Impact of roasting and extraction methods on chemical properties, oxidative stability and Maillard reaction products of peanut oils.
Suri K, Singh B, Kaur A, Singh N.
J Food Sci Technol. 2019 May;56(5):2436-2445. doi: 10.1007/s13197-019-03719-4.

Sequencing of Cultivated Peanut, Arachis hypogaea, Yields Insights into Genome Evolution and Oil Improvement.
Chen X, Lu Q, Liu H, Zhang J, Hong Y, Lan H, Li H, Wang J, Liu H, Li S, Pandey MK, Zhang Z, Zhou G, Yu J, Zhang G, Yuan J, Li X, Wen S, Meng F, Yu S, Wang X, Siddique KHM, Liu ZJ, Paterson AH, Varshney RK, Liang X.
Mol Plant. 2019 Jul 1;12(7):920-934. doi: 10.1016/j.molp.2019.03.005.

Coconut oil consumption improves fat-free mass, plasma HDL-cholesterol and insulin sensitivity in healthy men with normal BMI compared to peanut oil.
Korrapati D, Jeyakumar SM, Putcha UK, Mendu VR, Ponday LR, Acharya V, Koppala SR, Vajreswari A.
Clin Nutr. 2018 Dec 29. pii: S0261-5614(18)32594-9. doi: 10.1016/j.clnu.2018.12.026

Fatty Acid Profiles of Various Vegetable Oils and the Association between the Use of Palm Oil vs. Peanut Oil and Risk Factors for Non-Communicable Diseases in Yangon Region, Myanmar.
Aung WP, Bjertness E, Htet AS, Stigum H, Chongsuvivatwong V, Soe PP, Kjøllesdal MKR.
Nutrients. 2018 Sep 1;10(9). pii: E1193. doi: 10.3390/nu10091193.

Characterization of Peanut Oil Bodies Integral Proteins, Lipids, and Their Associated Phytochemicals.
Zaaboul F, Raza H, Chen C, Liu Y.
J Food Sci. 2018 Jan;83(1):93-100. doi: 10.1111/1750-3841.13995.

A feasibility study of producing a peanut oil matrix candidate reference material and its application to support monitoring of aflatoxins statues for public health purposes.
Xu JJ, Chen Q, Cai ZX, Ren YP, Zhao YF, Cheng J, Huang BF.
Food Chem. 2018 Dec 1;268:395-401. doi: 10.1016/j.foodchem.2018.05.127.

Dark chocolate with a high oleic peanut oil microcapsule content.
Agibert SA, Lannes SCDS.
J Sci Food Agric. 2018 Dec;98(15):5591-5597. doi: 10.1002/jsfa.9102

Changes of Seed Weight, Fatty Acid Composition, and Oil and Protein Contents from Different Peanut FAD2 Genotypes at Different Seed Developmental and Maturation Stages.
Wang ML, Chen CY, Tonnis B, Pinnow D, Davis J, An YC, Dang P.
J Agric Food Chem. 2018 Apr 11;66(14):3658-3665. doi: 10.1021/acs.jafc.8b01238.

Animal breeding

Meat quality and sensory attributes of meat produced from broiler chickens fed a high oleic peanut diet.
Toomer OT, Livingston ML, Wall B, Sanders E, Vu TC, Malheiros RD, Livingston KA, Carvalho LV, Ferket PR.
Poult Sci. 2019 May 21. pii: pez258. doi: 10.3382/ps/pez258

Energy balance in grazing Jersey cows in early lactation supplemented with peanut and sunflower oils.
Rufino MOA, Salles MSV, Negrão JA, Daniel JLP, de Lima LS, De Marchi FE, Roma Júnior LC, Dos Santos GT.
Trop Anim Health Prod. 2018 Jun;50(5):1065-1070. doi: 10.1007/s11250-018-1531-9

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:

• Sodium: 867.7 mg / kg to 1186.1 mg / kg, with an average value of 1004.7 mg / kg.
• Phosphorus: Between 2769.7 mg / kg and 3784.9 mg / kg, with an average value of 3433.91 mg / kg.

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).

Peanut oil studies

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.