Fatty acid composition peanut

Lipids. Representative fatty acid compositions of the unprocessed triglyceride oils found in the four oilseeds are given in Table 4 (see Fats and FATTY oils). Cottonseed, peanut, and sundower oils are classified as oleic—linoleic acid oils because of the high (>50%) content of these fatty acids. Although the oleic and linoleic acid content of soybean oils is high, it is distinguished from the others by a content of 4—10% of linolenic acid, and hence is called a linolenic acid oil. 

If that does occur, then the present system of classification of oils may be impossible to police, and a modified system may become necessary. Perhaps the sale and perceived value of oils will necessarily become dependent on the performance, not the source of the oil. With bulk oils such as palm, peanut, sunflower, safflower, sesame, soya, rapeseed, com, fish, and animal fats and oils, the fatty acid composition will obviously be important for health reasons. If the oil is to be used for frying then the frying properties will be important. In the case of palm products the physical properties and minor components such as carotenoids will be defined. Similarly animal fats will be judged mainly on physical behaviour and effect on the product in which they are used. In all cases the oxidative and stability of the oil will have to be defined. Sesame is a very stable oil, and thus its stability, together with its low level of linolenic acid, would be its major attribute, except for toasted sesame, which would probably be classed as a specialist oil. Already most baking fats sold to the public are blends developed to give the best performance, with no mention on the pack as to the source. If a bulk oil of this type had the desired chemical composition, stability and cooking behaviour, then perhaps the source would not be a matter of concern. 

Identification Peanut Oil (Unhydrogenated) exhibits the following composition profile of fatty acids determined as directed under Fatty Acid Composition, Appendix VII ... 

When corn and peanut oils are protected (entrapped in formaldehyde-treated casein), significant changes in the fatty acid composition of milkfat occur (Table 8) (21). 

TABLE 8. Effect of Feeding Protected Corn and Peanut Oils on Fatty Acid Composition of Bovine Milkfat (4, 21). 

TABLE 5. Reported Fatty Acid Composition Ranges of Peanut Oil. 

The fatty acid composition of rice bran oil is most similar to peanut or ground nut oil (Table 14) (8). Palmitic, oleic, and hnoleic acids make up more than 90% of the fatty acids present. The major molecular species of triacylglycerols are palmi-tic-linolenic-oleic, oleic-linoleic-palmitic, pahnitic-hnoleic-linoleic, hnolenic-lino-leic-palmitic, and trioleic. As with peanut oil, rice bran oil is most suited for general frying and cooking applications. 

Allen A, Padley GH, Whalley GR. Fatty acid composition of some soapmaking fats and oils. Part 4 groundnut (peanut oil). Soap Perfum Cosmet 1969 42 725-726. 

Table 8.3 Fatty acid composition (mole %) of various lipid classes in oil from three peanut varieties Florunner, Starr and Florigiant...

Holaday, C.E. and Pearson, J.L. (1974) Effects of genotype and production area on the fatty acid composition, total oil and total proteins in peanuts. J. Food Set, 39, 1206-1209. 

Sanders, T.H. (1980b) Fatty acid composition of lipid classes in oils from peanuts differing in variety and maturity. J. Am. Oil Chem. Soc., 57, 12-15. 

Worthington, R.E., Hammons, R.O. and Allison, J.R. (1972) Varietal differences and seasonal effects on fatty acid composition and stability of oil from 82 peanut genotypes. J. Agric. Food Chem., 20, 727-730. 

Liquid triacylglycerols are called oils. Oils typically come from plant products such as com, soybeans, olives, and peanuts. They are composed primarily of triacylglycerols with unsaturated fatty acids that cannot pack tightly together. Consequently, they have relatively low melting points, causing them to be liquids at room temperature. The approximate fatty acid compositions of some common fats and oils are shown in Table 26.2. 

There are few data on the types of CFAM from oils used under real frying conditions. The studies, cited above, of saturated monocyclic (7) and bicyclic acids (23) formed in sunflower oils are examples. In another study (25), the CFAM from peanut and soybean oils, used in the flying of frozen prefried french flies, were analyzed after hydrogenation. The types of CFAM were essentially similar between the two oils, with differences only in the relative proportions of components. This observation may seem surprising because the fatty acid compositions of the two oils differ (only soybean oil contains significant amounts of a-linolenic acid) this may be explained in part by the derivation of the same hydrogenated CFAM from different intact CFAM. However, the detection of an acid with a eyelopentyl ring between C-11 and... 

The success of plant breeders to develop rapeseed cultivars practically devoid of erucic acid stands out as an accomplishment to the potential of genetic manipulation in plants to remove chemical constituents (see Chapter 6). The oil from these new cultivars of rapeseed has an entirely different fatty acid composition compared to the older cultivars of rapeseed, and hence by right should be considered as a new vegetable oil. For example, a typical Canadian and European high erucic acid rapeseed (FHEAR) oil, like mustard oil, is rich in erucic (22 1 n-9) and gandoic (20 1 n-9) acids, while the new low erucic acid rapeseed (LEAR) oil is rich in oleic acid (18 1 n-9) (Table I). The fatty acid composition of LEAR oil resembles that of peanut and olive oil except for linolenic acid (18 3 n-3), which is found in soybean oil at a similar level. 

The fatty acid composition of major oil sources is shown in Table 1.1. The oils and fats have been divided according to the predominance of particular fatty acids such as saturated, mono-unsaturated and polyunsaturated. It is worth mentioning here that the fatty acid composition of particular oils and fats is variable according to the strain and climate e.g. the linoleic acid content of corn oil varies between 35 and 60% and of peanut oil from 20 to 40%. 

The tamarind fruit that is grown in upper Egypt is brewed into a popular soft drink. The oil yield and fatty acid composition were very different from the Indian tamarind. The seeds contain 16.25% oil with a composition that is high in linoleic, oleic and lauric acids (Table 5.11). Lesser amounts of stearic and linolenic were present. The tamarind seed meal was also low in protein (2.66%) compared to other oil seeds (cottonseed, peanut) but does contain a substantial amount of sugar (25.28%) which would give the meal a high caloric value if used as an animal feed (Morad et al., 1978). 

The fatty acid composition of peanut oil is greatly influenced by the region in which the peanuts are grown. In contrast to the peanut oils produced in Africa (Senegal or Nigeria), the peanut oils from South America are enriched in linoleic acid (41% vs 25%, w/w see fatty acid composition. Table 14.11) at the expense of oleic acid (37% vs 55%, w/w). The contents of arachidic (20 0), eicosenoic (20 1), behenic (22 0), erucic (22 1) and lignoceric (24 0) acids are characteristic of peanut oil. Their glycerols readily crystallize below 8 °C. 

In Table 14.11 the fatty acid compositions are provided for soya oil and peanut butter. 

It must be emphasized that dietary cholesterol and some degree of hypercholemia are necessary to demonstrate this special atherogenicity of peanut oil. The fact that very severe atherosclerosis results from feeding cholesterol along with peanut oil even when the serum cholesterol concentration is relatively low does not really conflict with the usual excellent correlation between the habitual serum cholesterol level and the severity- of atherosclerosis in this species. It simply indicates that other dietary factors such as fatty acid composition of the food fat may also have great effects on arterial cell proliferation and collagen formation. 

Fats and fatty oils). For the most part, oil is contained in the kernel or embryo of the seed, though it can also occur in the flesh of the ginkgo fmit and in the endosperm of coconut, palm, and pine nuts. Relative amounts of some fatty acids present in a few types of nuts are given in Table 5. Considerable variations in the percentages of fatty acids have also been reported in both pecan and peanut oils from a variety of sources. (Table 6). (For main physical characteristics and the composition of nut oils, see Fats and fatty oils. 

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