PHYSICOCHEMICAL PROPERTIES, FATTY ACID PROFILE AND ANTIOXIDANT ACTIVITY OF PEANUT OIL

The oil from seeds of 4 pea nut (Arachis hypogaea L.) varieties: Golden, Bari 2000, Mongphalla, and Mongphalli 334 cultivated in arid zones, was subjected to the comparative evaluation of its physicochemical properties, fatty acid profile and antioxidant activity. Pea nut seeds were found to be a rich source of crude fat (45.09-51.63 g/100 g dry weight). The physicochemical properties of the oil were investigated as specific gravity (0.915+/-0.008-0.918+/-0.008), acid value (3.96+/-0.22-4.95+/-0.71 mg KOH/g oil), saponification value (226.40+/-3.59-246.56+/-2.04 mg KOH/g oil) and unsaponifiable matter (3.20+/-0.23-4.20+/-0.04 g/100 g oil). The higher amounts of unsaturated fatty acids (82.06-85.93%) were found to be present in each variety. A significant variation (p<0.05) was observed among the varieties regarding crude oil content, saponification value, oleic/linoleic (O/L) ratios, phenolic acid content and total antioxidant content. Golden was found to be high in oil content, O/L ratio, antioxidant profile and DPPH center dot scavenging activity but low in iodine value.