Peanut oil: a precious food and a serious challenge

❓ How can a small peanut — rich in protein and oil — turn from a food treasure into a real threat to human health?

This is the scientific challenge. Peanuts are among the richest crops in oils and proteins, but at the same time they are among the most sensitive to fungal pollution and production AflatoxinsThis is a silent poison that cannot be seen or smelled. However, it can cause serious damage to the liver and immune system, especially in children.

Although the risk is great, science has not been powerless. Recent research, including advanced studies, has revealed promising techniques to protect peanuts and their oil, including edible nanospheres and natural plant extracts that are able to reduce the formation of mycotoxins to distinct levels while maintaining the quality of grains and oils and preventing their rancidity.

This topic is particularly important for Egypt. Peanuts are a strategic crop that supports the national economy through exports and is involved in vital food industries, in addition to its role in improving soil fertility and providing job opportunities throughout the production and manufacturing chain. Therefore, good agricultural, manufacturing and storage transactions become a national responsibility that affects the reputation of the producer and the health of the consumer at the same time.

⬅️ In this article, we embark on a simple but profound scientific journey to understand the nutritional value of peanut oil and its products, the challenges posed by fungal pollution and food allergy, and the latest solutions and techniques to protect and preserve this food wealth for generations.

1. Scientific definition and different names of peanuts

• Scientific name: Arachis hypogaea
• Arabic: Peanuts, Pistachios, Peanuts.
• English: Peanut, Groundnut, Monkey-nut, Goober.

Peanuts are one of the most important oil and food crops. They are used globally as a major source of protein and high-quality oils. Peanuts in Egypt are a strategic crop that supports the national economy by exporting to many countries. Its oil and grains are included in important food industries such as sweets, oils, peanut butter, dakwa and healthy foods.

This crop also contributes to improving soil fertility and providing employment opportunities throughout the production chain from agriculture to manufacturing and marketing. Therefore, good agricultural, manufacturing and storage transactions become a national issue that affects the reputation of Egyptian products abroad and affects human health at home.

2. Protein in peanuts

Peanuts contain 25— 30% proteinIt includes an important group of essential amino acids, which increases its value as a food that helps build muscle and cell health.

3. Peanut oil - nutritional and industrial value

Its characteristics:

• Peanut seeds contain about 45-50% oil.
• It is rich in oleic acid (Omega-9), which is good for the heart.
• It is relatively stable against oxidation, so it is suitable for cooking and frying.

Excellent nutritional and industrial value

Peanut oil is a high-quality vegetable oil. Its seeds contain 45-50% oil with a rich composition of oleic acid (Omega-9), a fat that is beneficial to heart health and lower bad cholesterol. This oil is known for its excellent ability to resist oxidation, making it an ideal choice for cooking and industrial uses.

One of its most important practical characteristics is the high degree of smoking, which in refined oil reaches 230—235°C, allowing it to be used for deep frying and cooking at high temperatures without the formation of harmful compounds or irritating odors. It also has a mild taste that does not affect the flavor of the food, and its high stability during repeated use.

Quick comparison between virgin peanut oil and refined oil

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Which is the best?

• For raw food, salads and light cooking: Virgin oil is preferred because it contains natural compounds and antioxidants.
• For frying and cooking on high heat: The best is undoubtedly refined oil due to its high smoke point and thermal stability.

4. peanut butter

Peanut butter — or Al Dukwa As it is known in Sudan, it is one of the most nutritionally dense peanut products. It is mainly prepared from roasted and ground peanuts without significant additives.

It usually contains a form 25% protein and about 50% of healthy fats It is rich in oleic acid (Omega-9), along with fiber, vitamin E and antioxidant compounds that support heart health and immunity and help fight inflammation and malnutrition. The separation of the oil layer on the surface is a natural phenomenon that often indicates that it is free of synthetic stabilizers and hydrogenated oils.

It is known globally as Peanut ButterIn the Arab countries, it is called peanut butter or peanut butter, while in Sudan it has a special place called Al DukwaIt is used with bread, porridge and some popular dishes as a concentrated source of energy and protein. It is a favorite food for children, athletes and those who need high energy in a small amount of food.

5. Fungi and mycotoxins and their danger to peanuts

Peanuts are very sensitive to infection with a fungus Aspergillus flavus Who produces Aflatoxins, which is a material:

• Carcinogenic when it accumulates in amounts over periods of time.
• toxic to the liver.
• dangerous to children.
• It does not appear in taste or smell.

Prevention methods:Good drying, storage in dry places, sorting affected grains, periodically monitoring toxin levels.

6. The story of the discovery of mycotoxins

In 1960, thousands of turkey poultry died in Britain due to feed contaminated with peanuts infected with fungi... Hence the discovery of aflatoxins and the establishment of global food safety standards.

7. The role of modern science and global protection methods for peanut seeds

Dealing with peanut contamination by fungi and mycotoxins is no longer just traditional practices in the field and in the pantry, but has become an active field of scientific research and modern techniques. Research has shown — including studies in which the author of this article participated Dr. Adel Jabr Abdel Razek — Excellent results in protecting peanut seeds and peanut products based on:

1. Effective plant extracts: Such as moringa extracts, ginger, and lemon peels, because of their antifungal and aflatoxin-inhibiting effects.
2. Nanocrystalline edible films (Nanocoatings): The peanut or the surface of the nuts is coated with a thin layer of oil or vegetable extract. It reduces the growth of fungi, protects the oil from oxidation and rancidity, and increases the quality and safety of the final product.
3. STRONG LABORATORY RESULTS: It has shown a significant reduction in fungal growth, reduced aflatoxin levels to almost non-existent in some applications, while improving the stability of oils during storage.

This scientific progress is integrated with a system of internationally adopted protection and prevention procedures for the preservation of peanut seeds adopted by organizations such as FAO (FAO) and Codex Alimentarius, the most important of which are:

1. Harvesting at the right time: To reduce grain exposure to moisture and fungi in the field.
2. Fast and effective drying: So that the seed moisture drops to less than 8% immediately after harvest.
3. Continuous sorting and cleaning: To remove broken or moldy grains, as they are the most susceptible to fungal contamination and toxins.
4. Good storage: In a dry and relatively cool environment (temperature below 25°C, relative humidity less than 65%) with good ventilation.
5. Safe packing: Using moisture-proof packaging and sealed bags or packages to protect grains during transportation and storage.
6. Biocontrol (Biocontrol): In the field using non-toxic strains of fungi such as commercially known preparations (such as Aflasafe) to limit aflatoxin production from the original.
7. Periodic laboratory examination: For aflatoxins using techniques such as ELISA or HPLC prior to manufacturing or exporting.
8. Soil management: Improve soil management and drainage to reduce moisture around roots, and reduce injury to pods below the soil surface.
9. Peeling and roasting: As an artificial step that somewhat reduces fungal load and toxin levels (while still needing laboratory control).

Thus, modern research solutions (nano-membranes and plant extracts) are integrated with good practices in agriculture, drying, storage and inspection to form an integrated protection system that ensures that peanuts remain a safe food wealth instead of becoming a serious health challenge.

8. Do peanuts and peanut oil cause allergies? (necessary information for consumers)

Peanuts are among the most common food allergens in the world. Allergies are caused by a severe immune reaction to the proteins in the bean.

Does peanut oil cause allergies?

• Refined Peanut Oil: It often does not cause allergy because it undergoes protein elimination processes during oil purification and refining processes.
• Unrefined or Cold Pressed Oil (Unrefined/Cold Pressed): It may contain traces of proteins and may cause an allergic reaction in a highly allergic person.

Allergy symptoms:

• Skin rash, swelling, difficulty breathing, abdominal pain.
• It may lead to anaphylactic shock (anaphylaxis).

What should be done?

1. People with peanut allergy should completely avoid all forms of peanuts.
2. Read food labels carefully because many products contain peanut oil.
3. Consult your doctor before taking unrefined peanut oil.
4. If symptoms occur:
   • Take an antihistamine.
   • If symptoms are severe: use an epinephrine pen (EpiPen) and call for an ambulance immediately.

9. Peanuts in the light of modern science

Current research confirms that peanuts and their oil are a food, health and economic wealth, but they are threatened by fungi and mycotoxins... Scientific research is the first line of defense to protect them.

Summary

Peanuts and their oil are a great food asset — but they are highly sensitive to risks. They combine protein and healthy fats that support growth and fight malnutrition. At the same time, they are threatened by the hidden fungal toxin aflatoxin and food allergy as a danger to some consumers.

Therefore, its maintenance is not an option, but a scientific and practical duty: controlled cultivation, drying and storage, modern techniques to reduce toxins, continuous laboratory testing, and consumer awareness... because peanut safety is part of food safety, economy and human health.

A list of some scientific references

1. Abu-Sree, Y. H., Abdelfattah, S. M., Abdel-Razek, A. G., & Badr, A. N. (2021). Neoteric approach for peanuts biofilm using the benefits of Moringa extracts to control aflatoxin contamination. Toxicology Reports, 8, 1685—1692.
2. Hassanein, M. M. M., Abdel-Razik, A. G., Al-Amrousi, E. F., & Badr, A. N. (2023). Application of lime peel oil composite nanoemulsion to prevent toxic fungi in nuts. Heliyon, 9, e18620.
3. Hassanein, M. M. M., Abdel-Razik, A. G, Al-Amrousi, E. F., & Badr, A. N. (2022). Prevention of aflatoxin occurrence using nuts-edible coating of ginger oil nanoemulsions and investigate the molecular docking strategy. Plants, 11, 2228.
4. Badr, A. N., Abdel-Razek, A. G, Al-Amrousi, E. F., Hoppe, K., Hassanein, M. M. M., Nashi, E. H. A., & Mohamed, S. A. (2025). Edible oleoresin infused nanocomposite film: A novel strategy for nut preservation and aflatoxin control. Food Biophysics, 20, 115—135.

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