Tribhuvan University

INSTITUTE OF AGRICULTURE AND ANIMAL SCIENCE

(IAAS)

A Term Paper
On

“BIOCHEMISTRY OF GROUNDNUT SYNTHESIS AND ITS

CHEMICAL COMPOSITION”

Submitted To:
Prof. R.C. Basnyat, Ph.d
IAAS, Kritipur

Submitted By:
Sushmita Thapa (R-2015-AGR-02M)
M. Sc. Agriculture (Agronomy)
IAAS, Kirtipur

September 2016
 ACKNOWLEDGEMENT

It is a great pleasure to express my deep sense of thanks and sincere to our subject teacher
Prof R.C. Basnyat, Ph.d, Faculty Department of Agronomy, Institute of Agriculture and
Animal Sciences (IAAS), Tribhuvan University, for his invaluable suggestions and
encouragement for writing this paper His timely advice with kindness and enthusiasm has
helped me to a very great extend to accomplish this work.

I would also like to acknowledge all those authors whose research, experience and ideas
helped me greatly to prepare this paper. I can’t stay without thanking my husband Er. Suwas
Karki, for his continuous support throughout this work.

Sushmita Thapa

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 ABSTRACT

The legume Arachis hypogaea, commonly known as groundnut, is a very important food crop
throughout the tropics and subtropics. Groundnut is one of the most widely used legumes due
to its nutrition and taste, and it occupies a rank of major oilseed crop in the world. It has been
recognized as a functional food due to its role in a health promoting effect. Groundnut oil
contains a well-balanced fatty acid and antioxidant profile that provide protection against
harmful substances especially free radicals. This paper gives an overview of scientific
literature available on biochemistry of the seed and the chemical constituents and
composition of the oil content in it.. Owing to its unique organoleptic properties associated
with its cardioprotective and anti-inflammatory properties, groundnut oil has found, recently,
its place on the highly competitive international edible oil market.

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 TABLE OF CONTENT

ACKNOWLEDGEMENT ....................................................................................................... I
ABSTRACT ............................................................................................................................. II
1. INTRODUCTION ............................................................................................................ 1
1.1 BACKGROUND .............................................................................................................. 1
1.1.1World groundnut production ...................................................................................... 1
1.1.2 Importance of groundnut ........................................................................................... 2
1.2 OBJECTIVES ....................................................................................................................... 4
2. METHODOLOGY ........................................................................................................... 5
3. LITERATURE REVIEW ................................................................................................ 6
3.1 PROXIMATE ANALYSIS OF GROUNDNUT SEED .................................................................... 6
3.2 NUTRIENT COMPOSITION OF THE GROUNDNUT................................................................... 6
3.3 BIOCHEMISTRY OF GROUNDNUT SEED SYNTHESIS ............................................................. 7
3.4 GROUNDNUT PROTEIN COMPOSITION AND ITS PROPERTIES ................................................ 8
3.5 GROUNDNUT OIL AND ITS PROPERTIES ............................................................................... 8
3.6 COMPOSITION OF GROUNDNUT OIL .................................................................................... 9
3.6.1 Fatty Acids Composition ........................................................................................... 9
3.6.2 Triacylglycerol Composition ................................................................................... 10
3.6.3 Free-Fatty Acids (FFAs) and Diacylglycerols (DAGs) ........................................... 11
3.6.4 Phospholipids (PLs) ................................................................................................ 12
3.6.5 Sterols ...................................................................................................................... 12
3.6.6 Triterpenic Alcohols ................................................................................................ 14
3.6.6 Tocopherols ............................................................................................................. 14
3.6.7 Phenolic Compounds ............................................................................................... 15
4. RESULT AND DISCUSSION ....................................................................................... 16
5. CONCLUSION ............................................................................................................... 17
6. REFERENCES ............................................................................................................... 18
 1. INTRODUCTION

1.1 Background
Arachis hypogaea, commonly known as groundnut, is very important food crop of tropical
and subtropical areas. This genus is endemic to South America (Bertioli et al., 2011). The
probable center of origin of Arachis hypogaea was in Gran Panatanal (Mato Grosso, Brazil)
and also on the eastern slopes of the Bovilian Andes (FAO, 2011). All species of this genus
are unusual when compared with other legumes as they produce their fruit below the ground.
It is classified as both a grain legume and, because of its high oil content, an oil crop. The
species of this genus are diverse in habitat, including grasslands, open patches of forest and in
temporarily flooded areas. Based on its morphology and sexual compatibilities, the genus has
been subdivide into 80 species and 9 infrageneric taxonomic sections. Most of the wild
species are diploids; however, cultivated groundnut is tetraploid with an AABB-type genome.
Cultivated groundnut has very narrow genetic base (Bertioli et al., 2011).

1.1.1World groundnut production

Groundnut is major food crop with its world annual production of about 38 million tons.
Groundnut is particularly important in Asia, where its production is about 64% of the world
Using US Department of Agriculture (USDA) figures for 2008–2009,world average oil yields
are soybean (18%), rapeseed (39%), sunflower (41%), groundnut (32%), coconut oil (62%),
and 44% palmkernal (Shamim Akther, 2014). Groundnut is widely produced in tropical and
subtropical regions of the world. World groundnut production totals approximately 29 million
metric tons per year. China, India, and United States constitute the world largest producer.
The United States, Argentina, China, India, Vietnam, and some African countries are
significant exporters. Canada, Mexico, and Europe account for 80% of groundnut product
importers mainly from US markets (Shamim Akther, 2014). China accounts for 37% of world
production, Africa for 25%, India for 21%, the Americas for 8% and Oceania for 6%. Major
exporters are India, which accounts for 37% of world exports, Argentina for 13%, the United
States for 10%, China for 8% and Malawi for 5%. Major importers are the Netherlands,
which accounts for 17% of world imports, Indonesia that accounts for 10%, Mexico for 7%,
Germany for 6% and Russia for 5% (Wikipedia) .

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1.1.2 Importance of groundnut
Groundnut seed is an important source of nutrient considerably rich in oil and
proteinincluding other nutrients.The seed has several uses as whole seed or processed to
make groundnut butter, oil, soups, stews and other products. Groundnuts have many value-
added products that have been developed with a number of applications in bakery,
confectionery, and the general consumer market. The cake has several uses in feed and infant
food formulations. Groundnut provides considerable amounts of mineral elements to
supplement the dietary requirements of humans and farm animals.
 Nutritive value
The seeds of most groundnut cultivars contain about 50% oil, and therefore the quality of
the oil and groundnut products depend to a large extend on the oil fraction. The oil
content of groundnut differs in quantity, the relative proportion of fatty acids,
geographical location, seasons and growing conditions. Groundnut seed contains 44 to
56% oil and 22 to 30% protein on a dry seed basis and is a rich source of minerals
(phosphorus, calcium, magnesium, and potassium) and vitamins (E, K, and B group) (
Asibuo et. al, 2008). Groundnut oil contains a well-balanced fatty acid and antioxidant
profile that provide protection against harmful substances especially free radicals. Owing
to its unique organoleptic properties associated with its cardio protective and anti-
inflammatory properties, Groundnut oil has found, recently, its place on the highly
competitive international edible oil market ( Akhter et. al, 2014). Groundnut protein is
increasingly becoming important as food and feed. sources, especially in developing
countries where protein from animal sources are not within the means of the majority of
the populace. Groundnut seeds are reported to contain 9.5 to 19.0% total carbohydrates as
both soluble and insoluble (Asibuo et. al, 2008). Khalil and Chughatai, (1983) observed
that the amount of copper in 100 g of roasted groundnut seed is enough for the daily
requirement of human beings.

 Groundnut flour
Groundnut flour is lower in fat than groundnut butter, and is popular because its high
protein content makes it suitable as a flavor enhancer. Groundnut flour is used as a
gluten-free solution. Groundnut flour, because of its high protein content (45–50%), is a
good protein source in addition to its function as a flavoring agent. Groundnut flour at a
level of 4–8% in formulation has been found to extend the shelf life of confectionary

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 products. Recent studies reported the rheological, foaming, emulsifying, and water
holding properties of groundnut flour and declared that groundnut flour as a potential
additive to increase the protein contents of various food commodities especially baked
goods (Akhter et. al, 2014).

 Groundnut oil
Groundnut oil is often used in cooking, because it has a mild flavor and a relatively high
smoke point. Due to its high monounsaturated content, it is considered healthier than
saturated oils, and is resistant to rancidity. The several types of groundnut oil include:
aromatic roasted groundnut oil, refined groundnut oil, extra virgin or cold-pressed
groundnut oil, and groundnut extract.

 Animal feed
Groundnut plant tops are used for hay. The protein cake (oilcake meal) residue from oil
processing is used as an animal feed and as a soil fertilizer.Groundnut cake is a livestock
feed, mostly used by cattle as protein supplements. It is one of the most important and
valuable feed for all types of livestocks and one of the most active ingredient for poultry
rations. Poor storage of the cake may sometimes results in its contamination by aflatoxin,
a naturally occurring Mycotoxins that are produced by Aspergillus flavus and Aspergillus
parasiticus. The major constituents of the cake are essential amino acids such as lysine
and glutamine. Other components are crude fiber, crude protein, and fat.

 Industrial use
Groundnuts have a variety of industrial end uses. Paint, varnish, lubricating oil, leather
dressings, furniture polish, insecticides, and nitroglycerin are made from groundnut oil.
Soap is made from saponified oil, and many cosmetics contain groundnut oil and its
derivatives. The protein portion is used in the manufacture of some textile fibers.
Groundnut shells are used in the manufacture of plastic, wallboard, abrasives, fuel,
cellulose (used in rayon and paper), and mucilage (glue).

Groundnut seeds have an important contribution toward diet in many countries, as they are
rich in protein, lipids, and fatty acids for human nutrition. They are rich source of oil. Lipid
chemistry largely affects the flavor and quality of groundnuts and groundnut product (Akhter
et. al, 2014)
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So, this paper is prepared with following objectives, especially to review the important
biochemistry related to groundnut.

1.2 Objectives
 To review the important biochemistry of groundnut synthesis
 To review the chemical composition of groundnut.
 To access the nutritional importance of the groundnut based on its composition.

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 2. METHODOLOGY

For the preparation of this term paper, all available resources i.e. journals, magazines, books,
internet and research reports related to the biochemistry of groundnut synthesis and its
chemical composition were reviewed thoroughly mainly focusing to the major finding and
research result. All detail-collected information is incorporated in the part of review of
literature section.

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 3. LITERATURE REVIEW

3.1 Proximate analysis of groundnut seed

Ayoola et.al, (2012), studied the proximate analysis of the groundnut seed in which he found
Moisture content of raw seed 7.84 %, Ash 1.48%, crude fiber 2.83%, crude fat or oil 46.10%
crude Protein 24.70% and carbohydrate 17.41%. Except moisture, other contents found to be
increased in sun dried seeds.The presence of high fat content makes it a suitable source of nutrient
that can improve the energy density of man and animals. The protein in groundnut seeds contributes
to the growth and repair of worn-out tissues, will also improve the nutrition of humans and animals .
The ash content is relatively low, The crude fibre is not high enough but can aid digestibility in
humans.The carbohydrate content is slightly high, especially in the sun dried groundnut, makes it a
suitable source of nutrient.The moisture content is low, this makes the shelf-life to be long and
contribute to the stability of Arachis hypogeal and prevent rancidity of the oil (Ayoola et.al, 2012).

3.2 Nutrient composition of the groundnut

Groundnut is rich source of all kinds of nutrients which is clearly illustrated by following
table. It shows goundnut as rich in fat, protein, including vitamins and minerals.

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3.3 Biochemistry of groundnut seed synthesis

Fig1. Changes in the chemical composition of whole kernels during the development of
virgina bunch type groundnuts ( Coolbear, 1994)

The groundnut seed contain different chemical constituents and the level of these constituents
vary as per the growth and development of the seed. The figure clearly illustrates that the
level of oil and protein goes on increasing with the maturity of the kernels. The starch level
goes on increasing upto 6 weeks of flowering and gradually metabolise into simle form,
sucrose which enhances the taste of the mature kernels. Both protein and lipid are stored in
membrane bound bodies within cotyledons. It is likely that the site of both lipid accumulation
and storage protein synthesis in the endoplasmic reticulum , with dicotysomes being
responsible for the accumulation of storage protein in vacuoles. many free amino acids
remained relatively constant during development, there was dramtic decrease in arginine
levels about ten folds down than before. sucrose level rose again as seeds finally matured.
sucrose is by far the most predominant soluble carbohydrate, comprising about 80% of the
total at maturity, with stachyose forming another 16%. starch levels peak around at the end of
stage I of seed development and then begin to fall .a high proportion of the starch during
early development is present in the seed coat during active lipid synthesis the respiratory
quotient of developing kernels approaches two and the high level of lipoxygenase activity to
reduce the levels of polyunsaturated faty acids accumulated by the maturing seeds. Levels of
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conserved lipoxygenase in dried kernels may be important in the subsequent storage
behaviour of seeds ( Coolbear, 1994).

3.4 Groundnut protein composition and its properties

The nutritional value of protein is considered by its content of essential amino acids. The
amino acid make-up of groundnut protein has been reported by T.S Kholief (1987)
containing Lysine (3.9%), Histidine (2.4%),Arginine (11.2%), threonine (2.6%), Cystine
(1.1%), valine (4.3), Methionine (0.8%), Isoleucine (3.8%), Leucine (6.5%),
Phenylalanine(5%), Tryptophan (0.9%). Groundnuts contained high levels of arginine and
histidine. The remaining amino acids were present in substantial quantities except
methionine, tryptophan and cystine were considered low. Groundnut protein at higher level is
equal to that of beef protein (Kholief, 1987).

While most of the amino acids are found as the part of protein and peptides, non protein or
free amino acids (FFA) also occur . these are thought to react with glucose and fructose,
produced by hydrolysis of sucrose during the browning process, to produce the typical
roasted groundnut flavour, color and aroma. Specially these are glutamic acid , glutamine,
aspargine , phenylalanine, aspartic acid and histidine. The ratio of these amino acids alters
with seed size, i.e. the different response to roasting depends on the maturity of the seed.
High levels of free arginine, tyrosine , lysine and threonine have been shown to affect the
flavour adversely. Arginine and proline are found in higher concentrations in
immaturekernels . arginine level decreases with seed maturity, while proline level remains
vriable , and threonine and serine level rises with maturity (Akhter et.al., 2014).
The presence of two non protein amino acids ( 𝛾 -methyleneglutamine and 𝛾 -
methyleneglutamic acid) in mature kernels and N-methylhydroxyproline in groundnut flour
has been found ( Savage and Keenan, 1994).

3.5 Groundnut oil and its properties

Groundnuts are valued for their high quality oil content. About two thirds of the world
production of groundnut is utilized as an edible oil, making it one of the world’s leading oil
seed crops. Most of the oil is found in the cotyledons which comprises approximately 72.4%
of the kernel (Savage and Keenam, 1994). Groundnuts have high lipid content, ranging from
47 to 50%. They are a good source of oil containing desirable lipid profile, which is higher in
unsaturated fatty acids than in saturated fatty acids. The oil extracted from groundnuts by
cold pressing has the most desirable nutritional values, a very light nutty aroma, and a light to
dark yellow color. Groundnut oil is naturally trans fat free, cholesterol free, and low in

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saturated fats. It consists mostly of oleic acid (n-9), a monounsaturated fatty acid (MUFA)
(52%), and linoleic acid (n- 6), a polyunsaturated fatty acid (PUFA) (32%) (Akhter et. al,
2014). It contains 17% saturated fats primarily palmitic acid (Wikipedia).
The oil is also a source of natural occurring compounds such as antioxidants, vitamin E,
phytosterols, squalene, and p-coumaric acid, which are all beneficial in maintaining health.
Groundnut oil shows many positive biological effects, which are mostly connected with its
high oleic acid content. Oleic acid has been shown to have a positive influence on
cardiovascular risk factors, such as lipid profiles, blood pressure, and glucose metabolism
(Akhter et. al, 2014).
.

3.6 Composition of groundnut oil

3.6.1 Fatty Acids Composition

The physical and chemical properties of fats and oils are determined by their fatty acid
composition and their position within the triacylglycerol (TAG) molecule. Major fatty acid in
groundnut oil includes palmitic (C16:0), oleic (C18:1), and linoleic acids (C18:2). Generally,
stearic acid (C18:0), arachidic (C20:0), eicosenoic (C29:1), behenic (C22:0), and lignoceric
acids (C24:0) are present in minute quantities. Linolic fatty acids are present in trace amounts
(C18:3) (Casini et al., 2003). According to the Codex Alimentarius, the arachidic and higher
fatty acid content of groundnut oil should be less than 48 g/kg. High percentage values of
C20:0 and C22:0 in other oils including olive oil could be related to adulteration with
groundnut oil. Groundnut oil contains approximately 80% unsaturated and 20% saturated
fatty acids. In mature groundnuts, the oil is 96% triacylglycerol with the main fatty acids
being palmitic, oleic, and linoleic. The long-chain fatty acids are usually found at about or
slightly less than 2%. The percentage of FFAs in groundnut oil varies between 0.02 and
0.6%. Because of its excellent oxidative stability, groundnut oil is a premium cooking and
frying oil. It has been preferred over soybean oil during frying; however, it develops some
flavor defectswith long-term use.Considerable importancewas given to the role of the
oleate/linoleate ratio (O/L) and iodine value (IV) in governing product shelf life. Low-IV and
high-O/L ratio are associated with greatly enhanced shelf life and decreased rancidity of the
product. The fatty acid composition of groundnut oil is variable depending on the genotype,
seed maturity, climatic conditions, growth location, and interaction between above-mentioned
factors. Lower temperatures during seed development usually associated with more

9
unsaturation. Generally, it has been proved that oleic acid increases and linoleic acid
decreases with seed maturity. When the seed progressed from intermediate through nearly
mature to mature stages, palmitic and linoletic acids decreased while oleic acid increased.
The variety affected the composition of groundnut oil grown in USA. Generally, the three
major fatty acids (Palmitic, oleic, and linoleic acid) were more affected than the minor fatty
acids. (Akhter et.al, 2014).

Table 2: Fatty acid composition in groundnut oil in % (Akhter et.al, 2014)

Fatty acid Quantity in %

Palmitic acid 8.39-15.63
Stearic acid 3.54-4.76
Oleic acid 40.96-63.47
Llinolenic acid 17.35-34.78
Arachidic acid 0.5-0.89
Eicosenoic acid 0.28-0.64
Behenic acid 1.75-2.33
Lignoceric acid 0.55-1.11

3.6.2 Triacylglycerol Composition

Majority of the groundnut oil fatty acids are present at Triacylglycerol (TAG) (93.3–95.8 wt
%). Seed Maturation influences over TAG content of the obtained oil showing an increment
of ca.10% from an early maturation stage accounting for 25.3% of oil (TAG content 85.3%)
to a fully stage with 48.2% of oil (TAG content 95.8%) . Sempore and Bezard (1986) while
working on African groundnut oil identified 30 TAG by High performance liquid
chromatography- Refractive index detectors (HPLC-RID); reporting the major TAG as OOL
(17%), PLO (13%), LLO (12%), OOO (10%), POO (8%). Whereas (P = palmitic, O = oleic,
S = stearic, and L = linoleic acids). These authors found very long-chain fatty acid associated
with unsaturated fatty acids, preferably with two molecules of linoleic acid. In comparison
with other vegetable oils, including olive, soybean, or sunflower oil, the high percentage
(>12%) of TAG with CN higher than 54 is remarkable.TAG from 56 and 60 CNs are mainly
a combination of two C18 and one long-chain (C20–C40) fatty acid per TAG molecule.
These TAG molecules could be used to identify alterations of other oil with groundnut oil.
This higher melting fraction with noncrystalline properties usually hinders the use of
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groundnut oil as salad oil. In groundnut oil, more than 160 TAG were identified as di- and
triunsaturated (POO, SOO, PLO, OOO, OLO, LLO, and LLL). Natural groundnut oils
contains nonrandom enantiomeric structures of highly asymmetric position of the long-chain
saturated fatty acids . The long-chain saturated fatty acids (C20–C24) are confined almost
exclusively to the sn-3 position, whereas the palmitic and stearic acids are more predominant
in the sn-1 and sn-3 positions. However, oleic acids are distributed almost evenly in the three
positions, whereas linoleic acid is preferably found in the sn-2 position. Concentrations of
specific TAG species are variable with variety and location .Generally, a higher percentage of
oleic and linoleic acid in the TAG are directly related to the particular fatty acid in the sn-2
position. Oil fatty acid profile is important from nutritional point of view. Along with fatty
acid profile, the distribution of the fatty acids in three positions of the glycerol skeleton is
also important. It has been proved that the sn-2 position is conserved during the whole
digestive process, whereas fatty acids from sn-1 and sn-3 are released by principal lipase.
Long-chain fatty acid are preferentially present at these positions and with melting points
higher than human body temperature (C18:0, C20:0, C22:0, and C24:0) remain free and solid
in the intestinal lumen, showing weak intestinal absorption and no effects on plasma lipids
(Akhter et. al, 2014).

3.6.3 Free-Fatty Acids (FFAs) and Diacylglycerols (DAGs)

Raw groundnut oil contains FFAs and DAGs. Crude oil contains FFA as low as 0.3%, but
most of commercial oils contains 0.5–1.5% . FFA and DAG levels considerably variable with
groundnut maturity. Along with other factors, the degree of damage to the kernels also affects
FFA content. Strongly mature groundnuts generally have an FFA content of less than 0.5%.
Sometimes, if the groundnuts are high in mold damage and/or consists of immature kernels,
levels up to FFA may reaches up to 5% . High percentages of FFA may indicate poor
handling, immature kernels, mold infestation, or pronounced ester hydrolysis, whereas FFA
are eliminated at different processing steps, DAGs are partially removed. They constitute an
important index not only for the original quality of the oil but also for the resulting refined
oil(Akter et.al,2014). In groundnut DAG with 34 and 36 CNs are commonly n groundnut oil
as 1,2- and 1,3-isomers, being the reported DAG the following: 1,2-PO, 1,2-PL, 1,3-PO, 1,3-
PL, 1,2-OO, 1,2-OL, 1,3-OO, 1,3-OL, and 1,3-LL (Frega et al., 1993).

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3.6.4 Phospholipids (PLs)
In groundnut, the major constituents of the cell membrane are PLs and has a high degree of
unsaturation . The PL content (0.3–0.7%) is low in groundnut oil. Following are the major PL
in conventional groundnut oils: phosphatidylcholine (PC: 38.3–66.4%), phosphatidic acid
(PA: 2.2–11.8%), phosphatidylethanolamine (PE: 13.3–21.9%), phosphatidylinositol (PI:
15.7–30.9%), and phosphatidylglycerol (PG: nonreported up to 2.5%). PL composition
ranges of high oleic groundnut cultivars varies comparing breeding lines with their parental
lines. Although statistical differences were found among the PL contents and the composition
of breeding lines and parent lines, these variations were within the range reported for
traditional groundnut varieties. Premature harvesting of groundnut may also results in
changes in PL concentration. Along with premature harvesting other factors are also
important, these include curing at a high temperature and/or exposed to freezing temperatures
. In many cases, oil refining becomes difficult as the quality of oil is affected. Singleton and
Stikeleather (1995) studied the effects of these stress events and proved that immature seeds
presented higher total PL content and higher concentrations of PA, PE, and PC than mature
groundnuts. It was explained that the decrease in concentration of PA and PC with maturation
was due to these PL as these are the precursors to the formation of the other PL. The
concentration of all PL was increased in the heat-damaged sample (at 408◦C), except for PG,
whereas in the freeze-damaged sample, a significant increase in concentration was observed
for PA and PG. However, the concentrations of PC and PE decreased to very low levels when
compared with the control sample. Major PC molecular species were also determined. In
mature groundnuts, 40.7 and 59.3% of C18:2 and C18:1 was found. Immature groundnuts
resulted in greater concentrations, but equal proportions of the above-mentioned species.
Molecular species found in the high temperature cure sample had a higher degree of
saturation due to the presence of C18:1 and C16:0 molecular species (72.8%).This was
attributed to the oxidation of the more unsaturated molecular species by heat stress (Akhter
et. al, 2014).

3.6.5 Sterols
Sterols are the predominant compounds in the unsaponifiable material of vegetable oils,
accounting for 60–80%. Remaining 10–25% is covered by hydrocarbons, tocopherols, and
others. Vegetable oil sterols, generally known as plant sterols, can be divided into three
groups: 4-desmethylsterols (the cholestane series), i.e., normal phytosterols (PSs); 4-

12
monomethylsterols (usually known as methylsterols); and 4, 40-dimethylsterols (the
lanostane series, also known as triterpene alcohols). The three sterol groups are different in
the conformation of carbon 4 in the steroid skeleton (Wretensjo, 2004). The desmethylsterols
have no methyl group at position 4, whereas the 4 monomethyland 4, 40-dimethylsterols
contain one and two methyl groups at this position, respectively. The desmethylsterols (or
normal PSs) usually account for more than 50% of the unsaponifiable ma- terial, whereas 4-
monomethylsterols and 4, 40-dimethylsterols together constitute 10–30%. Sterols are mainly
found as free molecule or sterol ester forms, but they also can occur as sterol glucosides and
acylated sterol glucoside. Groundnuts and its products, including groundnut oil, groundnut
butter, and groundnut flour, are good sources of phytosterols and these are in comparison
with other high-quality edible oils. Depending on the groundnut variety, roasted groundnuts
contain 61–114 mg PS/100 g, 78–83% of which is in the form of β-sitosterol. Groundnut oil
has higher percentage of _-5-avenasterol than soybean oil. The unsaponifiable fraction of
groundnut oil contains 0.15–0.90% hydrocarbon sterol esters and 0.59–1.22% free sterols.
Steryl ester and free sterol components of two commercial groundnut varieties were
examined resulting that free PSs of both Florunner- and Startype groundnuts consisted of
about 65% of the total sterols in the oil. Unrefined groundnut oil contains up to 434 mg
PS/100 g while refining the oil results in reduction in PS concentration in the oil. Further
refining, such as deodorization, results in significant loss in PSs. However, hydrogenation
after refining has a minimal effect on PS loss. Conventional refining does not significantly
affect sterol composition expressed as percentage of total sterols. The relative proportions of
the major sterols remain constant throughout the process . It is found that a high oleic
groundnut line (Tamrun OL 01) had higher total PS content (725 mg/100 g oil) than those for
the parent lines (670 and 350 mg/100 g oil.(Akhter et.al, 2014).

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 Fig 2 . Functional compounds present in groundnut oil (Source: Akhter et.al, 2014)

3.6.6 Triterpenic Alcohols

Triterpenic alcohols in groundnut oil represent the 0.14% of the oil . Triterpenic alcohols
composition of groundnut oil includes cycloartanol (1.9%), β-amyrin (6.9%), cycloartenol
(33.1%), 24-methylene cycloartenol (46.1%), and cyclobranol (8.1%). Squalene has been
detected in groundnut oil in significant higher concentration than in soybean oil and
represents more than the 20% of the olive oil content . It is a triterpene hydrocarbon with
secondary antioxidant activity compared with that of phenols and tocopherols (Tuberoso et
al., 2007).

3.6.6 Tocopherols
Tocopherols are natural antioxidants. Four types of tocopherols are found in groundnuts oil.
Refined groundnut oil contains tocopherols of 53 mg/100 g and mostly as α- and γ
tocopherol. Tocopherol content increases with higher precipitations and lower soil
temperatures Higher tocopherol content was consistently found in groundnuts produced in the
United States compared with those produced in China or Argentina. The highest levels
reported in US groundnuts on a whole seed basis were almost 250 ppm, whereas the lowest
14
levels were about 100 ppm. Groundnut oil has antioxidant activity of 0.17% (W/V),
respectively (Akhter et.al, 2014).

3.6.7 Phenolic Compounds

Phenolic compound resveratrol (3,5,40-trihydroxystilbene) is found naturally in fruits, nuts,
flowers, seeds, and bark of different plants. Groundnut is one of the natural sources of
resveratrol . It exhibits antiplatelet, anti-inflammatory, anticancer, antimutagenic, and
antifungal properties. Along with other properties it is also a potent antioxidant, reactive
oxygen species scavenger and metal chelators. Resveratrol reduces lipid peroxidation as well
as oxidation and nitration of platelet and plasma proteins. Resveratrol is usually found in
fresh kernels of groundnuts or in groundnut products like butter or roasted nuts. The content
of resveratrol varies widely with varieties, groundnut product, and processing (Akhter et.al,
2014). For fresh groundnuts resveratrol content varies from 0.01–1.79 mg/g up to 2.3–4.5
mg/g. Neither the scientific data have been reported about resveratrol content in groundnut
oil nor were phenolic compounds detected in cold-pressed groundnut oil (Tuberoso et.al,
2007).

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 4. RESULT AND DISCUSSION

Groundnut seed is found to be composed of different chemical constituents including

different fatty acids, amino acids, carbohydrates, minerals (P, Ca, Mg,K etc), vitamins (E,K,B
group) and other compounds with their varying proportion in different stages of growth and
development of seeds. Groundnut oil contains a well-balanced fatty acid and antioxidant
profile that is associated with its cardioprotective and anti-inflammatory properties. Due to its
high monounsaturated content, it is considered healthier than saturated oils, and is resistant to
rancidity Its consumption could also increase antioxidant compounds in the serum of healthy
men. Experimental studies have shown the anti proliferative and proapoptotic effects of
polyphenols and sterols extracted from groundnut oil on prostate cancer cell lines and breast
cancer cell lines. The utilization of groundnut oil in diet will give best results in combating
diseases like cancer, diabetes, and cardiovascular diseases. Groundnut oil contains resveratrol
that could effectively inhibit lipopolysaccharide (LPS)-induced nitric oxide (NO) production.
This resveratrol perform effective anti-inflammatory activity. Groundnuts and groundnut oil
contain different phytochemicals such as β-sitosterol, resveratrol, campesterol, and
sigmasterol , this gives a strong evidence of protective role in different cancers like breast,
colon, and especially prostate (Awad et al., 2000). Groundnut oil is a rich source of vitamin E
and other phytochemicals. Niacin and vitamin E are two important constituents that provide
protection against Alzheimer’s disease (Awad et al., 2000).

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 5. CONCLUSION

Ground nut is a typical tropical or subtropical nodulated crop which is considered as both
legume crop and oil seed crops since it is rich is protein and oil content. Groundnut seed
contains 44 to 56% oil and 22 to 30% protein on a dry seed basis and is a rich source of
minerals (phosphorus, calcium, magnesium, and potassium) and vitamins (E, K, and B
group).the proportion of the constituents of the seed varies as per the growth stages, as per the
species , varities and sometime the environmental influences. They are a good source of oil
containing desirable lipid profile, which is higher in unsaturated fatty acids, than in saturated
fatty acids and other minor compounds like phenolic compounds, tocophenols. Groundnut oil
is naturally trans fat free, cholesterol free, and low in saturated fats. Groundnut oil shows
many positive biological effects, which are mostly connected with its high oleic acid content.
Oleic acid has been shown to have a positive influence on cardiovascular risk factors, such as
lipid profiles, blood pressure, and glucose metabolism. Since the seed is composed of many
helath benefiting chemical components, groundnut is considered as important crop to be
added as dietary component to reduce the malnutrition in the prone areas.

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