Groundnut_oil

Peanut oil

Peanut oil

Mild-tasting vegetable oil derived from peanuts

Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor[1] but, if made with roasted peanuts, has a stronger peanut flavor and aroma.[2][3] It is often used in American, Chinese, Indian, African and Southeast Asian cuisine, both for general cooking and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so it is commonly used for frying foods.

Peanut oil

History

Due to war shortages of other oils, the use of readily available peanut oil increased in the United States during World War II.[4]

Production

More information Country, Production, 2018 (tonnes) ...

Uses

Unrefined peanut oil is used as a flavorant for dishes akin to sesame oil. Refined peanut oil is commonly used for frying volume batches of foods like French fries and has a smoke point of 450 °F/232 °C.[5]

Biodiesel

At the 1900 Paris Exhibition, the Otto Company, at the request of the French Government, demonstrated that peanut oil could be used as a source of fuel for the diesel engine; this was one of the earliest demonstrations of biodiesel technology.[6]

Other uses

Peanut oil, as with other vegetable oils, can be used to make soap by the process of saponification.[7] Peanut oil is safe for use as a massage oil.[citation needed]

Composition

Its major component fatty acids are oleic acid (46.8% as olein), linoleic acid (33.4% as linolein), and palmitic acid (10.0% as palmitin).[8] The oil also contains some stearic acid, arachidic acid, behenic acid, lignoceric acid and other fatty acids.[9]

Nutritional content

Quick Facts Nutritional value per 100 g (3.5 oz), Energy ...

Peanut oil is 17% saturated fat, 46% monounsaturated fat, and 32% polyunsaturated fat (table).[8]

More information Type of fat, Total fat (g) ...

Health issues

Toxins

If quality control is neglected, peanuts that contain the mold that produces highly toxic aflatoxin can end up contaminating the oil derived from them.[28]

Allergens

Those allergic to peanuts can consume highly refined peanut oil, but should avoid first-press, organic oil.[29] Most highly refined peanut oils remove the peanut allergens and have been shown to be safe for "the vast majority of peanut-allergic individuals".[30] However, cold-pressed peanut oils may not remove the allergens and thus could be highly dangerous to people with peanut allergy.[31]

Since the degree of processing for any particular product is often unclear, many believe that "avoidance is prudent".[32][33]

References

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    "Peanut Oil - Uses, Health Benefits & Nutrition".
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    Liu, Xiaojun; Jin, Qingzhe; Liu, Yuanfa; Huang, Jianhua; Wang, Xingguo; Mao, Wenyue; Wang, Shanshan (2011). "Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil". Journal of Food Science. 76 (3): C404–12. doi:10.1111/j.1750-3841.2011.02073.x. PMID 21535807.
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    "USA-Grown Peanut Sources - Peanut Oil". National Peanut Board. Archived from the original on 11 June 2008. Retrieved 15 January 2012.
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    "The Peanut Situation" (Dec 12, 1942) The Billboard
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    The Smoke Point of Fats & Oils - TheSpruce.com
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    "Peanut Biodiesel". Boiled Peanut World. 2010. Retrieved 3 August 2011.
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    "Saponification Table Plus The Characteristics of Oils in Soap", Soap Making Resource
  8. [8]
    "USDA National Nutrient Database for Standard Reference". Nutrient Data Laboratory, Agricultural Research Service, United States Department of Agriculture. Archived from the original on 3 March 2015. Retrieved 3 August 2011. Choose peanut oil and then "Oil, peanut, salad or cooking".
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    "Peanut Oil - an overview | ScienceDirect Topics". www.sciencedirect.com. Retrieved 12 February 2021.
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    United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
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    National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link)
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    The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.
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    "Aflatoxin suspected in cooking oil". United Press International. 29 December 2011.
  29. [29]
    Common Allergens - Peanut FARE (FoodAllergy.org)
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    Crevel, R.W.R; Kerkhoff, M.A.T; Koning, M.M.G (2000). "Allergenicity of refined vegetable oils". Food and Chemical Toxicology. 38 (4): 385–93. doi:10.1016/S0278-6915(99)00158-1. PMID 10722892.
  31. [31]
    Hourihane, J. O'B; Bedwani, S. J; Dean, T. P; Warner, J. O (1997). "Randomised, double blind, crossover challenge study of allergenicity of peanut oils in subjects allergic to peanuts". BMJ. 314 (7087): 1084–8. doi:10.1136/bmj.314.7087.1084. PMC 2126478. PMID 9133891.
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    "Peanut Allergy". Food Allergy Initiative. Archived from the original on 5 June 2011. Retrieved 3 August 2011.
  33. [33]
    Carlson, Margaret (13 January 2012). "Deaths Show Schools Need Power of the EpiPen: Margaret Carlson". Bloomberg.
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