PJB-2024-197
OIL CONTENT, IODINE VALUE, AND FATTY ACID PROFILE OF PEANUT CULTIVARS IN THREE LOCATIONS OF MEDITERRANEAN CLIMATE CONDITIONS
TAHSIN BEYCIOGLU
Abstract
Peanut seeds and oil play vital roles as foods in human nutrition. The fatty acid composition of peanut oil is an important factor that affects the quality of peanut seeds and products that are produced from seeds. The oil content of peanut seeds and the fatty acid composition of the oil might vary at significant levels depending on the variety and location. The study was conducted with 10 different peanut varieties (Arachis hypogaea L.) (Arıoğlu, 2003, Batem 5025, Batem Cihangir, Brantley, Flower-22, Halisbey, NC-7, Osmaniye 2005, Sultan and Wilson) in 3 different locations (Adana, Osmaniye and Kahramanmaraş) in 2 years (2018 and 2019). The oil contents (%), saturated [palmitic (16:0), stearic (18:0), eicosanoic (20:1), behenic (22:0), lignoceric (24:0), arachidic (20:0)] and unsaturated [oleic (18:1) and linoleic (18:2)] fatty acid compositions, oleic/linoleic (O/L) ratios, and iodine values were examined in the present study, which was set up with three replications according to the Randomized Complete Block Design. As a result of the analysis of variance, it was found that the varieties were different in terms of all characteristics that were examined in the study, location had significant effects on fatty acids other than stearic, eicosanoic, and arachidic acid, and double and triple interactions regarding all examined characteristics were important. Halisbey variety had the highest oil content and the Brantley variety, which is a high oleic variety, had the highest oleic acid, O/L ratio, and lowest linoleic acid and iodine value, while the Flower-22 variety had the highest linoleic acid and iodine value and the lowest oleic acid and O/L ratio.
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