Refined Peanut Oil Research Articles

Effort to improve the quantitative determination of oxidation and hydrolysis compound classes in edible vegetable oils

This paper proposes an analytical method to evaluate the classes of products of polymerization, oxidation and hydrolysis as well as the polar compounds present in refined edible oils in a more reliable fashion. The polar compounds of a marketed refined peanut oil were analyzed by preparative gel permeation chromatography and the classes of substances corresponding to single chromatogram peaks were collected by means of a fraction collector, purified and used as standards for high-performance size-exclusion chromatographic analysis. The linearity of detector response, the precision and accuracy of the method for each class of compounds and for polar compounds were assessed. Another aim was to verify whether this method may be applied to other refined peanut oils and to edible vegetable oils in general, even of different botanical origin, using the standards that had already been prepared for that particular peanut oil. The results obtained showed that this was possible and the analytical method developed can be extended to the most common edible vegetable oils.

Extraction and identification of antioxidants from the spice Aframomum danielli

AbstractSuccessive extractions with diethyl ether and methanol of the whole seeds of the spice Aframomum danielli yielded diethyl ether extract (ADEE), 13.9%, and methanol extract (ADM), 3.4%, respectively. Similarly, reextraction of the defatted seeds of A. danielli successively with diethyl ether and methanol yielded extracts DFADEE (7.9%) and DFADM (6.7%), respectively. When these extracts were added to refined peanut oil (PNO) at 200 ppm, they showed good antioxidative effects. The percentage antioxidant effectiveness (AE) values were as follows: DFADM (87.3) > ADM (85.3) > ADEE (83.4)=tert‐butyl hydroquinone (83.4) on day 20 of storage in an oven maintained at 65±1°C. Generally, antioxidant extracts prepared from A. danielli were also more effective than butylated hydroxytoluene and α‐tocopherol in stabilizing refined PNO. Antioxidant components of A. danielli were tentatively identified as phenolic compounds of the trihydroxy type with reducing properties. All extracts prepared from A. danielli showed strong ultraviolet‐absorbing characteristics, and methanol was a good extracting solvent.

Isolation and characterization of proteic allergens in refined peanut oil.

Allergic reactions to peanut oil are very much debated, even if the responsibility of peanut oil has been evoked in several cases of adverse reactions, including death related to severe asthma. The aim of the present study was to investigate the presence of allergenic proteins in peanut oil. Proteins were extracted from commercial refined peanut oil, with a relative content in the order of 0.1-0.2 microg per g of oil, and molecular sizes ranging from 14 up to 76kDa in SDS-PAGE. Eight protein bands were systematically observed in crude, neutralized and refined oils, with a molecular mass ranging from approximately 14 to 76 kDa, including one at 18 kDa which was identified by Western blot performed with serum from two allergic patients. The protein extract gave positive IgE-RIA with patient sera, positive in vitro leucocyte histamine release tests and positive skin-prick tests in allergic patients. The allergenic protein was purified by HPLC and [125I] iodide-labelled. It had an isoelectric point at 4.5 in isoelectrofocusing. In conclusion, we have demonstrated the presence of allergenic proteins in crude and refined peanut oil. These proteins are the same size as two allergens previously described in peanut protein extracts.

Randomised, double blind, crossover challenge study of allergenicity of peanut oils in subjects allergic to peanuts

Objective: To determine the in vivo allergenicity of two grades of peanut oil for a large group of subjects with proved allergy to peanuts.Design: Double blind, crossover food challenge with...

Refined peanut oil is safe for most people allergic to peanuts

Refined peanut oil is safe for most people allergic to peanuts

Influence of viscosity on wax settling and refining loss in rice bran oil

AbstractThe role of viscosity on was settling and refining loss in rice bran oil (RBO) has been studied with model systems of refined peanut oil and RBO of different free fatty acids contents. Wax was the only constituent of RBO that significantly increased the viscosity (81.5%) of oil. Monoglycerides synergistically raised the viscosity of the oil (by 114.2%) and lowered the rate of wax settling. Although a reduction in the viscosity of the oil significantly decreased the refining loss, the minimum loss attained was still 20% more than the theoretically predicted value. This led us to conclude that some chemical constituents, such as monoglycerides, must be removed before dewaxing; thereafter, oryzanol and phospholipids have to be removed. One can get an oil free of wax, recover other by‐products and reduce processing losses.

Adjuvant activity of a novel metabolizable lipid emulsion with inactivated viral vaccines.

Studies were conducted in mice, hamsters, sheep, and two species of nonhuman primates which demonstrate the adjuvant activity of a new metabolizable lipid emulsion with marginally immunogenic doses of Formalin-inactivated viral vaccines. The lipid base consists of highly refined peanut oil emulsified in aqueous vaccines with glycerol and lecithin. Hamsters and mice inoculated with lipid emulsion plus western or Venezuelan equine encephalitis vaccine were significantly more resistant than vaccinated controls to lethal homologous virus challenge. Sheep given one dose of lipid emulsion plus Rift Valley fever vaccine developed significantly higher antibody titers than control sheep receiving only vaccine. Cynomolgous monkeys inoculated with lipid emulsion plus Rift Valley fever vaccine developed 16-fold greater peak primary and 20-fold greater secondary antibody titers than those of vaccine controls. Similar lipid emulsion-Rift Valley fever studies in rhesus monkeys resulted in 37- and 300-fold increases in primary and secondary titers, respectively, compared with monkeys given vaccine alone. Neither the sequence of combining antigen with lipid nor the exact ratio of aqueous phase to lipid phase affected the survival of Venezuelan equine encephalitis-vaccinated mice challenged with homologous lethal virus. This lipid formulation has several advantages over other water-in-oil adjuvants for potential use in humans. The components are metabolizable or normal host constituents, it is easily emulsified with aqueous vaccines by gentle agitation, and it is relatively nonreactogenic in recipients.

Influence of gonadal hormones on the developing amphibian brain: changes in ribonucleic acid, protein and activity levels of acetylcholinesterase on in vivo administration of progesterone.

The levels of RNA and protein and activity levels of acetylcholinesterase decreased in the brain of developing tadpoles of 13-15-day-old Bufo melanostictus on in vivo administration of progesterone (200 mug/0.1 ml refined peanut oil). These changes suggest decelaration in the activity of the protein-synthetic machinery in progesterone administered animals.

Refractive index as an objective method for evaluation of rancidity in edible oils and fats

AbstractCommon edible oils and fats (refined peanut oil, seasame oil, safflower oil, and butter oil, ghee) were exposed to direct sunlight, fluorescent light and Schaal Test. Data collected on refractive indices (ND25) show an increase of the order of 0.001±0.0003 at the stage of development of perceptible rancid odor. The pattern of changes in refractive indices and peroxide values of these edible oils, autoxidized at 100±5 C, show that refractive indices indicate more precisely the termination of the induction periods than peroxide values.

Influence of Dietary Protein Levels on Ascorbic Acid Status of the Rat.

There appears to be no report regarding the influence of dietary protein on biosynthesis of ascorbic acid in the rat. Prompted by a chance observation that rats receiving a high protein diet excreted relatively large amounts of ascorbic acid in urine, we investigated the influence of dietary protein on the Vit. C status of the rat. In the first instance, the effect of variations in dietary protein levels was examined. Materials and methods. Adult male albino rats (Wistar strain) with body weights in the range 180-200 g were employed in all experiments. Animals were distributed according to the randomized block design for the various test treatments. Diets fed had the following composition: Protein (Polson's lactic casein)—according to choice; fat (refined peanut oil)—10%; vitaminized starch—1%; salt mixture—2%; and corn starch—to 100. The vitaminized starch contained thiamine hydrochloride 40 mg, riboflavin 80 mg. niacin 100 mg. pyridoxine hydrochloride 40 mg, calcium pantothenate 100 mg and folic acid 5 mg per 100 g. The rats were given necessary amounts of diluted shark liver oil twice a week to provide the requirements of Yit. A and D. Cages with wide mesh wire bottoms which were well covered with resistant paint were used to house the animals individually. Urine was collected in brown glass bottles containing 10% trichloracetic acid (TCA) over 3-day periods. Collecting funnels and bottoms of cages were rinsed with 10% TCA solution at least thrice a day during the collection period. Urine collections were made up to known volume and aliquots used for estimation of total Vit. C (ascorbic acid. dehydroascorbic acid and diketogulonic acid) according to the dinitrophenylhydrazine (DNPH) method of Roe and Keuther(1). The same procedure was employed for estimation of ascorbic acid in tissues and blood.

Solubility of hydrogenated peanut oil in peanut oil

ConclusionsData obtained on the solubility of hydrogenated peanut oil in refined peanut oil and the behavior of the mixtures on cooling indicate that freedom from oil separation on storage is largely determined by the nature as well as the amount of solid crystals present in the oil. The results suggest that the best procedure for prevention of oil separation would involve shockchilling the molten mixture to produce the finely divided metastable crystalline modification followed by tempering at such a temperature as to permit transformation of the crystals into the more desirable higher‐melting form without changing the finely divided state necessary for improved palatability.The data imply that under controlled conditions any amount of the high‐melting modification of the hard fat incorporated in peanut oil above the solubility temperature in excess of 2% should produce a mixture free from oil separation under average storage conditions. The choice of the actual concentration of the hard fat, above the minimum amount, would depend upon the degree of plasticity desired. Ambient temperature to which the mixture is likely to be subjected will influence to a considerable extent the selection of the hard fat content. The information obtained is of fundamental importance in connection with the problem of oil separation in peanut butter.

Bronchography in iodine sensitivity.

The instillation of iodized oil into the bronchial tree is widely used in the diagnosis of bronchiectasis, the delineation of distorted or obstructed bronchi, and the determination of communications between bronchi and the pleura, skin, or air cysts. All the radiopaque preparations commonly used in bronchography today contain iodine. Those most frequently used are lipiodol,® which contains 40% iodine in poppyseed oil, and iodochloral,® which contains 27% iodine and 7.5% chlorine in organic combination with highly refined peanut oil. Bronchography with these agents is usually innocuous, but untoward reactions, such as iododerma and asthma-like reactions with fatal outcome in two cases, have been reported. 1 It is imperative, therefore, that proper inquiry be made as to sensitivity to iodine prior to the use of any iodine-containing contrast medium. A patient with suspected bronchiectasis was recently admitted to the hospital for study. The presence of pronounced iodine sensitivity made the use

Phase relations pertaining to the solvent winterization of peanut oil in acetone‐hexane mixtures

SummarySystematic phase relation data have been obtained pertaining to the solvent‐winterization behavior of a refined peanut oil in a mixed solvent consisting of 85% by weight of acetone and 15% of hexane. Graphs have been constructed to show the effect of oil‐solvent ratio, chilling temperature, holding‐time, and agitation on the percentage of solid removed, on the degree of winterization, and on the settling qualities of the solid separating.The results show that it is possible on a laboratory scale to solvent‐winterize refined peanut oil in this solvent mixture. The data afford a preliminary basis for pilot plant design, selection of optimum conditions, and recognition of limitations for pilot plant research on the solvent winterization of peanut oil.

Phase relations pertaining to the solvent winterization of cottonseed and peanut oils in acetone

Summary and ConclusionsSystematic physical chemical data on the solventwinterization behavior of cottonseed and peanut oils with acetone have been obtained which should serve as a basis for selecting the conditions necessary for the effective solvent winterization of these oils in acetone.Cottonseed and peanut oils are only partially miscible with acetone below certain temperatures which have been determined. In peanut oil this phenomenon may interfere with the winterization process within a certain range of concentrations. For cottonseed oil however the separation into two liquid phases does not occur until some 5°C. below the temperature required for adequate winterization.Complete data for a 3‐hour holding‐time have been obtained for three cottonseed oils ranging in iodine value from 106.1 to 116.4. Tables and graphs have been constructed to show the effect of oil‐solvent ratio, chilling temperature, holding‐time, agitation, and iodine value of the original oil on the percentage of solid removed and on the degree of winterization and iodine value of the winterized oil.Similar data have been obtained for a refined peanut oil insofar as possible without interference from separation into two liquid phases. It seems probable that if acetone were used as the winterization solvent for peanut oil, the separation into two liquid layers and the sensitivity of this phenomenon to moisture might be a source of processing difficulties especially if filtration instead of centrifugation were used to separate the solid from the supernatant.

THE EFFECT OF CITRIC ACID UPON THE OXIDATION OF PEANUT OIL AND OF THE METHYL ESTERS DERIVED FROM PEANUT OIL

Addition of 0.005–0.500% citric acid to refined peanut oil caused a marked retardation of the oxygen absorption by the oil at 100 °C. Conversely, oxygen absorption was accelerated by the addition of from 0.11 to 10.00 p.p.m. iron in the form of iron stearate. When iron and citric acid were added together, the accelerating effect of iron on oxidation was overcome when the molar ratio of citric acid to iron was about 23:1; with higher concentrations of citric acid, oxidation was retarded still further.With distilled methyl esters of the fatty acids of peanut oil, further purified by passage through a column containing activated carbon, citric acid addition alone had only a small effect. Addition of iron caused acceleration of oxygen absorption which was compensated for by suitable addition of citric acid. Addition of hydroquinone caused a retardation of oxygen absorption, and still further retardation occurred when citric acid and hydroquinone were added together. It was concluded that citric acid has the properties of both a metal deactivator and a synergist, but does not in itself function as an antioxidant.

Flavor stability of soybean oil. 1. The role of the non‐saponifiable fraction

SummaryIt has been found that the addition of the nonsaponifiable extract of hydrogenated soybean oil to either refined cottonseed oil or refined peanut oil caused these oils to develop odors and flavors characteristic of reverted soybean oil. The non‐saponifiable material from linseed oil did not produce a similar effect. When the non‐saponifiable extract of hydrogenated soybean oil was added to mineral oil, a sweet, syrupy odor and flavor developed. By selective absorbents it was possible to produce a much greater improvement in hydrogenated than in unhydrogenated soybean oil. These observations are discussed in terms of their relationship to the various theories on the mechanism of reversion.

Possibilities of peanut, pecan and safflower seed oils as supplements for olive oil

Samples of completely refined peanut oil, semirefined pecan oil, imported edible grade olive oil and crude safflower seed oil have been examined for composition, spectral transmittance and other properties. Compositions were determined by means of the modified Bertram oxidation method and application of the iodine-thiocyanogen number technique.