Peanut oil

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Peanut oil

Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor[1] but, if made with roasted peanuts, has a stronger peanut flavor and aroma.[2][3] It is often used in American, Chinese, Indian, African 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,[4] so it is commonly used for frying foods.

History

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Peanut oil production
2021, in millions of tonnes[5]
File:Flag of the People's Republic of China.svg China 1.84
File:Flag of India.svg India 0.78
File:Flag of Nigeria.svg Nigeria 0.36
File:Flag of Pakistan.svg Pakistan 0.26
File:Flag of Myanmar.svg Myanmar 0.19
File:Flag of Sudan.svg Sudan 0.14
File:Flag of the United States (23px).png United States 0.13
World 4.75

Due to war shortages of other oils, the use of readily available peanut oil increased in the United States during World War II.[6]

Production

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In 2021, world production of peanut oil (reported as groundnut oil) was 4.75 million tonnes, led by China with 39% of the total (table). India was a major secondary producer.

Uses

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Unrefined peanut oil is used as a flavorant for dishes akin to sesame oil. Refined peanut oil is commonly used for frying volume batches of foods like French fries and has a smoke point of 450 °F/232 °C.[7]

Unrefined peanut oil is commonly used for cooking due to its natural flavor and nutritional benefits. It's also used in skincare products for its moisturizing properties.

Unrefined peanut oil is often used in salad dressings and marinades for its rich, nutty taste.

Biodiesel

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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.[8]

Crude peanut oil can be filtered and placed in a reaction tank with methanol and sodium hydroxide to yield methyl ester - the Biodiesel fuel.[8]

Other uses

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Peanut oil, as with other vegetable oils, can be used to make soap by the process of saponification.[9] Peanut oil is safe for use as a massage oil.[citation needed]

Composition

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The oil is 93% fat, composed of oleic acid, a monounsaturated fat (57% of total), linoleic acid, a polyunsaturated fat (20%), and palmitic acid, a saturated fat (16%).[10]

Nutritional content

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In a reference amount of 100 g (3.5 oz), peanut oil is a rich source of vitamin E, providing 101% of the Daily Value (table). There is no protein or carbohydrate content, and no other micronutrients in significant amounts (table).

Peanut oil
Nutritional value per 100 g (3.5 oz)
Energy3,699 kJ (884 kcal)
0 g
100 g
Saturated16 g
Monounsaturated57 g
Polyunsaturated20 g
0 g
Vitamins and minerals
VitaminsQuantity
%DV†
Vitamin E
101%
15.2 mg
Vitamin K
4%
4.3 μg
Other constituentsQuantity
Cholesterol0 mg
Link to USDA database entry
†Percentages estimated using US recommendations for adults.[11]
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[12] 81 51 21 3 150 °C (302 °F)[13]
Canola oil[14] 100 6–7 62–64 24–26 205 °C (401 °F)[15][16]
Coconut oil[17] 99 83 6 2 177 °C (351 °F)
Corn oil[18] 100 13–14 27–29 52–54 230 °C (446 °F)[13]
Lard[19] 100 39 45 11 190 °C (374 °F)[13]
Peanut oil[20] 100 16 57 20 225 °C (437 °F)[13]
Olive oil[21] 100 13–19 59–74 6–16 190 °C (374 °F)[13]
Rice bran oil 100 25 38 37 250 °C (482 °F)[22]
Soybean oil[23] 100 15 22 57–58 257 °C (495 °F)[13]
Suet[24] 94 52 32 3 200 °C (392 °F)
Ghee[25] 99 62 29 4 204 °C (399 °F)
Sunflower oil[26] 100 10 20 66 225 °C (437 °F)[13]
Sunflower oil (high oleic) 100 12 84[15] 4[15]
Vegetable shortening[27] 100 25 41 28 165 °C (329 °F)[13]

Health issues

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Toxins

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If quality control is neglected, peanuts that contain the mold that produces highly toxic aflatoxin can end up contaminating the oil derived from them.[28]

Allergens

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Those allergic to peanuts can consume highly refined peanut oil, but should avoid first-press, organic oil.[29][30] Most highly refined peanut oils remove the peanut allergens and have been shown to be safe for "the vast majority of peanut-allergic individuals".[31] However, cold-pressed peanut oils may not remove the allergens and thus could be highly dangerous to people with peanut allergy.[32]

Since the degree of processing for any particular product is often unclear, many believe that "avoidance is prudent".[33][34]

References

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  1. ^ Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
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  5. ^ FAOSTAT of the United NationsLua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
  6. ^ "The Peanut Situation" (Dec 12, 1942) The Billboard
  7. ^ The Smoke Point of Fats & Oils Archived 26 February 2018 at the Wayback Machine - TheSpruce.com
  8. ^ a b Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
  9. ^ "Saponification Table Plus The Characteristics of Oils in Soap", Soap Making Resource
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  29. ^ Common Allergens - Peanut FARE (FoodAllergy.org)
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