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United States Department of Agriculture

Agricultural Research Service

Research Project: Improvement & Maintenance of Flavor & Shelf-Life, Functional Characteristics & Biochem/Bioactive Process, & Use of Genetic/Genomic Resource

Location: Market Quality and Handling Research

Title: Groundnut (Peanut) Oil

Authors
item Dean, Lisa
item Davis, Jack
item Sanders, Timothy

Submitted to: Blackwell Science
Publication Type: Book / Chapter
Publication Acceptance Date: January 15, 2011
Publication Date: July 16, 2011
Citation: Dean, L.L., Davis, J.P., Sanders, T.H. 2011. Groundnut (Peanut) Oil. In: Gunstone, F.D., editor. Vegetable Oils in Food Technology: Composition, Properties and Uses. Second Edition. West Sussex, UK:Blackwell Science. p. 225-239.

Interpretive Summary: This patent describes a novel technology in which clay-based sequestrants are used to sequester aflatoxin from contaminated peanut meal during protein extractions to generate mycotoxin reduced (below FDA level tolerated for human foods) protein/peptide concentrates. Commercially available proteases are used to improve protein extraction efficiencies and increase antioxidant capacities of the extracted proteins/peptides. A value added feed grade material is simultaneously prepared in this process. This technology could be applied to other mycotoxin contaminated biomaterials.

Technical Abstract: Peanut oil is valued worldwide, primarily as a cooking medium and food ingredient. This chapter provides timely summaries and discussions on the latest compositional, physical and nutritional data for peanut oil.

Last Modified: 9/20/2014
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