Physicochemical properties of new peanut (Arachis hypogaeaL.) varieties

Hamdy A. Zahran,Hesham Z. Tawfeuk

doi:10.1051/ocl/2019018

Abstract

Peanuts (Arachis hypogaeaL.) are one of the major oilseed crops of the world and are an important source of protein in many countries. In this study, some nutrients and characteristics of the seeds’ oil extracted from four peanut (Arachis hypogaeaL.) varieties: Line 27r (Israel), Line 9 (Malawi), Line 4 (Brazil) and Line 18 (Israel) cultivated, for first time, in Upper Egypt were subjected to the comparative assessment with control NC variety (USA). Peanut seeds are a rich source of oil content (50.45 to 52.12 g 100 g−1dry weight “DW”). The physicochemical properties of extracted oil were investigated in this study. The obtained data showed that the ratios of saturated fatty acids ranged from 14.24 to 17.23%, and the amounts of unsaturated fatty acids ranged from 82.77 to 85.76%. Significant variations (p ≤ 0.05) of oil content, saponification value, oleic/linoleic (O/L), and oil characteristics were found. Line 9 was found to be high in oil content, while Line 27r was said to have a high O/L ratio (3.22%) and proportion of unsaturated fatty acids (85.76%).

Highlights

Peanuts (Arachis hypogaea L.) are known as groundnuts and are related to the Leguminosae family
It was noticed that Line 4 and Line 27 have the same value of oil content (50.45 and 50.52%, respectively), which was less than the NC (51.16%); line 9 has the highest value of oil content (52.12%)
The Line 9 variety was characterized by its higher protein content (28.20%) than that of the NC, and Line 18 variety recorded the same value of 26.33%, followed by the Line 27r variety (26.17%) and, the Line 4 variety (25.07%), respectively

Summary

Introduction

Peanuts (Arachis hypogaea L.) are known as groundnuts and are related to the Leguminosae family. It is grown for oil extraction and as a food product (Pasupuleti et al, 2013). More than a third of the peanut varieties grown on a global. H.A. Zahran and H.Z. Tawfeuk: OCL 2019, 26, 19

Methods

Results

Conclusion