Oil and protein percentages, ash, iodine value, fatty acid and sterol compositions were studied in 28 Arachis hypogaea L. cultivars originating from Ecuador. Results showed lower protein percentages in the varieties hypogaea (27.3%) and hirsuta (25.9%) than in the varieties fastigiata (29.4%), peruviana (29.4%), and aequatoriana (31.3%). The principal fatty acids were linoleic and oleic. The variety hypogaea exhibited higher concentrations of oleic acid (45.1%). The sterol composition showed higher concentration of β-sitosterol following by campesterol, stigmasterol, and Δ5-avenasterol.
Full Article Available as PDF only - Use Download Feature
Keywords: oil, Protein, fatty acids, sterols, Seeds, Groundnut
How to Cite:
Grosso, N. & Guzmn, C., (1995) “Lipid, Protein, and Ash Contents, and Fatty Acid and Sterol Compositions of Peanut (Arachis hypogaea L.) Seeds from Ecuador”, Peanut Science 22(2), p.84-89. doi: https://doi.org/10.3146/i0095-3679-22-2-2