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United States Department of Agriculture

Agricultural Research Service

Related Topics


Location: Peanut Research

2012 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.

3. Progress Report:
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. To develop a physical method to determine the total oil content and fatty acid composition in peanuts, several measurements were done on a large variety of peanuts from New Mexico, and Texas area in collaboration with scientists from New Mexico. Oil was extracted from the peanuts, quantified, and analyzed using GC (Gas chromatographs) capable of single and 2D analysis. Using a parallel-plate sensing system calibration is being done to estimate the total oil present in the peanuts, and correlate this value with the values obtained by chemical extraction. Further measurements are planned to make NIR (Near Infrared Radiation) measurements on the peanuts, and correlate the NIR measurements with the GC values obtained for various fatty acid components present in the peanuts.

4. Accomplishments

Last Modified: 10/17/2017
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