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Variability in fatty acid composition in peanut I. Bunch group
Author(s) -
Sekhon K. S.,
Ahuja K. L.,
Sandhu R. S.,
Bhatia I. S.
Publication year - 1972
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740230802
Subject(s) - composition (language) , palmitic acid , linoleic acid , peanut oil , food science , oleic acid , chemistry , fatty acid , biochemistry , organic chemistry , raw material , philosophy , linguistics
Abstract Oil content and fatty acid composition of the 50 bunch peanut types have been reported. The oil content showed little variation, (49.1 ± 2.5%) and of the major component acids, oleic acid showed little variation (44.5 ± 5%) whilst the palmitic (P) and linoleic (L) contents were reciprocally related (P + L ≏ 48%).