The present invention relates to a method for preventing oxidation of nuts. More specifically, the present invention is to provide a method for blocking air since nuts go bad due to rancidity when the skin is removed, and the color becomes darker or the smell and taste can become bad due to an abundant fat content when stored for a long time. In addition, the method for preventing oxidation of nuts enhances the long term preservation of nuts, thereby enhancing the important nutrients of nuts influencing the human body. Furthermore, the method for preventing oxidation of nuts improves the long term preservation of nuts, and allows to process the nuts into a form to be stored for a long time, thereby providing improved food with a differentiation from the conventional processed food, and being used as functional health food due to various nutrients in the nuts. The method for preventing oxidation of nuts comprises: a step of collecting an extract, ethanol, included in the mung bean skin； a step of collecting an extracts from the potato skin； a step of mixing and diluting the ethanol of mung beans and vitamin C of potatoes； a step of additionally adding an oxidation prevention additive； a step of coating the contents of nuts； and a step of packaging the dried nuts.본 발명은 견과류의 산화 방지방법에 대한 것으로서, 보다 상세하게는 견과류는 껍질을 제거하면 산패(酸敗)라는 변질현상과 지방 함량이 많아 오래 보관하면 색이 진해지거나 냄새와 맛이 나빠질 수 있으므로 공기 차단을 위한 방법과 견과류의 장기 보존성을 향상시켜 견과류의 인체에 미치는 중요한 영양의 성분을 향상시키고 또한 견과류의 장기 보존성을 향상시켜 장기간 보존 가능한 형태로 가공하면서, 기존 가공 제품과는 차별화된 향상되 먹거리를 제공함에 따라 본 발명에 따른 견과류 가지는 다양한 영양소로 인해 건강기능식품으로도 이용할 수 있는 효과가 있다.
