Environmental and Varietal Effects on Niacin Content of Raw and Roasted Peanuts
2011
Whitley, M.L. | Isleib, T.G. | Hendrix, K.W. | Sanders, T.H. | Dean, L.O.
Peanuts (Arachis hypogaea L.) are known to be a source of several important B-vitamins, including niacin (Vitamin B3). A total of 39 Florunner and NC7 samples from the 2007 and 2008 Uniform Peanut Performance Test (UPPT) were analyzed to compare their niacin content from 10 different growing locations in the U.S. From the Core of the Core of the peanut germplasm collection, 13 selected samples grown in North Carolina in 2008 were analyzed. Over 2 years and 10 locations, raw Florunner niacin levels ranged from 8.8 to 21.9 mg/100g DW. Mean niacin concentration in 2007 was 15.7 mg/100g DW and 17.8 mg/100g DW in 2008. Raw samples of NC7 averaged 19.0 mg/100g DW in 2007 and 20.3 mg/100g DW in 2008. The varietal difference was statistically significant as were differences among growing locations. The lowest niacin levels were found in the Virginia-Carolina region and the highest in Texas and Oklahoma. Although the 2008 niacin means were higher than 2007, the increase was not statistically significant. Roasting raw 2008 samples caused niacin levels to drop 12% (p = 0.0212) in Florunner and 6% in NC7 (p = 0.0128). Mean niacin concentrations in the Core of the Core samples were found to range from 13.9 to 20.7 mg/100g DW. Levels of niacin in the Core samples tested were found to be higher than Florunner (12.2 mg/100 DW) and NC7 samples (13.8 mg/100g DW) grown at the same location and in the same year. Significant differences in niacin content among NC7 and Florunner UPPT entries across 10 locations indicated a potential for genetic variation that is potentially exploitable by breeders. This is supported by the significant differences found among the Core of the Core entries and NC7 and Florunner samples from the same location and year.
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