Grasas y Aceites, Vol 60, No 2 (2009)

Nutritional composition of new Peanut (Arachis hypogaea L.) cultivars

M. G. Campos-Mondragón
Instituto Tecnológico de Veracruz., Mexico

A. M. Calderón De La Barca
Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico

A. Durán-Prado
Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias. Cotaxtla, Mexico

L. C. Campos-Reyes
Facultad de Nutrición. Universidad Veracruzana. Veracruz, Mexico

R. M. Oliart-Ros
Instituto Tecnológico de Veracruz., Mexico

J. Ortega-García
Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora. Hermosillo, Mexico

L. A. Medina-Juárez
Departamento de Investigaciones Científicas y Tecnológicas de la Universidad de Sonora. Hermosillo, Mexico

O. Angulo
Instituto Tecnológico de Veracruz., Mexico


Six peanut (Arachis hypogaea L.) cultivars (Col-24-Gro, Col-61-Gto, VA-81-B, Ranferi Díaz, NC-2 and Florunner) were studied for agricultural yield, chemical composition (protein, fat, carbohydrates, fiber and ash), amino acid profile, digestibility, fatty acid profile, tocopherol and sterol contents. Results indicated that Ranferi Díaz and Col-61-Gto presented the highest yield (6.3 Ton/ha). Protein content was from 23.5 to 26.6% and fat content ranged from 49.8-53.4%. Mean digestibility was 86%. Lysine and threonine levels in all cultivars were sufficient to meet human requirements. Total saturated fatty acids ranged from 15-18%. The oleic/linoleic ratio was estimated 1.3-1.4. Tocopherol levels varied from 390 to 706 ppm. The highest tocopherol levels corresponded to the cultivars with the lowest yield. The alpha tocopherol content was estimated at 90-150 ppm, while gamma tocopherol was 270-570 ppm.The main sterol present was βsitosterol (approx. 65%). Ranferi Diaz variety presented the highest agronomic yield and the highest protein content but low oleic acid, low sterols and low total tocopherols. The differences among cultivars suggest differences in their applications.


rachis hypogaea L.; Chemical composition; Digestibility; Peanuts; Sterols; Tocopherols

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