Oil quality characteristics and headspace volatiles of newly released groundnut (Arachis hypogaea L.) cultivars

    Jambunathan, R and Sridhar, R and Raghunath, K and Dwivedi, S L and Nigam, S N (1993) Oil quality characteristics and headspace volatiles of newly released groundnut (Arachis hypogaea L.) cultivars. Journal of the Science of Food and Agriculture, 61 (1). 23-30 . ISSN 0022-5142

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    Abstract

    Several groundnut cultivars developed by the International Crops Research Institute for the Semi-arid Tropics (ICRISAT), and 1 local cultivar for use as a control were grown in the post-rainy and rainy seasons at Patancheru, India. Free and bound lipids were extracted from kernels and their fatty acid compositions determined. Acid, peroxide, iodine and saponification values were determined. Flavour quality was evaluated using headspace analysis. The quantity of total lipids was significantly higher in the cultivars grown in the rainy season than those grown in the post-rainy season and was higher in the ICRISAT cultivars than in the control in both seasons. Oleic (O):linoleic (L) acid ratio was lowest in the chloroform-methanol extract and highest in water-saturated butanol extract. One ICRISAT line,ICGS 21, showed the highest O:L ratio in all lipid fractions in both seasons. Among the flavour components, n-methyl pyrrole, associated with an objectionable musty flavour, was present in very high concentration in all the cultivars.

    Item Type: Article
    Divisions: UNSPECIFIED
    CRP: UNSPECIFIED
    Uncontrolled Keywords: fatty acids;oleic acid;linoleic acid;bound lipids;acid value; peroxide value; iodine value; saponification value; headspace analysis; flavour profile
    Subjects: Mandate crops > Groundnut
    Depositing User: Users 6 not found.
    Date Deposited: 05 Oct 2011 04:37
    Last Modified: 05 Oct 2011 04:37
    URI: http://oar.icrisat.org/id/eprint/1988
    Official URL: http://dx.doi.org/10.1002/jsfa.2740610105
    Projects: UNSPECIFIED
    Funders: UNSPECIFIED
    Acknowledgement: The authors thank M C Sekhar for technical assistance.
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