Peanut oil: Compositional data

Abstract

The major fatty acids of peanut oil acylglycerols are palmitic (C16:0), oleic (C18:1), and linoleic (C18:2) acids, and only a trace amount of linolenic fatty acid (C18:3) is present. Thus they have a very convenient oxidative stability and have been considered premium cooking and frying oils. This paper provides information about compositional data of peanut oil taking into account major (triacylglycerols and their fatty acids) and minor (free fatty acids, diacylglycerols, phospholipids, sterols, tocopherols, tocotrienols, triterpenic and aliphatic alcohols, waxes, pigments, phenolic compounds, volatiles, and metals) compounds. Moreover, the influence of genotype, seed maturity, climatic conditions, and growth location on peanut oil chemical composition is considered in the present report. In addition, peanut oils from wild species found in South America as well as from peanut lines developed through conventional breeding are also compared.

Roasting and lipid binding provide allergenic and proteolytic stability to the peanut allergen Ara h 8

“…In peanuts, the majority of the fatty acids are stored as triacylglycerols (Carrin and Carelli, 2010). Despite the esterification with glycerol, binding of one or more fatty acid chains seems possible as concluded from the 3D structure of triacylglycerols.…”

Frankfurters formulated with pecan nut paste and oregano essential oil as functional components: Proximate composition, lipid oxidation, and fatty acid profile

“…The chemical compositions of essential oils are strongly influenced by their origins, and when the species belong to the same family, similarities in the compositions are observed, albeit with differences in the concentrations of various components (Carrin & Carelli, ). Recent findings (McKay et al, ) suggest that a pecan‐rich diet had a concurrent and clinically significant effect on several relevant markers of cardiometabolic risk in obese adults.…”

Comparison of nutritional quality and thermal stability between peanut oil and common frying oils

“…Peanuts contribute significantly to the diet of many cultures and are known as good sources of proteins, lipids, and fatty acids (Grosso et al 1997). Peanut oil is pale yellow with a nutty taste, while its odor is almost removed by refining processes (Carrín and Carelli 2010).The chemical properties of fats and oils are mostly dependent on fatty acid profiles and positions within the triacylglycerol. The major fatty acids of peanut oil are palmitic (C16:0), oleic (C18:1), and linoleic (C18:2) acids; linolenic acid (C18:3) is present in traces.…”

“…The peanut (Arachis hypogaea L.), a plant of the legume family, is native to South and Central America and is widely distributed, mostly as an oilseed crop (Carrín and Carelli 2010). Peanuts contribute significantly to the diet of many cultures and are known as good sources of proteins, lipids, and fatty acids (Grosso et al 1997).…”