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 with a strong peanut flavor and aroma, analogous to sesame oil.[1][2]
It is often used in American, Chinese, South Asian and Southeast Asian cuisine, both for general cooking, and in the case of roasted oil, for added flavor.
Uses
Unrefined peanut oil has a smoke point of 320 °F/160 °C.[3] and is used as a flavorant for dishes akin to sesame oil. The refined peanut oil has a smoke point of 450 °F/232 °C is commonly used for frying volume batches foods like french fries.[4]
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).[5] The oil also contains some stearic acid, arachidic acid, behenic acid, lignoceric acid and other fatty acids.[6]
Antioxidants such as vitamin E are sometimes added to improve the shelf life of the oil.[7]
Nutritional content
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 3,699 kJ (884 kcal) |
0 g | |
100 g | |
Saturated | 17 g |
Monounsaturated | 46 g |
Polyunsaturated | 32 g |
0 g | |
Vitamins | Quantity %DV† |
Vitamin E |
105% 15.7 mg |
Minerals | Quantity %DV† |
Zinc |
0% 0.01 mg |
Other constituents | Quantity |
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.[5]
Type of fat | Total fat (g) | Saturated fat (g) | Monounsaturated fat (g) | Polyunsaturated fat (g) | Smoke point |
---|---|---|---|---|---|
Sunflower oil | 100 | 11 | 20 | 69 | 225 °C (437 °F)[8] |
Sunflower oil (high oleic) | 100 | 12 | 84 [9] | 4 [9] | |
Soybean oil | 100 | 16 | 23 | 58 | 257 °C (495 °F)[8] |
Canola oil | 100 | 7 | 63 | 28 | 205 °C (401 °F)[9][10] |
Olive oil | 100 | 14 | 73 | 11 | 190 °C (374 °F)[8] |
Corn oil | 100 | 15 | 30 | 55 | 230 °C (446 °F)[8] |
Peanut oil | 100 | 17 | 46 | 32 | 225 °C (437 °F)[8] |
Rice bran oil | 100 | 25 | 38 | 37 | 250 °C (482 °F)[11] |
Vegetable shortening (hydrogenated) | 71 | 23 | 8 | 37 | 165 °C (329 °F)[8] |
Lard | 100 | 39 | 45 | 11 | 190 °C (374 °F)[8] |
Suet | 94 | 52 | 32 | 3 | 200 °C (392 °F) |
Butter | 81 | 51 | 21 | 3 | 150 °C (302 °F)[8] |
Coconut oil | 100 | 86 | 6 | 2 | 177 °C (351 °F) |
Health issues
Toxins
Highly refined peanut oil can contain traces of hexane, a petroleum byproduct used to maximize separation of oil from the solids of peanuts. The EPA identifies hexane as a neurotoxin in rat studies.[12][13] There are no specific regulations on the limits of hexane use in cooking oils. If quality control is neglected, peanuts that contain the mold that produces highly toxic aflatoxin can end up contaminating the oil derived from them.[14]
Medical considerations
Vitamin E is added as a preservative to refined peanut oil, which can be an issue for persons on blood-thinning medications, if consumed excessively.
Allergens
Those allergic to peanuts can consume highly refined peanut oil, but should avoid first-press, organic oil.[15]
Most highly refined peanut oils remove the peanut allergens and have been shown to be safe for "the vast majority of peanut-allergic individuals".[16] However, cold-pressed peanut oils may not remove the allergens and thus could be highly dangerous to people with peanut allergy.[17]
Since the degree of processing for any particular product is often unclear, "avoidance is prudent."[18][19]
History
Shortage of whale oil in the Confederacy made peanut oil an attractive alternative during the American Civil War.[20] The oil had increased use in the United States during World War II, because of war shortages of other oils.[21]
Other uses
Peanut oil, as with other vegetable oils, can be used to make soap by the process of saponification.[22] The oil is safe for use as a massage oil. Peanut researcher George Washington Carver marketed a peanut massage oil.[23][24]
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.[25]
Suspension agent
Some medicines and vitamins use arachis oil as a suspension agent.
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. Archived from the original on 11 June 2008. Retrieved 15 January 2012.
- ↑ Healthiest Cooking Oil Chart Smoke Points Jonbarron.org
- ↑ The Smoke Point of Fats & Oils - TheSpruce.com
- 1 2 "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".
- ↑ 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.
- ↑ 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.
- 1 2 3 4 5 6 7 8 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.
- 1 2 3 "Nutrient database, Release 25". United States Department of Agriculture.
- ↑ 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.
- ↑
- ↑ Peanut Oil Extraction - Agico Group Official Website
- ↑ Hexane = EPA Report 09.2016
- ↑ "Aflatoxin suspected in cooking oil". United Press International. 29 December 2011.
- ↑ Common Allergens - Peanut FARE (FoodAllergy.org)
- ↑ 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. Archived from the original on 5 June 2011. Retrieved 3 August 2011.
- ↑ Carlson, Margaret (13 January 2012). "Deaths Show Schools Need Power of the EpiPen: Margaret Carlson". Bloomberg.
- ↑ http://www2.uttyler.edu/vbetts/savannah_republican_1862.htm Archived 3 June 2012 at the Wayback Machine., 16 January, p.1., c.5
- ↑ "The Peanut Situation" (Dec 12, 1942) The Billboard
- ↑ "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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