Seed oils peanut

Although soybeans contribute about one-half of the world production of oilseeds, they supply less than one-third of the total edible vegetable fats and oils (Table 11) because of their relatively low oil content. Nonetheless, production of soybean oil exceeds the combined production of cottonseed, peanut, and sunflower seed oils. 

Menhaden oil Neatsfoot oil Oleic acid Oleo oil Olive oil Palm oil Peanut oil Perilla oil Pine oil Rape seed oil Rosin oil Soya bean oil Sperm oil Tallow Tallow oil Tung oil Turpentine Whale oil... 

Basu and Nath (59), studied calcium absorption in young men eating diets varied in levels of calcium. Diets were either nearly fat-free or contained fat supplied primarily by butterfat, sesame oil, peanut oil, coconut oil or mustard seed oil. Feeding of all test fats except coconut oil resulted in a slight decrease in fecal calcium, thus, an assumed increase in calcium bioavailability. However, feeding of coconut oil (a highly saturated fat) resulted in increased fecal and urinary losses of calcium. 

Lipid metabolism effects. Grains, in the ration of rats at a dose of 68 g/animal daily for 3 months, were active vs rats fed tapioca. Total serum cholesterol and triglycerides were higher than animals fed tapioca. Glucose-6-phosphate levels were lower, and triglyceride lipase and lipoprotein lipase were increased over levels found in the tapioca group k Seed oil, in the ration of rats at a concentration of 10% of the diet, was active. Liver triglycerides were lower in rats fed rice brain oil than those fed peanut... 

Ncmdrying oils are those which remain permanently greasy or sticky, becoming rancid after a time. Among these oils the most important are olive oil, castor oil from the seeds oF the castor bean plant, rape seed oil, peanut oil. almond oil. used medicinally, and tea seed oil. 

Shrestha et al (2005) conducted a study in which SME, mustard seed oil methyl and ethyl esters and used peanut oil methyl esters were blended (B0, B5 and B10) with No. 2 petrodiesel and treated with six commercial petrodiesel CFI additives. It was found that at 100, 200, and 300% of the specified loading rate, CP and PP were reduced by an average of 2.2 °C and 14.1 °C, respectively. Mustard seed oil ethyl esters exhibited the highest average reduction in CP and PP and SME exhibited the lowest, as shown by Table 1.9 for CP. Furthermore, a significant decrease in CP was noticed when additive concentration was increased from 100% of the specified loading rate to 200% however, the difference between 200% and 300% was not significant. The authors conclude that the effect of fuel additive is not only different for different feedstocks but also some fuel additives worked better for a specific blend of biodiesel with No. 2 petrodiesel. 

MEE = mustard seed oil ethyl esters MME = mustard seed oil methyl esters UPEME = used peanut oil methyl esters B5 = 5vol% biodiesel in No. 2 petrodiesel blends B20 and B100 are defined in Tables 1.4 and 1.6. See Tables 1.2 and 1.3 for other abbreviations. 

Peanuts are not a crop that can easily be carried over from one year to the next as noted by a comparison of the production and total consumption values across years (Table 1). Utilization of the peanut crop can be classified into the general areas of crushed, food, feed, seed, and waste. In 1972, the primary utilization in 7 of the 11 listed countries was the crushing of peanuts for oil and utilization of the resultant meal. The United States food utilization was more than twice that of the next country, Indonesia. In the United States, food utilization was nearly twice that of crushing utilization. In 2002, the number of countries having food as the primary utilization factor had increased to six and the United States and Indonesia were almost equal in food utilization (Table 1). 

Microwave treatment, because of its rapid heating of materials, is being explored in a multitude of crops for enzyme inactivation (25-28), for extraction of natural products (29), and oil and fat extraction from seeds and food products (30-32). Microwave treatment of peanut seed prior to press extraction increased oil recovery approximately 10% at an optimum treatment time of 30 seconds (30). However, free fatty acid content initially increased with exposure time as well as peroxide value (30). Research on use of microwave treatment in blanching of peanuts indicated an influence on oil stability depending on treatment conditions (33). 

Sources of Fats, Oils, and Tallows. The total world production of fats and oils is estimated at 76.2 million MT. It consists of 59.2 milhon MT of edible vegetable fats and oils (soybean oil, 16.9 million palm oil 11.5 million rapeseed and canola oil, 9.1 million sunflower seed oil, 7.6 million cottonseed oil, 4.2 million peanut oil, 3.4 million coconut oil, 2.9 million olive oil, 2.1 million and palm kernel oil, 1.5 million), butter fat, 5.3 million total marine oils, 1.1 million and total tallows and greases, 7.0 million (28). 

The most logical zero frawi-frying fats are the naturally stable oils, such as cottonseed oil, corn oil, peanut oil, and mid-oleic sunflower seed oil. The use of these oils increased dramatically in 2003 and early 2004 for this purpose. Already in limited supply, this heavy demand will dramatically increase the price of these oils. 

The water-insoluble solvents used in commercially available solubilized oral formulations include oleic acid, DL-a-tocopherol (Vitamin E), the long-chain triglycerides peanut oil, corn oil, soybean oil, sesame oil, olive oil, peppermint oil, and castor oil, the medium-chain triglycerides derived from coconut oil and palm seed oil, and the short-chain triglyceride triacetin. 

Matsui, T, Guth, H., Grosch, W. (1998) A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH). Fett/I.ipid 100. 51-56... 

Table III gives the physical and chemical properties of the M. oleifera oil. Some of the properties of the oil depend on the extraction medium. The M oleifera oil is liquid at room temperature and pale-yellow in colour. Electronic nose analysis shows that it has a flavor similar to that of peanut oil. The melting point estimated by differential scanning calorimetry is 19°C (15). The chemical properties of the oil depicted in Table III below are amongst the most important properties that determines the present condition of the oil. Free fatty acid content is a valuable measure of oil quality. The iodine value is the measure of the degree of unsaturation of the oil. The unsaponifiable matter represents other lipid- associated substances like, sterols, fat soluble vitamins, hydrocarbons and pigments. The density, iodine value, viscosity, smoke point and the colour of Moringa oil depends on the method of extraction, while the refractive index does not. Varietal differences are significant in all physical characteristics apart from refractive index and density (2). The heating profile of the M. oleifera seed oil using the differential scanning calorimetry (DSC) conventional scan rate shows that there is one major peak B and, two small shoulder peaks A and C...

A variety of unsaturated FAs occur naturally in large quantities. These acids contain an even number of carbon atoms 18-carbon atoms containing one, two, and three double bonds occur most frequently. The most abundant monoenic acid in vegetable oils and animal fats is oleic acid (C18 1). Rich sources of C181 are olive oil (70%), peanut oil (40%), sesame oil (40%), rice bran oil (45%), Camellia oleifera tea seed oil (80%), beef tallow (40%), and lard (45%). 

In relation to Distylium factors research in Distylium racemosum leaves, Prof. Munakata has further studied the provisionally named " Corn factor " from corn germ oil 4). He has examined many plant oils in an effort to obtain a better source of novel plant growth regulators, including coconut oil, corn germ oil, cotton seed oil, linseed oil, olive oil, peanut oil, poppy oil, rape oil, sesame oil, soya oil, and turpentine oil, and found that corn germ oil showed a most remarkable activity in the LJT. Based... 

Peanut seeds contain about 50% oil and 25% protein and provide about 2600 cal/lb. The compounds found in peanuts are used in paints, varnishes, lubricating oils, leather dressings, furniture polish, insecticides, and nitroglycerine. Soaps are made from the saponified oil as well as several cosmetic bases. The protein fraction is used in the textile fibers Ardil and Sarelon. The shells are used in plastics, wallboard, abrasives, and as a fuel. The chemicals furfural, xylose, cellulose, and mucilage are obtained from peanuts. The tops are used for hay, and the press cake is used for animal feed and fertilizer. 

Worthington, R.E. and Hitchcock, H.L. (1984) A method for the separation of seed oil steryl esters and free sterols Application to peanut and corn oils. J. Am. Oil Chem. Soc., 61, 1085-1088. 

Rodriguez et al. [5] studied the effect of different triglycerides (olive, sunflower, com, peanut walnut, and grape seed oils) on the production of lipases by culturing Rhizopus homothallicus in SSF. They observed that this fungal strain was able to produce similar high lipase activities with all studied oils. This is quite important as it proved that the... 

Olive oil is often illegally adulterated with other less expensive vegetable oils. Oils widely used for this purpose include olive pomace oil, corn oil, peanut oil, cottonseed oil, sunflower oil, soybean oil, and poppy seed oil. °° Among the varions chemical and physical methods employed toward the detection of the adulteration of olive oil by low-grade olive oils and seed oils are (a) Sterol analysis (presence of stigmasterol and 3-sitosterol), (b) alkane analysis (C27, C29, and C31), (c) wax and aliphatic alcohol analysis, (d) fatty acids/(with HPLC) trans fatty acid, and (e) Triacylglycerol. 

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