Peanut oil
Peanut oil, also known as groundnut oil, is a mild tasting vegetable oil derived from peanuts. The oil is available in refined, unrefined, cold pressed, and roasted varieties, the latter with a strong peanut flavor and aroma, analogous to toasted sesame oil.[1][2]
It is often used in Chinese, South Asian 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 is commonly used for frying foods. 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).[3] The oil also contains some stearic acid, arachidic acid, arachidonic acid, behenic acid, lignoceric acid and other fatty acids.
Antioxidants such as Vitamin E are sometimes added, to improve the shelf life of the oil.[4]
Contents |
[edit] History
The oil had increased use in the United States during World War II, due to war shortages of other oils.[5]
[edit] Nutritional content
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 3,699 kJ (884 kcal) |
| Carbohydrates | 0 g |
| Fat | 100 g |
| - saturated | 17 g |
| - monounsaturated | 46 g |
| - polyunsaturated | 32 g |
| Protein | 0 g |
| Zinc | 0.01 mg (0%) |
| Cholesterol | 0 mg |
| Selenium | 0.0 mcg |
| Fat percentage can vary. Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
|
According to the USDA data upon which the following table is based, 100 g of peanut oil contains 17.7 g of saturated fat, 48.3 g of monounsaturated fat, and 33.4 g of polyunsaturated fat.[3]
| Total Fat | Saturated Fat | Monounsaturated Fat | Polyunsaturated Fat | Smoke Point | |
| Sunflower oil | 100g | 11g | 20g | 69g | 225 °C (437 °F)[a] |
| Soybean oil | 100g | 16g | 23g | 58g | 257 °C (495 °F)[a] |
| Olive oil | 100g | 14g | 73g | 11g | 190 °C (374 °F)[a] |
| Corn oil | 100g | 15g | 30g | 55g | 230 °C (446 °F)[a] |
| Peanut oil | 100g | 17g | 46g | 32g | 225 °C (437 °F)[a] |
| Vegetable Shortening (hydrogenated) | 71g | 23g (34%) | 8g (11%) | 37g (52%) | 165 °C (329 °F)[a] |
| Lard | 100g | 39g | 45g | 11g | 190 °C (374 °F)[a] |
| Suet | 94g | 52g (55%) | 32g (34%) | 3g (3%) | 200°C (400°F) |
| Butter | 81g | 51g (63%) | 21g (26%) | 3g (4%) | 150 °C (302 °F)[a] |
[edit] Allergens and toxins
Most highly refined peanut oils remove the peanut allergens and have been shown to be safe for "the vast majority of peanut-allergic individuals".[6] Cold-pressed peanut oils may not remove the allergens and thus could be highly dangerous to people with peanut allergy.[7] Since the degree of processing for any particular product is often unclear, "avoidance is prudent".[8][9] Peanuts which contain the mold which produces highly toxic aflatoxin can end up contaminating the oil derived from them.[10]
[edit] Counterfeit oil production
As with extra virgin olive oil, the demand for pure peanut oil has resulted in adulterated or counterfeit products, based on less expensive oil sources (such as palm or cottonseed), which may also contain oils (such as unrefined cottonseed oil) not fit for human consumption.[11] The oil itself has been used as an adulterant in olive oil. This adulteration is difficult to detect, due to similarities between refined olive and peanut oils.[12]
[edit] Other uses
Peanut oil, as with other vegetable oils, can be used to make soap by the process of saponification.[13] The oil is safe for use as a massage oil. Noted peanut researcher George Washington Carver marketed a peanut massage oil.[14][15]
[edit] 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.[16]
[edit] References
- ^ [1]
- ^ [2]
- ^ a b "USDA National Nutrient Database for Standard Reference". Nutrient Data Laboratory, Agricultural Research Service, United States Department of Agriculture. http://www.nal.usda.gov/fnic/foodcomp/search/. Retrieved 3 August 2011. Choose peanut oil and then "Oil, peanut, salad or cooking".
- ^ [3]
- ^ [4]
- ^ Crevel, RW; Kerkhoff, MA; Koning, MM (April 2000). "Allergenicity of refined vegetable oils". Food and Chemical Toxicology 38 (4): 385–93. PMID 10722892. http://www.ncbi.nlm.nih.gov/pubmed/10722892. Retrieved 3 August 2011.
- ^ Hourihane, Jonathan O'B., et al. (12 April 1997). "Randomised, double blind, crossover challenge study of allergenicity of peanut oils in subjects allergic to peanuts". BMJ 314 (7087): 1084. http://www.bmj.com/content/314/7087/1084.full. Retrieved 3 August 2011.
- ^ "Peanut Allergy". Food Allergy Initiative. http://www.faiusa.org/page.aspx?pid=362. Retrieved 3 August 2011.
- ^ [5]
- ^ [6]
- ^ [7]
- ^ [8]
- ^ [9]
- ^ [10]
- ^ [11]
- ^ "Peanut Biodiesel". Boiled Peanut World. 2010. http://www.boiled-peanut-world.com/biodiesel.html. Retrieved 3 August 2011.
