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To investigate the effect of natural spices on the shelf life quality of roasted peanut kernels, peanut kernels treated with aqueous extracts of turmeric, fennel, and peppercorns were subjected to accelerated oxidation using the Schaal oven method and were analyzed for acidity, peroxide, malondialdehyde, chroma colourimetry, textural composition, moisture content, water activity, and flavour sensory indexes during the period of storage in the oven, combined with the kinetics and the Arrhenius equation, the shelf life prediction model was completed at 20~63 ℃, validated and applied. The results showed that compared with the control group, the turmeric, fennel and peppercorn aqueous extract treatment groups could effectively inhibit the hydrolysis of oil and fatty acid oxidation, inhibit the increase of peroxide value and malondialdehyde, maintain the chromaticity and texture of peanuts better, and improve the flavour score of roasted peanuts. There was no significant difference between the moisture content of the spices groups and the control group. The water activity was less than 0.60, Aspergillus flavus struggled to thrive. The relative error of the resulting shelf life model was not more than 8.93%, which was used to quickly predict the shelf life of roasted peanuts stored at 20~63 ℃. When the storage temperature was 25 ℃, the shelf life was 170.6 days for turmeric-flavored peanuts, 150.5 days for fennel-flavored peanuts, 169.4 days for pepper-flavored peanuts, and 97.7 days for the control group. Therefore, adding turmeric, fennel and pepper can maintain the quality of the roasted peanuts and prolong their shelf life.

To compare the contents of active ingredients and antioxidant activity of Rosa roxburghii Tratt juice (RRTJ), pomegranate juice (PJ) and blueberry juice (BJ) and investigate the protective effects of three kinds of fruit juices against dextran sulfate sodium (DSS)-induced oxidative damage in human normal colonic epithelial cells NCM460. There were 28 bioactive components in the three juices. The total polyphenols and total flavonoids of RRTJ were significantly higher than those in the PJ and BJ (P