Conclusion
Peanut seeds contain approximately 42-56% oil, 25-35% protein and
18-20% carbohydrate and are rich source of minerals (K, Ca, Mg, Fe and
Z) and vitamins such as E, K and B group. For these reason, peanut
kernel is an important and good source of oil, protein and fatty acids
for human nutrition. Peanut production is getting important crop by year
to year. Peanut production was 173.800 ton in Turkey in 2018 and all of
them are used for the human nutrition (roasted peanut). 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 in Cukurova region (Mediterranean
Region)-Turkey.
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.
The ratio of oleic acid to linoleic acid (O/L ratio) and iodine value
(IV) determine the nutritional quality, storability and shelf-life of
peanut oil and its products. In addition, the iodine value was used to
determine the degree of unsaturated fatty acid and the stability of
peanut oil. High O/L ratio and low IV value generally indicate good
stability and long shelf-life. According to a three-year average, the
highest O/L and IV was obtained from Virginia type (Halisbey) and
Spanish (Florispan) market type peanut varieties, respectively. Halisbey
peanut variety has the highest oil quality due to high O/L and Low IV
among the tested peanut varieties.