Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Fatty Acid Composition and Antioxidant Activity of Groundnut (Arachis hypogaea L.) Products
Shivraj Hariram NILESe Won PARK
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2013 Volume 19 Issue 6 Pages 957-962


Use of groundnut products in feed and food industry has increased steadily over the past decade and produce large variety of nutrients for human and animal nutrition. The aim of the study presented in this paper was to investigate fatty acid composition and antioxidant activity in groundnut and various groundnut products. Whole kernel, oil, cake and grits of groundnut were investigated. Total fat content was extracted from the samples by supercritical fluid extraction with CO2, and fatty acid profile was determined on gas chromatograph equipped with flame ionization detector. Most prevalent fatty acids in groundnut and groundnut products, except in groundnut oil, were C16:0, C18:2ω6, C18:1, and C18:3ω3. All examined samples have had PUFA/SFA ratio higher than 0.4, and thus, groundnut and its products can be considered as favorable. Examined groundnut and groundnut products have had ω6/ω3 ratio higher than 4 (preferred ratio is less than 4), Meanwhile, whole kernel, seed oil and groundnut cake extracted by supercritical carbon dioxide contained approximately 46.3 − 81.6% unsaturated fatty acids and kerenel and fat grit showed a much stronger scavenging ability on the DPPH radical as compared to reference linoleic acid and therefore whole kernel, seed oil and groundnut cake cannot be used as the only source of fatty acids in human and animal nutrition but also as strong antioxidant agents.

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© 2013 by Japanese Society for Food Science and Technology
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