About
Refined groundnut oil is a vegetable oil derived from the seeds of Arachis hypogaea L. (the groundnut/peanut plant), produced by expression or solvent extraction followed by industrial refining steps (degumming, neutralisation, bleaching, deodorisation) to remove free fatty acids, pigments, and off-odours. It is widely used as a cooking, frying, and food-manufacturing oil due to its high smoke point, neutral flavour, and oxidative stability.
Safety summary
Refined groundnut oil is considered safe for the general population and holds GRAS status in the United States under 21 CFR 184.1555, with no established ADI. The industrial refining process reduces residual peanut protein to very low levels (typically below 0.1 ppm), substantially diminishing allergenicity; however, highly sensitive peanut-allergic individuals should exercise caution as trace proteins may persist. Process contaminants — specifically glycidyl fatty acid esters (GE) and 3-MCPD esters — can form during high-temperature refining of vegetable oils and have been flagged by EFSA as a potential health concern warranting ongoing monitoring.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Permitted edible oil under Australia New Zealand Food Standards Code. Highly refined peanut oil has been reviewed by FSANZ in the context of allergen labelling exemptions, consistent with FAO/WHO allergen risk assessment findings.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Permitted as a food ingredient across the EU. EFSA's NDA Panel evaluated fully refined peanut oil for exemption from peanut allergen labelling requirements under Directive 2000/13/EC (now Regulation EU 1169/2011 Annex II). Process contaminants (3-MCPD esters, GE) formed during high-temperature refining are subject to ongoing EFSA CONTAM Panel monitoring and risk management by the European Commission.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Regulated under FSS (Food Products Standards and Food Additives) Regulations, 2011, Chapter 2.2 (Fats, Oils and Fat Emulsions), latest version 4 (May 2025). Solvent-extracted oil must be refined before human consumption and conform to Regulation 2.2.1(16) standards; residual hexane must not exceed 5.0 ppm; flash point (Pensky Marten closed method) must be at least 250°C; argemone oil test must be negative.source |
| FDA (Food and Drug Administration) (United States) | Approved | Peanut oil is affirmed GRAS under 21 CFR 184.1555 for use as a direct human food ingredient under conditions of Good Manufacturing Practice (GMP); no quantitative restriction on daily intake established. |
Who should approach with care
Research citations
- 1FDA. 21 CFR Part 184.1555 — Peanut Oil: GRAS Affirmation. accessdata.fda.gov
- 2FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 — Chapter 2.2: Fats, Oils and Fat Emulsions (Version 4, May 2025), 2025. fssai.gov.in
- 3WHO. Risk Assessment of Food Allergens, Part 4: Establishing Exemptions from Labelling for Highly Refined Oils (FAO/WHO Joint Expert Consultation), 2023. openknowledge.fao.org
- 4EFSA. Scientific Opinion on the risks for human health related to the presence of 3- and 2-monochloropropanediol (MCPD) and their fatty acid esters, and glycidyl fatty acid esters in food, 2016. efsa.europa.eu
- 5EFSA. Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on fully refined peanut oil and fat pursuant to Article 6(11) of Directive 2000/13/EC — for permanent exemption from labelling, 2007. efsa.europa.eu