Commercial Runner Peanut Cultivars in the United States: Tocopherol Composition

Abstract

Tocopherols in commercially grown normal, mid- and high-oleic Runner peanuts from 2005 and 2006 were quantified to give accurate vitamin E contents. Tocopherols were extracted from raw peanuts by a direct solvent extraction procedure using 10% ethyl acetate in hexanes that provided percent recoveries of 105.4, 101.2, 103.9, and 102.8 for alpha-tocopherol (T), beta-T, gamma-T, and delta-T, respectively. No significant (P > 0.05) differences were noted in total tocopherol levels in normal- (22.4 mg/100 g), mid- (23.9 mg/100 g), and high-oleic (22.4 mg/100 g) Runner peanuts. alpha-T levels did vary significantly among the Runner cultivars classified by their oleic acid content (mid, 11.7 mg/100 g; normal, 10.9 mg/100 g; high, 9.8 mg/100 g). Cultivar effects were highly significant (P < 0.001) for alpha-, beta-, gamma-, and delta-T and total tocopherol contents, whereas production year effects were highly significant for alpha- and beta-T levels. Year x cultivar interactions were not significant (P > 0.05). Cluster analysis segregated the cultivars into two major groups represented by lower alpha-T and higher gamma-T levels (cluster A) and high alpha-T and low gamma-T levels (cluster B) (P < 0.05). The mean alpha-T level in Runner peanuts (151 samples) was 10.5 +/- 1.5 mg/100 g, which is 26.7% greater than the imputed value for peanuts, all types (NBD 16087) provided by the USDA National Nutrient Database for Standard Reference.

Peanut Oil Stability and Physical Properties Across a Range of Industrially Relevant Oleic Acid/Linoleic Acid Ratios

“…Tocopherols (Vitamin E) are a primary class of lipid soluble antioxidants naturally present in various seed oils, including peanut, with importance to oil stability and human health. Values for total tocopherols in the fresh oil ranged from 334 to 464 mg/g (Table 2), in agreement with data previously reported for peanut (Shin et al 2009). The increase in tocopherol content with decreasing O/L ratio for samples 2-15 results from blending of the parent oils (samples 2 and 15).…”

“…The increase in tocopherol content with decreasing O/L ratio for samples 2-15 results from blending of the parent oils (samples 2 and 15). Tocopherol content of fresh oils from runner peanuts has been shown to be minimally affected by O/L ratio (Shin et al 2009). Copper (Cu) and Iron (Fe) are pro-oxidants present at low levels in seed oils, including peanut.…”

Fat‐soluble bioactives in nuts

“…Table 1 summarizes the tocol compositions of nut oils [3,[16][17][18][19][20][21]. In addition, data for tocols in nut oils are reported elsewhere [7,8,12,[22][23][24]. Oils extracted from various nuts show significant tocol differences and patterns.…”

Comparison of nutritional quality and thermal stability between peanut oil and common frying oils

“…A normal phase LiChrosorb TM SI 60 column (4 mm 9 250 mm, 5 lm particle size; Merck, Germany) was connected to a guard column [LiChroCART TM 4-4 guard column packed with LiChrospher Si 60 (5 lm)] and an isocratic mobile phase consisting 0.85 % isopropanol in hexane with a flow rate of 1.0 mL/min. The excitation and emission wavelengths for quantification of tocopherol isomers were 290 and 330 nm, respectively (Shin et al 2009). …”