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ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » Research » Publications at this Location » Publication #418301
Research Project: Improvement and Maintenance of Peanuts, Peanut Products and Related Peanut Product Flavor, Shelf Life, Functional Characteristics

Location: Food Science and Market Quality and Handling Research Unit

Title: Composition of raw and roasted runner, Spanish and Valencia market type peanuts

Author
item Dexter-Boone, Leah
item Dean, Lisa
item Hendrix, Keith
item ZHENG, HAOTIAN - North Carolina State University

Submitted to: Journal of Food Composition and Analysis
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/24/2024
Publication Date: 10/28/2024
Citation: Dexter-Boone, L.K., Dean, L.L., Hendrix, K., Zheng, H. 2024. Composition of raw and roasted runner, Spanish and Valencia market type peanuts. Journal of Food Composition and Analysis. 137. Article 106908. https://doi.org/10.1016/j.jfca.2024.106908.
DOI: https://doi.org/10.1016/j.jfca.2024.106908

Interpretive Summary: The Spanish and Valencia market-types of peanut represent only a small portion of the peanut crop grown in the US (<10%). As such, there is very little information available about their composition. As peanut growing regions begin to be affected by drought and other climate change related conditions, the adaptability of peanut varieties needs to be evaluated. As these market types are usually more suited to growing conditions of stress, it is important to have knowledge of their composition for possible use as plant breeding stock and for more wider use in consumer products if their production is increased.

Technical Abstract: Spanish, Valencia, and runner are three peanut market-types which have distinct physical and chemical profiles that can affect flavor and industry uses. Market-type and roast treatment (raw/roasted) were evaluated for physical and chemical differences between raw (skin removed) and dry roasted seeds. Samples were analyzed for seed weight, moisture content, water activity, total oil, fatty acid profiles, tocopherols, protein, sugars, and free amino acids. Runner-types had the largest seed weight relative to Spanish and Valencia seeds. Roasting significantly affected moisture content and water activity. Total oil ranged from 49.66% to 55.63% with the runner samples having the highest content. Oleic, palmitic, and linoleic fatty acids were the most abundant in the samples and significantly differed between market-types with ranges between 54.74% and 82.65%, 5.82–9.04%, and 2.63–3.06% respectively. Samples were discriminated by market-type for alpha, beta, and gamma tocopherols. The Valencia-types were highest in protein. Sucrose was the major sugar quantified, but market-type and roasting had no effect on the content. Glucose and fructose levels significantly decreased after roasting. Several free amino acids were differentiated by market-type, but glutamic acid and phenylalanine were the most abundant in all the samples. Roasting demonstrated a significant effect on several free amino acids.