Peanut, chemical composition

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. 

Table 5. Typical chemical composition of Pharmamedia a nitrogen and energy source from the cottonseed embryo soy bean meal (expeller) meat and bone meal and peanut meal and hullst ...

This book examines popular tree nuts (almond, Brazil nut, cashew, hazelnut, macadamia, pecau, pine nut, pistachio, and walnut) together with chesmut aud heart nut, and describes each tree nut s compositional and lipid characteristics, phytochemicals, and health effects. Chemical composition of acorn nut, beech nut, coconut, and hickory are also briefly covered. In addition, the book provides a comprehensive assessment of allergens and antiaflatoxigenic activity of phytochemicals and sphin-golipids, and health benefits of tree nuts as weU as their flavor and volatile compounds. Where avaUable, information on the bioactives and phytochemicals of tree nut by-products is included. Peanut, which is actually a legume, is not discussed in this book as a separate chapter, but where necessary it is used for comparison with tree nuts. 

Grosso, N.R. and Guzman, C.A. (1995) Chemical composition of aboriginal peanut (Arachis hypogaea L.) seeds from Peru. Journal of Agricultural and Food Chemistry, 43(1), 102-105. 

J. D. Guthrie, C. L. Hoftpanir, M. F. Stansbury and W. A. Reevers, Survey of the Chemical Composition of Cotton Fibers, Cotton Seed, Peanuts, and Sweet Potatoes, A Literature Review, United States Department of Agriculture, Agricultural Research Administration, Bureau of Agriculture and Industrial... 

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. 

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