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Peanut oil

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A bottle of peanut oil, with Vitamin E added as a preservative

Peanut oil, also known as groundnut oil or arachis oil, is a mild-tasting vegetable oil derived from peanuts. The oil is available with a strong peanut flavor and aroma, analogous to 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, behenic acid, lignoceric acid and other fatty acids.[4]

Antioxidants such as vitamin E are sometimes added to improve the shelf life of the oil.[5]

History

Shortage of whale oil in the Confederacy made peanut oil an attractive alternative during the American Civil War.[6] The oil had increased use in the United States during World War II, because of war shortages of other oils.[7]

Nutritional content

Peanut Oil
Nutritional value per 100 g (3.5 oz)
Energy3,699 kJ (884 kcal)
0 g
100 g
Saturated17 g
Monounsaturated46 g
Polyunsaturated32 g
0 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin E
105%
15.7 mg
MineralsQuantity
%DV†
Zinc
0%
0.01 mg
Other constituentsQuantity
Cholesterol0 mg
Selenium0.0 mcg
Fat percentage can vary.
†Percentages estimated using US recommendations for adults,[8] except for potassium, which is estimated based on expert recommendation from the National Academies.[9]

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]

Comparison of dietary fats
Comparison of dietary fats
Properties of common cooking fats (per 100 g)
Type of fat Total fat (g) Saturated fat (g) Mono­unsaturated fat (g) Poly­unsaturated fat (g) Smoke point
Butter[10] 81 51 21 3 150 °C (302 °F)[11]
Canola oil[12] 100 6–7 62–64 24–26 205 °C (401 °F)[13][14]
Coconut oil[15] 99 83 6 2 177 °C (351 °F)
Corn oil[16] 100 13–14 27–29 52–54 230 °C (446 °F)[11]
Lard[17] 100 39 45 11 190 °C (374 °F)[11]
Peanut oil[18] 100 16 57 20 225 °C (437 °F)[11]
Olive oil[19] 100 13–19 59–74 6–16 190 °C (374 °F)[11]
Rice bran oil 100 25 38 37 250 °C (482 °F)[20]
Soybean oil[21] 100 15 22 57–58 257 °C (495 °F)[11]
Suet[22] 94 52 32 3 200 °C (392 °F)
Ghee[23] 99 62 29 4 204 °C (399 °F)
Sunflower oil[24] 100 10 20 66 225 °C (437 °F)[11]
Sunflower oil (high oleic) 100 12 84[13] 4[13]
Vegetable shortening [25] 100 25 41 28 165 °C (329 °F)[11]

Allergens and toxins

4 gallons of peanut oil

Most highly refined peanut oils remove the peanut allergens and have been shown to be safe for "the vast majority of peanut-allergic individuals".[26] However, cold-pressed peanut oils may not remove the allergens and thus could be highly dangerous to people with peanut allergy.[27] Since the degree of processing for any particular product is often unclear, "avoidance is prudent."[28][29] If quality control is neglected, peanuts that contain the mold that produces highly toxic aflatoxin can end up contaminating the oil derived from them.[30]

Other uses

"Peanut oil will make medicine"

Peanut oil, as with other vegetable oils, can be used to make soap by the process of saponification.[31] The oil is safe for use as a massage oil. Peanut researcher George Washington Carver marketed a peanut massage oil.[32][33]

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.[34]

Suspension agent

Some medicines and vitamins use arachis oil as a suspension agent.[citation needed]

References

  1. ^ 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.
  2. ^ "USA-Grown Peanut Sources - Peanut Oil". National Peanut Board.
  3. ^ a b "USDA National Nutrient Database for Standard Reference". Nutrient Data Laboratory, Agricultural Research Service, United States Department of Agriculture. Retrieved 3 August 2011. Choose peanut oil and then "Oil, peanut, salad or cooking".
  4. ^ Anyasor, G.N.; Ogunwenmo, K.O.; Oyelana, O.A.; Ajayi, D.; Dangana, J. (2009). "Chemical Analyses of Groundnut (Arachis hypogaea) Oil". Pakistan Journal of Nutrition. 8 (3): 269–272. doi:10.3923/pjn.2009.269.272.
  5. ^ Chu, Yan-Hwa; Hsu, Hsia-Fen (1999). "Effects of antioxidants on peanut oil stability". Food Chemistry. 66: 29–34. doi:10.1016/S0308-8146(98)00082-X.
  6. ^ http://www2.uttyler.edu/vbetts/savannah_republican_1862.htm, 16 January, p.1., c.5
  7. ^ "The Peanut Situation" (Dec 12, 1942) The Billboard
  8. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
  9. ^ 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). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In 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). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 5 December 2024.
  10. ^ "Butter, salted". FoodData Central. USDA Agricultural Research Service. 1 April 2019. Retrieved 2 July 2024.
  11. ^ a b c d e f g h 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.
  12. ^ "Oil, canola, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  13. ^ a b c "Nutrient database, Release 25". United States Department of Agriculture.
  14. ^ Katragadda HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59. doi:10.1016/j.foodchem.2009.09.070.
  15. ^ "Oil, coconut, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  16. ^ "Oil, corn, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  17. ^ "Lard, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  18. ^ "Peanut oil, proximates". FoodData Central, USDA Agricultural Research Service. 28 April 2021. Retrieved 11 July 2024.
  19. ^ "Oil, olive, extra virgin, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  20. ^ "Rice Bran Oil FAQ's". AlfaOne.ca. Archived from the original on 27 September 2014. Retrieved 3 October 2014.
  21. ^ "Oil, soybean, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  22. ^ "Beef, variety meats and by-products, suet, raw, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  23. ^ "Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount"". FoodData Central. USDA Agricultural Research Service. Retrieved 25 July 2021.
  24. ^ "Sunflower oil, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  25. ^ "Shortening, vegetable, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  26. ^ 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.
  27. ^ 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.
  28. ^ "Peanut Allergy". Food Allergy Initiative. Retrieved 3 August 2011.
  29. ^ Carlson, Margaret (13 January 2012). "Deaths Show Schools Need Power of the EpiPen: Margaret Carlson". Bloomberg.
  30. ^ "Aflatoxin suspected in cooking oil". United Press International. 29 December 2011.
  31. ^ "Saponification Table Plus The Characteristics of Oils in Soap", Soap Making Resource
  32. ^ "Peanut Oil", Meridian Institute
  33. ^ "Oil Treatment for the Hands Gaining Favor" (Jun 24, 1939) Spokane Daily Chronicle
  34. ^ "Peanut Biodiesel". Boiled Peanut World. 2010. Retrieved 3 August 2011.
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