Abstract:
Quality and flavor of edible peanuts and its products are affected by fatty acid composition of oil. The information
related to chemical composition of Peanut grown in the country are scarce, therefore, the present investigation was designed
to determine the oil and fatty acid composition of some commonly grown peanut cultivars in Pakistan. Seven Peanut
cultivars were grown during 2008 in randomized complete block design replicated thrice. The tested cultivars differed
significantly for oil content which ranged from 49.83 to 53.06% on dry weight basis, thus showing differences of 7% among
cultivars. The saturated fatty acids (Palmatic & Stearic acid) in different cultivars ranged between 9.95 to 10.79% and 1.63
to 2.19%, respectively. Differences among cultivars for oleic acid exhibited significance which ranged between 49.34 to
54.83%. Similarly, cultivars differed statistically for linoleic acid which showed a range of 28.99 to 34.23%, thus depicted
difference of 7%. Significant differences among tested cultivars may be attributed to the place of origin of particular
cultivar. An inverse relationship was exhibited between oleic and linoleic acid, similar to other edible oils
