Nutritional composition of new Peanut (Arachis hypogaea L.) cultivars

Abstract

RESUMEN Composición nutricional de nuevas variedades de cacahuate (Arachis Hypogaea L.)Se estudio el rendimiento agrícola y composición quími-ca (proteína, grasa, carbohidratos, fibra y cenizas), perfil de amino ácidos, digestibilidad, perfil de ácidos grasos, contenido de tocoferol y de esteroles de seis variedades de cacahuate (Arachis hypogaea L.) Col-24-Gro, Col-61-Gto, VA-81-B, Ranferi Díaz, NC-2 y Florunner. Los resultados mostraron que el mayor rendimiento se logró en las variedades Ranferi Díaz y Col-61-Gto (6.3 Ton/ha). El contenido de proteína fue de 23.5 a 26.6% y el contenido de grasa en un intervalo de 49.8 a 53.4%. La digestibilidad promedio de las seis variedades fue de 86%. El contenido de lisina y treonina en la proteína de todas las variedades fue suficiente para satisfacer los requerimientos del humano. La composición del aceite de las diferentes variedades de cacahuate se caracterizó por contener de 15-18% de ácidos grasos saturados. La relación oleico/linoleico fue de 1.3-1.4. El contenido de tocoferoles totales fue entre 390 a 706 ppm. El mayor contenido de tocoferol correspondió a las variedades con los rendimientos más bajos. Con respecto al contenido de alfa tocoferol se encontró entre 90-150 ppm y el gamma tocoferol fue entre 270-570 ppm. El contenido de β-sitosterol fue similar en las seis variedades (aprox. 65%). La variedad Ranferi Diaz presentó el más alto rendimiento agronómico y el más alto contenido de proteína. Sin embargo, esta variedad presento el más bajo contenido de ácido oleico, bajo contenido de esteroles y bajo contenido de tocoferoles totales. Estas diferencias entre las variedades de cacahuate sugieren que cada una de ellas deberá tener diferente uso como alimento. PALABRAS-CLAVE: Arachis hypogaea L. -Cacahuate -Composición química -Digestibilidad -Esteroles -Tocoferoles. SUMMARY Nutritional composition of new Peanut (Arachis hypogaea L.) cultivarsSix peanut (Arachis hypogaea L.) cultivars (Col-24-Gro, Col-61-Gto, VA-81-B, Ranferi Díaz, NC-2 and Florunner) were studied for agricultural yield, chemical composition (protein, fat, carbohydrates, fiber and ash), amino acid profile, digestibility, fatty acid profile, tocopherol and sterol contents. Results indicated that Ranferi Díaz and Col-61-Gto presented the highest yield (6.3 Ton/ha). Protein content was from 23.5 to 26.6% and fat content ranged from 49.8-53.4%. Mean digestibility was 86%. Lysine and threonine levels in all cultivars were sufficient to meet human requirements. Total saturated fatty acids ranged from 15-18%. The oleic/linoleic ratio was estimated 1.3-1.4. Tocopherol levels varied from 390 to 706 ppm. The highest tocopherol levels corresponded to the cultivars with the lowest yield. The alpha tocopherol content was estimated at 90-150 ppm, while gamma tocopherol was 270-570 ppm. The main sterol present was β-sitosterol (approx. 65%). Ranferi Diaz variety presented the highest agronomic yield and the highest protein content but low oleic acid, low sterols and low total tocopherols. The differences among c...

Estimation of chemical composition, in vitro gas production, metabolizable energy, net energy lactation values of different peanut varieties and line by Hohenheim in vitro gas production technique

“…The CC contents of peanut varieties and lines differed statistically significantly in this study (Table 3) and ranged between 1.69% and 5.29%. Campos-Mondragón et al (2009) reported that the cellulose content of 6 different peanut varieties were between 3.0% and 4.4%; while Ibraheem, Kabeir, Mohammed and Bhagiel (2015) found it as 2.08%, and Shibli, Siddique, Raza, Ahsan and Raza (2019) between 4.95% and 8.53%. The recommended cellulose content for peanuts is 8.50% (Barbara et al, 2012).…”

“…Harvest time is one of the factors affecting CA; and as the harvest is delayed, the CA content increases. Campos-Mondragón et al (2009) reported that the CA values of 6 different peanut varieties ranged between 2.0 and 2.5%; while Ibraheem, Kabeir, Mohammed and Bhagiel (2015) found it as 1.13%. Mora-Escobedo, Hernández-Luna, Joaquín-Torres, Ortiz-Moreno and Robles-Ramírez (2015) found the ash content of peanut varieties between 2.22 and 2.50%, while Yadav, Edukondalu, Patel and Rao (2018) found it to be 1.84%.…”

Teor de óleo e estabilidade fenotípica para rendimento de grãos em cultivares de amendoim

“…The average oil content in the grains was approximately 47% (Table 9), within the average found in peanut cultivars (Campos-Mondragon et al, 2009). The higher oil contents were observed in BRS 151-L7 (48.4%), IAC Tatuí (48.2%), BRS Havana (48.1%), IAC Poitara (47.3%), IAC Oirã (47.1%) and IAC Tupã (47%).…”

“…Peanut (Arachis hypogaea L.) is grown in Brazil mainly to meet the food industry. The peanut seeds have high oil content, which makes this legume a promising feedstock for biodiesel production (Campos-Mondragon et al, 2009;Santos et al, 2012b). Processing of peanut generates numerous by-products that have various applications in the food and feed industry (Zhao et al, 2012).…”

Impacts of Protease Treatment on the Contents of Tocopherols and B Vitamins in Peanuts

“…These compounds are α-, β-, γ-, and δ-tocopherols and α-, β-, γ-, and δ-tocotrienols, collectively known as tocochromanols (Ahsan et al, 2015). The main tocopherols in peanuts were reported to be α-, γ-and δ-tocopherol with δtocopherol having the least concentration (Medina-Juá rez et al, 2009). The concentrations of α-, γ-, and δ-tocopherol in peanut oil are 8.…”