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Carbohydrate Polymers Mar 2021A neutral polysaccharide (NPP) from peanut sediment of aqueous extraction process was purified via anion-exchange and gel-filtration chromatography. The weight-average...
A neutral polysaccharide (NPP) from peanut sediment of aqueous extraction process was purified via anion-exchange and gel-filtration chromatography. The weight-average molecular weight and polydispersity index were 3.36 × 10 Da and 1.06. Composition of glucose (82.66 %, molar percentage) and arabinose (17.34 %) suggested an arabinoglucan structure. Multiple medium-length chains consisting of many 1,4-linked α-Glcp and a few 1,5-linked α-Araf maintained the main chain structure. The backbone was substituted at O-6 and O-3 positions, attached by side chains consisting of two to six α-Glcp and terminated with Araf and Glcp. Degree of branching was 42.50 %. Aggregates formed in NPP aqueous solution. They were eliminated by DMSO combining with sonication. Consequently, the average radius of gyration (R), hydrodynamic radius (R), and R/R ratio were 17.0 nm, 5.8 nm and 2.93, respectively, indicating extended rigid chain conformation. The backbone substituted at O-3 and short branching chains probably together induced this conformation.
PubMed: 33436170
DOI: 10.1016/j.carbpol.2020.117327 -
Toxins Sep 2022Five hundred and twenty samples of edible seeds and oilseeds (sunflower, palm, peanut, sesame, cotton, and grapeseed) were purchased from markets, farmers, and...
Five hundred and twenty samples of edible seeds and oilseeds (sunflower, palm, peanut, sesame, cotton, and grapeseed) were purchased from markets, farmers, and superstores in the central cities of Punjab, Pakistan. A total of 125 (48.1%) edible seed samples from a 6 ≤ months storage period, and 127 (48.8%) from a 2 ≥ years storage period were found to be infested with AFs. The average elevated amount of AFB1 and total AFs was observed in a 2 ≥ years storage period, i.e., 28.6 ± 4.5 and 51.3 ± 10.4 µg/kg, respectively, in sesame seeds. The minimum amount of AFB1 and total AFs was observed in palm seed samples with a storage period of 6 ≤ months, i.e., 9.96 ± 2.4, and 11.7 ± 1.90 µg/kg, respectively. The maximum amount of AFB1 and total AFs were observed in peanut oil samples, i.e., 21.43 ± 2.60 and 25.96 ± 4.30 µg/kg, respectively, with a storage period of 2 ≥ years. Therefore, the maximum dietary intake of 59.60 ng/kg/day was observed in oil samples stored at a ≥ 2 years storage period. The results of the present study concluded that a significant difference was found in the amounts of total AFs in edible seed samples stored at 6 ≤ months and 2 ≥ years storage periods (p < 0.05).
Topics: Aflatoxins; Food Contamination; Peanut Oil; Risk Assessment; Seeds
PubMed: 36136580
DOI: 10.3390/toxins14090642 -
Journal of Oleo Science Nov 2020Effects of comminution on peanut particle size and yield of peanut oil and protein were analyzed. Additionally, the emulsion properties (surface protein concentration,...
Effects of comminution on peanut particle size and yield of peanut oil and protein were analyzed. Additionally, the emulsion properties (surface protein concentration, particle size, and ξ-potential) were compared. Moreover, different demulsification methods were used to investigate the emulsion stability. Results showed that the yield of peanut oil and protein was highest (87.23% and 82.05%, respectively) after dry comminution for 72 s. Upon wet comminution for 120 s, the yields of peanut oil and protein were 89.91% and 84.70%, respectively, which were both significantly higher than that obtained after dry comminution (p < 0.05). The surface protein concentration and ξ-potential of emulsion made by dry comminution (DCE) were 7.02 mg/m and 12.08 mV, respectively, and those of emulsion made by wet comminution (WCE) were 10.71 mg/m and 15.25 mV, respectively, which were significantly higher than that of DCE (p < 0.05). The volume average particle size of DCE was 3.41 µm, which was significantly higher than that of WCE (3.18 µm, p < 0.05). Collectively, these results indicated that WCE was more stable than DCE. Further, the demulsification rate of DCE was significantly higher than that of WCE when treated by freeze-thawing, pH, papain, and phospholipase A2 (p < 0.05). Demulsification effect of Alcalase 2.4L was the best among these five demulsification methods treated, and the demulsification rate of DCE reached 92.77%, which was slightly higher than that of WCE (92.67%), further illustrating the higher stability of WCE.
Topics: Arachis; Emulsions; Freezing; Hydrogen-Ion Concentration; Liquid-Liquid Extraction; Papain; Particle Size; Peanut Oil; Phospholipases A2; Plant Proteins; Subtilisins
PubMed: 33055450
DOI: 10.5650/jos.ess20172 -
International Journal of Biological... May 2024Starch and peanut oil (PO) were widely used to improve the gel properties of surimi, however, the impact mechanism of addition forms on the denaturation and aggregation...
Starch and peanut oil (PO) were widely used to improve the gel properties of surimi, however, the impact mechanism of addition forms on the denaturation and aggregation behavior of myofibrillar protein (MP) is not clear. Therefore, the effect of starch, PO, starch/PO mixture, and starch-based emulsion on the physicochemical and gel properties of MP was investigated. The results showed that amylose could accelerate the aggregation of MP, while amylopectin was conducive to the improvement of gel properties. The addition of PO, starch/PO mixture, or starch-based emulsion increased the turbidity, solubility, sulfhydryl content of MP, and improved the gel strength, whiteness, and texture of MP gel. However, compared with starch/PO mixture group, the gel strength of MP with waxy, normal and high amylose corn starch-based emulsion increased by 22.68 %, 10.27 %, and 32.89 %, respectively. The MP containing emulsion had higher storage modulus than MP with starch/PO mixture under the same amylose content. CLSM results indicated that the oil droplets aggregated in PO or starch/PO mixture group, while emulsified oil droplets filled the protein gel network more homogeneously. Therefore, the addition of starch and PO in the form of emulsion could effectively play the filling role to improve the gel properties of MP.
Topics: Amylose; Peanut Oil; Starch; Gels; Emulsions; Muscle Proteins; Chemical Phenomena; Solubility; Myofibrils
PubMed: 38642689
DOI: 10.1016/j.ijbiomac.2024.131699 -
Chemosphere Jul 2023The high oil and salt content of kitchen waste (KW) inhibit bioconversion and humus production. To efficiently degrade oily kitchen waste (OKW), a halotolerant bacterial...
The high oil and salt content of kitchen waste (KW) inhibit bioconversion and humus production. To efficiently degrade oily kitchen waste (OKW), a halotolerant bacterial strain, Serratia marcescens subsp. SLS which could transform various animal fats and vegetable oils, was isolated from KW compost. Its identification, phylogenetic analysis, lipase activity assays, and oil degradation in liquid medium were assessed, and then it was employed to carry out a simulated OKW composting experiment. In liquid medium, the 24 h degradation rate of mixed oils (soybean oil: peanut oil: olive oil: lard = 1:1:1:1, v/v/v/v) was up to 87.37% at 30 °C, pH 7.0, 280 rpm, 2% oil concentration and 3% NaCl concentration. The ultra-performance liquid chromatography/tandem mass spectrometry (UPLC-MS) method demonstrated that the mechanism of SLS strain metabolizing long-chain triglycerides (TAGs) (C53-C60), especially the biodegradation of TAG (C18:3/C18:3/C18:3) by the strain can reach more than 90%. Degradation of 5, 10, 15% concentrations of total mixed oil were also calculated to be 64.57, 71.25, 67.99% respectively after a simulated composting duration of 15 days. The results suggest that the isolated strain of S. marcescens subsp. SLS is suitable for OKW bioremediation in high NaCl concentration within a reasonably short period of time. The findings introduced a salt-tolerant and oil-degrading bacteria, providing insights into the mechanism of oil biodegradation and offering new avenues of study for OKW compost and oily wastewater treatment.
Topics: Serratia marcescens; Biodegradation, Environmental; Chromatography, Liquid; Phylogeny; Sodium Chloride; Tandem Mass Spectrometry; Plant Oils
PubMed: 37059197
DOI: 10.1016/j.chemosphere.2023.138655 -
Foods (Basel, Switzerland) Dec 2021High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties. However, consumer feedback...
High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties. However, consumer feedback showed that the aroma of high-oleic peanut oil was not as good as the oil obtained from normal-oleic peanut variety. The aim of this study was to investigate the key volatile compounds and precursors of peanut oil prepared with normal- and high-oleic peanuts. The peanut raw materials and oil processing samples used in the present study were collected from a company in China. Sensory evaluation results indicated that normal-oleic peanut oil showed stronger characteristic flavor than high-oleic peanut oil. The compounds methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and benzaldehyde were considered as key volatiles which contribute to dark roast, roast peanutty and sweet aroma of peanut oil. The initial concentration of volatile precursors (arginine, tyrosine, lysine and glucose) in normal-oleic peanut was higher than in high-oleic peanut, which led to more characteristic volatiles forming during process and provided a stronger oil aroma of. The present research will provide data support for raw material screening and sensory quality improvement during high-oleic acid peanut oil industrial production.
PubMed: 34945587
DOI: 10.3390/foods10123036 -
Molecules (Basel, Switzerland) May 2021Peanut oil is favored by consumers due to its rich nutritional value and unique flavor. This study used headspace solid-phase microextraction (HS-SPME) combined with gas...
Peanut oil is favored by consumers due to its rich nutritional value and unique flavor. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) to examine the differences in the peanut oil aroma on the basis of variety, roasting temperatures, and pressing components. The results revealed that the optimal conditions for extracting peanut oil were achieved through the use of 50/30 μm DVB/CAR/PDMS fibers at 60 °C for 50 min. The primary compounds present in peanut oil were pyrazines. When peanuts were roasted, the temperature raised from 120 °C to 140 °C and the content of aldehydes in peanut oil increased; however, the content of aldehydes in No. 9 oil at 160 °C decreased. The components of peanut shell oil varied depending on the peanut variety. The most marked difference was observed in terms of the main compound at the two roasting temperatures. This compound was a pyrazine, and the content increased with the roasting temperature in hekei oils. When the roasting temperature was lower, No. 9 oil contained more fatty acid oxidation products such as hexanal, heptanal, and nonanal. When the roasting temperature increased, No. 9 oil contained more furfural and 5-methylfurfural. Heren oil was easier to oxidize and produced nonanal that possessed a fatty aroma.
Topics: Aldehydes; Arachis; Flavoring Agents; Food Analysis; Furaldehyde; Gas Chromatography-Mass Spectrometry; Hot Temperature; Materials Testing; Odorants; Peanut Oil; Pyrazines; Solid Phase Microextraction; Taste; Temperature; Volatile Organic Compounds
PubMed: 34072807
DOI: 10.3390/molecules26113306 -
Journal of Food Protection Mar 2016In North America, outbreaks of Salmonella have been linked to low-water activity (aw) foods, such as nuts and seeds. These outbreaks have implicated an assortment of...
In North America, outbreaks of Salmonella have been linked to low-water activity (aw) foods, such as nuts and seeds. These outbreaks have implicated an assortment of Salmonella serotypes. Some Salmonella serotypes (e.g., Enteritidis and Typhimurium) cause high proportions of salmonellosis. Nevertheless, there has recently been an emergence of uncommon Salmonella serotypes and strains (e.g., Tennessee, Hartford, and Thompson) in low-aw foods. The aim of this study was to evaluate the survival characteristics of Salmonella serotypes Enteritidis, Typhimurium, Tennessee, Hartford, and Thompson in three low-aw food ingredients with varying aw: peanut oil (aw = 0.521 ± 0.003), peanut shell (aw = 0.321 ± 0.20), and chia seeds (aw = 0.585 ± 0.003). The survival of individual Salmonella strains on each food matrix was monitored for a maximum of 150 days by spreading the bacterial cells onto Luria-Bertani and/or xylose lysine deoxycholate agar. Overall, Salmonella survived for the longest periods of time in peanut oil (96 ± 8 days), followed by chia seeds (94 ± 46 days). The survival period was substantially reduced on the surface of peanut shell (42 ± 49 h), although PCR after 70 days of incubation revealed the presence of Salmonella cells. In addition, Salmonella exhibited a strain-specific response in the three low-aw foods tested. Salmonella Hartford was identified as highly persistent in all low-aw food matrices, whereas Salmonella Typhimurium was the least persistent. The current research emphasizes the adaptable nature of Salmonella to low-aw food ingredients. This may pose additional problems owing to the downstream production of various end products. Additionally, unique survival characteristics among Salmonella strains highlight the need for tailored mitigation strategies regarding high-risk Salmonella strains in the food industry.
Topics: Arachis; Colony Count, Microbial; Food Contamination; Food Microbiology; Microbial Viability; North America; Peanut Oil; Plant Oils; Salmonella enterica; Salmonella typhimurium; Salvia; Seeds
PubMed: 26939645
DOI: 10.4315/0362-028X.JFP-15-419 -
Environmental Toxicology and... May 2022The purpose of this study was to assess the risk of aflatoxins due to multiple food consumption among the Zhejiang population. Ultra-high-performance liquid...
The purpose of this study was to assess the risk of aflatoxins due to multiple food consumption among the Zhejiang population. Ultra-high-performance liquid chromatography coupled with tandem mass spectrometry method was used to determine aflatoxins in 792 samples. Aflatoxins were detected in 27.1% of the samples at levels between 0.07 and 262.63 μg kg, and aflatoxins B was the most frequently detected among different types of samples. 0.8% of peanut oil, 3.39% of nut products as well as 1.1% of condiments contaminated with aflatoxins B exceeded China national tolerance limits. Peanut oil had the highest incidence of aflatoxin, with a range from 0.17 to 22.50 μg kg. Using bags conferred limited advantages in reducing aflatoxin contents. Moreover, peanut and rice were the main contributors to dietary exposure to aflatoxins among Zhejiang residents. Finally, the margin of exposure values obtained by rice consumption were far from the safe margin of 10,000, indicating a potential risk to public health. The results pointed out the need for further prioritization of aflatoxins B risk-management actions in Zhejiang.
Topics: Aflatoxin B1; Aflatoxins; Arachis; China; Chromatography, High Pressure Liquid; Food Contamination; Oryza; Peanut Oil
PubMed: 35283284
DOI: 10.1016/j.etap.2022.103847 -
Journal of Food Protection Jul 2021This study was conducted to establish a rapid and accurate method for identifying aflatoxin contamination in peanut oil. Attenuated total reflection Fourier transform...
Detection of Aflatoxin B1 in Peanut Oil Using Attenuated Total Reflection Fourier Transform Infrared Spectroscopy Combined with Partial Least Squares Discriminant Analysis and Support Vector Machine Models.
ABSTRACT
This study was conducted to establish a rapid and accurate method for identifying aflatoxin contamination in peanut oil. Attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy combined with either partial least squares discriminant analysis (PLS-DA) or a support vector machine (SVM) algorithm were used to construct discriminative models for distinguishing between uncontaminated and aflatoxin-contaminated peanut oil. Peanut oil samples containing various concentrations of aflatoxin B1 were examined with an ATR-FTIR spectrometer. Preprocessed spectral data were input to PLS-DA and SVM algorithms to construct discriminative models for aflatoxin contamination in peanut oil. SVM penalty and kernel function parameters were optimized using grid search, a genetic algorithm, and particle swarm optimization. The PLS-DA model established using spectral data had an accuracy of 94.64% and better discrimination than did models established based on preprocessed data. The SVM model established after data normalization and grid search optimization with a penalty parameter of 16 and a kernel function parameter of 0.0359 had the best discrimination, with 98.2143% accuracy. The discriminative models for aflatoxin contamination in peanut oil established by combining ATR-FTIR spectral data and nonlinear SVM algorithm were superior to the linear PLS-DA models.
Topics: Aflatoxin B1; Discriminant Analysis; Least-Squares Analysis; Peanut Oil; Spectroscopy, Fourier Transform Infrared; Support Vector Machine
PubMed: 33710323
DOI: 10.4315/JFP-20-447