The testa and defatted flours of 32 white testa and the krinkleleaf tan spanish peanut (Arachis hypogaea L.) genotypes were analyzed for flavonoids in order to classify these peanuts for breeding purposes. Flavonoids were extracted from the testa and flours with aqueous methanol. These extracts were analyzed for flavonoids by high pressure liquid chromatography. UV spectrometry was used to identify the compounds. These flavonoids were principally sugar derivatives of the aglycones quercetin, rhamnetin, and isorhamnetin. Two other aglycones were detected and tentatively identified as isoflavones. From these data, it was possible to classify the 32 white testa and the krinkleleaf genotypes into several groups based upon the presence, absence, or ratio of various flavonoid compounds.
Keywords: Groundnut, chemotaxonomy, HPLC, genotypes, testa, flour
How to Cite:
Daigle, D. & Conkerton, E. & Hammons, R. & Branch, W., (1983) “A Preliminary Classification of Selected White Testa Peanuts (Arachis hypogaea L.) by Flavonoid Analysis”, Peanut Science 10(1), p.40-43. doi: https://doi.org/10.3146/i0095-3679-10-1-12