scholarly journals Chemical Composition of Arachis hypogaea L. Subsp. hypogaea Var. hirsuta Peanuts1

1996 ◽  
Vol 23 (2) ◽  
pp. 111-116 ◽  
Author(s):  
D. T. Grimm ◽  
T. H. Sanders ◽  
H. E. Pattee ◽  
D. E. Williams ◽  
S. Sanchez-Dominguez
Keyword(s):  
Amino Acids ◽  
Liquid Chromatography ◽  
Arachis Hypogaea ◽  
Free Amino Acids ◽  
Free Amino ◽  
Oil Stability ◽  
Oil Stability Index ◽  
Free Sugars ◽  
Defatted Meal ◽  
Arachis Hypogaea L

Abstract The biochemical composition of seed collected from six landrace accessions of Arachis hypogaea L. subsp. hypogaea var. hirsuta was investigated. Florida-grown runner- (cv. Florunner) and virginia-type (cv. NC 7) seed were used as comparative controls. Fatty acid methyl esters were prepared from hexane-extracted oil and analyzed by gas-liquid chromatography. Oil stability was determined using oxidative stability instrumentation. Tocopherols, free amino acids, and free sugars were analyzed by high-performance liquid chromatography. Total oil content ranged from 36-45% for var. hirsuta seed as compared to 46 and 45% for Florunner and NC 7, respectively. Oleic acid/linoleic acid ratios ranged from 0.76-0.95 for the var. hirsuta peanuts as compared to runner (1.71) and virginia (2.1) controls. Tocopherol levels for var. hirsuta (295-377 ppm in oil) were similar to NC 7 (30 ppm) and lower than Florunner (425 ppm). Oil quality characteristics were reflected in much shorter oil stability index times for var. hirsuta seed (5.9-8.0 hr) compared to Florunner (11.6 hr) and NC 7 (12.9 hr). In general, var. hirsuta peanuts contained more free sugars (141-178 μmol/g defatted meal) and free amino acids (18.5-37.2 μmol/g defatted meal) than Florunner (127 and 20.2 μmol/g defatted meal free sugars and free amino acids, respectively) or NC 7 (122 and 20.3 μmol/g defatted meal).

scholarly journals Free and Total Amino Acid Composition of Maturing Seed from Six Peanut (Arachis hypogaea L.) Cultivars

1980 ◽  
Vol 7 (1) ◽  
pp. 32-37 ◽  
Author(s):  
S. M. M. Basha ◽  
J. P. Cherry ◽  
C. T. Young
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Arachis Hypogaea ◽  
Free Amino Acids ◽  
Free Amino ◽  
Dry Weight ◽  
Rate Of Change ◽  
Arachis Hypogaea L ◽  
Peanut Cultivars ◽  
Total Amino Acids

Abstract Maturing seeds of six peanut cultivars (Arachis hypogaea L.) varying in protein content at maturity showed differences in rate of change of dry weight, crude protein, and free and total amino acids. Seeds of the high-protein cultivars increased in dry weight and deposited protein at a more rapid rate between immature and low intermediate stages of maturation than did those of the low- and intermediate-protein cultivars. Free amino acid content in seeds classified as low-intermediate maturity from all cultivars was significantly less than was that of those at the immature stage. The greatest change was in seed of the high-protein group. The rate of change of content of selected free amino acids among seed was different for the three groups of cultivars. Similar observations were noted as the content of select total amino acids increased in maturing seeds. Variations in quantities of free amino acids in immature seeds and differences in the rate at which they are incorporated into proteins of seeds from various cultivars suggest that there is genetic variability in the mechanism for synthesis of selected proteins. These differences also indicate the potential for the development of peanut cultivars having seed with nutritionally desirable protein.

scholarly journals Effect of Two Strains of Peanut Mottle Virus on Fatty Acids, Amino Acids, and Protein of Six Peanut Lines1,2

1979 ◽  
Vol 6 (2) ◽  
pp. 88-92 ◽  
Author(s):  
Allan R. Hovis ◽  
Clyde T. Young ◽  
Cedric W. Kuhn
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Mottle Virus ◽  
Peanut Seed ◽  
Mild Strain ◽  
Arachis Hypogaea L ◽  
Total Amino Acids

Abstract Peanut (Arachis hypogaea L.) cultivars (Starr and Florunner) and four peanut introductions (PI 261945, 261946, 261973, and 261980) were each separately inoculated with a mild strain (M2) and with the necrosis strain (N) of peanut mottle virus. The effects of these viral strains on the chemical composition of peanut seed were evaluated. The chemical characteristics varied with the type of viral infection. The greatest effect was on fatty acids and the least on the total amino acids. In general, peanuts infected with the necrosis strain showed: (1) a decrease in the percentages of stearic and oleic acids, while linoleic, arachidic, behenic, and lignoceric acids increased, (2) increases in the levels of the free amino acids glycine, alanine, isoleucine, histidine, lysine, and arginine, and (3) the total amino acids exhibited a slight decrease in aspartic acid and a slight increase in methionine. Peanuts infected with the mild strain generallly showed: (1) a slight increase in linoleic acid, (2) little effect on the free amino acids, and (3) a small increase in tyrosine and a slight decrease in serine and aspartic acid for the total amino acids. No treatment effect was noted on protein content.

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