Varietal differences and seasonal effects on fatty acid composition and stability of oil from 82 peanut genotypes

Worthington, R. E.; Hammons, Ray O.; Allison, John R.

doi:10.1021/jf60181a032

Cited by 101 publications

(54 citation statements)

References 18 publications

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“…The O/L ratios for hirsuta landrace accessions ranged from 0.76 to 0.95 as compared to 1.7 for Florunner and 2.1 for NC 7. 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).…”

Section: Resultsmentioning

confidence: 99%

“…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).…”

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confidence: 99%

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

Grimm¹,

Sanders

Pattee

et al. 1996

Peanut Science

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The biochemical composition of seed collected from six landrace accessions of Arachis hypogaea L. subsp. hypogaea var. hirsuta was investigated. Florida-grown runner-(cv. Florunner) and virginia-type (cv. NC 7) seed were used as comparative controls. Fatty acid methyl esters were prepared from hexane-extracted oil and analyzed by gas-liquid chromatography. Oil stability was determined using oxidative stability instrumenta tion. Tocopherols, free amino acids, and free sugars were analyzed by high-performance liquid chromatog raphy. Total oil content ranged from 36-45% for var. hirsuta seed as compared to 46 and 45% for Florunner and NC 7, respectively. Oleic acid/linoleic acid ratios ranged from 0.76-0.95 for the var. hirsuta peanuts as compared to runner (1.71) and Virginia (2.1) controls. Tocopherol levels for var. hirsuta (295-377 ppm in oil) were similar to NC 7 (300ppm) and lower than Florunner (425 ppm). Oil quality characteristics were reflected in much shorter oil stability index times for var. hirsuta seed (5.9-8.0 hr) compared to Florunner (11.6 hr) and NC 7 (12.9 hr). In general, var. hirsuta peanuts con tained more free sugars (141-178 μπιοΐ/g defatted meal) and free amino acids (18.5-37.2 μπιοΐ/g defatted meal) than Florunner (127 and 20.2 μπιοΐ/g defatted meal free sugars and free amino acids, respectively) or NC 7 (122 and 20.3 μπιοΐ/g defatted meal).Key Words: Tocopherols, [oil content, oleic/linoleic acid ratio, free amino acids, «free sugars, oil stability index.The roasted flavor of peanuts is unique and investiga tion of heritability of the roasted peanut component of this complex flavor has been conducted by Pattee and coworkers (Pattee and Giesbrecht, 1990;Pattee et al, 1993). They found that parental lines influence flavor and that the identification of peanut germplasm with high roast flavor quality will be important to improve roast peanut flavor in future cultivars. ^he use of trade names in this publication does not imply endorsement by the USDA or the North Carolina Agric. Res. Serv. of the products named, nor criticism of similar ones not mentioned.

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Section: Resultsmentioning

confidence: 99%

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confidence: 99%

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

Grimm¹,

Sanders

Pattee

et al. 1996

Peanut Science

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“…Knowles (1988) pointed out that, although the genotype was the most important factor in determining the fatty acid composition, external environmental factors also had a strong influence on the oil content and fatty acid composition of oil from sunflower seeds during the seed-filling period. Worthington et al (1972) also demonstrated that fatty acid composition and the quantity of peanut seed oil was associated with the external environmental conditions during the growth phase; in fact, environment was the dominant factor during the ripening period.…”

Section: Correlation Among Crude Fat Content Protein and Fatty Acidmentioning

confidence: 93%

The Quality of Sunflower Seed Oil Changes in Response to Nitrogen Fertilizer

Shi

Zhu

et al. 2017

Agronomy Journal

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Core Ideas Topdressing N increase the content of crude fat and linoleic acid in sunflower seeds. More topdressing N reduces the content of protein, oleic acid, and palmitic acid. Crude fat content significantly correlated with protein content in sunflower seeds. Sunflower (Helianthus annuus L.) has emerged as a very important crop in China due to the economic value of vegetable oil production. A 2‐yr field experiment was conducted in 2013 and 2014 to determine the effect of different N fertilizer application levels on the oil quality of a sunflower hybrid Kang Di T562 grown in the Hetao irrigation district, a sub‐arid region in China. The effects of N fertilizer were evaluated for three characteristics of oil from sunflower seeds: crude fat content (CFC), protein content, and fatty acid composition. The results showed that N fertilizer application had a significant effect on CFC, protein content, and fatty acid composition (oleic acid, linoleic acid, palmitic acid, stearic acid). When basic N fertilizer (68 kg ha−1) was used, subsequent topdressing N applications at the end of budding promoted the synthesis of protein, palmitic acid, and oleic acid in the oil of sunflower seeds, but decreased the CFC and linoleic acid content. There was a significant negative correlation between CFC and protein content (P ≤ 0.05) and between oleic acid and linoleic acid (P ≤ 0.01) in oil from sunflower seeds. There were positive and negative correlations among the main quality indices of sunflower seed. To increase the content of crude fat and linoleic acid in the oil of sunflower seeds, topdressing should not be used, or its use should be reduced, although this could reduce the content of protein, oleic acid, and palmitic acid.

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“…It is known that the enzymes involved in fatty acid biosynthesis depend on agroclimatic factors (Harwood and Stumpf, 1970), and lipid content varies with climatic and environmental conditions (Worthington et al, 1972), For this reason, a significant decrease in temperature values during the four weeks before harvest must be taken into account (Figure 1). In adition, it was shown that the total fatty acid content of Manuela pea is partly determined by modifications in the cotyledon/testa ratio during seed growth (Murcia and Rincón, 1991), because the fatty acid composition of lipids from cotyledons and testas revealed great differences (Bengtsson and Bosund, 1966;Welch and Griffiths, 1984;Savage and Deo, 1989).…”

Section: A Comparison With Fatty Acid Compositions Obtained By Other mentioning

confidence: 99%

Fatty acid composition of pea (<i>Pisum sativum</i> L., var. Citrina) during seed growth

Murcia¹,

Rincón²

1991

Grasas y Aceites

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RESUMENComposición en ácidos grasos del guisante (Pisum sativum L, var. Citrina) durante el desarrollo de la semilla.Se ha determinado el contenido lipídico y la composición en ácidos grasos de cuatro tamaños de guisantes crudos y enlatados. Durante el período de crecimiento considerado (4.7-10.2 mm de diámetro), el contenido lipídico no es modificado, y el contenido medio fue de 2.52% expresado en peso seco. En general, el predominio de los ácidos grasos en el guisante crudo se ajusta a la fórmula 018:2 > 018:1 > 016:0 > 018:3 > 018:0; sin embargo, durante el crecimiento de la semilla incrementa 018:2 y decrecen 018:0 y 018:3. Estas variaciones son discutidas en relación a la temperatura ambiental y a la modificación del cociente cotiledón/testa durante el crecimiento de la semilla. Un bajo contenido lipídico, que permanece constante durante el crecimiento de la semilla, y el menor contenido de 018:3 en el tamaño FN (8.3-8.8 mm), ponen de manifiesto que cuando la variedad Citrina es utilizada para la elaboración de productos procesados, la cosecha debe ser realizada cuando existe un predominio del tamaño FN. El contenido lipídico durante el enlatado no es modificado en ningún tamaño, aunque se producen algunas modificaciones en la composición de ácidos grasos debidas, en general, a que durante el enlatado se produce una disminución en el grado de saturación. PALABRAS-CLAVE: Acido graso (composición en) -Guisante (Pisum sativum L.) -Lípido (contenido). SUMMARY Fatty acid composition of pea (Pisum sativum L., var. Citrina) during seed growth.Crude oil content and fatty acid composition of four sizes of raw and canned pea were determined. In the seed growth period, considered (from 4.7 mm to 10.2 mm of diameter), crude oil content was not modified and its level showed a mean value of 2.52% on a dry weight basis. Generally, in raw pea the following fatty acid composition was obtained 018:2 > 018:1 > 016:0 > 018:3 > 018:0; however, during seed growth 018:2 increased and 018:3 decreased. These variations are discussed in relation to environmental temperature and cotyledon/testa ratio modifications during seed growth. A low oil content, which remains constant during seed growth, and a lower linolenic acid content in fine (FN) size showed that when Citrina variety is used for processing, peas should be harvested when a FN size are predominant in crop. During canning, crude oil content is not modified in any size, but some differences in fatty acid composition occur between raw and canned peas because, in general, the degree of saturation decreases during canning. KEY-WORDS: Fatty acid (composition in) -Lipid (content)Pea (Pisum sativum L.).

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Varietal differences and seasonal effects on fatty acid composition and stability of oil from 82 peanut genotypes

Cited by 101 publications

References 18 publications

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

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

The Quality of Sunflower Seed Oil Changes in Response to Nitrogen Fertilizer

Fatty acid composition of pea (<i>Pisum sativum</i> L., var. Citrina) during seed growth

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