PLAPIQUI 05457
PLANTA PILOTO DE INGENIERIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Peanut Oil: Compositional Data
Autor/es:
CARRIN, M.E.; CARELLI, A.A.
Revista:
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Editorial:
WILEY-V C H VERLAG GMBH
Referencias:
Año: 2010 vol. 112 p. 697 - 707
ISSN:
1438-7697
Resumen:
Peanut oils have palmitic (C16:0), oleic (C18:1), and linoleic (C18:2) acids as major fatty acids present in their acylglycerols, and only a trace of linolenic fatty acid (C18:3). Consequently, they have a very convenient oxidative stability and have been considered premium cooking and frying oils. This article provides information about compositional data of peanut oil taking into account major (triacylglycerols and their fatty acids) and minor (free fatty acids, diacylglycerols, phospholipids, sterols, tocopherols, tocotrienols, triterpenic and aliphatic alcohols, waxes, pigments, phenolic compounds, volatiles, and metals) compounds.
Moreover, the influence of genotype, seed maturity, climatic conditions and growth location on peanut oil chemical composition is considered in the present report. In addition, peanut oils from wild species found in South America as well as from peanut lines developed through conventional breeding are also compared.
