Oil composition of diverse groundnut (Arachis hypogaea L) genotypes in relation to different environments

Abstract

Groundnut (Arachis hypogaea L) genotypes belonging to diverse growth habits, namely, Spanish bunch, Virginia runner and Virginia bunch were evaluated for oil content and fatty acid composition in four environments. Variability for oil content and fatty acids was significant, within as well as between growth habits, in all the environments. Oil content was independent of growth habit. However, the different fatty acid contents were related to the growth habit. Both traits were significantly influenced by environmental fluctuations. Oleic acid concentration was highest in the genotypes belonging to Virginia runner, followed by that of Virginia bunch and a minimum in the Spanish bunch type. This trend was reversed with respect to linoleic acid concentration. Virginia runner genotypes, having a higher oleic/linoleic acid ratio, yielded a low iodine value oil and had a longer shelf-life. The genotypes with Spanish bunch type of growth habit possessed a higher linoleic acid content and can be used as a source of refined oil.

Effect of Barrel temperature Feed composition and Feed moisture content on some Functional Properties of Dakuwa extrudates from Blends of Sorghum ((Sorghum bicolour L) Groundnut (Arachis hypogeal L) and Tiger nut (Cyperus esculentus)

“…In Nigeria, 1917 tons of peanuts are being produced Yusuf et al 151 annually (Ergul, 1988). Peanuts are among the oldest oil crops in Nigeria and are mostly consumed as Snack, after roasting (Bansal et al, 1993;jambunathan et al, 1993). Vegetable oil had made an important contribution to the diet in many countries, serving as a good source of protein, lipid and fatty acids for human nutrition including the repair of worn out tissue, new cells formation as well as a useful source of energy (Gaydon et al, 1983;Grosso and Guzman, 1995;Grosso et al, 1997Grosso et al, ,1999.…”

Groundnut oil based emulsion gels for passive and iontophoretic delivery of therapeutics

“…The oil also contains 6-8% of arachidic acid, arachidonic acid, behenic acid, lignoceric acid, and other fatty acids. [12] It also contains natural antioxidants (e.g. tocopherol and tocotrionols) and sterols (e.g.…”

Honey roasted peanuts and roasted peanuts from Argentina. Sensorial and chemical analyses

“…Peanuts contain about 50 to 55% oil and 25 to 28% protein (St. Angelo, 1996). For this reason, peanuts make an important contribution to the human diet in many countries because of their nutritional benefits to consumers (Bansal et al, 1993). The protein, oil, total carbohydrates and ash percentages are presented in Table III.…”

“…Peanut seeds make an important contribution to the human diet in many countries, and their widespread acceptability is attributed to their economic value to the industry and their nutritional benefits to consumers (Bansal et al, 1993).…”