Factors affecting the stability of crude oils of 16 varieties of peanuts

Abstract

SummaryThe relation between fatty acid compositions, tocopherol contents, and autoxidative stabilities of a series of 16 crude oils from different varieties of peanuts has been investigated. It was found that the relative linoleic acid content of the oils is one of the major factors affecting the variations in the stabilities of the oils tested. With the exception of the oils from Runner peanuts the tocopherol compositions of the oils were not found to vary significantly, either in the nature and distribution of individual tocopherols, or in total tocopherol contents. The enhanced stability of the oils from the Runner peanuts may be due in part to the higher tocopherol contents of these oils. There is some evidence that crude peanut oils contain some non‐tocopherol antioxidant and/or synergist.

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

“…The O/L ratio is commonly considered a good indicator of oil stability (Worthington et al, 1972;Young etal, 1972;Brown etal, 1975). Higher O/L ratios generally relate to increased oil stability and increased shelf life of peanut products (Fore et al, 1953). The O/L ratio increases with peanut maturity Sanders et al, 1982) and is influenced by cultivar and environmental factors.…”

“…Oil components, free amino acids, sugars, pro-and antioxidants, and other components have been implicated in flavor or shelf life of peanuts. Oil composition, especially oleic acid/linoleic acid ratio (Fore et al, 1953;Worthington et al, 1972;Brown et al, 1975), influences shelf life as it relates to development of off-flavors from oil degradation. Free amino acids and free sugars are important precursors of roasted peanut flavor (Newell et al, 1967).…”

Fatty Acid and Amino Acid Profiles of Selected Peanut Cultivars and Breeding Lines

“…The oleic acid to linoleic acid ratio has been considered an index of oil stability (Brown et al, 1975;Fore et al, 1953;O'Keefe et al, 1993). The oleic to linoleic acid ratio was an order of magnitude greater for HO genotypes.…”

Genetic improvement for yield through induced mutagenesisin groundnut (Arachis hypogaea L.)

“…In oilseed crops, fatty acid composition determines the nutritional qualities and oxidative stability of the oil (Fore et al, 1953;Sanders, 1982) and among the fatty acids it is the ratio of oleic acid to linoleic acid matters a lot from the point of both oxidative stability (Holley and Hammons, 1968) and nutritional value (Lopez et al, 2001).With the attainment of self-sufficiency in oilseed production (yellow revolution), there is increasing demand for quality oil by the consumers. Also, there is tremendous loss of edible oil by auto-oxidation due to tropical climate and poor storage conditions leading to the demand for improved storability of oil by the traders.…”