Peanut has been widely applied in diets and cooking, peanuts are eaten roasted, and made into peanut butter and cooking oil. Peanut seeds are found a rich source of oil content (50.50- 51.72 g/100 g dry weight).
The oil is pale yellow in color with distinctive nutty taste and odor obtained from the processing of its kernel.
Peanut oil contains mainly of unsaturated fatty acids which is associated with improvement of cardiovascular biomarkers such as increment of high-density lipoprotein (HDL) cholesterol level and reduction in LDL-cholesterol and total triacylglycerol levels.
Peanut oil mainly contains less linoleic acid than other seed oils. Oleic, linoleic, and palmitic acids from a total of 90 % the fatty acid profile of peanuts, although there are five other fatty acids in the ratios of at least 1%.
Peanut oil is rich in Vitamin E. In its role as a captor of free radicals, vitamin E protects cells from attacks by free radicals by neutralizing them.
Peanut oil
