Near infrared reflectance as a rapid and inexpensive surrogate measure for fatty acid composition and oil content of peanuts (Arachis hypogaea L.)

Fox, Glen and Cruickshank, Alan (2005) Near infrared reflectance as a rapid and inexpensive surrogate measure for fatty acid composition and oil content of peanuts (Arachis hypogaea L.). Journal of Near Infrared Spectroscopy, 13 5: 287-291. doi:10.1255/jnirs.556


Author Fox, Glen
Cruickshank, Alan
Title Near infrared reflectance as a rapid and inexpensive surrogate measure for fatty acid composition and oil content of peanuts (Arachis hypogaea L.)
Formatted title
Near infrared reflectance as a rapid and inexpensive surrogate measure for fatty acid composition and oil content of peanuts (Arachis hypogaea L.)
Journal name Journal of Near Infrared Spectroscopy   Check publisher's open access policy
ISSN 0967-0335
1364-6575
1751-6552
1748-8567
Publication date 2005
Sub-type Article (original research)
DOI 10.1255/jnirs.556
Open Access Status Not Open Access
Volume 13
Issue 5
Start page 287
End page 291
Total pages 5
Place of publication Chichester, W. Sussex, United Kingdom
Publisher NIR Publications
Language eng
Formatted abstract
The fatty acid composition of ground nuts (Arachis hypogaea L.), commonly known as peanuts, is an important consideration when a new variety is being released. The composition impacts on nutrition and, importantly, shelf-life of peanut products. To select for suitable breeding material, it was necessary to develop a rapid, non-destructive and cost efficient method. Near infrared spectroscopy was chosen as that methodology. Calibrations were developed for two major fatty acid components, oleic and linoleic acids and two minor components, palmitic and stearic acids, as well as total oil content. Partial least squares models indicated a high level of precision with a squared multiple correlation coefficient greater than 0.90 for each constituent. Standard errors of prediction for oleic, linoleic, palmitic, stearic acids and total oil content were 6.4%, 4.5%, 0.8%, 0.9% and 1.3%, respectively. The results demonstrated that suitable calibrations could be developed to predict the oil composition and content of peanuts for a breeding programme.
Keyword Nir
Fatty acids
Oleic acid
Linoleic acid
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Queensland Alliance for Agriculture and Food Innovation
 
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