Oil and Fatty Acids Variation in ICRISAT Peanut Mini Core Collection

Oil content and fatty acid composition are crucial for nutritional value and shelf life of peanut.Increasing oil and oleic acid and decreasing the saturated fatty acids such as palmitic and stearic acids has been important breeding objectives worldwide.In the study,oil content and fatty acids composition of 151 accessions from ICRISAT peanut mini core collection were evaluated.The oil content ranged from 49.16% to 55.44% with an average of 51.67%.The mean oil content in var.vulgaris was much higher than that in other botanical types.One high oil content genotype was identified.Major fatty acids,palmitic acid,stearate acid,oleic acid and linoleic acid ranged from 7.9%to 13.5%,1.8%to 3.9%,37.0%to 64.7%and 18.0%to 40.4%,respectively.Saturated fatty acids together comprised 15.2%to 22.1% of the total fatty acids.The oleic acid in var.hypogaea was higher than that in other botanical types and palmitic and linoleic acids was lower than those in other botanical types respectively.Four genotypes with high oleic acid content,19 with low palmitic acid content and 7 with low saturated acids content were identified.The results showed that the genotypes with high oleic acid content and genotypes with low saturated fatty acids content possessed the trait of low palmitic acid content.The DNA fingerprints of 20 accessions based on SSR markers which were high oil,oleic acid contents,low palmitic acid and saturated fatty acids were constructed.