A comparison of methods used to determine the oleic/linoleic acid ratio in cultivated peanut (Arachis hypogaea L.)

Abstract

There is an increasing demand in the peanut industry for high oleic peanuts and also for the incorporation of the high oleate trait into newly released varieties. Early generation screening of breeding lines for high oleic acid content greatly increases the efficiency of developing new peanut varieties. The objective of this study was to compare the accuracy of methods used to classify individual peanut seed as high oleic or not high oleic. Results from capillary electrophoresis (CE), two variations of near-infrared reflectance spectroscopy (NIRS), and real-time polymerase chain reaction (RT-PCR) genotyping, were compared with the traditionally accepted reference standard results from gas chromatography (GC). Three hundred and seventy-four (374) seeds, spanning twenty-three (23) genotypes and all four peanut market-types (runner, Spanish, Valencia and Virginia), were individually tested by each method. Percent accuracy levels for rating individual seed as high oleic (H) ranged from 97.4% (NIRS) to 99.5% (CE). All of the methods examined in this study carry only a minor risk for miss-classification (loss of material) and are suitable for use by peanut breeding programs in early generation breeding line screening.

The Determination of Fatty Acids Composition and Oil Quality Factors of Some Peanut Varieties Having Different Market Types at Different Harvesting Times in Main and Double Crop Growing Seasons in Mediterranean Region

“…In addition, the iodine value was used to determine the degree of unsaturated fatty acid and the stability of peanut oil. High O/L ratio and low IV value generally indicate good stability and long shelf-life (Young and Worthington, 1974;Yav et al, 2008;Chaiyadee et al, 2013;Chamberlin et al, 2014 andEscobedo et al, 2015).…”

Characterization of peanut (Arachis hypogaea L.) seed oil and fatty acids composition under different growing season under mediterranean environment

“…Peanuts are also a cheap source of protein, a good source of essential vitamins and minerals, and a component of many food products (Dwivedi et al,1996;Yav et al, 2008;Ingale & Shrivastava, 2011;Chamberlin et al,2014;Chowdhury et al, 2015). Peanut contain 13 different fatty acids (palmitic, palmitolic, heptadecylic, heptadecenoic, stearic, oleic, linoleic, linolenic, arachidic, eicoseonic, behenich, nervonic and lignoceric).…”

Composición de ácidos grasos de extractos etéreos de Bryophyllum pinnatum Lam., Ficus exasperata Vahl., Gossypium herbaceum Linn. y Hilleria latifolia (Lam.) H. Walt

“…The higher amount of oleic acid with respect to linoleic acid suggests the betterquality of oil from H. latifolia with reference to improved shelf life and enhanced flavor. This is because linoleic acid could be more susceptible to oxidative degradation than oleic acid, its more saturated counterpart [30]. The reduced susceptibility of oleic acid to oxidation correspondingly suggests the propensity for its application in the food and cosmetic industries.…”