Will high oleic acid improve peanut oil commercialization?
Over the past several decades trait-modified peanut oils (high oleic acid) have been developed. Commercialization will improve peanut oil in both food and industrial applications. The marked improvement in oxidative stability offered by high oleic peanuts and oil (O¡¯Keefe et al., 1993; Davis et al., 2008) should stimulate commercialization.
How is peanut oil extracted?
Peanut oil is extracted by employing hydraulic presses and expellers, and the method of solvent extraction. Peanut oil is rich in oleic, palmitic, and linoleic acids and possesses good oxidative stability. Aflatoxins, often present in raw contaminated peanuts, should preferably be absent in refined oil or within the legally permitted level.
How much peanut oil is produced a year?
There is a strong demand for whole peanuts in edible uses in the United States, and peanut oil production is currently only about 250 million lbs (0.11 MMT) per year in the United States (1). Exports of this premium-priced oil have been growing over the past five years, but are still only about 50 million lbs (23 kMT).
Which countries produce the most peanut oil?
Both Asia and Africa contributed highest amount of the world’s peanut oil production, while the rest are produced in America and Europe (Carrín & Carelli, 2010). The oil is rich in triacylglycerols, phospholipids, sterols, tocopherols, tocotrienols, triterpenic and aliphatic alcohols, waxes, pigments, phenolic compounds, volatiles compounds.