Structure of peanut oil triacylglycerols from cultivars of diverse genetic background |
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Authors: | J C Hokes R E Worthington |
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Affiliation: | (1) Department of Food Science, University of Georgia College of Agriculture Experiment Station, 30212 Experiment, GA |
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Abstract: | Triacylglycerols (TG) were isolated from peanut cultivars chosen to embrace known extremes in oleic and linoleic acid content,
and the TG structure were determined using pancreatic lipase hydrolysis. Molar concentrations of oleic and linoleic acid insn-2-monoacylglycerols (MG) were highly correlated with molar concentrations in TG. Correlation coefficients were 0.99 in each
case. Molar concentrations of oleic and linoleic in 2-MG are given by: MG18∶1=1.37TG18∶1-20.8; MG18∶2=1.71TG18∶2+0.66. Linoleicoleic ratios ranged from 0.2–1.1 for TG, 0.2–2.6 forsn-2-MG, and 0.2–0.6 for acids in the 1(3)-positions of TG. Molar concentrations of linoleic acid in the 1(3)-positions of TG
ranged from 7–26%. The linoleic-oleic ratios and molar concentrations of 1(3) linoleic acid in some cultivars were similar
to values that have been reported for relatively nonatherogenic corn oil and randomized peanut oil. |
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