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The Lancet. Planetary Health Sep 2021In comparison with protein, dietary fat receives little attention in the food system sustainability literature, although we calculate that the average consumption of... (Review)
Review
In comparison with protein, dietary fat receives little attention in the food system sustainability literature, although we calculate that the average consumption of fats in many populous regions of the world is below nutritional recommendations. Animal products are the major source of dietary fat, particularly in regions with excess fat consumption. We estimate that an additional 45 Mt of dietary fat per year need to be produced and consumed for the global population to reach recommended levels of fat consumption, and we review different strategies to fill this gap sustainably. These strategies include diverting oils currently used for energy production to human consumption, increasing palm oil and peanut oil yields while avoiding further deforestation, developing sustainable cropping systems for the production of rapeseed and soybean oils, increasing the consumption of whole soybeans and derived products, and expanding the use of animal fats already produced.
Topics: Animals; Diet; Dietary Fats; Humans; Palm Oil; Plant Oils
PubMed: 34508684
DOI: 10.1016/S2542-5196(21)00194-7 -
Microorganisms Mar 2024Mycotoxins are carcinogenic, teratogenic and mutagenic toxic compounds produced by some filamentous fungi, which are extremely harmful to corn, rice, wheat, peanut,... (Review)
Review
Mycotoxins are carcinogenic, teratogenic and mutagenic toxic compounds produced by some filamentous fungi, which are extremely harmful to corn, rice, wheat, peanut, soybean, rapeseed and other grain and oil crops, and seriously threaten environmental safety, food safety and human health. With the rapid increase in the global population and the expansion of the main crop planting area, mycotoxin contamination has increased year by year in agricultural products. The current review aimed to summarize the contamination status and harmful effects of major mycotoxins of grain and oil crops and the environmental factors that impact mycotoxin contamination. Further, control measures of mycotoxin contamination, especially the biological control strategies, were discussed.
PubMed: 38543618
DOI: 10.3390/microorganisms12030567 -
Foods (Basel, Switzerland) Nov 2022Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut cultivars. Most of these breed... (Review)
Review
Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut cultivars. Most of these breed improvement programs have been targeting attributes that involve peanut growth, productivity, drought and disease tolerance, and oil quality and content, with only a few articles focusing directly on improvements in peanut butter organoleptic qualities. There are numerous peanut cultivars on the market today, with widely differing chemical compositions and metabolite profiles, about which little is known concerning their suitability for making peanut butter. In this review, we detail how the numerous peanut varieties on the market today, with their genetically conferred physiochemical attributes, can significantly affect the sensory quality attributes of peanut butter, even in peanut butter processing lines with optimized processes. If other peanut butter processing parameters are held constant, variations in the chemical composition and metabolite profiles of peanuts have a significant impact on peanut butter color, flavor, texture, storage stability, shelf life, and overall product acceptance by consumers. Further research on breeding programs for peanut varieties that are specifically tailored for peanut butter production, and even more comprehensive research on the synergetic relationship between peanut chemical composition and peanut butter organoleptic quality, are still required.
PubMed: 36360111
DOI: 10.3390/foods11213499 -
Molecules (Basel, Switzerland) Nov 2022This study aimed to evaluate the effects of peanut varieties cultivated in Morocco ( and ) and extraction methods (cold press, CP; Soxhlet, Sox and maceration, and Mac)...
This study aimed to evaluate the effects of peanut varieties cultivated in Morocco ( and ) and extraction methods (cold press, CP; Soxhlet, Sox and maceration, and Mac) on the fatty acid profile, phytosterol, and tocopherol contents, quality characteristics, and antioxidant potential of peanut seed oil. The DPPH method was used to determine the antioxidant activity of the oils. The results revealed that fatty acid content was slightly affected by the extraction technique. However, the CP method was shown to be an excellent approach for extracting oil with desirable quality features compared to the Sox and Mac methods. Furthermore, the peanut oil extracted via CP carried a higher amount of bioactive compounds and exhibited remarkable antioxidant activities. The findings also revealed higher oleic acid levels from the oil, ranging from 56.46% to 56.99%. Besides, a higher total phytosterol and tocopherol content and DPPH scavenging capacity were obtained from the oil. Analyzing the study, it can be inferred that extraction method and variety both affect the composition of the peanut oil's bioactive compounds and antioxidant activity. This information is relevant for extracting peanut oil with a greater level of compounds of industrial interest.
Topics: Peanut Oil; Antioxidants; Plant Oils; Virginia; Tocopherols; Fatty Acids; Vitamin E; Nutritive Value; Phytosterols; Arachis
PubMed: 36431807
DOI: 10.3390/molecules27227709 -
Journal of Oleo Science Nov 2020Degradation of the peanut cell wall is a critical step in the aqueous enzymatic extraction process to extract proteins and oil bodies. Viscozyme L, a compound cell wall...
Degradation of the peanut cell wall is a critical step in the aqueous enzymatic extraction process to extract proteins and oil bodies. Viscozyme L, a compound cell wall degrading enzyme, has been applied as an alternative to protease in the process of aqueous enzymatic extraction, but the mechanism of cell wall enzymolysis remains unclear. The present study aims to investigate the changes in cellulose, hemicellulose, and pectin content of the peanut cell wall hydrolyzed by Viscozyme L. The degree to which the main components of the peanut cell wall, such as trans-1, 2-cyclohexanediamine-N,N,N',N'-acetic acid-soluble pectin (CDTA-soluble pectin), NaCO-soluble pectin, cellulose, and hemicellulose, are degraded is closely related to the extraction of oil bodies and peanut protein at different solid-liquid ratio of powered peanut seed in distilled water, enzyme concentration, enzyme hydrolysis temperature, and enzyme hydrolysis time. The key sites of Viscozyme L activity on cell wall polysaccharides were explored by comparing the changes in chemical bonds under different extraction conditions using Fourier-transform infrared spectroscopy (FT-IR) absorption bands and principal component analysis (PCA). Viscozyme L acted on the C-O stretching, C-C stretching, and CH symmetrical bending of cellulose, the C-O stretching and O-C-O asymmetrical bending of hemicellulose, and the C-O stretching and C-C stretching of pectin.
Topics: Arachis; Cell Wall; Cellulose; Hydrolysis; Liquid-Liquid Extraction; Multienzyme Complexes; Peanut Oil; Pectins; Plant Proteins; Polysaccharides; Water
PubMed: 33055446
DOI: 10.5650/jos.ess20148 -
Journal of Food Science and Technology Nov 2020Peanut () is an important oilseed crop of the world. Peanut seed oil (PSO) contains linolenic acid, oleic acid, also a good source of omega-6 fatty acids and omega-3...
Peanut () is an important oilseed crop of the world. Peanut seed oil (PSO) contains linolenic acid, oleic acid, also a good source of omega-6 fatty acids and omega-3 fatty acids. It contains an abundant amount of vitamin E which also act as an antioxidant. The research work was carried out to estimate the suitability of utilization of peanut oil from different available peanut varieties, i.e., Bari 2001, Bari 2011 in cereal-based products. The main objective of the study is the characterization of peanut seed oil acquired from Bari 2001 and 2011 variety, and explored its application in cookies and shelf life of the product. The purpose of the study is to determine the oil contents and characterization, its application in cookies and shelf life of the product. The data thus collected was analyzed by applying standard statistical procedures. Peroxide, saponification, and free fatty acids in Bari 2001 and Bari 2011 were 1.51 ± 0.09 meq O/kg and 1.47 ± 0.07 meq O/kg, 195.81 ± 2.47 mgKOH/g and 191.60 ± 2.66 mgKOH/g and 0.96 ± 0.07% and 0.91 ± 0.04% respectively. Cookies were prepared by incorporating PSO oil (Bari 2011) at concentrations of 5% (FC), 10% (FC), 15% (FC), 20% (FC), 25% (FC) and along with control (FC). Storage study (60 days) assessed the quality, sensory evaluation and oxidative stability of products in order of most suitable to least accepted as FC > FC > FC > FC > FC > FC The cookies produced by 15% replacement peanut seed oil resulted in an acceptable product.
PubMed: 33071326
DOI: 10.1007/s13197-020-04437-y -
Scientific Reports May 2022In this study, we investigated immunoreactivity of peanut (Arachis hypogaea) oil using the silkworm (Bombyx mori) model. The peanut oil induced melanin formation when...
In this study, we investigated immunoreactivity of peanut (Arachis hypogaea) oil using the silkworm (Bombyx mori) model. The peanut oil induced melanin formation when injected to the silkworm hemocoel. We then purified the active substance and identified the triacylglycerols (TAGs) as the responsible molecule for the melanin-forming effect of peanut oil. Also, the peanut TAGs induced the muscle contraction of the silkworm (i.e., cleavage of the insect cytokine BmPP) and the TNF-α production by cultured mouse macrophage cells. The muscle contraction activity of the peanut TAGs was reduced by saponification reaction, indicating that the TAG (not the degraded fatty acids) moiety is responsible for the activity. The muscle contraction effects of other TAGs of olive, lard, and beef oil were comparable with that of peanut TAGs. Nevertheless, for the melanin formation, the effect of peanut TAGs was outstanding. The fatty acid composition of peanut TAGs was distinct from that of olive TAGs. These results suggest that TAGs are immunoreactive and induces cytokines both in insect and mammalian immune systems. Also, the differential effects of peanut and olive TAGs for the melanin formation may suggest that TAGs with different fatty acid compositions are distinguished by the immune system.
Topics: Animals; Arachis; Cattle; Fatty Acids; Immunity, Innate; Insecta; Mammals; Melanins; Mice; Peanut Oil; Triglycerides
PubMed: 35523841
DOI: 10.1038/s41598-022-11494-0 -
Nutrients Dec 2019Unhealthy dietary patterns are important risk factors for metabolic syndrome (MS), which is associated with gut microbiota disorder. High oleic acid peanut oil (HOPO)...
Unhealthy dietary patterns are important risk factors for metabolic syndrome (MS), which is associated with gut microbiota disorder. High oleic acid peanut oil (HOPO) and extra virgin olive oil (EVOO), considered as healthy dietary oil, are rich in oleic acid and bioactive phytochemicals, yet efficacy of MS prevention and mechanisms linking to gut microbiota remain obscure. Herein, we investigated HOPO and EVOO supplementation in attenuating diet-induced MS, and the potential mechanisms focusing on modulation of gut microbiota. Physiological, histological and biochemical parameters and gut microbiota profiles were compared among four groups fed respectively with the following diets for 12 weeks: normal chow diet with ordinary drinking water, high-fat diet with fructose drinking water, HOPO diet with fructose drinking water, and EVOO diet with fructose drinking water. HOPO or EVOO supplementation exhibit significant lower body weight gain, homeostasis model assessment-insulin resistance (HOMA-IR), and reduced liver steatosis. HOPO significantly reduced cholesterol (TC), triglyceride (TG), and low-density lipoprotein (LDL) level, while EVOO reduced these levels without significant difference. HOPO and EVOO prevented gut disorder and significantly increased -diversity and abundance of . Moreover, HOPO significantly decreased abundance of and . These findings suggest that both HOPO and EVOO can attenuate diet-induced MS, associated with modulating gut microbiota.
Topics: Animals; Diet, High-Fat; Dietary Supplements; Disease Models, Animal; Gastrointestinal Microbiome; Male; Metabolic Syndrome; Oleic Acid; Olive Oil; Peanut Oil; Random Allocation; Rats; Rats, Sprague-Dawley
PubMed: 31817909
DOI: 10.3390/nu11123005 -
Molecules (Basel, Switzerland) Jul 2018The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal...
The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar from 4.77 h to 5.02 h in the first month and from 3.22 h to 3.77 h in the twelfth month. The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved at the latest in corn oil and the fastest in rice bran oil.
Topics: Hot Temperature; Oxidation-Reduction; Plant Oils; Time Factors
PubMed: 30018226
DOI: 10.3390/molecules23071746 -
Frontiers in Plant Science 2022The wild allotetraploid peanut contains a higher oil content than the cultivated allotetraploid . Besides the fact that increasing oil content is the most important...
INTRODUCTION
The wild allotetraploid peanut contains a higher oil content than the cultivated allotetraploid . Besides the fact that increasing oil content is the most important peanut breeding objective, a proper understanding of its molecular mechanism controlling oil accumulation is still lacking.
METHODS
We investigated this aspect by performing comparative transcriptomics from developing seeds between three wild and five cultivated peanut varieties.
RESULTS
The analyses not only showed species-specific grouping transcriptional profiles but also detected two gene clusters with divergent expression patterns between two species enriched in lipid metabolism. Further analysis revealed that expression alteration of lipid metabolic genes with co-expressed transcription factors in wild peanut led to enhanced activity of oil biogenesis and retarded the rate of lipid degradation. In addition, bisulfite sequencing was conducted to characterize the variation of DNA methylation between wild allotetraploid (245, WH 10025) and cultivated allotetraploid (Z16, Zhh 7720) genotypes. CG and CHG context methylation was found to antagonistically correlate with gene expression during seed development. Differentially methylated region analysis and transgenic assay further illustrated that variations of DNA methylation between wild and cultivated peanuts could affect the oil content altering the expression of peroxisomal acyl transporter protein ().
DISCUSSION
From the results, we deduced that DNA methylation may negatively regulate lipid metabolic genes and transcription factors to subtly affect oil accumulation divergence between wild and cultivated peanuts. Our work provided the first glimpse on the regulatory mechanism of gene expression altering for oil accumulation in wild peanut and gene resources for future breeding applications.
PubMed: 36589096
DOI: 10.3389/fpls.2022.1065267