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).