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Effects of variety and maturity on lipid class composition of peanut oil
Author(s) -
Sanders T. H.
Publication year - 1980
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/bf02675516
Subject(s) - maturity (psychological) , petroleum ether , composition (language) , extraction (chemistry) , chemistry , chloroform , food science , chromatography , solvent , horticulture , biology , botany , zoology , biochemistry , linguistics , philosophy , psychology , developmental psychology
Oils extracted from three varieties of mature peanuts with chloroform/methanol (2:1, v/v) or petroleum ether and oils extracted with petroleum ether from one variety at eight distinct physiological maturity stages were fractionated by TLC. The three varieties of mature peanuts were quantitatively similar in relative percentages of lipid classes regardless of extraction solvent; however, oil composition of the one variety changed with maturity. Generally, triacyl‐glycerol percentage increased and percentage of all other fractions decreased with maturity. The calculated weight per seed of most fractions increased from the lowest maturity stage tested up through stage 10 or 11, which corresponds closely with apparent physiological maturity of the seed.