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The peanuts heat pretreatment is a crucial step for the following oil extraction, influencing both efficiency and oil quality. The present study investigated the effects of oven roasting (OR, 150 °C, 25 min), infrared ray roasting (IRR, 150 °C, 25 min), and microwave roasting (MR, 700 W, 5 min) on the quality characteristics, anti-oxidation attributes, and phenolic compound compositions of peanut oil. All pretreatment methods changed the physicochemical properties and bioactive compounds of peanut oil. Notably, IRR resulted in the highest oxidation induction index (9.25 h) and enhanced free radical scavenging activity, with increases of 55 % (2,2-diphenyl-1-picrylhydrazyl (DPPH)) and 121 % (2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS)) compared with the control. Furthermore, the free phenolics content (Free-P) increased significantly, particularly with IRR, which was increased 6.00 times. Correlation analysis indicated that Free-P was the primary contributor to the anti-oxidation attributes of peanut oil. The results can provide valuable insights for optimizing peanut oil processing technologies., Competing Interests: Declaration of competing interest The authors declare that they have no competing financial interests or personal relationships that influence the work reported in the present paper., (Copyright © 2024. Published by Elsevier Ltd.)