Title: ARACHIS OIL- Groundnut oil- Peanut oil • Description: In this video the viewers will come to know about ARACHIS OIL that is one of the Lipid containing crude drugs obtained from the various plant sources. Arachis oil is obtained by expression of shelled and skinned seeds of Arachia hypogaea Linn., belonging to family Papilionaceae. This drug becomes important since it is obtained from nut source. Here the synonyms, biological sources (scientific names & Family), geographical sources (what are the countries where it can be collected), chemical constituents, identification tests and uses has been discussed in brief. Portion explained: 1. Synonyms of ARACHIS OIL 2. Biological Sources of ARACHIS OIL 3. Geographical Sources of ARACHIS OIL 4. Preparation of ARACHIS OIL 5. Description of ARACHIS OIL 6. Chemical Constituents of ARACHIS OIL 7. Chemical Test of ARACHIS OIL 8. Uses of ARACHIS OIL

1. ARACHIS OIL
BY
Dr. Jitendra Patel
Associate Professor
AIPS, Hyderabad, India.

3. Synonyms
1. Groundnut oil;
2. Monkeynut oil;
3. Peanut oil;
4. Katchung oil;
5. Earth-nut oil.

4. Biological Source
• Arachis oil is obtained by expression of
shelled and skinned seeds of Arachia
hypogaea Linn., belonging to family
Papilionaceae.

5. Geographical Source
• South America (Brazil) is the original home of
ground nut and now found in South and
Central America, Peru, Argentina, Nigeria,
Australia, India, Gambia, and other
reasonably warm regions of all countries.

6. Characteristics
• Groundnut plant is a small, prostrate, diffuse,
erect, branched, annual herb, 30–60 cm in height,
leaves alternate with adnate stipules and yellow
papilionaceous flowers.
• After fertilization, the pedicel elongates rapidly
and enters the ground, where the ovary begins to
develop into a pod maturing in about two months.
• Pods or nuts are cylindrical, hard, reticulated,
indehiscent, and inflated, 2.5–5.0 cm long, one to
three seeded, with pericarp constricted between
the seeds.
• The seeds are covered by a light or deep reddish
brown seeds coat, and consisting of two white
fleshy cotyledons rich in oil and proteins.
• Fruits are dug out by raking the plants from the
soil, seeds are separated by machine and
expressed in a hydraulic press at ordinary
temperature.
• The remaining oil of cakes is removed by solvent
extraction. The two oil fractions are combined and
purified.

7. Cultivation
• Groundnut is predominantly a crop of the tropical and
subtropical countries, up to an elevation of 1,160 m.
• It requires plenty of sunlight, timely and evenly
distributed rainfall (50–125 cm) during its growth and
a long season for its maturation and harvesting.
• It also requires a high temperature (21–26°)
particularly during the nights to induce early flowering.
• The plant does not stand frost, long and severe drought
and water stagnation.
• Groundnut seeds are sown from April–May to June–
July.
• It requires light, well-drained, loose, friable soil. No
regular manuring is done by the growers, and the plant
is benefited from green manuring.

8. • Groundnut is susceptible to infection by several fungi,
bacteria, and viruses. Some important diseases in India
are tikka leaf spot, collar rot, dry root rot, stem rot,
rust, bud necrosis, and yellow mould.
• Groundnut oil is a non drying oil belonging to the
oleolinoleic acid group of oils.
• It is pale-yellow in colour or almost colourless liquid
with a nutty odour and bland taste.
• Clouds are formed in the oil at low room temperature.
It has acid value 0.08–6, saponification value 188–195,
iodine value 84–102; thiocyanogen value 67–73, and
hydroxyl value 2.5–9.5.
• It is very slowly thickens and becomes rancid on
prolonged exposure to air.
• It is miscible with solvent ether, petroleum ether,
chloroform, carbon disulphide, benzene, and very
slightly soluble in alcohol.

9. Chemical constituents
• The important constituents of the glycerides of
groundnut oil are the fatty acids palmitic (8.3%),
stearic (3.1%), oleic (56%), linoleic (26%), arachidic
(24%), eicosenoic, behenic (3.1%), and lignoceric
(1.1%) acids.
• Myristic, hexacosanoic, erucic, caprylic, lauric, and
trace amounts of odd carbon fatty acids are also
present.
• The principal glycerides of the oil are triolein (11%),
dioleolinolein (21%), saturated oleolinoleins (22%),
dilinoleoolein (12%), saturated diolein (15%), and
saturated dilinoleoolein (6%).
• The yellow colour of the oil is due to the presence of
carotenoid pigments, chiefly β-carotene and lutein.

10. • The unsaponifiable matter consists of sterols,
(campesterol, stigmasterol, β-sitosterol and cholesterol),
sterol glycosides β-sitosterol-Dglycoside and others), and
triterpenoid alcohols (β-amyrin, cycloartenol and 24-
methylene cycloartenol).
• Tocopherols occur free in groundnut oil. Squalene, an
unsaturated hydrocarbon, occurs in extremely small
amounts in the unsaponifiable fraction.
• Two other unsaturated hydrocarbons, hypogene, and
arachidene, have also been reported.
• The kernels contain fixed oil (40–50%), proteins (26.2%),
water (1.8%), carbohydrates (20.6%), ash, and high
concentration of thiamine.
• The chief proteins are arachin and conarchin, both are
globulins of different solubility.
• The vitamin content of groundnut is moderate, the
largest being in the episperm.

11. Uses
• Groundnut oil is used as an edible oil, in
control of pasture bloat,
• As a substitute for Olive oil,
• As a solvent in pharmaceutical aid,
• In hydrogenated state as shortening,
• In mayonnaise, in confections; for the
manufacture of margarine, soap, points,
liniments, plasters, and ointments,
• As vehicle for intramuscular medication
• In the laboratory as heat transfer medium in
melting point apparatus.

12. Thank You