Food Grade Oil Quality of Peanut (Arachis hypogaea L.)

Aynur BİLMEZ ÖZÇINAR

doi:10.52520/masjaps.207

journal article Mar 10, 2022

Food Grade Oil Quality of Peanut (Arachis hypogaea L.)

Aynur BİLMEZ ÖZÇINAR

MAS Journal of Applied Sciences Vol. 7 No. 11 pp. 81-87 · Iktisadi Kalkinma ve Sosyal Arastirmalar Dernegi

View at Publisher Save 10.52520/masjaps.207

Abstract

High-oil crop peanut has about 50% edible oil content. Major components of fatty acids of peanut oil are unsaturated fatty acids (oleic acid and linoleic acid). Oxidative stability is an important factor in peanut process industry. High-oleic peanut contains ≥72% oleate and <8% linoleate and preferred by oil processors and consumers. High-oleic peanuts provide a spectrum of nutrients and have improved sensory properties and technological advances beyond conventional peanuts. Also relation of enviromental stress factors with quality are mentioned here below in this review.

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Published: Mar 10, 2022
Vol/Issue: 7(11)
Pages: 81-87

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Aynur BİLMEZ ÖZÇINAR

Cite This Article

Aynur BİLMEZ ÖZÇINAR (2022). Food Grade Oil Quality of Peanut (Arachis hypogaea L.). MAS Journal of Applied Sciences, 7(11), 81-87. https://doi.org/10.52520/masjaps.207

Food Grade Oil Quality of Peanut (Arachis hypogaea L.)

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