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Variability in fatty acid composition in peanut. II. Spreading group
Author(s) -
Sekhon K. S.,
Ahuja K. L.,
Jaswal Satvir,
Bhatia I. S.
Publication year - 1973
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.2740240813
Subject(s) - oleic acid , linoleic acid , composition (language) , food science , peanut oil , chemistry , fatty acid , negative correlation , botany , biochemistry , biology , organic chemistry , medicine , raw material , linguistics , philosophy
Oil content and fatty acid composition of 50 spreading peanut types and correlations thereof are reported. There was little variation in oil content (49.7 ± 2.01); among fatty acids, oleic (49.9 ± 12.5) and linoleic (34.4 ± 12.4) showed wider variation. Oleic and linoleic were found to have a very strong negative correlation (−0.942).