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 | "Descrizione" by lu22 (2319 pt) | 2019-Aug-10 17:29 |
| Evaluation | N. Experts | Evaluation | N. Experts |
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| 2 | 7 | ||
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From the Peanut (Arachis hypogaea) is obtained an oil used for seasoning and fries. The oil is available in refined, unrefined, cold pressed, and roasted varieties.
Most highly refined arachis oils remove the peanut allergens and have been shown to be safe for the vast majority of peanut-allergic individuals (1).
Peanut oil has a high smoke point.
The yields of this oil range from 32.7% to 45.4%. The protein content varies between 25.9% and 32.4%, with an average value of 28.93%. The mineral content of peanut kernels, determined by Spectrometry, showed either the following results:
This oil has a refractive index (n 20) between 1.451 to 1.461 and a saponificable value between 165.3 and 187.6.
According to the USDA data, 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.
The main fatty acids in peanut kernel oils are oleic, linoleic and palmitic (2).
The human health benefits of this oil consist of the presence of 85% unsaturated fatty acids, sterols (900-4344 mg/kg) and tocopherols (137-934 mg/kg). These components have effects in improving the condition of the immune system, reducing the incidence of cardiovascular disease, lowering serum cholesterol, preventing cancer and improving oxidative stability of this oil (3).
References______________________________
(1) Allergenicity of refined vegetable oils. Crevel RW, Kerkhoff MA, Koning MM Food Chem Toxicol. 2000 Apr; 38(4):385-93.
(2) Physicochemical characteristics, functional properties, and nutritional benefits of peanut oil: a review. Akhtar S, Khalid N, Ahmed I, Shahzad A, Suleria HA. Crit Rev Food Sci Nutr. 2014;54(12):1562-75. doi: 10.1080/10408398.2011.644353. Review.
(3) The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil. Hu H, Liu H, Shi A, Liu L, Fauconnier ML, Wang Q. Molecules. 2018 Dec 25;24(1). pii: E62. doi: 10.3390/molecules24010062.
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