Skip to main content
ARS Home » Southeast Area » Raleigh, North Carolina » Market Quality and Handling Research » Research » Publications at this Location » Publication #71540


item Sanders, Timothy

Submitted to: National Meeting of Institute of Food Technologists/Food Expo
Publication Type: Proceedings
Publication Acceptance Date: 7/26/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The oleic acid/linoleic acid (O/L) ratio of commonly grown peanuts is normally about two or less. In 1987, two closely related experimental lines in the University of Florida peanut breeding program were reported to have O/L ratios of 39 and 37. A cultivar, SunOleic (TM) 95R, with a reported O/L ratio of ca. 30 has subsequently been released. The oil from high oleic peanuts has enhanced oxidative stability relative to standard peanuts when measured by the Schall oven test (682 h versus 47 h) and active oxygen method (69 h versus 7.3 h). The enhanced stability carried over to roasted peanut products. Several nutritional advantages of the high oleic peanuts have been reported. Swine fed a diet incorporating high oleic acid peanuts had increased monounsaturates and lower polyunsaturates in backfat relative to feed incorporating standard peanuts or canola oil. Also, the use of high oleic acid peanuts as the fat source in a lowfat-high monounsaturate diet produced significant positive changes in blood lipids in postmenopausal women including reduction of total cholesterol from 264 to 238 mg/dl. Use of high oleic peanut oil to fry standard peanuts of different sizes resulted in improved shelf-life as measured by peroxide value, oxidative stability index and descriptive sensory analysis. Oil uptake during frying ranged from 1 to 3 percent depending on seed size and O/L ratio in the roasted peanuts increased ca. 21 percent.