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Benefits Of Filtered Groundnut Oil

  • Groundnut oil has a high smoke point so it is an excellent choice for sautéing and frying.
  • It is also high in monounsaturated and polyunsaturated fats, which makes it a healthy oil to use for cooking or as a base for dressings.
  • Consumers prefer groundnut oil for its nutty flavor & taste.(good combination of taste and health)

groundnut oil contain heart-friendly MUFA(Mono Unsaturated Fatty Acids) that lower the levels of bad cholesterol in our body without lowering the levels of good cholesterol.

In the market, it is available in refined form as well as filtered form.

Filtered oils are nutritionally superior.

Groundnut (peanut) oil being high in MUFA, is more stable and usually does not require artificial additives.

It is considered to be the finest all-round oil for cooking and frying.It is high in MUFA that helps reduce LDL (bad cholesterol) levels and improves HDL (good cholesterol) levels in the blood

It is extremely robust and produces fewer flavour defects with long term use as compared with many other oils. Peanut oil is also considered superior in the manufacturing of pourable dressings because of its ability to hold solids in suspension for a longer time.

It is therefore extensively used in place of olive oil as a salad oil and in the production of mayonnaise.

Groundnut oil also contains natural antioxidants like tocopherol and tocotrionols as well as sterols, which are of nutritional importance. Amount of these substances present in filtered oil is 137-827 ppm of tocopherols, 38-474 ppm of tocotironols and 900-2856 ppm of sterol.

Analytical Properties of Groundnut Oil

  • % of oil in seed or kernel 45-55
  • Specific Gravity at 25oC 0.910-0.915
  • Saponification Value 188-195
  • Iodine Value 84-100
  • Melting Point oC 26-32
  • (Source: Chinyere, 2005)
  • Fatty Acid Composition of Groundnut Oil
  • Fatty acid % Composition
  • Palmitic acid (Hexadecanoic) 6.0-9.0
  • Stearic acid (n-Octadecanoic) 3.0 - 6.0
  • Oleic (C18:1) 52.0-60.0
  • Linoleic acid (C18:2) 13.0-27.0
  • Arachidic acid C20 (Eicosanoic) 2.0-4.0
  • Lignoceric acid 1.0 - 3.0
  • Behenic acid 1.0 -3.0
  • (Source: Chempro.in)
  • Groundnut seeds contain high quality edible
  • oil (50% approx.), easily digestible protein (25%) and carbohydrates (20%). It is grown on 26.4 million ha
  • worldwide with a total production of 36.1 million metric tons, and an average productivity of 1.4 metric