Fatty acid composition of lipid classes in oils from peanuts differing in variety and maturity

Abstract

ABSTRACT Oils from three varieties of mature peanuts and from one variety at seven physiological maturity stages were extracted with petroleum ether and fractionated into lipid classes. The fatty acid composition of the whole oils and fractions were then determined. The fractions from the Starr variety generally contained more 16:0 and 18:2 and less 18:1 than those from the Florunner and Florigiant varieties. Long chain fatty acids (C20–C24) were generally more predominant in the sn ‐1,3‐diacylglycerol fraction than in other fractions, and only traces of long chain acids were found in the sn‐1,2(2,3)‐di‐acylglycerol fraction. An unusual compound associated with the sn‐ 1,3‐diacylglycerol fraction was detected by GLC. Fatty acid compositions of classes in the different maturity stages showed that, generally, the concentration of 18:1 increased and that the concentrations of all other fatty acids decreased with maturity.