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

Abstract

The objective of this study was to determine the 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. This study was conducted in the experimental area of the Cukurova University Faculty of Agriculture Department of Field Crops as a main and double crop in 2015 and 2016. The experimental design was a split plot with three replications. Five peanut varieties, including Halisbey, NC-7, G.Green, Florispan and G.Red, belonging to four different market types, were used as plant material in this research. According to a two-year average, the differences between the peanut varieties were significant for the oil content, oleic, linoleic, palmitic, stearic and lignoceric acids percentage and oil quality values at different harvesting times in the main and double crop growing season. The results indicated that the data belonging to oil content, oleic and stearic acids percentage were increased when the harvesting was delayed, and that linoleic, palmitic and lignoceric acids percentage of seed was decreased. Stearic acid and oleic acid percentage and O/L ratio was higher in main crop growing season and oil content, linoleic acid percentage and iodine value was higher in double crop growing season.

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

“…Significant differences for oil content among the cultivars are attributable to the genetic makeup and place of their origin (Hassan et al, 2005). These results are in agreement with the findings of Raheja et al (1987), Chowdhury et al (2015) and Bakal and Arioglu (2019).…”

“…High O/L ratio and low IV value generally indicate good stability and long shelf-life (Worthington et al, 1972;Braddock et al, 1995). Golombek et al (1995), Hinds (1995), Andersen and Gorbet (2002) Isleib et al (2008), Shin et al (2010), Singkham et al (2010), Chowdhury et al (2015), Gulluoglu et al (2017) and Bakal and Arioglu (2019) indicated that the fatty acid composition of peanut oils varies significantly by genotype, soil nutrient, seed maturity, production year and planting date, geographic location of production, and environmental factors including temperature and other seasonal effects.…”

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

“…In the present study, plamitic and stearic acid were ranges from 7.64-12.52% and 0.89-5.26%, respectively (Table 3). 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).…”

“…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.…”

“…Significant differences for palmitic and stearic acids percentage among the cultivars are attributable to the genetic makeup and place of their origin (27). Additionally, saturated fatty acid compositions in groundnut oil are strongly influenced by genotype, growing season and harvesting time (24,26).…”