Peanut (
Arachis hypogaea
L.) is one of the most important oilseed crops of the world. The fatty acid composition plays
an important role in oil quality. Experiments were performed to examine the variation in oil fatty acids of three normal
oleic peanut market types (Virginia, Valencia, and Spanish) in 2008, 2009, and 2010. Variations of botanical variety, year
and their interaction were highly significant for oil content and all 13 fatty acids studied. Oil content in different peanut
market types exhibited significant differences. The maximum oil content (51.993%) was found in Virginia (NC-7), while
Valencia (New Mexico Valencia A) accumulated the minimum oil content (47.197%). Virginia had also the highest oleic
acid percentage. Higher temperatures during seed development in 2010 resulted in greater oleic contents than 2008 and
2009 while lower temperatures post anthesis in 2009 caused higher linoleic acid. It was observed different effects of years
in oil fatty acid composition according to peanut types. The highest percentages of linoleic acid for Virginia, Valencia, and
Spanish were observed in 2010, 2008, and 2009, respectively. The highest negative correlation was noted for oleic and
linoleic acids (r: -0.985). Oleic acid was also correlated negatively with arachidic and behenic acids.
