Answers are grounded in this paper and cite their sources.
Eight varieties of peanuts were grown under measured field conditions. Seed obtained at five successive harvest dates and separated into three maturity levels were analyzed for fatty acid composition of oil. Mature peanuts were mostly higher in stearic (18:0) and oleic (18:1) acids, and lower in linoleic (18:2), arachidic (20:0) and behenic (22:0) acids. Oleic‐linoleic ratios, which are correlated with oil stability, were higher in mature peanuts.
No takes yet. Share an insight, caveat, or question.
Young et al. (1972) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: