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Grades of oil? edit
The literature mentions virgin peanut oil, crude peanut oil, and refined peanut oil. Some peanut oil has the aroma of raw peanuts, some roasted peanuts, some very little odor. The literature also mentions that there are various grades of refined oil. Does anyone know how to define these terms? When was refined oil introduced? Which is most common in grocery stores? 73.98.99.231 (talk) 23:30, 26 August 2023 (UTC)
Therapeutic use edit
Has anyone used peanut oil on aching joints to relieve the symptoms of arthritis. from Vicki a Nutritionist in New Zealand06:58, 8 October 2006 222.155.46.176
- Just stumbled on this page and I know the answer to the Question. Peanut oil is ok (for eating) but Coconut oil is more popular for general massage. Rajesh S. Yadwad USA22:26, 13 March 2007 205.181.102.85
- We dont give advice here. i left these (partially redacted) comments only as spurs for research into the oils possible therapeutic use.Mercurywoodrose (talk) 19:33, 15 January 2012 (UTC)
Allergens edit
Peanut oil doesn't have allergens, and thus people aren't allergic to it? This is a pretty controversial claim, and I think a source is needed.15:24, 10 May 2007 130.253.237.162
- I think the meaning was that peanut oil is safe even for those allergic to peanuts, because the peanut allergens don't transfer to the oil. In any case, the acne treatment bit sounds suspicious. Needs solid backing by quotations. I'm removing it until such a thing appears.18:48, 21 June 2007 80.202.122.56
Arterial damage edit
Some studies showed that peanut oil causes much more damage in arteries than other oils. Here is a link: [1] 02:23, 24 March 2008 63.193.144.79
Comparison of cooking fats template edit
The "Comparison of cooking fats" template gives an analysis of fats in peanut oil which adds up to 95 g, not the 100 g listed as the fat content. The numbers come from the USDA table, but the mass of each class of fatty acid that the USDA listed have been copied into the fat column in the template. Recognizing that fats are glyceryl triacylates and calculating the various fat contents from the various fatty acid contents yields the new numbers stated above the table, which add up to 99.4 g of fat per 100 g of peanut oil (fat). This simple stoichiometric procedure recovers 4.4 g of the missing 5 g of fat. (Stoichiometry is taught in high-school or introductory college chemistry classes, and therefore does not qualify as original research. However, concluding that fatty acids are the same chemicals as the fats from which they are derived, does.) — Jay L09 (talk) 15:15, 5 April 2011 (UTC)
It is unclear to me what happened to the remaining 0.6 g per 100 g. However, if I might speculate (after all, this is Talk, not an article) the remaining fatty acids might be di-unsaturated fatty acids with chain lengths longer than 18 (formed by lengthening linoleic acid), none of which were listed in the USDA table. Specifically, 20:2 n-6, 22:2 n-6, and 24:2 n-6. Or perhaps the samples of peanut oil which were used for analysis by the USDA contained glyceryl monoacylates and diacylates derived from saponification of peanut lecithin.— Jay L09 (talk) 15:15, 5 April 2011 (UTC)
I have just seen, there's an inconsistency between the comparison of different cooking fats. E.g. the smoke points don't match with the comparison chart in the article about Corn Oil [1] --Haendy-freak (talk) 09:58, 14 February 2019 (UTC)
Advertising content edit
I have removed the advertising content:
- "The primary fatty acids that make up peanut oil are monounsaturated or diunsaturated cis fats. This means peanut oil is more of a healthier oil.[2][3]"
with the footnotes:
because the first reference denies the conclusion which appears to be presented, and because the conclusion itself is incomplete: it uses a double comparative degree without the "than [alternative]" phrase. — Jay L09 (talk) 11:45, 26 April 2011 (UTC)
- These are not adverts. the first is a research paper, which doesnt specifically mention peanut oil (it should be added to the article on monounsaturated fats, perhaps) the second is simply unreliable, user generated info. I do agree with the removal.Mercurywoodrose (talk) 19:35, 15 January 2012 (UTC)
Inconsistent Cooking Oil Comparison Table edit
The cooking oil comparison table contain redundancy compared to other written article. It also has different smoke point (eg. in rice bran oil), other source from Wikipedia said that the smoking point should be around 232 oC or 254 oC, please check cooking oil and rice bran oil. Adeuss (talk) 12:12, 29 March 2014 (UTC)
Misleading Oil Table edit
The comparison table shows a comparison of saturated fat, monounsaturated fat, omega 6's, and omega 3's... but leaves out the fact that lard, butter, and other animal fats contain transfats which are much much unhealthier(and nearly impossible for the body to process) than foods with high amounts of saturated fat but no trans fats(like coconut oil). Havabighed (talk) 13:22, 15 March 2016 (UTC)