The stability or shelf-life of peanut (Armhis hypogaea L.) oil is related to the fatty acid content of the oil, with the major factor being the ratio of oleic (C18:l) to linoleic (C18:2) acid (OK ratio).To obtain information needed for development of cultivars with improved oil quality, eight parents representing a range in oleic and linoleic content were crossed in diallel. Individual F, seeds (F, embryos) from the greenhouse and F, bulk seed from the 56 crosses grown in the field were analyzed to determine levels of the eight major fatty acids. General combining ability (GCA) was consistently more important than specific combining ability (SCA) in both generations, suggesting that additive effects are important in the inheritance of fatty acid composition. Maternal effects were significant in the F, but dissipated in the F,; thus the differences in the environment provided by the maternal parent was more critical to oil composition than heritable extranuclear factors. Reciprocal effects were significant in both generations suggesting an interaction between nuclear and extranuclear factors. Correlations between GCA effects and self means for O/L ratio were nonsignificant. Since no significant correlations were found between percent oil and any of the fatty acids or related variables, selection for improved fatty acid composition should not affect the oil content of seed. Of The stability, or shelf-life, of peanut (Armhis hypogaea L.) oil is measured by the number of days before the onset of oxidative rancidity, a process which is generally induced in either the whole peanut or peanut oil by exposure to heat and air (5,17,22). Oxygen reacts with the double bonds of unsaturated fatty acids to form products that have undesirable flavor and odor. Linoleic acid (C18:2) is more susceptible to this process than the monounsaturate, oleic acid (C18:l) or other saturated fatty acids (5,15). Eight major fatty acids account for 98% of the total fatty acids in peanut oil (19,25), but of these oleic and linoleic together make up 75-80% of the total (13,21), ranging from 36-80% and from 2-43%, respectively (5,16,21). There is a negative correlation between the percentage of oleic and linoleic acids (l0,21), since linoleic acid is produced from the conversion of oleic acid. Since the seed of most peanut cultivars are composed of approximately 50% oil (3,13,21), quality of a peanut product can be greatly affected by oil stability. The iodine value (Iod), which provides a measure of the degree of oil unsaturation, has been commonly used as a means of predicting shelf-life. The ratio of oleic to linoleic acid (O/L ratio) is also a measure of oil stability (23,24,26). Selection
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