Comparison of oil content and fatty acid composition of peanut genotypes differing in growth habit

Abstract

Peanut genotypes belonging to Virginia Runner, Virginia Bunch and Spanish Bunch groups exhibiting spreading, semi-spreading and erect growth habits, respectively, were compared for oil content and fatty acid composition. Mean values of oil content of the three peanut groups did not differ much, however, a marked difference was observed in fatty acid composition. Oleic acid concentrations were in the order of Virginia Runner > Virginia Bunch ≧ Spanish Bunch. This trend was reverse with respect to linoleic acid concentration. Virginia Runner genotypes having higher oleic—linoleic acid (O/L) ratio and corresponding lower iodine value of oil have greater oil stability and would incur lower cost of hydrogenation. Oil of Spanish Bunch and Virginia Bunch genotypes is nutritionally better due to a higher concentration of linoleic acid and may be used as refined oil. Oleic acid concentration was negatively correlated with that of linoleic acid, suggesting that selection of genotypes in each group, with improved industrial or nutritional qualities would be possible.