Peanut oil
Peanut oil, also known as groundnut oil or arachis 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 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]
History
The oil had increased use in the United States during World War II, because of war shortages of other oils.[5]
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 roughly approximated using 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 (84g in high oleic variety[6]) | 69g (4g in high oleic variety[6]) | 225 °C (437 °F)[7] |
| Soybean oil | 100g | 16g | 23g | 58g | 257 °C (495 °F)[7] |
| Canola oil | 100g | 7g | 63g | 28g | 205 °C (401 °F)[6][8] |
| Olive oil | 100g | 14g | 73g | 11g | 190 °C (374 °F)[7] |
| Corn oil | 100g | 15g | 30g | 55g | 230 °C (446 °F)[7] |
| Peanut oil | 100g | 17g | 46g | 32g | 225 °C (437 °F)[7] |
| Rice bran oil | 100g | 25g | 38g | 37g | 213 °C (415 °F) |
| Vegetable shortening (hydrogenated) | 71g | 23g (34%) | 8g (11%) | 37g (52%) | 165 °C (329 °F)[7] |
| Lard | 100g | 39g | 45g | 11g | 190 °C (374 °F)[7] |
| Suet | 94g | 52g (55%) | 32g (34%) | 3g (3%) | 200°C (400°F) |
| Butter | 81g | 51g (63%) | 21g (26%) | 3g (4%) | 150 °C (302 °F)[7] |
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".[9] Cold-pressed peanut oils may not remove the allergens and thus could be highly dangerous to people with peanut allergy.[10] Since the degree of processing for any particular product is often unclear, "avoidance is prudent."[11][12] Peanuts that contain the mold that produces highly toxic aflatoxin can end up contaminating the oil derived from them.[13]
Other uses
Peanut oil, as with other vegetable oils, can be used to make soap by the process of saponification.[14] The oil is safe for use as a massage oil. Peanut researcher George Washington Carver marketed a peanut massage oil.[15][16]
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.[17]
References
- ↑ 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.
- ↑ "USA-Grown Peanut Sources - Peanut Oil". National Peanut Board.
- ↑ 3.0 3.1 "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".
- ↑ 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.
- ↑ "The Peanut Situation" (Dec 12, 1942) The Billboard
- ↑ 6.0 6.1 6.2 "Nutrient database, Release 25". United States Department of Agriculture.
- ↑ 7.0 7.1 7.2 7.3 7.4 7.5 7.6 7.7 The Culinary Institute of America (2011). The Professional Chef. New York: Wiley. ISBN 0-470-42135-5.
- ↑ Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry 120: 59. doi:10.1016/j.foodchem.2009.09.070.
- ↑ 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.
- ↑ 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.
- ↑ "Peanut Allergy". Food Allergy Initiative. Retrieved 3 August 2011.
- ↑ Carlson, Margaret (13 January 2012). "Deaths Show Schools Need Power of the EpiPen: Margaret Carlson". Bloomberg.
- ↑ "Aflatoxin suspected in cooking oil". United Press International. December 29, 2011.
- ↑ "Saponification Table Plus The Characteristics of Oils in Soap", Soap Making Resource
- ↑ "Peanut Oil", Meridian Institute
- ↑ "Oil Treatment for the Hands Gaining Favor" (Jun 24, 1939) Spokane Daily Chronicle
- ↑ "Peanut Biodiesel". Boiled Peanut World. 2010. Retrieved 3 August 2011.
External links
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