Chemical Composition of Arachis hypogaea L. Subsp. hypogaea Var. hirsuta Peanuts1

Grimm, Daniela; Sanders, Timothy H.; Pattee, H. E.; Williams, David E.; Sanchez-Dominguez, S.

doi:10.3146/i0095-3679-23-2-9

Cited by 17 publications

(13 citation statements)

References 12 publications

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“…The oil contents of these two varieties were significantly different from that of the parent lines, Tamrun 96 and SunOleic. However, these results were within the range of oil content reported for peanuts in the literature (8)(9)(10).…”

Section: Resultssupporting

confidence: 77%

New hihg‐oleic peanut cultivars grown in the Southwestern United States

Jonnala

Dunford

Dashiell

2005

J Americ Oil Chem Soc

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The chemical composition of five high-oleic peanut lines grown in Oklahoma was examined. Tamrun OL 01, Tamrun OL 02, TX 977164, and TX 977239 were developed using conventional breeding procedures. SunOleic and Tamrun 96 were the parent lines. These lines demonstrated outstanding agronomic characteristics in Oklahoma. The peanut seeds analyzed in this study contained 42 to 49% oil, 25 to 29% protein, 9 to 12% total dietary fiber, about 2% ash, and 5% moisture. The peanut seeds were rich in potassium. Phosphorus and calcium were the two other two major minerals present in all the samples. The proximate compositions of all the breeding lines were within the range of the parent lines except they had 80% (w/w) oleic acid, which was significantly higher than the parent lines. This study indicates that conventional genetic selection for high-oleic concentration does not cause substantial unintentional changes in peanut chemical composition.The cultivated peanut (Arachis hypogaea L.) is an important oil and food crop and is currently grown on approximately 40 million acres (16.2 million ha) worldwide (1). As an oilseed crop, peanuts rank fourth in world production. Within the United States, the major peanut-producing regions are in the southeastern and southwestern states. The state of Oklahoma ranks seventh in the United States in peanut production (2).A peanut breeding line containing about 80% oleic acid and 2% linoleic acid was first identified by Norden et al. (3). The incorporation of high-oleic genes into new peanut breeding lines resulted in the SunOleic cultivar, a high-oleic variety released by the Florida Agricultural Experiment Station in 1995 (4). The SunOleic peanut variety has a favorable high oleic acid content and consequently extended shelf life. Tamrun 96, released by the Texas Agricultural Experiment Station (TAES), is a popular variety in the southwestern United States because of its high yield, disease resistance, and peg strength. Compared with another popular variety, Florunner, Tamrun 96 appears to exhibit better resistance to several diseases including tomato spotted wilt, southern blight, sclerotinia, and pod rot.The TAES, the Oklahoma Agricultural Experiment Station (OAES), and the USDA/ARS initiated a joint breeding program to develop a peanut variety that would possess favorable traits of both SunOleic and Tamrun 96. Four peanut linesTamrun OL 01, Tamrun OL 02, TX 977164, and TX 977239-were developed using SunOleic and Tamrun 96 as parental lines. These breeding lines had very good agronomic characteristics when tested in Oklahoma. Tamrun OL 01 was released by the TAES and the OAES, and Tamrun OL 02 has been released by the TAES. The breeding lines TX 977164 and TX 977239 have not yet been released.The main objective of this study is to examine the chemical composition of Tamrun OL 01, Tamrun OL 02, TX 977164, and TX 977239. The specific objectives include: (i) determination of the nutritional composition of peanut varieties developed for the southwestern United States, (ii) examination of ...

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Section: Resultssupporting

confidence: 77%

New hihg‐oleic peanut cultivars grown in the Southwestern United States

Jonnala

Dunford

Dashiell

2005

J Americ Oil Chem Soc

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“…Free sugar content, ranging from 9.2 to 13.3mg/100g in defatted seeds, was lower than the sugar content in hirsuta lines analyzed by Newell et al [13], ranging from 141-179µmol/g. Soluble sugars are important for the sweet taste in peanuts.…”

Section: Discussioncontrasting

confidence: 62%

“…Seed sugars provide a source of carbon for the production of flavour compounds [12]. Sucrose, upon hydrolysis, produces fructose and glucose, which upon heating can react with some specific amino acids to form flavour components [13]. The flavour of the roasted groundnut plays an important role in its acceptance by consumers and other users.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of nutritional quality of groundnut (Arachis Hypogaea L.) from Ghana.

Asibuo¹,

Akromah²,

Adu-Dapaah³

et al. 2008

African Journal of Food, Agriculture, Nutrition and Development

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Groundnut is the most important legume in Ghana. The crop is grown in all the agroecologies in the country; from the dry savannah regions to the moist forest areas. Several food preparations incorporate groundnut to improve the protein level, taste and flavour. Despite the importance of the crop, the chemical compositions of the varieties grown by farmers have not been analyzed according to their nutritional quality. Oil, fatty acids, protein, oleic/linoleic (O/L) acid ratio, iodine value and free soluble sugars were studied in 20 groundnut varieties grown in Ghana to determine their nutritional quality and to inform endusers which variety to choose for maximum benefit. Results indicated a significant difference (p<0.05) in oil content among the varieties. Oil content ranged from 33.60 to 54.95%. Mean oil content of the subspecies hypogaea (49.7%) was higher than in subspecies fastigiata (47.3%). The major fatty acids were oleic and linoleic which accounted for 77.89% of the total fatty acids. The subspecies hypogaea had significantly higher (p<0.01) content of oleic acid (55.9%) than the subspecies fastigiata (43.3%). The sum of three fatty acids oleic, linoleic and palmitic acid constitute 89.35% of the total fatty acids of the seeds. The mean O/L ratio ranged from 1.14 to 3.66; the mean for subspecies hypogaea was 2.59 as compared to 1.28 for subspecies fastigiata. There was high correlation between oleic and O/L acid ratio (r 2 =0.983) and negative correlation between oleic acid and linoleic acid (r 2 =-0.996). The iodine value ranged from 85.77 to 98.43% and total soluble sugars from 9.20 to 13.30%. Protein of defatted portion ranged from 39.65 to 53.45%. Subspecies fastigiata had higher mean protein content than subspecies hypogaea. Generally, there were significant variations in the parameters measured in the groundnut varieties. Five varieties with O/L ratio more than 2.0 were identified and their oils would be further tested for their stability.

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“…90 g) was wrapped in cheesecloth and hydraulically pressed at 20,000 psi for 12 min (Carver Laboratory Press; Fred S. Carver, Inc., Wabash, IN) to express oil for further analysis. Expressed oil was collected and analyzed for PV (n = 2) (AOAC method 411.16) (13) and oxidative stability index (OSI) (Omnion, Inc., Rockland, MA) (n = 3) (14). Raw and 0-wk samples (frozen immediately after roasting) were analyzed for total oil content (n = 2) by Soxhlet extraction as described by Kuck and St. Angelo (15).…”

Section: Methodsmentioning

confidence: 99%

Effect of roasting oil composition on the stability of roasted high‐oleic peanuts

Bolton

Sanders

2002

J Americ Oil Chem Soc

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Off-flavor due to lipid degradation is an important factor in the shelf life of peanut products. The use of recently developed peanuts with high-oleic acid/linoleic acid (O/L) ratio has the potential to significantly extend the shelf life of roasted peanuts. To determine the full potential for shelf-life improvement of oil-roasted high-O/L peanuts, a study was conducted to examine the effects of roasting high-O/L peanuts (O/L = 30) in high-O/L (O/L = 23.2) or conventional (O/L = 1.5) peanut oil. Peanuts were roasted at 177°C to Hunter L values of 49 ± 1. Roasted peanuts were stored at 30°C for 20 wk. Samples were taken at regular intervals to determine PV, oxidative stability index (OSI), moisture content, and water activity. The O/L ratio of high-O/L roasted peanuts was 27.9 vs. 13.6 for the conventional oil-roasted peanuts. After 20 wk of storage, PV of conventional oil-roasted peanuts was 10.8 compared to 5.3 for the high-O/L-roasted peanuts. OSI values were 88.5 and 52.4 immediately after roasting for the high-O/L-roasted vs. conventional oil-roasted peanuts. OSI for both decreased, but differences remained similar throughout the storage period. Shelf life of high-O/L peanuts decreased when roasted in conventional O/L-peanut oil vs. high-O/L peanut oil. Paper no. J9920 in JAOCS 79, 129-132 (February 2002).Nearly 2 million tons of peanuts (Arachis hypogaea L.) are grown in the United States each year, making the entire peanut industry a multibillion-dollar-per-year business. A major industry concern for roasted peanuts and peanut products is lipid oxidation and the production of associated off-flavors. Lipid oxidation is potentially a significant problem as peanuts contain 50% oil. Approximately 95% of this oil is in the form of TAG (1). The eight major FA constituting the TAG in peanut oil are palmitic (16:0), stearic (18:0), oleic (18:1), linoleic (18:2), arachidic (20:0), eicosenoic (20:1), behenic (22:0), and lignoceric (24:0) (2).Oleic and linoleic acids have a significant impact on the shelf-life potential of peanuts because they make up ca. 80% of the FA in peanut oil (3,4). Studies have shown that the oleic acid to linoleic acid (O/L) ratio is highly correlated with the shelf life of roasted peanuts, where higher O/L ratios are more stable (5). The O/L ratio of conventional peanuts is 1.5 with a range between 0.9 and 2.5. O/L ratios vary somewhat by cultivar, production area, and market grade (6,7). Warmer climates generally produce slightly higher O/L ratios within varieties of peanuts (8,9).Research at the University of Florida examined ca. 500 peanut lines for FA distribution and identified two lines with O/L ratios of near 35 (10). O' Keefe et al. (11) compared the oxidative stability of high-O/L peanut oil to conventional peanut oil. Comparisons were made using extracted, neutralized, and bleached oil from isogenic peanut lines varying only in FA composition. Oil from the high-O/L line contained 76.3% oleic and 4.7% linoleic acids compared to 56.6% oleic and 24.2% linoleic acids in the convention...

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Chemical Composition of Arachis hypogaea L. Subsp. hypogaea Var. hirsuta Peanuts1

Cited by 17 publications

References 12 publications

New hihg‐oleic peanut cultivars grown in the Southwestern United States

New hihg‐oleic peanut cultivars grown in the Southwestern United States

Evaluation of nutritional quality of groundnut (<i>Arachis Hypogaea</i> L.) from Ghana.

Effect of roasting oil composition on the stability of roasted high‐oleic peanuts

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