Unsaturated Fatty Acids Composition
The major unsaturated fatty acids in peanut oil are oleic (C18:1) and linoleic (C18:2) acids. As it can be seen in Table 3, the differences between the market types of peanut varieties for the unsaturated fatty acids (oleic and linoleic acids) values were statistically significant in a three-year average. According to a three-year average oleic and linoleic acid percentage varied between 37.46% and 51.97%, respectively (Table 3). The highest oleic acid percentage (51.97%) was obtained from Virginia market type peanut variety (Halisbey) and the lowest (37.46%) from Spanish market type variety (Florispan). It was determined that the total amount of unsaturated fatty acid was higher in Virginia and Runner market type of peanut varieties than Spanish and Valencia market type of peanut varieties in this study. Bakal and Arioğlu (2019) indicated that the oleic and linoleic acids percentage varied between 39.05-60.45% and 28.18-30.05%, respectively in main crop growing season. How and Young (1983), Ozcan and Seven (2003) and Wang et al., (2013) indicated that the unsaturated fatty acids such as oleic and linoleic acids composition of peanut oils varied between 35-65% and 19-45%, respectively. Hassan et al (2005) and Gecgel et al. (2007) reported that significant differences for unsaturated fatty acids among the peanut cultivars are attributable to the genotype. Similar results were obtained in many studies on fatty acids composition (Onemli,, 2011; Chowdhury et al., 2015; Gulluoglu et al., 2017; Arioglu et al., 2018; Asik et al., 2018; Bakal and Arioglu, 2019).