Peanut oil


Peanut oil is obtained from the peeled seeds of Arachis hypogaea L. by pressing and extracting peeled peanuts once they are subjected to heat treatment and crumbled. The oil then undergoes a refining process.

It is suspected that the wild variety of peanut, which was first cultivated in the Colombian Andes during the 3rd to 2nd millennium BC, is probably of Brazilian origin. It was first described by the Spanish, Oviedo, in 1547. In the sixteenth century, he arrived in Africa, with the slave trade, arriving later to Indonesia.

The peanuts did not reach Europe until the nineteenth century. Currently, it is grown in India, China, the South of the USA, West Africa and South America. Peanut does not tolerate frost. After pollination, the inclined inflorescence grows on the ground, where the fruit develops for a period of two months. In the harvest season, the primary root is divided, the shoots are ripped and the fruits are dried for a period of 2-4 weeks. The seeds contain approximately 45% oil.

Once refined, the peanut oil is a clear, yellow liquid that is curdled at a temperature of approximately 2 ° C. The oil is rich in oleic and linoleic acids and is mainly used in France, where it is popular as table oil. Peanut oil is also used in the production of margarine, soaps and paints. In medicine, it is used as an excipient in fat-soluble medications. In spas, it is used as a massage oil, and hydrogenated as a base for creams. There are also one or two applications for raw (unrefined) peanut oil to be used in the chemical industry.


Peanut oil, raw

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Peanut oil, refined

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Peanut oil, refined Ph. Eur.

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Peanut oil, refined Ph. Eur. Kosher

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