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Fatty Acid Composition and Antioxidant Activity of Groundnut (Arachis

hypogaea L.) Products

Article in Food Science and Technology Research · November 2013

DOI: 10.3136/fstr.19.957

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Food Sci. Technol. Res., 19 (6), 957 – 962, 2013

Fatty Acid Composition and Antioxidant Activity of Groundnut (Arachis hypogaea L.)

Products

Shivraj Hariram Nile* and Se Won Park*

Department of Molecular Biotechnology, College of Life and Environmental Sciences, Konkuk University, Seoul 143701, Republic of Korea

Received May 20, 2013; Accepted August 19, 2013

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 ground-
nut products. Whole kernel, oil, cake and grits of groundnut were investigated. Total fat content was ex-
tracted 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 ex-
amined 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 su-
percritical 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.

Keywords: antioxidants, groundnut, groundnut products, fatty acid, oils

Introduction tion in groundnut (Ahmed and Young, 1982). Several mar-

Groundnut or peanut (Arachis hypogaea L.) is one of the ketable benefits of oleic acid drive the breeding effort toward
important edible oilseed crop cutlivated in world. The peanut producing high oleic peanuts. First, oleic acid, a monoun-
plays an important role in the economy of several countries saturated fatty acid, has 10-fold higher auto-oxidative stabil-
(Campos-Mondragón et al., 2009). Oil is the ultimate prod- ity than linoleic acid (O’Keefe et al., 1993), therefore, high
uct of groundnut crop, so oil content is an important aspect oleic/linoleic (O/L) peanut has a longer shelf life than normal
of yield potential. The oil content of groundnut may vary O/L peanut. Second, oleic acid in the human diet was shown
from 40 to 65% depending upon variety, season and maturity. to decrease blood low-density lipoprotein levels, suppress
Since fatty acids make up the major portion of the weight of tumorigeonesis and ameliorate inflammatory diseases (Mesa-
an oil molecule, the physical and chemical properties of the Garcia et al., 2006). Peanuts contain important components
oil tend to be determined by the properties of the fatty acids for human nutrition. Peanuts high nutritional content is at-
which predominate in their makeup (Jiang et al., 2002; Jon- tributed to the presence of biologically active compounds
nala et al., 2006). Although up to 12 fatty acids have been such as, tocopherols, flavonoids, phytosterols, resveratrol,
reported in groundnut, generally palmitic acid (16:0) consti- as well as to their relatively high level of protein and their
tutes nearly 10% and the oleic (18:1) and linoleic acid (18:2) easy oil digestibility (Venkatachalam and Sathe, 2006). The
proportions together make up 80% of the fatty acid composi- fat content in peanuts has been largely studied. Peanuts are
high in oil content and, compared with other major oilseeds,
*To whom correspondence should be addressed. are relatively low in ash and carbohydrate (Tuberoso et al.,
E-mail: [email protected] (S.H. Nile) 2007). Fatty acids, particularly oleic and linoleic, have a
[email protected] (S.W. Park) large bearing on the stability and nutritional quality of peanut
958 S.H. Nile & S.W. Park

oil. There are scanty reports that oils from different botani- ucts and to study the antioxidant affect also, to obtain overall
cal types of peanuts differ considerably in their tendency to picture about their nutritional suitability, from the point of
develop oxidative rancidity and this tendency is attributed, at fatty acids and as an antioxidant.
least in part, to the content of linoleic acid (Venkatachalam
and Sathe, 2006; Isleib et al., 2006). It is predicted that the Materials and Methods
use of high-oleic peanuts rather than normal peanuts would Materials Trombay Latur Groundnut-45 (TLG-45), a
increase shelf life and thus improve the oxidative stabil- new large-seeded groundnut (A. hypogaea L.) variety used
ity of peanut products (Isleib et al., 2006). This quality is for this study, all samples were collected in the month of
affected by cultivar location, soil temperature (Golombek August-2012. Three samples of each analyzed product:
et al., 1995), atmospheric temperature, and amount of rain groundnut kernel, groundnut oil, groundnut cake and full-
(Casini et al., 2003). Recently, several attempts have been fat groundnut grits, commercially available in the market
made to produce new cultivars with improved nutritional of Latur, Maharshtra, India, were analyzed in aim to deter-
qualities such as chemical composition, phytochemicals and mine complete fatty acid profiles and antioxidant activity of
high oleic/linoleic ratio (Jonnala et al., 2005). However, groundnut products. Fats were extracted by using supercriti-
these beneficial, health promoting effects are limited by the cal fluid extraction (SFE) with CO2, and further analysis
fact that the modern western diet is rather low in ω3 fatty were done by gas chromatograph (GC) equipped with flame
acids and is very high in ω6 fatty acids content (Enser et al., ionization detector (FID). 1,1-Diphenyl-2-picrylhydrazyl
2000). The antioxidants are the substances that can prevent (DPPH) and linoleic acid acid were purchased from Sigma-
the oxidation of easily oxidizable substances. These sub- Aldrich, Seoul, Korea.
stances have the ability to trap the free radicals produced as a Supercritical fluid extractions LECO TFE-2000 fat ana-
result of different metabolic processes and protect the lipids, lyzer (LECO Instruments (China) Pvt. Ltd., Beijing, China)
proteins and nucleic acids from the oxidative damage (Shad was used for SFE, using CO2 with a purity of 99.95%. Tem-
et al., 2012). Recently, peanut oil has been found to be effec- perature, extraction flow rates and pressure were adopted
tive antioxidant to reduce the elevated levels of glucose, gly- from existing LECO procedures. Cell temperature and heated
cosylated hemoglobin, vitamin E, thiobarbituric acid reactive variable restrictor temperature were set at 100℃ and 110℃,
substance, lipid hydroperoxides, glucose-6-phosphatase and respectively. The collection vials on the instrument remained
fructose-1,6-bisphosphatase activities in the diabetic rats. near room temperature of 25℃. Extracting pressure was
On the other hand increased levels of hemoglobin, vitamin 7500 psi, and extraction flow rate was 1.3 L/min. “Leco Dry”
E, reduced glutathione and hexokinase activity have been infusorial soil was used as absorbent for removing traces of
observed in the diabetic rats fed on peanut oil (Ramesh and water from samples in amount of 2 g/g of sample. Static ex-
Pugalendi, 2006). Peanut kernels are typically considered as traction time was set on 0 min, and dynamic extraction time
a good source of antioxidant components and phytosterols. was set on 60 min. Homogenized milled sample (1 g) was
A number of phenolics such as hydroxybenzoic acid, ferulic weighed into glass baker with accuracy of ± 0.001 g. Target-
acid, coumaric acid, resveratrol, flavonoids (catechin and ed mass of absorbent was added to the baker and the sample
procyanidins), and flavonols (quercetin and kaempferol) was vigorously dispersed with a glass rod. This way prepared
have been identified in peanuts kernels along with consider- mixture was transferred into a metal extraction thimble (12
able amount of total tocopherols. In addition to its desirable cm length and 10 mm diameter). Filled extraction thimbles
fatty acids profile, the purported health benefits associated were closed with approximately 0.5 g of glass wool on the
with consumption of peanut kernel are mainly attributed to top and appropriate cap. Glass scintillation vials (Deajung
these bioactive compounds (Isanga and Zhang, 2007; Davis Chemicals and Metals Co., Ltd. Seoul, South Korea) were
et al., 2006). The antioxidative activity of peanut has been used as vessels for collecting extracted fat. Prepared thimbles
investigated in peanut hulls and demonstrated that marked and collection vials were placed in the instrument. After fin-
antioxidant activity effects are found in peanut hulls, and ishing the extraction step, the instrument was depressurized,
the antioxidative component was identified as luteolin and and the collection vials were removed from the instrument.
tocopherols (Duh et al., 1992; Duh and Yen, 1995). In the Next step was degassing of extracted fat in collection vials
previous studies investigation was done on biochemical for 10 min, and achieving constant weight of the extract. Fat
composition and some phytochemicals in peanut (Arachis content was expressed as percent by weight (Rajaei et al.,
hypogaea L.) (Venkatachalam and Sathe, 2006; Jonnala et 2005; Machmudah et al., 2007).
al., 2006). Thus, the aim of this study was to investigate fatty Fatty acid determination Fatty acid methyl esters were
acid composition in groundnut and various groundnut prod- prepared from the extracted lipids with method that use bo-
Fatty Acids and Antioxidant Activity of Groundnut Products 959

ron trifluoride/methanol solution, as recommended method Table 1. Fatty acid composition (% w/w) of groundnut products.
for this type of substrates. Nitrogen gas was used for dry-
Fatty acid Kernels Oil Cake Full-fat grit
ing and removing solvents from fatty acid methyl esters.
Obtained samples were analyzed by an (GC) Agilent 7890A C10:0 3.6 ± 0.1 3.0 ± 0.1 1.5 ± 0.1 3.2 ± 0.1
C14:0 5.1 ± 0.2 4.0 ± 0.3 3.6 ± 0.3 2.8 ± 0.4
system with FID, auto injection module for liquid, equipped
C16:0 8.8 ± 0.5 5.5 ± 0.1 3.1 ± 0.1 2.4 ± 0.1
with a fused silica capillary column (DB‑WAX, 30 m × 0.25 C18:0 2.2 ± 0.1 1.8 ± 0.1 1.0 ± 0.1 2.0 ± 0.4
mm, 0.50 µm). Helium was used as a carrier gas (purity > C18:1 22.6 ± 1.6 16.1 ± 1.3 10.0 ± 1.2 14.2 ± 1.5
99.99 vol%, flow rate = 1.26 mL/min). The fatty acid methyl C18:2ω6 40.5 ± 1.1 37.5 ± 1.4 32.8 ± 1.1 45.8 ± 1.3
ester peaks were identified by comparison of retention times C18:3ω3 1.6 ± 0.1 1.5 ± 0.1 1.7 ± 0.1 3.5 ± 0.4
C20:0 1.7 ± 0.3 0.8 ± 0.5 0.7 ± 0.2 0.5 ± 0.1
with retention times of standards from Supelco 37 compo-
C20:1 2.5 ± 0.6 2.1 ± 0.4 1.8 ± 0.4 1.4 ± 0.1
nent fatty acid methyl ester mix and with data from internal C22:0 1.3 ± 0.2 1.2 ± 0.1 0.7 ± 0.2 1.2 ± 0.4
data library, based on previous experiments. Results were C24:0 1.0 ± 0.4 0.8 ± 0.4 0.4 ± 0.2 0.8 ± 0.4
expressed as mass of fatty acid or fatty acid group (g) in 100 SFA 23.7 17.1 11.0 12.9
g of fatty acids (Wang et al., 2011). MUFA 25.1 18.2 11.8 15.6
PUFA 42.1 39.0 34.5 49.3
Antioxidant activity The antioxidant activity of ground-
MUFA/SFA 1.06 1.06 1.07 1.21
nut kernel, groundnut oil, groundnut cake and full-fat PUFA/SFA 1.77 2.28 3.13 3.82
groundnut grits was determined using a DPPH assay (Shima- ω6 / ω3 25.3 25.0 19.3 13.1
da et al., 1992). A 2 mL sample of groundnut kernel, ground-
Results are given as mean ± S.D. (n = 3). SFA, saturated fatty
nut oil, groundnut cake and full-fat groundnut grits (100 mg/ acids; MUFA, monounsaturated fatty acids; PUFA, polyunsatu-
mL) in dimethylsulfoxide was added to 2 mL of 0.005% (w/ rated fatty acids.
v) ethanolic DPPH solution. The decrease in absorbance of
DPPH at 517 nm was measured by a UV/Vis spectrophotom-
eter (Shimadzu, Japan) after incubation for 30 min at 30℃ in
the dark. The radical-scavenging ability of the tested samples
was calculated according to the following formula: Scav-
enging DPPH (%) = [(Acont − Asample)/Acont] × 100, where Acont
and Asample were defined as absorbance of the control and ex-
tracted oils, respectively. Linoleic acid (99%) used as control
and all samples was tested in triplicates (Rajaei et al., 2008;
Tevfik Özen, 2010).

Results and Discussion

Fatty acid analysis The results of fatty acid analysis
by GC-FID are shown in Table 1. As it can be seen from the
results, most prevalent fatty acids in groundnut and ground-
Fig. 1. PUFA/SFA ratio in examined groundnut products.
nut products, except in groundnut oil, are C16:0, C18:2ω6,
C18:1, and C18:3ω3, respectively. The major fatty acids
present as acylglycerols in peanut oils are C16:0, C18:1, and this aspect, all examined samples have had favorable (from
C18:2. Normally, stearic (C18:0), arachidic (C20:0), eicose- 1.77 to 3.82) PUFA/SFA ratio (Fig. 1). It has been estimated
noic (C20:1), behenic (C22:0), and lignoceric (C24:0) acids that the present Western diet is deficient in ω3 fatty acids,
occur in minor proportions, while a trace of linolenic fatty with a ratio of ω6 to ω3 of 15 − 20/1, instead of 1/1 as is the
acid (C18:3) can take place. These results are expected and case with wild animals and presumably human beings (Si-
in consistence with other literature data (Helga and Theimer, mopoulos, 2008). Nutritional advice for today’s ω6/ω3 ratio
1997). Saturated fatty acids (SFA) have been generally la- is less than 4 (Scollan et al., 2006). Examined groundnut
beled as the cause of cancers and coronary heart disease. The and groundnut products have had ω6/ω3 ratio higher than 4
mean ratio of polyunsaturated fatty acids (PUFA) to SFA (Fig. 2). Lower ω6/ω3 ratio in groundnut oil is not the rule
recommended by the British Department of Health is more in practice, and it could be result of different groundnut type,
than 0.45, and WHO/FAO experts have reported guidelines in this particular case. Therefore, groundnut cannot be used
for a “balanced diet” in which suggested ratio of PUFA/SFA as the only source of fatty acids in human nutrition (probably
is above 0.4 (Wood et al., 2008; Wood et al., 2003). From also in animal nutrition), and have to be combined with other
960 S.H. Nile & S.W. Park

food, rich in ω3 fatty acids. Groundnut oil is considered a

premium cooking and frying oil due to its excellent oxida-
tive stability (Connor, 2000; Wang et al., 2011). Moreover,
it has been considered to be superior to groundnut oil during
frying, developing fewer flavor defects with long-term use
(Andersen and Gorbet, 2002). Considerable importance has
been ascribed to the role of the O/L and iodine value (IV)
in governing product shelf life. High O/L ratio and low IV
have been associated with greatly enhanced shelf life and
decreased rancidity of the product (Connor, 2000; Wang et
al., 2011). The fatty acid composition of groundnut oil varies
Fig. 2. ω6/ω3 ratio in examined groundnut products.
depending on the genotype, seed maturity, climatic condi-
tions, growth location, and interactions between these factors
(Andersen and Gorbet, 2002). Lower temperatures during
seed development normally are associated with a more un-
saturated oil. In general, it has been reported that oleic acid
increases and linoleic acid decreases with seed maturity. In
groundnut as seeds progressed from intermediate through
nearly-mature to mature stages, palmitic and linoleic acid de-
creased while oleic acid increased (Casini et al., 2003).
Antioxidant activity The synthetic antioxidants such
as butylated hydroxytoluene and butylated hydroxyanisole
are commonly used in processed foods. However, there has
been growing concern over their safety and toxicity (Ito
et al., 1986). Moreover, some studies (Lu and Foo, 2000)
have reported that there is an inverse relationship between
Fig. 3. Antioxidant activity of examined groundnut products.
dietary intake of antioxidant-rich foods and the incidence
*Values represent mean ± S.E. from three experiments.
of human diseases. Therefore, research on dietary intake of
antioxidative compounds and the assay of the natural anti-
oxidant source as peanut and peanut product has attracted ing activities of the antioxidants present in groundnut sam-
much attention. The antioxidative activity of peanut has been ples as compared to that of linoleic acid as a standard. The
investigated in the present study (Fig. 3). Statistically signifi- DPPH free radical was used as substrate to evaluate the anti-
cant variation (p < 0.05) was observed among the groundnut oxidant activity of the oil. The results showed that the kinetic
kernel, groundnut oil, groundnut cake and full-fat groundnut behaviour of all the groundnut products was comparable. A
grits. The total fat content indicates the presence of some fast decrease in the DPPH concentration was observed in the
other compounds like phenolic compounds showing antioxi- first 5 min in each case. After 5 min, a variation in the anti-
dant activities in groundnut products. Tocopherols are one of oxidant activity was observed among the groundnut products
the compounds reported to be present in groundnut (Falade which may be due to the variation in the quality and quantity
et al., 2008) which possess antioxidant activity (Shad et al., of groundnut products.
2012). Since, the oil of each groundnut variety may contains
a comparable amount of phenolic compounds, the variation Conclusion
in the phenolic contents among the varieties may be attrib- If we look at fatty acid composition, they are suitable for
uted to the differences in the other antioxidant compounds food and feed usage and can be used as the source of fat in
present in the peanut oils. The higher value of antioxidants the diet. Whole groundnut kernel, as well as groundnut oil,
is evidence for the good stability and better shelf life of the groundnut cake, and groundnut grits have had PUFA/SFA
groundnut oils (Gomez-Alonso et al., 2002). In this regard, ratio higher than 0.4 (from 1.06 to 1.21), which is the mini-
groundnut cake, kerenel and full-fat groundnut grits was mum ratio recommended from WHO/FAO organization. On
found to be the high antioxidant actitvty as compared to the other side, ω6/ω3 ratio (13.1 − 25.3) was higher than 4,
groundnut oil investigated in the present work. Figure 3 rep- and it is limitation factor for independent usage from other
resents the kinetic behaviour of DPPH free radical scaveng- fat source. Among the four groundnut products, groundnut
Fatty Acids and Antioxidant Activity of Groundnut Products 961

kerenel, cake, and groundnut grits shows relatively high O/ Golombek, D., Sridhar, R. and Singh, U. (1995). Effect of soil
L ratio, with good antioxidant activity. It is, therefore, con- temperature on the seed composition of three Spanish cultivars
cluded that the groundnut products like groundnut kerenel, of groundnut (Arachis hypogaea L.). J. Agric. Food Chem., 43,
cake, and groundnut grits, could be the best choice for the 2067-2070.
biochemists, food scientists, researchers and manufacturers Gomez-Alonso, S., Salvador, M. and Fragapan, G. (2002). Phenolic
concerning food and nutrition. Knowing this and taking it compound profile of cornicabra virgin olive oil. J. Agric. Food
into account groundnut and its products have an important Chem., 50, 6812-6817.
role in today’s human and animal nutrition. Helga, M. and Theimer, R.R. (1997). Survey of minor fatty acids in
Cannabis sativa L. fruits of various origins. J. Int. Hemp Assoc., 4,
Аcknowledgement This research was supported by the 2013, KU- 13-17.
Brain Pool Program of Konkuk University, Seoul, South Korea for Isanga, J. and Zhang, G.N. (2007). Biological active components
Post Doctoral Fellowship. and nutraceuticals in peanuts and related products: Review. Food
Reviews Int., 23, 123-140.
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