Comparison of Fatty Acids Composition and Oil Quality Factors of Different Market Type Peanut (Arachis hypogaea L.) Varieties

Abstract

This study was conducted at the experimental area of the Cukurova University, Faculty of Agriculture in 2017, 2018 and 2019 in Adana (Mediterranean Region)-Turkey. The objective of this study was to compare of fatty acids composition and oil quality factors of different market type peanut (Arachis hypogaea L.) varieties grown as a main crop. Four different market type peanut varieties, including Virginia (Halisbey), Runner (G.Green), Spanish (Florispan) and Valencia (G.Red) were used as plant material in this research. The experimental design was a randomized complete block design with three replications. Oil content, fatty acids composition such as oleic acid, linoleic acid, stearic acid palmitic acid and oil quality factors such as Oleic/linoleic acid ratio (O/L) and iodine value (IV) of peanut seed oil were investigated. According to a three-year results; the oil content of the peanut varieties varied between 45.38% and 51.28%. The total saturated fatty acid was higher in Spanish and Valencia types than Virginia and Runner types. On the other hand, the total unsaturated fatty acid was higher in Virginia and Runner types than the others types.

Combining ability and heterosis analyses for oil and healthy fatty acid composition in groundnut (Arachis hypogaea L.)

“…The oil content values of our studied varieties were ranged from 49.00 to 51.73% whereas among the hybrids and reciprocal hybrids the values ranged from 46.93 -55.40% (Table 3). According to the published reports, the oil content values of peanut varieties in different market types were ranged from 42.0 to 53.8% in the Spanish type and 43.0-48.0% in Valencia type varieties (23)(24)(25). Therefore, out results goes well in accordance with the results of other researchers.…”

“…Palmitic and stearic acids are the major saturated fatty acids in groundnut oil however the other saturated fatty acids like lauric, myristic and arachidic acids are also present smaller quantities (25). In the present study, plamitic and stearic acid were ranges from 7.64-12.52% and 0.89-5.26%, respectively (Table 3).…”

“…Therefore, out results goes well in accordance with the results of other researchers. The percent of oil content in groundnut seeds has been shown to vary with the cultivar, market type and the environmental conditions under which the seeds were produced (25,26). However, the significant variation for oil content in the genotypes probably due to the genetic makeup and place of their origin (25,27).…”

“…Our results are in agreement with the results of other researchers who reported that the palmitic acid content of peanut cultivars was varied between 8.6-14.1% and stearic acid between 1.6-3.7% (24,(29)(30)(31)(32). Recently, it was reported that palmitic and stearic acids percentage values of the peanut varieties were varied between 10.04-12.68% and 2.32-3.36%, respectively (25). Significant differences for palmitic and stearic acids percentage among the cultivars are attributable to the genetic makeup and place of their origin (27).…”