Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: July 9, 2001
Publication Date: November 1, 2002
Citation: SANDERS, T.H. GROUNDNUT OIL. GUNSTONE, F.D., EDITOR. CRC PRESS, BOCA RATON, FL. VEGETABLE OILS IN FOOD TECHNOLOGY. 2002. P. 231-243. Technical Abstract: Groundnut oil is expressed from the seed of Arachis hypogaea L., commonly known as groundnut or peanut. More than 50% of the groundnuts produced throughout the world are crushed for oil. The seed of the groundnut fruit commonly contain 40-50% total oil. Peanut oil uses include cooking and frying oil, preparation of shortenings, margarines, and mayonnaise. As a cooking oil, especially in deep-fat frying, groundnut oil is excellent since it has a smoke point of 229.4 C. Groundnut oil is composed of mixed glycerides and contains a high proportion of unsaturated fatty acids, in particular, oleic (18:1) and linoleic (18:2). Tocopherol, sterol, phospholipd antioxidant compounds and general properties of peanut oil are discussed.