Peanut oil

Author: Prof. Dr. med. Peter Altmeyer

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Last updated on: 29.10.2020

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Arachidis oleum raffinatum; Arachis hypogaea oil (INCI); Arachis oil; Oleum arachidis; Peanut oil

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From the seeds of ripe peanuts, pressed fat, clear, light yellow oil of (in cold-pressed oil) weak peanut-like odour, which is used in medical products (see below Ung. leniens (cooling ointment) and other peanut oil fatty ointment), but also for pure body care (Arachis hypogaea oil - INCI). Sterilized peanut oil is also used for parenteral use.

It can be stored for 1-2 years in closed containers and in dark and refrigerated storage.

General definition
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Cold-pressed peanut oil (Oleum arachidis) has a slight to distinct peanut note. Hardened peanut oil (Oleum arachidis hydrogenatum - see also Cosmetics: Hydrogenated peanut oil) is almost odourless. Due to its high content of long-chain fatty acids it becomes viscous at about 10 °C and solid at 2-3 °C.

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The fatty acid composition of peanut oil varies according to the growing region. On average, peanut oils contain about 35-69% monounsaturated oleic acid and about 13-35% disaturated linoleic acid. Further saturated fatty acids such as palmitic acid (approx. 8-14%), stearic acid (approx. 1-4%), arachidic acid (1-2%), behenic acid (2-5%), lignoceric acid (1-2%). Furthermore tocopherols (vitamin E forms), lecithin and sterols are also present.


Last updated on: 29.10.2020