Comparison of Fatty Acid Composition and Oxidative Stability of Peanut Oils Prepared from Spring and Fall Crops of Peanuts

Chiou, Robin Y.‐Y.; Liu, Ching-Ping; Hou, Chin-Jin; Liu, Chii-Dong

doi:10.1021/jf00051a022

Cited by 12 publications

(12 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Among Spring and Fall crops, O:L in Spring crops was higher than that in Fall crops. This was in agreement with a previous observation achieved through a consecutive 3-year study (Chiou et al, 1995) in which O:L is higher in the oils of Spring crops than that of Fall crops.…”

Section: Resultssupporting

confidence: 93%

Roasted Peanut Flavor and Related Compositional Characteristics of Peanut Kernels of Spring and Fall Crops Grown in Taiwan

Lee

Young

et al. 1998

J. Agric. Food Chem.

View full text Add to dashboard Cite

Spring and Fall crops of peanut are grown each year in Taiwan. A general consumer concept indicating that the roasted peanut flavor of the kernels of the former is inferior to the latter deserves further investigation. Tainan 11 and Tainan 12 (Spanish cultivars) were consecutively grown for two crops in an experimental field with green pea for rotation and harvested 70 days after flowering. In compositional analyses of the sound and mature kernels, the ratio of the contents of typical and atypical flavor precursors of free amino acids (T:AT) was higher while the sucrose content was lower in the kernels of Fall crops than those of Spring crops. In headspace analysis, the total volatile content varied insignificantly while the sulfur volatile content was higher in the kernels of Spring crops. When the kernels were roasted and subjected to peanut oil and flavor extraction and GC-MS analysis of the pyrazine compounds, the contents of the total pyrazines and most of the peanut flavor-related pyrazines were higher in the kernels of Fall crops than those of Spring crops.

show abstract

Section: Resultssupporting

confidence: 93%

Roasted Peanut Flavor and Related Compositional Characteristics of Peanut Kernels of Spring and Fall Crops Grown in Taiwan

Lee

Young

et al. 1998

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…In comparison, temperatures of the field soils were more stable than other temperatures. In Taiwan, for the spring crop, peanuts are planted in February and March and harvested in June and July (16). The peanuts in this experiment were harvested in the hottest season in a year.…”

Section: Resultsmentioning

confidence: 99%

Comparative Characterization of Peanuts Grown by Aquatic Floating Cultivation and Field Cultivation for Seed and Resveratrol Production

Liu

Wen

Chiou

et al. 2003

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

Peanut pods (Tainan 12, a Spanish cultivar, Arachis hypogaea L.) have been obtained from peanuts grown in a newly developed aquatic floating cultivation system without artificial aeration or periodic renewal of the solution. The system provided a convenient status for examination of root and pod development. Compared to field-grown peanuts of the same cultivar, the aquatic-cultivated peanut pods and seeds were smaller, whereas seed/pod weight ratios, crude fat and protein contents, and SDS-PAGE protein patterns varied within similar ranges. During cultivation, the highest detected temperature of the aquatic solution was higher than the field-soil temperature. After gas chromatographic analysis of the fatty acid compositions, the oleic acid/linoleic acid ratio of the aquatic-cultivated seeds was higher than that of field-cultivated ones. When the peanut roots were collected, cleaned, dried, weighed, pulverized, and subjected to resveratrol analysis, dry root weights were 4.2 +/- 0.1 and 2.2 +/- 1.1 g/plant and resveratrol contents were 0.074 +/- 0.009 and 0.114 +/- 0.212 mg/g for the aquatic- and field-cultivated peanut roots, respectively. This indicates that the aquatic-cultivated peanut roots could be a potent and consistent source of resveratrol.

show abstract

“…The O/L and iodine value are indicators of the extent of stability [24]. The variation in O/L across CPT from different agro-ecological zones could be due to differential activity of the enzyme desaturases, environmental factors [25] and gene action [26]. Mean karanjin content was high for zone 1 as compared to that in other zones.…”

Section: Variability In Biochemical Traitsmentioning

confidence: 99%

Genetic Variability Studies in Seed Biochemical Traits of Pongamia pinnata (L.) Pierre Accessions

Pavithra

Gowda

Prasanna

et al. 2013

J Americ Oil Chem Soc

View full text Add to dashboard Cite

A genetic variability study of oil content, fatty acid composition and karanjin content of seeds was carried out in candidate plus trees of Pongamia pinnata from selected agro-ecological zones of southern peninsular India. Significant zonal variation (P \ 0.01) for biochemical traits was recorded. Significant positive correlation (P \ 0.05) was recorded for latitude with oleic acid. Longitude showed significant negative correlation with palmitic acid and oleic acid. Altitude positively correlated with oleic acid and linolenic acid; negatively correlated with linoleic acid and seed oil content. Phenotypic coefficient of variation was higher than the genotypic coefficient of variation for all the biochemical traits. The oleic acid positively correlated with seed oil content (P \ 0.05) and negatively correlated with linoleic acid and linolenic acid (P \ 0.01). The zone 1, zone 2, zone 3 and zone 4 showed high heritability and genetic advance for oleic acid, linoleic acid and oleic to linoleic acid ratio. Based on Ward's method, the pongamia accessions were grouped into three major clusters and four sub-groups depending on their geographical locations. Further, the results obtained in this study could be used as background information for biofuel programs in India and other tropical countries.

show abstract

Comparison of Fatty Acid Composition and Oxidative Stability of Peanut Oils Prepared from Spring and Fall Crops of Peanuts

Cited by 12 publications

References 9 publications

Roasted Peanut Flavor and Related Compositional Characteristics of Peanut Kernels of Spring and Fall Crops Grown in Taiwan

Roasted Peanut Flavor and Related Compositional Characteristics of Peanut Kernels of Spring and Fall Crops Grown in Taiwan

Comparative Characterization of Peanuts Grown by Aquatic Floating Cultivation and Field Cultivation for Seed and Resveratrol Production

Genetic Variability Studies in Seed Biochemical Traits of Pongamia pinnata (L.) Pierre Accessions

Contact Info

Product

Resources

About