Physicochemical properties of new peanut (Arachis hypogaea L.) varieties | OCL

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Table 4

Fatty acid composition of oil extracted from different peanut verities.

Fatty acids	Area (%)^*

	NC (control)	Line 27r	Line 9	Line 4	Line 18
Palmitic acid (C_16:0)	15.00^c**± 0.25	12.01^a ± 0.17	14.96^c ± 0.45	14.36^bc± 0.34	14.78^c ± 0.88
Oleic acid (C_18:1)	55.47^a ± 1.34	62.93^c ± 2.55	56.02^a ± 1.09	59.98^b ± 1.74	57.41^ab ± 0.47
Linoleic acid (C_18:2)	24.01^c± 0.33	19.56^a ± 1.01	23.33^c ± 0.57	21.65^b ± 0.49	22.53^b ± 0.11
Linolenic acid (C_18:3)	1.31^b ± 0.02	1.34^b ± 0.11	1.33^b ± 0.07	1.30^b ± 0.06	1.25^a ± 0.03
Arachidic acid (C_20:0)	0.80^a ± 0.02	0.97^b ± 0.05	0.86^a ± 0.01	Nd^***	0.85^a± 0.01
Arachidonic acid (C_20:1)	1.98^bc ± 0.24	1.93^b ± 0.35	2.25^c ± 0.13	1.77^a ± 0.11	1.88^ab ± 0.21
Behenic acid (C_22:0)	1.43^c ± 0.05	1.26^b ± 0.11	1.25^b ± 0.12	0.94^a± 0.11	1.30^bc ± 0.17
∑ of Saturated fatty acids (%)	17.23^c ± 1.02	14.24^a ± 0.98	17.07^c ± 1.11	15.30^b ± 0.05	16.93^bc ± 0.31
∑ of Unsaturated fatty acids (%)	82.77^a ± 1.05	85.76^c ± 0.84	82.93^a ± 0.78	84.70^b ± 0.55	83.07^a ± 0.13
O/L^**** ratio (%)	2.31	3.22	2.40	2.77	2.55

^*All values are averages of the triplicate analysis.

^**Values in the same row followed by different letters are statistically different at the 95% confidence level.

^***Nd = Not detected.

^****Oleic/linoleic ratio.

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