A total of 250 g of fresh peanuts were added to 500 mL of palm oil in an aluminium frying wok at 100–120°C and fried until golden brown. The fried peanuts were removed, drained, and cooled to room temperature. The peanuts were deep-fried using either fresh palm oil, hereinafter referred to as “first oil (FO)-fried peanuts” or with palm oil that was already used five times for frying, hereinafter referred to as “repeatedly used oil (RO)-fried peanuts.”

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