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page : 297
all page: 36359
since 15 Nov 2005
Fatty Acid Contents of Thai Peanut CultivarsChintana Oupadissakoon and Aree Warunyuwat
Department of Product Development, Faculty of Agro-Industry,
Kasetsart University
Abstract
Peanuts are high in oil content compared with other
major oilseeds. Types and contents of fatty acids
in peanuts influence the storability and shelf life
of peanuts and peanut products, such as oil-roasted
peanuts, dry-roasted peanuts, peanut butter, and
other peanut candies, The fatty acid contents of
peanuts very depending on cultivars, locations,
seasons, maturity, and growing environment. There
are eight important fatty acids in peanuts, Oleic
and linoleic acids are the two important fatty acids,
They are the indicators for optimum maturity and
good oil stability. The high O/L is preferred. Among
the ten varieties of peanut cultivars analyzed,
KUP-421 was sound to be high in protein (28%) and
fat (59%) contents. It has about 57% oleic acid
and 22% linoleic acid, resulting in a high O/L ratio
(2.5). The varieties KUP-615, Asp -533, and SK 38
have O/L ratio value of only 1.
Peanuts are high in oil content compared with other
major oilseeds. Types and contents of fatty acids
in peanuts influence the storability and shelf life
of peanuts and peanut products, such as oil-roasted
peanuts, dry-roasted peanuts, peanut butter, and
other peanut candies, The fatty acid contents of
peanuts very depending on cultivars, locations,
seasons, maturity, and growing environment.