Fat-containing complex of seeds of different varieties of peanuts

Abstract

Aims. To determine the fat-containing complex of seeds of different varieties of peanuts to establish its biological value. Methods. Laboratory, measurement, comparative, analysis, statistical. Results. In the composition of peanut fat, the highest proportion of monounsaturated fatty acids with one unsaturated bond. The proportion of such fatty acids with two or more unsaturated bonds was from 14.7 to 16.5 %, depending on the peanut variety. The proportion of saturated fatty acids was from 6.3 to 6.9 %. The main fatty acid of peanuts is elaidic, since its content in peanut seeds is the highest – 20.9–23.5 %, depending on the variety. In the composition of saturated fatty acids, the proportion of palmitic fatty acid is the highest – 78.3–80.4 %. In the composition of monounsaturated fatty acids, the share of elaidic acid is the highest – 97.5–97.7 %, and the share of polyunsaturated linoleic acid is 99.8–99.9 %, depending on the peanut variety. The nutritional value was assessed by the content of fat, SFA, MUFA and PUFA. The highest integral score for the content of unsaturated acids is the Valencia Ukrainian variety (51.8 %), while the lowest is the Spanish variety (46.4 %). The fat content varies within 44.8–45.4 %. At the same time, the most balanced ratio of fatty acids is characterized by the Valencia Ukrainian and Stepnyak varieties. Conclusions. The highest protein content (28.6 %) is the Valencia Ukrainian variety, while the lowest (25.1 %) is the Spanish variety. The fat content ranges from 45.5 % (Valencia Ukrainian) to 52.9 % (Spanish). The highest fiber content is in the Valencia Ukrainian variety (41.6 %), and the lowest in the Argentine variety (7.4 %). The results of the studies show that the composition of peanut fat contains the highest proportion of monounsaturated fatty acids with one unsaturated bond. The proportion of such fatty acids with two or more unsaturated bonds was from 14.7 to 16.5 %, depending on the peanut variety. The proportion of saturated fatty acids was from 6.3 to 6.9 %. The main fatty acid in peanuts is elaidic, since its content in peanut seeds is the highest – 20.9–23.5 %, depending on the variety. The highest integral score for the content of unsaturated acids is the Valencia Ukrainian variety (51.8 %), while the lowest is the Spanish variety (46.4 %). The fat content varies within 44.8–45.4 %. At the same time, the most balanced ratio of fatty acids is characterized by the Valencia Ukrainian and Stepnyak varieties.