ (AFB₁), 3-chloro-1,2-propanediol esters (3-MCPDE), Benzo[a]pyrene (BaP), and trans-fatty acids (TFAs), which pose significant health risks and quality concerns. The review critically examines current detection methods for these contaminants and evaluates innovative removal strategies, such as biodegradation, physical refining, chemical treatments, and advanced adsorption techniques. Moreover, insights into the effects of raw material quality, processing conditions, and storage on oil quality were discussed. In conclusion, the review underscores the importance of adopting integrated approaches to control harmful substances while optimizing processing parameters to enhance peanut oil quality. These findings aim to guide researchers and industry practitioners in improving production practices, minimizing health risks, and providing safer and higher-quality peanut oil products for consumers.