Biochemical Characterization of Oil from Groundnut (Arachis hypogaea L.) Genotypes

Groundnut (Arachis hypogaea L.) is an important food item around the world. It is a crop that bears its seeds in underground pod, rather than on the aerial parts of the plant. The groundnut seeds or kernels have nearly 50 percent oil (triglycerides). Groundnuts is widely used in Asia and Africa to produce groundnut oil, which forms less smoke when frying than some other types of oils. In the present study various parameter for oil quality have been determined such as oil content (%), saponification value, iodine value, acid value and peroxide value in 24 genotypes of groundnut. The oil content in genotype was UG-172 (46.43%) was maximum, followed by UG-174 (46.33%) whereas the genotype UG-184 (41.83%) had minimum oil content. Genotype GG7 showed maximum saponification i.e. 215.23 mg/gm, followed by UG172 i.e. 209 mg/gm while minimum saponification value found in UG181, 145.32 mg/gm. Maximum acid value was observed in genotype UG165 0.698 mg/gm and minimum acid was value observed in genotype UG160 0.060 mg/g. Maximum iodine value was seen in genotype UG181 and UG 172 i.e. 91.21 and 90.20, respectively. Minimum Iodine value was observed in genotype UG162 (55.90). Maximum peroxide value was found for genotype UG163 (45.60 milli equivalent peroxide / kg per sample) followed by minimum peroxide value in genotype UG160 9.30 milli equivalent peroxide / kg per sample.