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Effect of maturity on the fatty acid composition of eight varieties of peanuts grown at perkins, Oklahoma in 1968
Author(s) -
Young C. T.,
Mason M. E.,
Matlock R. S.,
Waller G. R.
Publication year - 1972
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02637582
Subject(s) - behenic acid , maturity (psychological) , stearic acid , composition (language) , linoleic acid , oleic acid , arachidic acid , food science , chemistry , horticulture , botany , fatty acid , biology , palmitic acid , biochemistry , organic chemistry , linguistics , philosophy , psychology , developmental psychology
Eight varieties of peanuts were grown under measured field conditions. Seed obtained at five successive harvest dates and separated into three maturity levels were analyzed for fatty acid composition of oil. Mature peanuts were mostly higher in stearic (18:0) and oleic (18:1) acids, and lower in linoleic (18:2), arachidic (20:0) and behenic (22:0) acids. Oleic‐linoleic ratios, which are correlated with oil stability, were higher in mature peanuts.