Assessment of Some Compositional and Chemical Properties of Oils Obtained from Groundnut Varieties Grown in Osmaniye Conditions

Year 2019, Volume: 29 Issue: 1, 52 - 60, 29.03.2019

Okşan Uçkun , İhsan Karabulut , Gökhan Durmaz

https://doi.org/10.29133/yyutbd.448513

Cited By: 3

Abstract

The
fat content and fatty acid composition, oxidative stability, tocopherol
composition, antioxidant capacity and carotenoid content of 12 different
domestic and imported groundnut varieties grown in Osmaniye conditions were
determined. Cultivars were found to contain oil ranging from 45.5% to 51.6% and
Halisbey was found to be the richest in oil. Brantley and Batem cultivars were
found to be high oleic acid varieties and have higher oxidative stability. It
has been determined that the oil samples are rich in a and g-tocopherols and other tocopherol isomers were at low
concentrations. In the antioxidant capacity test using the FD-ABTS method, parallel
results were obtained with the total tocopherol content and the highest
antioxidant capacity was measured in Georgia Green variety. It has been
determined that the carotenoid content of the groundnut oil varies between 1.66
and 2.88 mg/kg.

Keywords

Oxidative stability, Tocopherols, Oil, Groundnut

Osmaniye Koşullarında Yetiştirilen Yerfıstığı Çeşitlerinden Elde Edilen Yağların Bazı Bileşimsel ve Kimyasal Özellikleri

Abstract

Osmaniye koşullarında
yetiştirilen yerli ve yabancı kökenli 12 farklı yerfıstığı çeşidinin yağ oranı
ve bu yağların yağ asidi bileşimi, oksidatif stabilitesi, tokoferol bileşimi,
antioksidan kapasitesi ve karotenoid miktarı belirlenmiştir. Çeşitlerin % 45.5-51.6
arasında değişen oranlarda yağ içerdiği ve en yüksek yağ oranına sahip çeşidin
Halisbey olduğu belirlenmiştir. Çalışılan çeşitlerden Brantley ve Batem isimli çeşitlerin
yüksek oleik asitli çeşitler olduğu ve oldukça yüksek oksidatif stabiliteye
sahip oldukları saptanmıştır. Yerfıstığı yağlarının a ve g-tokoferol bakımından zengin
olduğu, diğer tokoferol vitamerlerinin ise düşük düzeyde bulunduğu
belirlenmiştir. FD-ABTS metoduyla yapılan antioksidan kapasite testinde, toplam
tokoferol miktarına paralel sonuçlar elde edilmiş ve en yüksek antioksidan
kapasiteye sahip olan çeşidin Georgia Green olduğu belirlenmiştir. Kullanılan
yerfıstığı yağlarının karotenoid içeriğinin ise 1.66 ile 2.88 mg/kg arasında
değiştiği belirlenmiştir.

Keywords

Oksidatif stabilite, Tokoferol, Yağ, Yerfıstığı

References

• AOCS (1990). Official method Ce 2-66. Official and Tentative Methods of the American Oil Chemists’ Society.
• Bhatnagar-Panwar M, Bhatnagar-Mathur P, Bhaaskarla VV, Dumbala SR, Sharma KK (2015). Rapid, accurate and routine HPLC method for large-scale screening of pro-vitamin A carotenoids in oilseeds. Journal of Plant Biochemistry and Biotechnology. 24:84–92.
• Choe E, Min DB (2007). Chemistry of Deep-Fat Frying Oils. Journal of Food Science 72: 77–86. doi: 10.1111/j.1750-3841.2007.00352.x
• Chuang M-H, Brunner G (2006). Concentration of minor components in crude palm oil. The Journal of Supercritical Fluids. 37:151–156. doi: 10.1016/j.supflu.2005.09.004
• Davis JP, Dean LL (2016). Peanut Composition, Flavor and Nutrition. Peanuts. 289–345. doi: 10.1016/B978-1-63067-038-2.00011-3
• de Camargo AC, Regitano-d’Arce MAB, de Alencar SM, Canniatti-Brazaca SG, de Souza Vieira TMF, Shahidi F (2016). Chemical Changes and Oxidative Stability of Peanuts as Affected by the Dry-Blanching. Journal of the American Oil Chemists’ Society. 93: 1101–1109. doi: 10.1007/s11746-016-2838-1
• Derbyshire EJ (2014). A review of the nutritional composition, organoleptic characteristics and biological effects of the high oleic peanut. International Journal of Food Sciences and Nutrition. 65(7): 781-90. http://dx.doi.org/103109/096374862014937799. doi: 10.3109/09637486.2014.937799
• Durmaz G (2012). Freeze-dried ABTS+ method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils. Food Chemistry. 133: 1658–1663. doi: 10.1016/j.foodchem.2012.02.064
• Fanali C, D’Orazio G, Fanali S, Gentili A (2017). Advanced analytical techniques for fat-soluble vitamin analysis. TrAC Trends in Analytical Chemistry. 87: 82–97. doi: 10.1016/J.TRAC.2016.12.001
• Gong A, Shi A, Liu H, Yu H-W, Liu L, Lin W-J, Wang Q (2018). Relationship of chemical properties of different peanut varieties to peanut butter storage stability. Journal of Integrative Agriculture. 7(5): 1003–1010. 17:1003–1010. doi: 10.1016/S2095-3119(18)61919-7
• Jiang Q (2014). Natural forms of vitamin E: metabolism, antioxidant, and anti-inflammatory activities and their role in disease prevention and therapy. Free Radical Biology and Medicine. 72: 76–90. doi: 10.1016/J.FREERADBIOMED.2014.03.035
• Kurt C, Bakal H, Güllüoğlu L, Onat B, Arıpğlu H (2016). Çukurova Bölgesinde İkinci Ürün Koşullarında Bazı Yerfıstığı Çeşitlerinin Önemli Agronomik ve Kalite Özelliklerinin Belirlenmesi. Süleyman Demirel Üniversitesi Ziraat Fakültesi Dergisi 11(1): 112–119. http://dergipark.gov.tr/sduzfd/issue/29586/317402.
• Mondal S, Nazareth J, Bhad PG, Badigannavar AM (2018). Isolation of High Oleate Recombinants in Peanut by Near Infra-Red Spectroscopy and Confirmation With Allele Specific Polymerase Chain Reaction Marker. Journal of the American Oil Chemists’ Society. 95: 113–121. doi: 10.1002/aocs.12012
• Nile SH, Park SW (2013). Fatty Acid Composition and Antioxidant Activity of Groundnut (Arachis hypogaea L.) Products. Food Science and Technology Research. 19: 957–962. doi: 10.3136/fstr.19.957
• O’Keefe SF, Wiley VA, Knauft DA (1993). Comparison of oxidative stability of high- and normal-oleic peanut oils. Journal of the American Oil Chemists’ Society. 70: 489–492. doi: 10.1007/BF02542581
• Onat B (2018). The determination of Tocopherol composition of some peanut cultivars grown in main crop growing conditions in Cukurova Region. Acta Biologica Turcica. 31: 62–68
• Puppala N, Tallury SP (2014). Registration of ‘NuMex 01’ High Oleic Valencia Peanut. Journal of Plant Registrations 8(2): 127. doi: 10.3198/jpr2013.11.0070crc
• Riveros CG, Mestrallet MG, Gayol MF, Quiroga PR, Nepote V, Grosso NR (2010). Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts. Journal of the Science of Food and Agriculture. 90(15): 2694–2699. doi: 10.1002/jsfa.4142
• Shi X, Dean LO, Davis JP, Sandeep KP, Sanders TH (2018). The effects of different dry roast parameters on peanut quality using an industrial belt-type roaster simulator. Food Chemistry. 240: 974–979. doi: 10.1016/J.FOODCHEM.2017.07.130
• Şahin G (2014). Groundnut (Arachis Hypogaea L.) Cultivation in Türkiye and Osmaniye Peanut as a Geographical Indication. Gaziantep University Journal of Social Sciences. 13:619–644. doi: 10.21547/jss.256812
• Yılmaz HA (2014). The Effect of Different Plant Densities of Two Peanut Genotypes (Arachis hypogea L.) on Yield, Yield Components, Oil and Protein Content. Turkish Journal of Agriculture and Forestry. 23: 299–308. http://dergipark.gov.tr/tbtkagriculture/issue/11666/138980.
• Yılmaz MA, Durmaz G (2015). Mulberry Seed Oil: a Rich Source of δ-Tocopherol. Journal of the American Oil Chemists’ Society. 92(4): 553–559. doi: 10.1007/s11746-015-2627-2
• Yol E, Ustun R, Golukcu M, Uzun B (2017). Oil Content, Oil Yield and Fatty Acid Profile of Groundnut Germplasm in Mediterranean Climates. Journal of the American Oil Chemists’ Society. 94(6): 787–804. doi: 10.1007/s11746-017-2981-3
• FAO (2018). FAO statistics.