Fatty acid composition of spanish peanut oils as influenced by planting location,soil moisture conditions,variety, and season |
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| Authors: | C. T. Young R. E. Worthington R. O. Hammons R. S. Matlock G. R. Waller R. D. Morrison |
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| Affiliation: | (1) Department of Food Science, University of Georgia, Georgia Station, 30212 Experiment, Georgia;(2) Coastal Station, 31794 Tifton, Georgia;(3) Departments of Agronomy, Biochemistry, and Statistics, Agricultural Experiment Station, Oklahoma State University, 74074 Stillwater, Oklahoma |
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| Abstract: | Nine varieties or strains of Spanish type peanuts were grown in the National Variety Test in Georgia and Oklahoma with and without irrigation for two growing seasons. The oil of sound kernels was analyzed for fatty acid composition. Although no consistent pattern was found, in general, variation in fatty acid composition due to variety was much less in Oklahoma than in Georgia for both the irrigated and nonirrigated peanuts. Also, location effect and soil moisture conditions gave higher percentages of palmitic and oleic with a lower percentage of linoleic in the Georgia samples and in the nonirrigated samples from both locations. Several significant first and second order interactions with the three major fatty acids involving variety, location, and soil moisture conditions were observed. Presented at the AOCS Meeting, New Orleans, May 1973. Journal paper 2707 of the Oklahoma Agricultural Experiment Station. ARS, USDA. |
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