Variability in fatty acid composition in peanut. II. Spreading group | Zendy

Sekhon K. S. | Zendy; Ahuja K. L. | Zendy; Jaswal Satvir | Zendy; Bhatia I. S. | Zendy

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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).

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