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Journal of Oleo Science Jan 2022Storage is an important step after peanut harvest and drying. Many factors could affect the peanut quality during storage. The quality change differences of peanut after...
Storage is an important step after peanut harvest and drying. Many factors could affect the peanut quality during storage. The quality change differences of peanut after being dried by solar radiation and at 35°C, 40°C, 45°C, 50°C during later storage were investigated, including moisture content (MC) and germination percentage (GP) of peanut kernels, acid value (AV), peroxide value (PV), iodine value (IV), vitamin E (VE) content and fatty acid composition (FAC) of extracted peanut oil. And the impact of four storage conditions, air-room temperature (A-RT), air-low temperature (A-LT), vacuum-room temperature (V-RT) and nitrogen-room temperature (N-RT) on peanut quality after 10 months' storage were also studied in this paper. The results revealed that drying conditions had only a little influence on peanut quality during later storage. Peanut dried by solar radiation was more easily oxidized than that dried under other drying conditions. The effects of storage time were much greater. The GP, AV, PV, VE content and FAC, showed significantly changes along with storage. GP and VE content decreased, AV and PV increased, and some linoleic acid was oxidized to oleic acid after 10 months' storage. In addition, A-LT exhibited best performance in keeping peanut quality than A-RT, V-RT and N-RT, which demonstrated that low temperature was more advantageous for peanut storage than controlled atmosphere. These results above would provide useful information and reference for the peanut storage to apply in food industry.
Topics: Acids; Arachis; Desiccation; Fatty Acids; Food Handling; Food Industry; Food Quality; Food Storage; Germination; Iodine; Peanut Oil; Peroxides; Sunlight; Temperature; Vitamin E; Water
PubMed: 34880148
DOI: 10.5650/jos.ess21146 -
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 -
Sensors (Basel, Switzerland) Feb 2022As it is high in value, extra virgin olive oil (EVOO) is frequently blended with inferior vegetable oils. This study presents an optical method for determining the...
As it is high in value, extra virgin olive oil (EVOO) is frequently blended with inferior vegetable oils. This study presents an optical method for determining the adulteration level of EVOO with soybean oil as well as peanut oil using LED-induced fluorescence spectroscopy. Eight LEDs with central wavelengths from ultra-violet (UV) to blue are tested to induce the fluorescence spectra of EVOO, peanut oil, and soybean oil, and the UV LED of 372 nm is selected for further detection. Samples are prepared by mixing olive oil with different volume fractions of peanut or soybean oil, and their fluorescence spectra are collected. Different pre-processing and regression methods are utilized to build the prediction model, and good linearity is obtained between the predicted and actual adulteration concentration. This result, accompanied by the non-destruction and no pre-treatment characteristics, proves that it is feasible to use LED-induced fluorescence spectroscopy as a way to investigate the EVOO adulteration level, and paves the way for building a hand-hold device that can be applied to real market conditions in the future.
Topics: Arachis; Food Contamination; Olive Oil; Plant Oils; Soybean Oil; Spectrometry, Fluorescence
PubMed: 35161972
DOI: 10.3390/s22031227 -
Food Chemistry: X Dec 2022This study investigates the use of stable isotopes (C, N, H, and O) to characterize the geographical origin of peanuts along with different peanut fractions including...
This study investigates the use of stable isotopes (C, N, H, and O) to characterize the geographical origin of peanuts along with different peanut fractions including whole peanut kernel, peanut shell, delipidized peanuts and peanut oil. Peanut samples were procured in 2017 from three distinctive growing regions (Shandong, Jilin, and Jiangsu) in China. Peanut processing significantly influenced the C, H, and O values of different peanut fractions, whereas N values were consistent across all fractions and unaffected by peanut processing. Geographical differences of peanut kernels and associated peanut fractions showed a maximum variance for N and O values which indicated their strong potential to discriminate origin. Different geographical classification models (SVM, LDA, and k-NN) were tested for peanut kernels and associated peanut fractions. LDA achieved the highest classification percentage, both on the training and validation sets. Delipidized peanuts had the best classification rate compared to the other fractions.
PubMed: 36203953
DOI: 10.1016/j.fochx.2022.100456 -
Molecules (Basel, Switzerland) Sep 2023Peanut meal (PM) is a by-product of extracting oil from peanut kernels. Although peanut meal contains protein, carbohydrates, minerals, vitamins, and small amounts of... (Review)
Review
Peanut meal (PM) is a by-product of extracting oil from peanut kernels. Although peanut meal contains protein, carbohydrates, minerals, vitamins, and small amounts of polyphenols and fiber, it has long been used as a feed in the poultry and livestock industries due to its coarse texture and unpleasant taste. It is less commonly utilized in the food processing industry. In recent years, there has been an increasing amount of research conducted on the deep processing of by-products from oil crops, resulting in the high-value processing and utilization of by-products from various oil crops. These include peanut meal, which undergoes treatments such as enzymatic hydrolysis in industries like food, chemical, and aquaculture. The proteins, lipids, polyphenols, fibers, and other components present in these by-products and hydrolysates can be incorporated into products for further utilization. This review focuses on the research progress in various fields, such as the food processing, breeding, and industrial fields, regarding the high-value utilization of peanut meal and its hydrolysates. The aim is to provide valuable insights and strategies for maximizing the utilization of peanut meal resources.
Topics: Arachis; Plant Breeding; Food Handling; Protein Hydrolysates; Food-Processing Industry; Polyphenols
PubMed: 37836705
DOI: 10.3390/molecules28196862 -
Scientific Reports Mar 2022High-fat diet (HFD) is widely used in animal models of many diseases, it helps to understand the pathogenic mechanism of related diseases. Several dietary fats were...
High-fat diet (HFD) is widely used in animal models of many diseases, it helps to understand the pathogenic mechanism of related diseases. Several dietary fats were commonly used in HFD, such as corn oil, peanut oil, soybean oil, sunflower oil, and lard. However, it was reported that different dietary fat could have completely different effects on physiological indicators and the gut microbiome, and the sources of dietary fat used in high-fat diet research have not been comprehensively compared. In this research, we conduct comparative experiments on various sources of dietary fats to test their different effects during the high-fat diet intervention. We investigated the effects of twelve common dietary fats in high-fat diet intervention of mice, body/liver weight changes, four blood lipid indices, and gut microbiome were analyzed. Our results showed that the source of dietary fat used in high-fat diet significantly affects the changes of body/liver weight and triglyceride (TRIG) in the blood. Furthermore, the intervention of canola oil increased the alpha diversity of gut microbiota, and lard has decreased diversity compared with the control group. The composition of saturated fatty acid (SFA) in fat has the most significant effects on the gut microbiome. All dietary fats treatments have an increasing Firmicutes abundance and a reduced Bacteroidetes abundance in gut microbiome, while the canola oil has a slight variation compared to other intervention groups, and the lard group has the largest changes. This study showed that different types of dietary fat have different effects on the body indicators and intestinal microbiota of mice, and canola oil produced less disturbance than other types of dietary fats in high-fat diet.
Topics: Animals; Diet, High-Fat; Dietary Fats; Gastrointestinal Microbiome; Mice; Rapeseed Oil; Triglycerides
PubMed: 35279685
DOI: 10.1038/s41598-022-08249-2 -
Frontiers in Plant Science 2019Peanut or groundnut is one of the most important legume crops with high protein and oil content. The high nutritional qualities of peanut and its multiple usage have... (Review)
Review
Peanut or groundnut is one of the most important legume crops with high protein and oil content. The high nutritional qualities of peanut and its multiple usage have made it an indispensable component of our daily life, in both confectionary and therapeutic food industries. Given the socio-economic significance of peanut, understanding its developmental biology is important in providing a molecular framework to support breeding activities. In peanut, the formation and directional growth of a specialized reproductive organ called a peg, or gynophore, is especially relevant in genetic improvement. Several studies have indicated that peanut yield can be improved by improving reproductive traits including peg development. Therefore, we aim to identify unifying principles for the genetic control, underpinning molecular and physiological basis of peg development for devising appropriate strategy for peg improvement. This review discusses the current understanding of the molecular aspects of peanut peg development citing several studies explaining the key mechanisms. Deciphering and integrating recent transcriptomic, proteomic, and miRNA-regulomic studies provide a new perspective for understanding the regulatory events of peg development that participate in pod formation and thus control yield.
PubMed: 31681383
DOI: 10.3389/fpls.2019.01289 -
Journal of Oleo Science Jun 2020The extraction of peanut oil was investigated using the combination of ultrasound and heat application, which is known as a novel technology called thermosonication. The...
The extraction of peanut oil was investigated using the combination of ultrasound and heat application, which is known as a novel technology called thermosonication. The study was set up using the Box-Behnken design and the models based on quadratic equations were established. The effects of extraction time (4-12 min), extraction temperature (40-60°C), solvent-to-solid ratio (SSR) (3:1-9:1)(v/w) and ultrasound power (60-100%) on the extraction yield and the oleic acid concentration of extracted oils were investigated. Results showed that the extraction yield was primarily affected by the extraction temperature and SSR. The average maximum yield of 39.93% was achieved when variables were set to 12 min of time, 50°C of temperature, 9:1(v/w) of SSR and 80% of ultrasound power. Thermosonication did not significantly affect the fatty acid composition. Since it was targeted to determine an optimum point where the maximum extraction yield and oleic acid concentration were obtained, a multiobjective optimization was performed. The optimum thermosonication conditions were determined as 4 min of time, 60°C of temperature, 9:1(v/w) of SSR and 100% of power with a maximum extraction yield of 39.86%. Also, the oleic acid concentration was determined as 63.51% in this optimum condition.
Topics: Food Handling; Hot Temperature; Liquid-Liquid Extraction; Oleic Acid; Peanut Oil; Temperature; Time Factors; Ultrasonic Waves
PubMed: 32404549
DOI: 10.5650/jos.ess19309 -
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 -
Frontiers in Nutrition 2021Camellia oil from Hainan (SY) is a unique vegetable oil in Hainan, China, due to the geographical environment and oil extraction only through simple physical...
Camellia oil from Hainan (SY) is a unique vegetable oil in Hainan, China, due to the geographical environment and oil extraction only through simple physical treatments. To compare SY with camellia oil from Guangxi (SC), olive oil (GL), and peanut oil (HS), this study analyzed the antioxidant and antibacterial activity of four vegetable oils. Using Gallic acid, BHT as the control, as the model organism, the antioxidant activities of vegetable oils were measured and , and the antibacterial activity was measured with the minimum inhibitory concentration (MIC) method. The major contents of SY, SC, and HS were oleic Acid; the major content of GL was squalene. The highest total flavonoids content of SY was 39.50 ± 0.41 mg RE/g DW; and the highest total phenolic content of SC was 47.05 ± 0.72 mg GAE/g DW. SY exhibited the strongest scavenging activity of hydroxyl radical (HO·) and superoxide anions ( ), the IC value were 2.06 mg/mL, 0.62 mg/mL, respectively; and SC showed the strongest DPPH· and ABTS· scavenging activity and the reducing abilities. SY showed excellent effect on survival rate, protection rate, flavonoids uptake of cells, decreased MDA content and ROS level, inhibited CAT, POD, and GR enzyme activity. The absorption of SC total phenols was the highest by cells. The activity showed GL had a broad-spectrum antibacterial activity. Thus, SY shows potential antioxidant activity and provides an important reference value for people to choose edible vegetable oils.
PubMed: 34012974
DOI: 10.3389/fnut.2021.667744