Peanut oil

Authors:Prof. Dr. med. Peter Altmeyer, Prof. Dr. med. Martina Bacharach-Buhles

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Last updated on: 11.05.2024

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Synonym(s)

Oleum arachidis

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DefinitionThis section has been translated automatically.

Fatty, clear, light yellow oil obtained from ripe peanuts by pressing, with a faint peanut-like odor (in cold-pressed oil), which is used in medical products (see below Ung. leniens, cooling ointment and other peanut oil fatty ointment), but also for pure body care. It can be kept for 1-2 years in sealed containers and stored in a dark and cool place.

General definitionThis section has been translated automatically.

Cold-pressed peanut oil has a light to distinct peanut note. Hardened peanut oil is almost odourless. Due to its high content of long-chain fatty acids, it becomes viscous at about 10 °C and solid at 2-3 °C.

Note(s)This section has been translated automatically.

The fatty acid composition of peanut oil varies depending on the growing region. On average, peanut oils contain around 35-69% monounsaturated oleic acid and around 13-35% diunsaturated linoleic acid. It also contains saturated fatty acids such as palmitic acid (approx. 8-14%), stearic acid (approx. 1-4%), arachidic acid (1-2%), behenic acid (2-5%) and lignoceric acid (1-2%). Tocopherols (forms of vitamin E), lecithin and sterols are also present.

Authors

Last updated on: 11.05.2024

Authors: Prof. Dr. med. Peter AltmeyerProf. Dr. med. Martina Bacharach-Buhles