2013 Annual Report
1a.Objectives (from AD-416):
Analyze the constituents of valencia peanuts, such as: TOC (total oil content), protein, and fatty acid distribution in peanut breeder samples using both chemical and physical methods.
1b.Approach (from AD-416):
TOC (total oil content), protein and fatty acid compositions among different types of Valencia peanuts, grown in New Mexico and Texas, will be determined using chemical methods such as N2 analysis and gas chromatography. Physical measurements with near-infrared (NIR) reflectance methods will be done to correlate the physical measurements with the chemical determinations. Once the correlations are established the physical methods can be employed for fast and nondestructive measurement of quality factors. The qualitative factors and physical methods will be documented and published in suitable technical journals.
This research relates to in-house objective 1: Determine spectral response characteristics (near infrared, visible, ultraviolet, and radio spectra)of in-shell and shelled peanuts related to various quality parameters such as oil chemistry, maturity, moisture content, protein, flavor and seed viability.
1. Several varieties of wheat samples grown in New Mexico and Texas areas were obtained from our collaborators and measurements were done using parallel-plate Impedance meter (CI meter). The CI meter successfully predicted moisture contents, and was found to be a useful tool for moisture determination nondestructively and rapidly. A manuscript was published jointly with the collaborator.
2. The CI meter was calibrated with different wheat types grown in NM and TX states and then used to identify the wheat type of unknown samples within the calibrated groups, successfully. A manuscript on this use is under preparation
3. Measurements were done on samples of peanut breeds with different oleic compositions and their fatty acid composition was determined by standard GC methods. Attempts are being made to correlate these values with the CI meter determinations.