Peanut oil: Compositional data

European Journal of Lipid Science and Technology

Volumn 112, Issue 7, 2010, Pages 697-707

  Carrín, María E ^a   Carelli, Amalia A ^a  

^a UNIVERSIDAD NACIONAL DEL SUR   (Argentina)

Author keywords

Fatty acids; Minor compounds; Peanut oil; Triacylglycerols; Wild peanuts

Indexed keywords

ARACHIS; ARACHIS HYPOGAEA;

EID: 77956933051     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200900176     Document Type: Review

References (65)

1. O'Brien, R. D., Fats and Oils. Formulating and Processing for Applications, CRC press, Boca Raton, USA 2004.
2. Food and Agriculture Organization of the United Nations, FAO-STAT Data Base (http://www.fao.org, accessed Feb. 2010).
3. Dag, A., Ben-David, E. A., Fiume, P., Perri, E., Cultivation: Problems and perspectives, in: Russo, G. L. (Ed.), The Scientific Handbook, MAC-Oils, Avellino, Italy 2010, pp. 1-56 (www.mac-oils.eu, accessed Feb 2010).
4. Grosso, N. R., Zygadlo, J. A., Lamarque, A. L., Maestri, D. M., Guzmán, C. A., Proximate, fatty acid and sterol compositions of aboriginal peanut (Arachis hypogaea L) seeds from Bolivia. J. Sci. Food Agric. 1997, 73, 349-356.
5. Sanders, T. H., Groundnut (peanut) oil, in: Gunstone, F. D. (Ed.), Vegetable Oils in Food Technology. Composition, Properties, and Uses, Blackwell Publishing Ltd, Oxford, UK 2002, pp. 231-243.
6. Andersen, P. C., Gorbet, D. W., Influence of year and planting date on fatty acid chemistry of high oleic acid and normal peanut genotypes. J. Agric. Food Chem. 2002, 50, 1298-1305.
7. Padley, F. B., Gunstone, F. D., Harwood, J. L., Occurrence and characteristics of oils and fats, in: Gunstone, F. D., Harwood, J. L., Padley, F. B. (Eds.), The Lipid Handbook, Chapman & Hall, London, UK 1994, pp. 47-223.
8. Young, T., Peanut oil, in: Hui, Y. H. (Ed.), Bailey's Industrial Oil and Fat Products, Vol. 3, 5th Edn., John Wiley & Sons, New York, USA 1996, pp. 377-392.
9. Branch, W. D., Nakayama, T., Chinnan, M. S., Fatty acid variation among U.S. runner-type peanut cultivars. J. Am. Oil Chem. Soc. 1990, 67, 591-593.
10. López, A. G., Grosso, N. R., Vargas, G., Guzmán, C. A., Chemical and physical characteristics of Argentinian groundnut (Arachis hypogaea L.) milk. IAN 1998, 18, 42-44.
11. Grosso, N. R., Lamarque, A., Maestri, D. M., Zygadlo, J. A., Guzmán, C. A., Fatty acid variation of runner peanut (Arachis hypogaea L.) among geographic localities from Córdoba (Argentina). J. Am. Oil Chem. Soc. 1994, 71, 541-542.
12. Pignata, M. L., Guzmán, C. A., Lipoxigenasas y ácidos grasos en semillas de distintos cultivares de Arachis hypogaea L. procedentes de Córdoba (Argentina). An. Asoc. Quím. Argent. 1991, 79, 135-140.
13. Grosso, N. R., Guzmán, C. A., Protein, oil content, and fatty acid composition of Bolivian groundnut cultivars. IAN 1991, 9, 20-21.
14. Tuberoso, C. I. G., Kowalczyk, A., Sarritzu, E., Cabras, P., Determination of antioxidant compounds and antioxidant activity in commercial oilseeds for food use. Food Chem. 2007, 103, 1494-1501.
15. Sempore, G., Bezard, J., Qualitative and quantitative analysis of peanut oil triacylglycerols by reversed-phase liquid chromatography. J. Chromatogr. 1986, 366, 261-282.
16. Codex, Codex-Stan 210, Codex standard for named vegetable oils, In: Codex Alimentarius, Vol. 8, Section 2, FAO/WHO, Rome, Italy 2005.
17. Sanders, T. H., Vercellotti, J. R., Crippen, K. L., Hinsch, R. T. et al., Quality factors in exported peanuts from Argentina, China and the United States. J. Am. Oil Chem. Soc. 1992, 69, 1032-1035.
18. Brown, D. F., Cater, C. M., Mattil, K. F., Darroch, J. G., Effect of variety, growing location and their interaction on the fatty acid composition of peanuts. J. Food Sci. 1975, 40, 1055-1060.
19. Casini, C., Dardanelli, J. L., Martínez, M. J., Balzarini, M. et al., Oil quality and sugar content of peanuts (Arachis hypogaea) grown in Argentina: Their relationship with climatic variables and seed yield. J. Agric. Food Chem. 2003, 51, 6309-6313.
20. Hinds, M. J., Fatty acid composition of Caribbean-grown peanuts (Arachis hypogaea L.) at three maturity stages. Food Chem. 1995, 53, 7-14.
21. Worthington, R. E., Hammons, R. O., Allison, J. R., Varietal differences and seasonal effects on fatty acid composition and stability of oil from 82 peanut genotypes. J. Agric. Food Chem. 1972, 20, 727-730.
22. Grosso, N. R., Lamarque, A. L., Zygadlo, J. A., Maestri, D. M. et al., Oleic/Linoleic ratio improvement in peanut oil from Córdoba, Argentina, in: Fenwick, G. R., Hedley, C., Richards, R. L., Khokhar, S. (Eds.), Agri-Food Quality. An Interdisciplinary Approach, The Royal Society of Chemistry, Cambridge, UK 1996, pp. 171-172.
23. Holaday, C. E., Pearson, J. L., Effects of genotype and production area on the fatty acid composition, total oil and total protein in peanuts. J. Food Sci. 1974, 39, 1206-1209.
24. Grosso, N. R., Guzmán, C. A., Chemical characteristics of Argentinean groundnut cultivars. IAN 1995, 15, 17-18.
25. Jonnala, R. S., Dunford, N. T., Dashiell, K. E., New higholeic peanut cultivars grown in the Southwestern United States. J. Am. Oil Chem. Soc. 2005, 82, 125-128.
26. Grosso, N. R., Guzmán, C. A., Chemical composition of aboriginal peanut (Arachis hypogaea L.) seeds from Peru. J. Agric. Food Chem. 1995, 43, 102-105.
27. Ahmed, E. H., Young, C. T., Composition, nutrition and flavor of peanut, in: Pattee, H. E., Young, C. T. (Eds.), Peanut Science and Technology, American Peanut Research and Education Society Inc, Yoakum, TX, USA 1982, pp. 655-688.
28. Grosso, N. R., Guzmán, C. A., Lipid, protein, and ash contents, and fatty acid and sterol compositions of peanut (Arachis hypogaea L.) seeds from Ecuador. Peanut Sci. 1995, 22, 84-89.
29. Grosso, N. R., Nepote, V., Guzmán, C. A., Chemical composition of some wild peanut species (Arachis L.) seeds. J. Agric. Food Chem. 2000, 48, 806-809.
30. Grosso, N. R., Nepote, V., Giannuzzo, N., Guzmán, C. A., Composición porcentual de ácidos grasos y de esteroles de algunos genotipos de especies silvestres de maní. J. Arg. Chem. Soc. 2002, 90, 45-53.
31. Grosso, N. R., Zygadlo, J. A., Burroni, L. V., Guzmán, C. A., Fatty acid, sterol and proximate compositions of peanut species (Arachis L.) seeds from Bolivia and Argentina. Grasas Aceites 1997, 48, 219-225.
32. Brevedan, M. I. V., Carelli, A. A., Crapiste, G. H., Changes in composition and quality of sunflower oils during extraction and degumming. Grasas Aceites 2000, 51, 417-423.
33. Dunford, N. T., Effects of Processing on Nutritional and Bioactive Components of Oil and Oilseeds, in: Dunford, N. T., Dunford, H. B. (Eds.), Nutritionally Enhanced Edible Oil and Oilseed Processing, AOCS Press, Champaign, USA 2004, pp. 25-37.
34. Dubois, V., Breton, S., Linder, M., Fanni, J., Parmentier, M., Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential. Eur. J. Lipid Sci. Technol. 2007, 109, 710-732.
35. Jakab, A., Héberger, K., Forgács, E., Comparative analysis of different plant oils by high-performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry. J. Chromatogr. A, 2002, 976, 255-263.
36. Manganaro, F., Myher, J. J., Kuksis, A., Kritchevsky, D., Acylglycerol structure of genetic varieties of peanut oils of varying atherogenic potential. Lipids 1981, 16, 508-517.
37. Krishmamurthy, R. G., White, V. C., Cooking oils, salad oils and oil-based dressings, in: Hui, Y. H. (Ed.), Bailey's Industrial Oil and Fat Products, Vol. 3, 5th Edn., John Wiley & Sons, New York, USA 1996, pp. 193-223.
38. Dorschel, C., Characterization of the TAG of peanut oil by electrospray LC-MS-MS. J. Am. Oil Chem. Soc. 2002, 79, 749-753.
39. Yoshida, H., Hirakawa, Y., Tomiyama, Y., Nagamizu, T., Mizushina, Y., Fatty acid distributions of triacylglycerols and phospholipids in peanut seeds (Arachis hypogaea L.) following microwave treatment. J. Food Comp. Anal. 2005, 18, 3-14.
40. Ayres, J. L., Peanut oil. J. Am. Oil Chem. Soc. 1983, 60, 357-359.
41. Frega, N., Bocci, F., Lercker, G., High-resolution gas-chromatographic determination of diacylglycerols in common vegetable oils. J. Am. Oil Chem. Soc. 1993, 70, 175-177.
42. Singleton, J. A., Stikeleather, L. F., High-performance liquid chromatography analysis of peanut phospholipids. I. Injection system for simultaneous concentration and separation of phospholipids. J. Am. Oil Chem. Soc. 1995, 72, 481-483.
43. Jonnala, R. S., Dunford, N. T., Dashield, K. E., Tocopherol, phytosterol and phospholipid compositions of new high oleic peanut cultivars. J. Food Comp. Anal. 2006, 19, 601-605.
44. Singleton, J. A., Stikeleather, L. F., High-performance liquid chromatography analysis of peanut phospholipids. II. Effect of postharvest stress on phospholipid composition. J. Am. Oil Chem. Soc. 1995, 72, 485-488.
45. Wretensjö, I., Licentiate Thesis, Stockholm University, Stockholm, Sweden 2004.
46. Awad, A. B., Chan, K. C., Downie, A. C., Fink, C. S., Peanuts as a source of β-sitosterol, a sterol with anticancer properties. Nutr. Cancer 2000, 36, 238-241.
47. Worthington, R. E., Hammons, R. O., Genotypic variation in fatty acid composition and stability of Arachis hypogaea L. oil. Oleagineux 1971, 26, 695-700.
48. Jonnala, R. S., Dunford, N. T., Kelly, C., Tocopherol, phytosterol and phospholipid compositions of genetically modified peanut varieties. J. Sci. Food Agric. 2006, 86, 473-476.
49. Fedeli, E., Lanzani, A., Capella, P., Jacini, G., Triterpene alcohols and sterols of vegetable oils. J. Am. Oil Chem. Soc. 1966, 43, 254-256.
50. Kolhe, J. N., Bhaskar, A., Bringi, N. V., Occurrence of 3-oxo triterpenes in the unsaponificable matter of some vegetable fats. Lipids 1982, 17, 166-168.
51. Casini, C., Martínez, M. J., Silva, M., Manzur, M. et al., Caracterización de la calidad del maní argentino: hacia su denominación de origen. Aceites Grasas 2005, 59, 330-337.
52. Hashim, I. B., Koehler, P. B., Eitenmiller, R. R., Tocopheroles in runner and virginia cultivars at various maturity stages. J. Am. Oils Chem. Soc. 1993, 70, 633-635.
53. Fengxia, S., Dishun, Z., Zhanming, Z., Determination of oil color by image analysis. J. Am. Oil Chem. Soc. 2001, 78, 749-752.
54. Pattee, H. E., Purcell, A. E., Johns, E. B., Changes in carotenoid and oil content during maturation of peanut seeds. J. Am. Oil Chem. Soc. 1969, 46, 629-631.
55. Kornsteiner, M., Wagner, K.-H., Elmadfa, I., Tocopherols and total phenolics in 10 different nut types. Food Chem. 2006, 98, 381-387.
56. Hénon, G., Recseg, K., Kovari, K., Wax analysis of vegetable oils using liquid chromatography on a double-adsorbent layer of silica gel and silver nitrate-impregnated silica gel. J. Am. Oil Chem. Soc. 2001, 78, 401-410.
57. Kawanishi, K., Aoki, K., Hashimoto, Y., Matsunobu, A., Free primary alcohols in oils and waxes from germs, kernels and other components of nuts, seeds, fruits and cereals. J. Am. Oil Chem. Soc. 1991, 68, 869-872.
58. Wang, K. H., Lai, Y. H., Chang, J. C., Ko, T. F. et al., Germination of peanut kernels to enhance resveratrol biosynthesis and prepare sprouts as a functional vegetable. J. Agric. Food Chem. 2005, 53, 242-246.
59. Olas, B., Wachowicz, B., Resveratrol, a phenolic antioxidant with effects on blood platelet functions. Platelets 2005, 16, 251-260.
60. Sobolev, V. S., Cole, R. J., trans-Resveratrol content in commercial peanuts and peanut products. J. Agric. Food Chem. 1999, 47, 1435-1439.
61. Rudolf, J. L., Phillips, R. D., Chinnan, M. S., Resurreccion, A. V. A., Postharvest induction of resveratrol in peanut kernels by grinding. Session 15C, Food Chemistry: Food composition and analysis, Annual Meeting and Food Expo, Anaheim, California 2002.
62. Tokuşoglu, O., Unal, M. K., Yemiş, F., Determination of the phytoalexin resveratrol (3,5,40-trihydroxystilbene) in peanuts and pistachios by high-performance liquid chromatographic diode array (HPLC-DAD) and GC-mass spectrometry (GCMS). J. Agric. Food Chem. 2005, 53, 5003-5009.
63. Caja, M., del Castillo, M. L., Alvarez, R. M., Herraiz, M., Blanch, G. P., Analysis of volatile compounds in edible oils using simultaneous distillation-solvent extraction and direct coupling of liquid chromatography with gas chromatography. Eur. Food Res. Technol. 2000, 211, 45-51.
64. Burroni, L. V., Grosso, N. R., Guzmán, C. A., Principal volatile components of raw, roasted and fried Argentinean peanut flavors. J. Agric. Food Chem. 1997, 45, 3190-3192.
65. Dugo, G., La Pera, L., La Torre, G. L., Giuffrida, D., Determination of Cd (II), Cu(II), Pb(II) and ZN(II) content in commercial vegetable oils using derivative potenciometric stripping analysis. Food Chem. 2004, 87, 639-645.