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.