Your position: home > How is regular peanut oil different from high oleic peanut oil?
How is regular peanut oil different from high oleic peanut oil?
Both regular peanut oil and high oleic peanut oil have high nutritional value.
Fatty acids are the main components of peanut oil. The main components of fatty acids in ordinary peanut oil and high oleic peanut oil were oleic acid, linoleic acid and palmitic acid; the sum of the three fatty acids accounted for 89.86% and 88.48% respectively.
In this paper, ordinary oleic acid peanuts and high oleic acid peanuts purchased from an oil company were selected, and the fatty acid composition of the two peanut oils was compared and analyzed by pressing:
Comparison of fatty acids in regular peanut oil and high oleic peanut oil in terms of nutritional value.
Regular peanut oil and high oleic peanut oil have the same main fatty acid components.
The oleic acid content of ordinary peanut oil fatty acid is 39.59%, and the oleic acid content of high oleic peanut oil fatty acid is 67.45%, which is nearly twice the oleic acid content of ordinary peanut oil.
Replacing saturated fatty acids with oleic acid can reduce the proportion of low-density lipoprotein cholesterol (LDL-C) and total cholesterol that induce the onset of coronary heart disease in humans.
The higher the oleic acid content, the greater the help to maintain cardiovascular and cerebrovascular health. In addition, the content of saturated fatty acids such as stearic acid and palmitic acid in high oleic peanut oil decreased to varying degrees, and the total content (SFA) decreased from 19.84% to 16.36%.
Therefore, from the perspective of fatty acid composition and content, the content of monounsaturated fatty acids that are beneficial to human health in high oleic peanut oil has been significantly increased, and the content of saturated fatty acids that is not conducive to human health has decreased, which greatly improves the nutritional quality of peanut oil.
Fatty acid comparison of regular peanut oil and high oleic peanut oil in terms of oil stability.
The content of linoleic acid in ordinary peanut oil fatty acid is 39.00%, and the content of linoleic acid in high oleic peanut oil fatty acid is 13.59%, accounting for only one-third of the content of linoleic acid in ordinary peanut oil.
The content of linoleic acid in the fatty acid of high oleic peanut oil decreases, while the content of oleic acid increases. The more unsaturated bonds in the fatty acid, the easier it is to oxidize and deteriorate.
Oleic acid (C18:1) has only one unsaturated bond, which is more stable than linoleic acid (C18:2) with two unsaturated bonds.
Edible oil containing high oleic acid has strong liquid stability from production to sales, which can extend its shelf life and shelf life.
It can be seen that high oleic peanut oil is more stable than ordinary peanut oil regardless of high-temperature frying or storage at room temperature.
By comparing the two fatty acids, high oleic peanut oil has higher nutritional value and stability than ordinary peanut oil, and the product development value is higher.
