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ARS Home » Southeast Area » Raleigh, North Carolina » Market Quality and Handling Research » Research » Publications at this Location » Publication #129637
Title: VARIATION IN OIL CONTENT AMONG MEXICAN AND PERUVIAN HIRSUTA PEANUT LANDRACES AND VIRGINIA-TYPE HYPOGAEA LINES

Author
item BARRIENTOS-PRIEGO, LILIA - NC STATE UNIVERSITY
item ISLEIB, THOMAS - NC STATE UNIVERSITY
item Pattee, Harold

Submitted to: Peanut Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/21/2001
Publication Date: 12/15/2002
Citation: BARRIENTOS-PRIEGO, L., ISLEIB, T.G., PATTEE, H.E. VARIATION IN OIL CONTENT AMONG MEXICAN AND PERUVIAN HIRSUTA PEANUT LANDRACES AND VIRGINIA-TYPE HYPOGAEA LINES. PEANUT SCIENCE. 2002. V. 29. P. 72-77.

Interpretive Summary: Many consumers in the U.S. claim to prefer low-fat foods, and this has encouraged the search for peanut (Arachis hypogaea L.) cultivars with low or reduced oil content. Using nuclear magnetic resonance, a three-year screening for low oil content of germplasm from Mexico and the North Carolina State University germplasm collection has been conducted. From this selection process, low oil lines have been identified with the potential to be used as parents in breeding for reduced oil content.

Technical Abstract: Regular and partially defatted (pressed) peanuts were roasted in conventional and high oleic peanut oil to determine changes in shelf-life. The amount of oil uptake, oil exchange, and oil coating was evaluated. Pressed peanuts increased from 31 to 40% oil during roasting in both oils, while regular peanuts increased from 55 to 57% oil. Oleic acid to linoleic acid ratio (O/L) increased from 1.7 to 2.0 in regular peanuts after roasting in high oleic oil, but remained unchanged after roasting in conventional oil. Pressed peanuts increased from 1.7 to 3.5 after roasting in high oleic oil and decreased slightly after conventional oil roasting. Pressed peanuts were found to increase in oxidative stability after roasting in high oleic oil compared to regular peanuts roasted in either oil. Post-roast treatments to increase uptake of high oleic oil into peanuts did not significantly improve oxidative stability.