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Plant Science Today (PST)

Research Articles

Vol. 13 No. sp5 (2026): Recent Advances in Agriculture

Assessment of nutritional superiority among ten spreading-type cultivars of groundnut using lipid quality indices

DOI
https://doi.org/10.14719/pst.13386
Submitted
27 December 2025
Published
21-09-2026

Abstract

Groundnut is a major oilseed crop has the potential to manage problems of malnutrition and food security. Groundnut is significant source of vegetable oil and protein. Present study conducted at Junagadh agricultural university, Junagadh from 2020–22 evaluated the lipid quality indexes of 10 spreading varieties of groundnuts (Arachis hypogaea L.). Samples from 10 spreading varieties were collected and their oil content and fatty acid (FA) profiles were analysed using Soxhlet and gas chromatography and mass spectrometry (GC-MS), respectively. Results found that there were significant variations among the varieties for all measured parameters, saturated fatty acid (SFA) ranging from 16.38 % to 20.13 %, monounsaturated fatty acid (MUFA) from 54.98 % to 65.56 % and polyunsaturated fatty acid (PUFA) from 17.98 % to 26.41 %, highlighting diversity in FA profiles. The nutritional quality indices results indicate significant variation, with GJG-19 having the highest (5.11) Desaturation ratio (DR) and GG-HPS-1 the lowest (3.97). The JVR-700 showed the lowest (0.215) oleic desaturation ratio (ODR), while GAUG-10 had the highest (0.324). GG-HPS-1 stands out as the best performer in both atherogenic index (AI) (0.137) and thrombogenicity index (TI) (0.358), whereas JVR-700 and GJG-19 exhibit the lowest values in AI (0.114) and TI (0.300), respectively. Principal component analysis (PCA) revealed that the first two principal components accounted for 88.0 % of the total variation, with PC1 and PC2 explaining 62.8 % and 25.1 %, respectively. Correlation analysis demonstrated strong relationships among fatty acid composition and lipid quality indices, with the MUFA/SFA ratio showing significant negative correlations with AI (-0.84) and TI (-0.77) and a strong positive correlation with DR (0.91). The findings indicate selecting groundnut varieties with a high lipid quality index yields healthier edible oils.

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