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Comparison of Fatty Acids Composition and Oil Quality Factors of Different Market Type Peanut (Arachis hypogaea L.) Varieties
  • Halil BAKAL
Cukurova University Faculty of Agriculture
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This study was conducted at the experimental area of the Cukurova University, Faculty of Agriculture in 2017, 2018 and 2019 in Adana (Mediterranean Region)-Turkey. The objective of this study was to compare of fatty acids composition and oil quality factors of different market type peanut (Arachis hypogaea L.) varieties grown as a main crop. Four different market type peanut varieties, including Virginia (Halisbey), Runner (G.Green), Spanish (Florispan) and Valencia (G.Red) were used as plant material in this research. The experimental design was a randomized complete block design with three replications. Oil content, fatty acids composition such as oleic acid, linoleic acid, stearic acid palmitic acid and oil quality factors such as Oleic/linoleic acid ratio (O/L) and iodine value (IV) of peanut seed oil were investigated. According to a three-year results; the oil content of the peanut varieties varied between 45.38% and 51.28%. The total saturated fatty acid was higher in Spanish and Valencia types than Virginia and Runner types. On the other hand, the total unsaturated fatty acid was higher in Virginia and Runner types than the others types.