Research Article
Cho Mar
Cho Mar
Advanced Center
for Agricultural Research
and Education (ACARE), Department of Postharvest
Technology, Yezin Agricultural University Naypyitaw, Myanmar.
E-mail: chochomar257@gmail.com
Myat Lin
Myat Lin
Corresponding Author
Professor and Head
Advanced Center for Agricultural Research
and Education (ACARE),
Department of Postharvest Technology, Yezin
Agricultural University Naypyitaw, Myanmar.
E-mail: drmyatlin@yau.edu.mm
Nang Kyu Kyu Win
Nang Kyu Kyu Win
Department of Plant
Pathology, Yezin Agricultural University, Naypyitaw,
Myanmar.
E-mail: dr.nangkyukyuwin@yau.edu.mm
Kyi Moe
Kyi Moe
Department of Agronomy,
Yezin Agricultural University, Naypyitaw, Myanmar.
E-mail: kyimoe@yau.edu.mm
Abstract
Peanut is the most important oil seed
crop processed from Central Myanmar: Sagaing, Magway and Mandalay Region. Peanut
production and utilization have been important due to its high oil content and
nutritive value. Peanut oil has a pale yellow and liquid state at room
temperature. The oxidative stability and prolonged shelf-life of peanut oil
were dependent on the fatty acid compositions of the oil. The aim of this study
was to analyze the fatty acid compositions by using the Gas chromatography-mass
spectrometry (GC-MS) method for simultaneous determination and quantification
of fatty acids from peanut oil by expressing the results in relative and
absolute concentrations. Four different types of peanut oil (Pin Pyant 6 Month,
Pin Pyant 4 Month, Sinpadethar-11 and Spain-121) were evaluated for the profiling
of fatty acid compositions. The analyzed total fatty acid compositions were
used to classify the different concentration in four different types of peanut
oil in Myanmar. Significant differences were found in fatty acids composition
among the different types of peanut oil. Palmitic (16:0), stearic (18:0), oleic
(18:1), linoleic (18:2), linolenic (18:3), arachidic (20:0), and behenic (22:0)
acids were found obviously in four different types of peanut oil. The total
fatty acids were Pin Pyant 6 Month (10787.75 ppm), Pin Pyant 4 Month (10173.83
ppm), Sinpadethar-11 (9818.96 ppm) and Spain-121 (8173.713 ppm) respectively.
Abstract Keywords
Peanut oil, four varieties, fatty
acid profile, GC-MS, quantification, absolute concentration
1.
Introduction
Nuts are a good source of oil
containing higher unsaturated fatty acids (UFAs) to saturated fatty acids
(SFAs) ratio [1, 2]. Peanut (Arachis
hypogaea. L) is an important oil seed and annual
legume. As one of the major oil seed crops in the world, peanut oil plays
a vital role due to its high consumption as a vegetable oil and various peanut
based products. Peanut oil is obtained from the seed of legume. Edible oils and
fats are recognized as essential nutrients in our daily diet and contribute
significantly to the regulation of different body functions. Numerous physical
and chemical parameters are used to assess their quality [3, 4]. Edible oil is an essential
nutrient and an important source of energy providing 9 kcal/g [5]. It is high
in unsaturated “good” fat (Monounsaturated: 46 g and
Polyunsaturated: 32 g) and low in
saturated "bad" fat [6]. Economically,
Peanut oil is the second most important edible oil after soybean oil in
tropical and semi-tropical regions [7]. Numerous studies have shown that peanuts
have heart health benefits. Peanut seeds are also rich in Vitamin E, niacin, folacin
calcium, phosphorus, magnesium, zinc, iron, riboflavin, thiamin and potassium
which help to maintain normal blood pressure. Peanuts are high in protein,
heart-healthy oils, fiber and many important nutrients [8]. Peanuts are an excellent source
of vitamin E, niacin, which may also reduce heart disease risk [9]. Generally, the two main types
of peanuts grown commercially are distinct in appearance in Myanmar. There is a
wide variation in types and strains cultivated in particular localities.
Sinpadethar-11 and Spain-121 are upright types of peanut varieties. One is the
upright with an erect central stem and vertical branches. The second one is the
recumbent with numerous creeping laterals. Pin Pyant 6 Month and Pin Pyant 4
Month are recumbent type of peanut varieties. The cultivation of groundnut is
still taking major role in oil seed crops in Myanmar [10]. In Myanmar, peanuts are among the most
important domestically consumed crops after rice [11]. As
the amount of edible oil produced is not enough for local consumption,
approximately 200000 metric tons of palm oil are being imported annually to
fulfill local requirements [12]. Palm oil has high in saturated bad fat
and not suitable for human health. The
oxidative stability, the unique quality of peanut oil and prolonging the
shelf-life of peanut oil was dependent on the fatty acid compositions of the
oil. The oil content of peanut differs in
quantity, the relative proportion of fatty acids, geographical location,
seasons and growing conditions [13, 14]. The peanut seed has from 36 to 54% oil [15]. Peanut storage qualities and nutritional quality are both
dependent on the relative proportions of the saturated and unsaturated fatty
acids that make up the oil. The total amount of unsaturation is inversely
proportional to the keeping quality of the oil, oxidative rancidity increases
with increased level of the polyunsaturated fatty acids which cause associate
odors and flavors [16].
The separation of 20-components of fatty acid methyl esters (FAMEs) standard was used for the characterization of the lipid fraction in oil and is one of the most important applications in food analysis. The separation of a 20-component FAMEs standard mixture by SCION 456-GC allows for pushing productivity, without compromising on data quality. A problem associated with the peanut oil market is the possibility that peanuts are susceptible to adulterate with other vegetable oil causing rapid oxidative rancidity due to the high content of saturated fatty acid. Oxidative rancidity is a process which is generally induced in either the whole peanut or peanut oil by exposure to heat and air that reacts with the double bonds of unsaturated fatty acids to form products that have undesirable flavor and odor. This study was carried out to identify fatty acid compositions of the four different types of peanut oil. The fatty acid compositions of peanut oil are very important to determine unsaturated good fat and saturated bad fat that depends on the shelf-life prediction and to check the purity of the peanut oil. Therefore, the main objective of this study was to validate a GC-MS method for simultaneous determination and quantification of fatty acids from peanut oil by expressing the results in relative and absolute concentration to inform the quality of peanut oil that greatly affected by oil stability or shelf life of the products [17].
2.
Materials and methods
2.1 Experimental site and periods
This experiment was conducted at the
laboratory of the Department of Postharvest Technology, ACARE, Yezin
Agricultural University, Nay Pyi Taw from May 2022 to August, 2022.
2.2 Materials
Samples of four different types of peanut
oil were procured from Department of Agricultural Research (DAR), Ministry of
Agriculture, Livestock and Irrigation. Recumbent
type of peanuts were Pin Pyant 6 Month and Pin Pyant 4 Month. The upright type of peanuts was Sinpadthar-11 and
Spain-121. Peanut oils were obtained by screw press method to analyze the fatty
acid compositions.
2.3 Analytical methods
2.3.1 Reference standards, reagents
A reference standard of fatty acid
methyl ester mixture (mixture of C8-C22 Fatty Acid Methyl Ester 100 mg, Neat,
Supelo, USA) was used as a reference data for the relative retention times to
test fatty acid methyl esters in food samples and purchased from Sigma-Aldrich,
USA. The internal and external standard procedures were used to quantify the
fatty acid compositions. Quantitative
analysis of the fatty acids was performed using the internal standard. All
solvents and reagents were analytical and GC grade, especially for
chromatography and the preparation of the analyzed sample.
2.3.2 Sample preparation for fatty acid profile
One gram (1g) of the sample was
weighed with the analytical balance and added into 5 mL laboratory bottle. 1 mL
of chloroform and methanol (2:1, v/v) was added and shaken for 3 minutes on
vortex mixer. The sample and organic solvent mixture were poured into the glass
petri dish and dried at room temperature. After drying, 1 mL of chloroform and
hexane (1:1, v/v) was added to reconstitute. Then, 10 µL of N, O-Bis
(trimethylsilyl) trifluoroacetamide with trimethyl-chlorosilane was added as
the derivatization agent into this 1 mL reconstitutes solution. Then, the
solution was shaken again 3 minutes on the vortex mixer and filtered with the
0.22 µm membrane filter. Finally, 1 µL of the filtrate sample solution was
ready to inject into GC-MS (SCION TQ GC456-MS) system by automatic liquid
samplers (SCION 8400).
2.3.3 Gas chromatographic conditions
The analyses were performed using
SCION TQ GC-MS (triple quadrupole and 456-GC, Germany) equipped with Mass
spectrometry detector and a Carbowax- 20M F & F (30 m × 0.25 mmID) RESTEK
capillary column. Helium (99.99%) was used as the carrier gas at a constant
flow rate of 1 mL/min. The oven temperature gradient was programmed from 40 to
250˙C at 6˙C/min and held for 2 min. Injections with the injector
inlet temperature is 250˙C. Sample introduction was done using SCION
8400 automatic liquid samplers with dual/duplicate injection modes with a 10 µL
syringe (p/n G4513-80213) and a split/splitless injection port. Mass
spectrometer was operated by electron ionization (EI) mode with selected ion
monitoring SCAN mode for qualitative and selected ion monitoring (SIM) mode for
quantitative analysis. The electron ionization source temperature was 200˙C
and transfer line temperature was 280˙C. Identification of the detected
peak was performed and checked the mass spectra with the reference spectra in
NIST 98 Mass Spectral Library and comparing the retention times with FAMEs
standards. The total running time of a GC-MS chromatogram was 55.20 min.
3.
Results and discussion
Four different types of peanut oils
were collected by using screw press method and were analyzed for the
composition of fatty acids using gas chromatographic method. Peanut oil is mostly composed
of triglycerides of fatty acids. The higher fatty acids occurring as
glyceride in natural fats are saturated and unsaturated characters. They are monocarboxylic straight-chain acids
possessing an even number of carbon atom. The major fatty acids of peanut oil
acylglycerols are palmitic
(C16:0), oleic (C18:1), linoleic (C18:2) acids,
and only a trace amount of linolenic fatty acid (C18:3) is present. Chromatographic analysis was
performed to analyze the fatty acid compositions of the four different types of
peanut oil variety. This research revealed that all of the four different types
of peanut oil varieties contained relatively high concentration of fatty acids
in different amounts. Table 1. shows the characterization of the performance
features of fatty acids methyl ester (FAMEs) reference standard. Determining
the oils composition is important not only because of the fatty acid contents
and the pattern of glyceride distribution but also because the physical
character and end-use performance of oils are directly related to composition [18].
Table 1. Characterization of the performance
features of FAMEs standard (C8-22) by GC-MS method
No. |
Common Name
(Fatty acids) |
Identification |
Regressions equations (y = ax+b) (µg/mL) |
R 2
|
|
RT (min) |
m/z |
||||
1 |
Caprylic (C8:0) |
10.387 |
73.8 |
y = +2.955518e+4x
-1.688209e+7 |
0.9097 |
2 |
Capric (C10:0) |
15.210 |
73.9 |
y = +9.606763e+4x
-5.432659e+7 |
0.9633 |
3 |
Lauric (C12:0) |
18.184 |
68.8 |
y = +1.046221e+5x
-4.376622e+7 |
0.2639 |
4 |
Tridecanoic (C13:0) |
19.604 |
86.8 |
y = +9.517654e+4x
+1.127504e+8 |
0.2010 |
5 |
Myristic (C14:0) |
21.512 |
86.8 |
y= +1.088590e+5x
+5.302320e+7 |
0.9918 |
6 |
Myristoleic (C14:1) |
23.348 |
86.8 |
y = +1.167618e+5x
+5.373221e+7 |
0.9915 |
7 |
Pentadecanoic (C15:0) |
23.981 |
55.0 |
y = +1.325683e+5x
+9.346484e+7 |
0.9994 |
8 |
Internal standard |
23.981 |
55.0 |
y = +9.325618e+4x
+1.077900e+8 |
0.9619 |
9 |
Palmitic (C16:0) |
25.089 |
86.8 |
y = +7.723127e+4x
+3.290553e+7 |
0.9956 |
10 |
Palmitoleic (C16:1) |
26.824 |
86.8 |
y = +2.074087e+5x
+1.822232e+8 |
0.2283 |
11 |
Margaric acid (C17:0) |
27.213 |
55.0 |
y= +1.890698e+5x
+3.060189e+8 |
0.9499 |
12 |
Stearic acid (C18:0) |
28.378 |
86.8 |
y = +6.558573e+4x
+2.062177e+7 |
0.9889 |
13 |
Elaidic (C18:1n9) |
29.974 |
86.8 |
y = +1.891600e+5x
+1.425948e+8 |
0.9532 |
14 |
Oleic (C18:1n9) |
30.301 |
55.0 |
y =
+8.553944e+5x -5.199472e+8 |
0.9717 |
15 |
Linoleic (C18:2n6) |
30.943 |
66.9 |
y = +7.614743e+4x
+7.507345e+8 |
0.1298 |
16 |
Linolenic (C18:3n3) |
31.848 |
78.9 |
y = +2.796568e+5x
+1.490321e+8 |
0.9842 |
17 |
Arachidic (C20:0) |
32.841 |
86.8 |
y = +6.696302e+4x
+3.064125e+7 |
0.9991 |
18 |
Eicosenoic (C20:1n9) |
33.126 |
55.0 |
y = +9.964014e+4x
+8.894910e+7 |
0.9909 |
19 |
Behenic (C22:0) |
35.560 |
86.8 |
y = +6.429700e+4x
+3.762123e+7 |
0.9869 |
20 |
Erucic (C22:1n9) |
35.870 |
55.0 |
y = +9.943460e+4x
+8.136748e+7 |
0.9964 |
The elution order of the mass
spectrum of the reference standard of FAMEs was shown in Fig 1. A mass spectrum (MS) is a graphical representation
of the ions from a MS. It illustrates the mass distribution of the ions. Information about molecular
weight, molecular structure
and identify the unknown samples were obtained from the mass spectrum. MS does not just simply detect
the compounds, it first generates
ions, separates and then detects
these ions [17].
Figure 1. The elution
order of the chromatogram of reference standard of FAMEs
Fragmentation
depends solely on the molecular
structure of the compound. The acquired mass
spectrum can be easily compared to a reference spectrum registered in a library
MS database to determine the identity of the compound. Library search is an
easy and useful tool for identifying a compound and a chromatographic peak.
The Fig. 2 showed that the selected
ion chromatograms of fatty acid in Pin Pyant 6 M peanut oil sample. Each FAME
peak of Pin Pyant 6 Month was identified and quantified by referring to the
performance features of fatty acids methyl ester (FAMEs) reference standard.
The saturated fatty acids (caprylic, capric, lauric, and behenic, tridecanoic,
myristic, pentadecanoic, palmitic, margaric, stearic, elaidic, arachidic),
monounsaturated fatty
acids (myristoleic, palmitoleic, oleic acid, eicosenoic and erucic) and a
polyunsaturated omega-6 fatty acids (linoleic and alpha linolenic) were
revealed in this study for four different types of peanut oil varieties. This research
revealed that three types of fatty acids were involved the relatively amount of different
concentration in four different types of peanut oil sample.
In this study, the fatty acids in four
different types of peanut oils were determined by Gas Chromatography Mass
Spectrometry (GCMS). Table (2) shown the characterization
of the performance features for retention times and limit of retention times. The results were shown in the Table
3. The total fatty acid in Pin Pyant 6 Month was 10787.75 ppm, Pin Pyant 4
Month was 10173.83 ppm, Sinpadethar-11 was 9818.96 ppm and Spain-121 was
8173.713 ppm.
Figure 2. Ion
chromatograms of fatty acid in Pin Pyant 6 M Peanut Variety
(a) Methyl
Octanoate (b) Myristoleic acid methyl ester, (c) Methyl heptadecanoate, (d)
Methyl octadecenoate,
(e) cis 9-Oleic acid methyl ester (f) Methyl lenoleate, (g)
Methyl linoleate, (h) Methyl cis-11-eicosenoate
Table 2. Characterization of the performance features of four different
types of peanut oil by
GC-MS method
Common Name (Fatty Acid) |
Systematic Name |
Retention time Limits |
Retention time |
|||
PP 6 M |
PP 4 M |
Sin-11 |
SP-121 |
|||
Caprylic |
Methyl octanoate |
10.170 - 10.586 |
10.792 |
10.430 |
10.526 |
10.566 |
Capric |
Methyl Decanoate |
14.822 – 15.426 |
14.930 |
14.976 |
14.996 |
15.052 |
Lauric |
Methyl laurate |
17.848 – 18.574 |
18.168 |
18.328 |
18.331 |
18.324 |
Tridecanoic |
Methyl Tridecanoate |
19.240 – 20.026 |
19.775 |
19.646 |
19.626 |
19.628 |
Myristic |
Methyl Tetradecanoate |
21.095 – 21.956 |
21.395 |
21.417 |
21.418 |
21.426 |
Myristoleic |
Myristoleic acid ME |
22.890 -23.824 |
23.453 |
23.264 |
23.282 |
23.311 |
Pentadecanoic |
Methyl pentadecanoate |
23.332 -24.284 |
23.851 |
23.718 |
23.790 |
23.804 |
Internal Standard |
Internal Standard |
23.514 – 24.474 |
24.906 |
24.134 |
23.856 |
23.802 |
Palmitic |
Methyl palmitate |
24.635 – 25.641 |
25.174 |
25.093 |
25.018 |
25.138 |
Palmitoleic |
Methylpalmitoleic |
26.175 – 27.243 |
26.647 |
26.709 |
26.729 |
26.757 |
Margaric |
Methyl heptadecanoate |
26.535 – 27.613 |
26.951 |
27.081 |
27.119 |
27.199 |
Stearic |
Methyl octadecanoate |
27.813 – 28.949 |
28.238 |
28.252 |
28.381 |
28.353 |
Elaidic |
trans-9 Elaidic acid ME |
29.392 – 30.592 |
30.079 |
29.980 |
29.992 |
30.003 |
Oleic |
cis 9-Oleic acid ME |
29.745 – 30 959 |
30.352 |
30.206 |
30.251 |
30.332 |
Linoleic |
Methyl linoleate |
30.240 – 31.474 |
31.031 |
31.010 |
31.049 |
30.795 |
Linolenic |
Methyl linolenate |
31.141 – 32.413 |
31.597 |
31.634 |
31.672 |
31.745 |
Arachidic |
Methyl arachidate |
32.079 – 33.389 |
32.836 |
32.861 |
32.689 |
32.561 |
Eicosenoic |
Methylcis-11- eicosenoate |
32.455 – 33.779 |
33.096 |
32.871 |
33.117 |
33.232 |
Behenic |
Methyl docosenoate |
34.733 – 36.151 |
35.524 |
35.517 |
35.453 |
35.437 |
Erucic |
Methyl erucate |
35.044 – 36.474 |
35.915 |
35.662 |
35.691 |
35.759 |
PP 6
M = Pin Pyant 6 Month, PP 4 M = Pin Pyant 4 Month, Sin-11 = Sinpadethar-11,
SP-121 = Spain-121, ME = Methyl Ester. |
Table 3. The typical concentration of fatty acids profile in four different types of peanut oils
Common Name (Fatty Acids) |
Concentration (ppm) |
|||
Pin Pyant 6 Months |
Pin Pyant 4 Months |
Sinpadethar-11 |
Spain-121 |
|
Caprylic |
34.792 |
1219.223 |
240.859 |
208.758 |
Capric |
16.744 |
218.619 |
136.309 |
230.476 |
Lauric |
ND |
8620.585 |
9295.567 |
7363.782 |
Tridecanoic |
16.004 |
2.296 |
2.061 |
2.459 |
Myristic |
0.527 |
0.326 |
0.445 |
0.336 |
Myristoleic |
181.941 |
0.619 |
2.603 |
0.905 |
Pentadecanoic |
2.830 |
9.798 |
16.723 |
6.436 |
Internal standard |
17.451 |
3.718 |
6.191 |
6.449 |
Palmitic |
103.894 |
ND |
0.399 |
ND |
Palmitoleic |
5.016 |
ND |
0.079 |
0.276 |
Margaric |
28.076 |
20.080 |
34.077 |
22.661 |
Stearic |
0.183 |
0.388 |
ND |
0.092 |
Elaidic |
6.657 |
0.130 |
ND |
0.037 |
Oleic |
543.632 |
0.852 |
3.323 |
3.312 |
Linoleic |
1467.062 |
0.558 |
0.547 |
0.234 |
Linolenic |
205.305 |
1.006 |
3.696 |
1.389 |
Arachidic |
3081.026 |
3.676 |
0.651 |
1.003 |
Eicosenoic |
1365.725 |
19.594 |
ND |
315.042 |
Behenic |
3656.361 |
26.487 |
59.210 |
10.070 |
Erucic |
54.519 |
25.875 |
16.220 |
ND |
Total fatty acids |
10787.75 |
10173.83 |
9818.96 |
8173.72 |
Therefore, Pin Pyant 6 Month peanut oil can be considered as the best fatty acids source for the edible oil. The ranges of fatty acid in different peanut oils were 0.333 to 0.112 ppm for Pin Pyant 6 Month, 0.445 to 0.456 ppm for Pin Pyant 4 Month, 0.889 to 0.789 ppm for Sinpadethar-11 and 0.879 to 0.897 ppm for Spain-121. The most abundant fatty acids in peanut oil were lauric acid, behenic acid, capric acid, caprylic acid and eicosenoic acid. Regarding the fatty acid composition of peanut oil, analyzed results were in accordance with the obtained by [5, 19, 20] who showed that the major FAs are palmitic and oleic acids, followed by linoleic.
Mihai, Negoiță & Belc [21] studied
the fatty acid profile of oils by Gas Chromatography Mass Spectrometry (GC-MS).
They studied the 40 fatty acids in four different oils of sunflower oil, palm
oil, fish oil and lard oil by GC-MS. They found that the fish oil and sunflower
oil contain more fatty acids than the plam oil and lard oil. However, the oleic
acid, and linoleic acid were more contained in sunflower oil than other oils.
In this study, the palmitic acid (103.894), oleic acid (543.632), linoleic acid
(1467.062), linolenic acid (205.305), arachidic acid (3081.026), ecosenoic acid
(1365.725), behenic acid (3656.361), and erucic acid (54.519) in Pin Pyant 6
Month were more contain essential fatty acids than the Pin Pyant 4 Month,
Sinpadethar 11, and Spain-121. Therefore, the Pin Pyant 6 Month peanut oil can
be assumed as the best peanut oil due to the presence of valuable mainly fatty
acids.
Salve & Arya, [22] studied the physical, chemical and nutritional evaluation of different Arachis hypogaea L. seed (SB-11, JL-24, and TLG-45) samples and their oil. They found that the fatty acids in peanut oil were oleic acid (50.21%), linoleic acid (18.12%), and palmitic acid (11.12%), respectively. Moreover, they assumed that the peanut oil was considered as the superior peanut oil due to the presence of rich mineral composition, highly fatty acids composition and highly antioxidant activities. In this study, the most abundant fatty acids in peanut oil were the oleic acid and then, followed by the linoleic acid and palmitic acid. Moreover, the health benefits of peanut oil were dependent on their high content of oleic acid. According to other studies, oleic acid can help to lower the risk of heart disease and lower the cholesterol level. Moreover, oleic acid was shown to maintain good cholesterol, blood pressure, and blood sugar levels. In this study, the Pin Pyant 6 Month peanut sample contains the highest content of oleic acid (543.632 ppm), linoleic acid (1467.062 ppm), and palmitic acid (103.894 ppm), respectively. Yuenyong et al., [21] studied the fatty acid profile in 50 cold-pressed plant oils in Thailand by GC-MS and HPLC-DAD. They found that oleic acid (47.60±0.33 %) and linoleic acid (33.08±1.26 %) were present the most contained in the peanut oil samples. A similar study was done by the Mihai et al [21].
4.
Conclusions
In this study, the fatty acids
content in four different types of peanut oils were determined by the Gas
Chromatography – Mass Chromatography (GC-MS). These results finding will be
covered the peanut oil market that will be susceptible to adulterate with other
vegetable oils that cause rapid oxidative rancidity due to the high content of
saturated fatty acid. The mainly oleic acid (unsaturated
trans fatty acid) in peanut oils was highly contained in the Pin
Pyant 6 Month among the four different types peanut oil. The presence of high
amounts of unsaturated fatty acids favors the suitability of the investigated
peanut varieties for nutritional applications especially in lowering the congenital hypothyroidism risk and prevent the
cardiovascular disease. Among the four different types of peanut oil varieties,
Pin Pyant 6 Month had the predominant source of a polyunsaturated omega-6 fatty
acid of linoleic acid and monounsaturated omega-9
fatty acid of oleic acid
Authors’ contributions
Designed of the research, M.L. and C.M.; Executed
the research, M.L.; N.K.K.W.; K.M. and C.M.; Analyses the
data and interpreted the results, C.M.; N.K.K.W. and K.M.; Wrote the
first draft of the manuscript, C.M.; N.K.K.W. and K.M.
Acknowledgements
We are grateful to India-Myanmar Friendship Project, Dr. Myat Lin (Professor and Head, Department of Postharvest Technology, Advanced Center for Agricultural Research and Education (ACARE),
Yezin Agricultural University, Dr.Nang Kyu
Kyu Win (Professor, Department
of Plant Pathology, Yezin Agricultural University) and Dr. Kyi Moe (Associate Professor, Department of Agronomy,
Yezin Agricultural University) for the valuable knowledge support
until the finishing
of this research.
Funding
The authors wish to express their
profound gratitude to India-Myanmar Friendship Project, Advanced Center for Agricultural Research and Education (ACARE), Yezin Agricultural University and
Yuntianhua Co. Ltd.
Availability of data
and materials
All data will be made available on
request according to the journal policy.
Conflicts of interest
The authors declare that there are no
conflicts of interest regarding the publication of this article.
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This work is licensed under the
Creative Commons Attribution
4.0
License (CC BY-NC 4.0).
Abstract
Peanut is the most important oil seed
crop processed from Central Myanmar: Sagaing, Magway and Mandalay Region. Peanut
production and utilization have been important due to its high oil content and
nutritive value. Peanut oil has a pale yellow and liquid state at room
temperature. The oxidative stability and prolonged shelf-life of peanut oil
were dependent on the fatty acid compositions of the oil. The aim of this study
was to analyze the fatty acid compositions by using the Gas chromatography-mass
spectrometry (GC-MS) method for simultaneous determination and quantification
of fatty acids from peanut oil by expressing the results in relative and
absolute concentrations. Four different types of peanut oil (Pin Pyant 6 Month,
Pin Pyant 4 Month, Sinpadethar-11 and Spain-121) were evaluated for the profiling
of fatty acid compositions. The analyzed total fatty acid compositions were
used to classify the different concentration in four different types of peanut
oil in Myanmar. Significant differences were found in fatty acids composition
among the different types of peanut oil. Palmitic (16:0), stearic (18:0), oleic
(18:1), linoleic (18:2), linolenic (18:3), arachidic (20:0), and behenic (22:0)
acids were found obviously in four different types of peanut oil. The total
fatty acids were Pin Pyant 6 Month (10787.75 ppm), Pin Pyant 4 Month (10173.83
ppm), Sinpadethar-11 (9818.96 ppm) and Spain-121 (8173.713 ppm) respectively.
Abstract Keywords
Peanut oil, four varieties, fatty
acid profile, GC-MS, quantification, absolute concentration
This work is licensed under the
Creative Commons Attribution
4.0
License (CC BY-NC 4.0).
Editor-in-Chief
Prof. Dr. Radosław Kowalski
This work is licensed under the
Creative Commons Attribution 4.0
License.(CC BY-NC 4.0).