Academic literature on the topic 'Peanut oil'
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Journal articles on the topic "Peanut oil"
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Hu, Hui, Aimin Shi, Hongzhi Liu, Li Liu, Marie Laure Fauconnier, and Qiang Wang. "Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts." Foods 10, no. 12 (December 7, 2021): 3036. http://dx.doi.org/10.3390/foods10123036.
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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.
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BİLMEZ ÖZÇINAR, Aynur. "Food Grade Oil Quality of Peanut (Arachis hypogaea L.)." MAS Journal Of Applied Sciences 7, no. 11 (March 10, 2022): 81–87. http://dx.doi.org/10.52520/masjaps.207.
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High-oil crop peanut has about 50% edible oil content. Major components of fatty acids of peanut oil are unsaturated fatty acids (oleic acid and linoleic acid). Oxidative stability is an important factor in peanut process industry. High-oleic peanut contains ≥72% oleate and <8% linoleate and preferred by oil processors and consumers. High-oleic peanuts provide a spectrum of nutrients and have improved sensory properties and technological advances beyond conventional peanuts. Also relation of enviromental stress factors with quality are mentioned here below in this review.
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Shephard, G. S. "Aflatoxins in peanut oil: food safety concerns." World Mycotoxin Journal 11, no. 1 (February 23, 2018): 149–58. http://dx.doi.org/10.3920/wmj2017.2279.
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Aflatoxins are widely recognised as important natural contaminants of a wide range of foods, including maize and peanuts (groundnuts), which form part of the staple diet in many countries of the developing world, especially in Africa. There is a frequent misconception based on solubility considerations and developed market surveys that aflatoxins do not occur in peanut oil. Thus, the use of peanut oil in human food is frequently overlooked as a source of aflatoxin exposure, yet artisanal oil extraction from contaminated peanuts in local facilities in the developing world results in carryover of these mycotoxins into the oil. Consequently, these peanut oils can have high contamination levels. This review highlights food safety concerns and addresses inter alia the analytical adaptations required to determine the polar aflatoxins in peanut oil. The determination of aflatoxins in peanut oil was first achieved by thin-layer chromatography, which was later mostly superseded by high-performance liquid chromatography (HPLC) with fluorescence detection, or later, by mass spectrometric detection. More recently, a specially modified HPLC method with immunoaffinity column clean-up and fluorescence detection has achieved official method status at AOAC International. In addition, the review deals with toxicology, occurrence and detoxification of contaminated oil. Although various methods have been reported for detoxification of peanut oil, the toxicity of degradation products, the removal of beneficial constituents and the effect on its organoleptic properties need to be considered. This review is intended to draw attention to this often overlooked area of food safety.
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Alencar, Ernandes R. de, Lêda R. D. Faroni, Nilda F. F. Soares, Marta C. S. Carvalho, and Katiane F. Pereira. "Effect of the ozonization process on the quality of peanuts and crude oil." Revista Brasileira de Engenharia Agrícola e Ambiental 15, no. 2 (February 2011): 154–60. http://dx.doi.org/10.1590/s1415-43662011000200009.
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The purpose of this study was to evaluate the effect of ozone on the quality of peanut grains and crude oil extracted from these grains. Peanut samples of 1 kg were used, with a moisture content of 8.0% w.b. and stored in 3 L glass recipients. The ozonization process utilized ozone gas concentrations of 13 and 21 mg L-1, temperature of 25 °C, exposure periods of 0, 24, 48, 72 and 96 h, and a flow rate of 1.0 L min-1. Evaluation of peanut quality consisted of analysis for moisture content, electrical conductivity, lipid concentration and peanut color. The qualitative parameters of the crude oil evaluated were free fatty acids, peroxide index and iodine index. In general there was no alteration in peanut quality due to ozone, except for the coloration of the peanuts. With regard to parameters related to the crude oil extracted from the peanut, there were no qualitative alterations due to ozone exposure. It was concluded that, despite depigmentation of the skin surrounding the peanuts, the quality of the peanuts and the extracted crude oil is not affected by exposure to ozone gas at concentrations up to 21 mg L-1, for up to 96 h.
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Yang, Kai-Min, Louis Kuoping Chao, Chin-Sheng Wu, Zih-Sian Ye, and Hsin-Chun Chen. "Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil." Molecules 26, no. 11 (May 31, 2021): 3306. http://dx.doi.org/10.3390/molecules26113306.
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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.
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Wang, M. L., N. A. Barkley, M. Chinnan, H. T. Stalker, and R. N. Pittman. "Oil content and fatty acid composition variability in wild peanut species." Plant Genetic Resources 8, no. 3 (September 14, 2010): 232–34. http://dx.doi.org/10.1017/s1479262110000274.
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Wild peanut species are useful genetic resources for improving the levels of disease/pest resistance and for enhancing the quality of seed composition by interspecific hybridization. The variation in oil content and fatty acid composition of wild peanut species in the United States Department of Agriculture germplasm collection is unknown. Seeds available from 39 wild species (plus a cultivated peanut) were requested from the U.S. peanut germplasm collection. Oil content was measured using nuclear magnetic resonance, fatty acid composition was analysed using gas chromatography, and the D150N functional mutation of theFAD2Agene was screened by real-time PCR. Significant variability in oil content (41.7–61.3%) was identified among the wild peanut species.Arachis magnacontained significantly more oil (61%) than cultivated peanut (56%). There was no functional mutation identified within theFAD2Agene target, and no wild species were identified with a high ratio of oleic acid to linoleic acid. The results from gas chromatography and real-time PCR analyses were consistent. However,Arachis sylvestriscontained a significantly higher amount (22%) of long-chain fatty acid (LCFA) than the cultivated peanut (4%). Thus,A.magnaandA. sylvestrismay be good breeding materials to use for increasing oil content or LCFA composition of cultivated peanuts in breeding programs.
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Ogundahunsi, Oluwafemi Emmanuel, Ayokunle Oluwasanmi Fagunwa, and Adedayo Thomas Ayorinde. "Random Surface Methodology: Process Optimization for Peanut Oil Extraction in A Mechanical Oil Expeller." Turkish Journal of Agriculture - Food Science and Technology 10, no. 4 (May 6, 2022): 663–68. http://dx.doi.org/10.24925/turjaf.v10i4.663-668.4815.
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The extraction process of peanut oil has been a major concern for local processors due to the difficult task it constitutes during processing. The use of oil expellers has been found to reduce the difficulty in this task yet different processing factors tend to affect the efficiency of those oil expellers. In this study, the optimum peanut oil processing factors and their interaction were investigated using Response Surface Methodology (RSM) with fractional factorial design (33) model of Central Composite Design (CCD). Processing factors such as Moisture Content (10, 12, and 14% db), Peanut Temperature (50, 65, and 80°C), and Water Quantity added during extraction (12, 14, and 16 ml). This aimed at providing the optimum parameter needed to obtain the optimum oil yield using a peanut oil expeller. From this study, it was observed that all three factors considered affecting the oil yield of peanuts during extraction. Only water quantity added during extraction is statistically different. The optimum condition of the oil extraction processing parameter was observed at 50oC, 10 db, and 120 ml. The correlation coefficient (R-squared) of the model analysis was found to be 0.8901.
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Yang, Kai-Min, Ming-Ching Cheng, Zih-Sian Ye, Lee-Ping Chu, and Hsin-Chun Chen. "Chemical Properties of Peanut Oil from Arachis hypogaea L. ‘Tainan 14’ and Its Oxidized Volatile Formation." Molecules 27, no. 20 (October 11, 2022): 6811. http://dx.doi.org/10.3390/molecules27206811.
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Arachis hypogaea L. ‘Tainan 14’ has purple skin characteristics. This study investigated the effects of different materials (shelled or unshelled peanuts) and temperatures (120 or 140 °C) on the properties of extracted peanut oil. The results show that its antioxidant components (total flavonoid, α–tocopherol, and γ-tocopherol) and oxidative stability were mainly affected by the roasting temperature (p < 0.05). Fifty-eight volatile compounds were identified by peanut oil oxidation and divided into three main groups during the roasting process using principal component analysis. The volatile formation changes of different materials and temperatures were assessed by agglomerative hierarchical clustering analysis. These results provide useful reference information for peanut oil applications in the food industry.
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Abed, T., S. Farhat, and G. Watters. "Naseptin® and peanut oil: a survey of practitioners' awareness in the UK." Journal of Laryngology & Otology 122, no. 6 (August 1, 2007): 650–52. http://dx.doi.org/10.1017/s0022215107000138.
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AbstractObjective:The aim of this study was to determine how aware ENT practitioners are that Naseptin® (Alliance), widely used in ENT practice, contains peanut oil and to what extent this is conveyed to patients.Methods:A questionnaire was sent out to all ENT practitioners registered with the British Association of Otolaryngologists.Result:Analysis of the data confirmed that Naseptin cream is widely used in ENT practice and showed that although most practitioners are aware that Naseptin cream contains refined peanut oil (arachis oil) (74.3 per cent of consultants and 93.6 per cent of registrars) not all ask their patients whether they are allergic to peanuts (62.6 per cent of consultants and 87.3 per cent of registrars).Conclusion:The results suggest that more should be done to raise awareness amongst practitioners that Naseptin cream contains peanut oil and should be avoided in patients with a peanut allergy, as recommended by national guidelines. The use of Naseptin cream when contraindicated may have medicolegal implications.
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Faircloth, Wilson H., Jason A. Ferrell, and Christopher L. Main. "Weed-Control Systems for Peanut Grown as a Biofuel Feedstock." Weed Technology 22, no. 4 (December 2008): 584–90. http://dx.doi.org/10.1614/wt-07-179.1.
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Peanuts are not often used as a true oilseed crop, especially for the production of fuel. However, peanut could be a feedstock for biodiesel, especially in on-farm or small cooperative businesses, where producers can dictate the cost of making their own fuel. Field studies were conducted in 2005 and 2006 to assess low-cost weed-control systems for peanuts that would facilitate the economic viability of peanut biodiesel. Four preselected herbicide costs ranging from $25 to $62/ha and two application timings were compared with nontreated ($0/ha) and typical ($115/ha) herbicide programs for weed control and peanut oil yield. A peanut oil yield goal of 930 L/ha was exceeded with multiple low-cost herbicide systems in 3 of 4 site–yr. The main effect of application timing was only significant for a single site–year in which oil yield increased linearly with cost of the PRE and POST weed-control system. An herbicide cost of $50/ha, using PRE and POST applications, was consistently among the highest in oil yield, regardless of site–year, exceeding the typical (high value) programs in 3 of 4 site–yr. Use of reduced rates of imazapic (0.5× or 0.035 kg ai/ha) was detrimental in 2 of 4 site–yr. Weed control, and thus oil yields, were most dependent on species present at each location and not on input price. Data from this series of studies will allow researchers and entrepreneurs to more accurately assess the viability and sustainability of peanut biodiesel.
Dissertations / Theses on the topic "Peanut oil"
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Jain, Neera S. B. Massachusetts Institute of Technology, and Somin Lee. "Peanut oil press for developing countries." Thesis, Massachusetts Institute of Technology, 2006. http://hdl.handle.net/1721.1/36750.
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Thesis (S.B.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2006.Includes bibliographical references (leaves 34-35).
Despite the problems with obesity that the United States is facing today, malnutrition, caused in part by severely low dietary fat consumption, remains a problem among many people living in Sub-Saharan Africa. According to the World Health Organization, one third of people in developing countries are malnourished as well as vitamin or mineral deficient. While villagers do not have access to commercially produced vegetable oil (a common source of dietary fat), nor are industrial scale oil extraction methods appropriate for small scale production. As a result, they turn to traditional methods, such as a mortar and pestle, to extract oil from peanuts, sunflower seeds, and other oil bearing seeds and nuts. This process is both time and labor intensive, and still does not yield sufficient amounts of oil to satisfy the need for it. The need for a small scale press is clear. This thesis introduces a simple design which achieves a yield of 46.9 mL per cup (U.S.) which matches the yield produced using industrial technologies. This corresponds to 153% increase in yield and 38.5% increase in rate over using traditional methods such as a mortar and pestle. The design consists of two fixed plates connected by four rods, with a third plate which slides along the four guide rods.
(cont.) A standard scissor jack is the mechanism by which the necessary pressure of 800-1000 psi is generated to extract the oil. A peanut container with a removable bottom holds the peanuts as they are pressed, and holes drilled into its cylindrical face allow the oil to spill out into a collection dish underneath the container. The entire design is compact, with a footprint of one square foot and a height of 22 inches. This is 12 times smaller than the Beilenberg ram press, the standard for small scale presses currently used in developing countries. Experimental results of the loading profile as function of time show that the jack does not need to be turned continuously once the oil begins to appear. This requires significantly less strength than current methods of oil extraction. Although future work is recommended to further develop and improve the press, it shows promise of alleviating the need for such a device in many impoverished parts of the world.
by Neera Jain and Somin Lee.
S.B.
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Lee, Daipan. "Peanut oil press redesign for Developing countries." Thesis, Massachusetts Institute of Technology, 2007. http://hdl.handle.net/1721.1/40491.
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Thesis (S.B.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2007.Includes bibliographical references (p. 28-29).
One of the causes of malnutrition among the rural inhabitants of Sub-Saharan Africa is the high cost of dietary fats that are necessary to maintain normal body functions. Though the Food and Agriculture Organization of the UN recommends an annual intake of 9.6 liters of dietary fats a year per person, some areas of Africa consume only about 1.5 liters annually. Many members of these communities lack the resources to purchase imported edible oils; locally produced peanut oil would provide a cheaper alternative. In addition, peanut production is particularly beneficial to farmers, as peanut plants enrich the soil they grow in. Once they have a steady supply of peanuts, the problem facing farmers is the inability to efficiently extract the oil from the nuts. The current design for human-powered rapid extraction is the Bielenberg ram press, which uses a lever to generate the required pressure needed to extract the oil. However, this design is not optimal for two reasons: it requires significant upper body strength to operate, and also, incorrect operation of the lever leads to only a fraction of the peanuts' oil content being extracted. For these reasons, this thesis focuses on a design modification originally proposed by a team in D-Lab Spring 2006.
(cont.) While the oil extracting mechanism was kept intact, the lever was replaced by a cam-and-follower system driven by treadles. By moving the driving motion from the upper body to the lower body of the user, the new design aims to address the ergonomics issue present in the Bielenberg ram press. The cam also allows optimization of the pressure profile for the peanuts. Research performed by Ravi Patel in 2007 has shown that a rapid buildup followed by a long period of followed by a gradual advancing of the piston will create the desired pressure characteristics to maximize output. An earlier attempt to convert the Bielenberg ram press into a treadle design yielded several insights into how the design could be improved. These insights have led to many design modifications, which are incorporated into the proposed redesign. This redesign is aimed at improving performance, reducing cost, and increasing the manufacturability of the press.
by Daipan Lee.
S.B.
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Patel, Ravi M. (Ravi Mahendra). "Maximum of oil output of a treadle-powered peanut oil press." Thesis, Massachusetts Institute of Technology, 2007. http://hdl.handle.net/1721.1/40465.
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Thesis (S.B.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2007.Includes bibliographical references (leaves 32-33).
The manual processing of food products has become a substantial part of the daily routine of a typical household in the developing world. Consumption of oil is an essential part of an individual's diet and thus, the production of oil is an essential activity. In many communities, this oil is obtained by manually pressing it from peanuts. In order to more efficiently and easily express oil from peanuts, a design for a treadle-powered peanut oil press was created. My thesis work will attempt to further increase the amount of oil extracted by optimizing the design of this peanut oil press. The press transfers the motion of the treadle to the horizontal motion of a piston that presses the peanuts via a rotating cam. The focus of this thesis will be optimizing the design of the cam with respect to oil yield. The shape of the cam determines the displacement profile of the piston's compression of the peanuts. I will determine the optimal profile by designing and performing experiments on a variety of different displacement profiles and measuring the amount of oil extracted from the pressed peanuts. The results of these experiments will then determine the optimal cam design.
by Ravi M. Patel.
S.B.
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Stephens, Amanda Mae. "Reduction of Cardiovascular Disease Risk Factors and Atherosclerosis in Male Syrian Golden Hamsters by Peanuts, Peanut Oil and Fat Free Peanut Flour." NCSU, 2008. http://www.lib.ncsu.edu/theses/available/etd-05222008-160514/.
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Studies have demonstrated the cardiovascular protective properties of peanuts and peanut oil through the reduction of low density lipoprotein cholesterol (LDL-C) while maintaining healthy levels of high density lipoprotein cholesterol (HDL-C). The cardiovascular protective effects of fat free peanut flour have never been evaluated despite the fact flour contains arginine, flavonoids, folates and other compounds beneficial to cardiovascular health. In addition, there is a growing body of evidence suggesting unsaturated fatty acids and arginine may promote bone strength. The objective of this study was to evaluate the effects of fat free peanut flour and other peanut components on plasma cholesterol risk factors for cardiovascular disease, atherosclerosis and bone strength in male Syrian golden hamsters. Seventy-six hamsters were randomly divided into four groups and each group was fed a different isocaloric diet for twenty-four weeks. Each experimental diet was a modification of the high fat and high cholesterol control diet. Modifications to the control diet were made by substituting fat free peanut flour (<0.5% oil), peanut oil or whole peanuts for similar metabolic components. Randomly selected hamsters from each diet group were euthanized at 0, 12, 18 and 24 weeks at which point blood plasma, aortas and femurs were collected. Plasma was analyzed for total plasma cholesterol (TPC) and lipoprotein distribution by high-performance gel chromatography. Aortic total cholesterol (TC), free cholesterol (FC) and cholesteryl ester (CE), a metabolic atherosclerosis indicator, were determined as mg/g protein. Hamsters consuming diets containing fat free peanut flour, peanut oil or whole peanuts had significantly lower TPC and LDL-C than the control group. There were no significant differences in HDL-C among any of the diet groups. Aortic TC, FC and CE were significantly lower in the fat free flour, peanut oil and peanut diet group hamsters compared to those in the control group. Results indicated peanuts, peanut oil and fat free peanut flour in diets reduced blood chemistry risk factors and slowed the development of atherosclerosis, as indicated by low levels of CE, in male Syrian golden hamsters fed a high fat and high cholesterol diet. The results for bone strength were variable and overall the effects of fat free peanut flour, peanut oil and whole peanuts on bone strength were inconclusive.
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Fong, Karen. "Environmental adaptation and stress response of Salmonella enterica in peanut oil, peanuts and chia seeds." Thesis, University of British Columbia, 2015. http://hdl.handle.net/2429/54489.
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In North America, outbreaks of Salmonella in recent years have been linked to low-water activity (aw) foods, such as tree nuts, peanut butter and chia seed powder. The unusual emergence in microenvironments that should otherwise limit bacterial survival highlights the need for the elucidation of mechanisms that enhance Salmonella survival in low aw foods, which are currently poorly understood. The purpose of this study was to evaluate the response of Salmonella enterica to two stressors commonly encountered in low-aw food processing, desiccation and heat treatment. Five strains representing different serotypes of S. enterica were inoculated onto food matrices with varying aw: peanut oil (aw 0.521 ± 0.003), peanuts (aw 0.321 ± 0.20) and chia seeds (aw 0.585 ± 0.003) to identify survival characteristics in low-aw environments. To assess the effect of stress pre-adaptation on survival, peanut oil-desiccated cells and/or cells shocked at 45°C were subsequently subjected to 70°C. Lastly, the relative expression levels of five stress response or virulence genes (i.e. invA, fadA, otsB, rpoE and dnaK) were assessed following heat treatment or desiccation using quantitative polymerase chain reaction (qPCR). S. enterica exhibited long-term survival in the low-aw foods (up to 105 days) and showed a strain-specific response. S. Hartford and S. Thompson were identified as persistent in these low-aw foods, while Typhimurium was identified as the least persistent serotype. Furthermore, cells pre-exposed to six days of desiccation in peanut oil and/or 45°C heat for three minutes exhibited significantly (p<0.05) higher resistance to 70°C heat treatment. qPCR revealed various degrees of up- and down-regulation amongst the characterized genes and across different strains under the desiccation and heat treatments. Serotypes Hartford and Thompson displayed the highest up-regulation in otsB and fadA, genes vital in desiccation response, consistent with their persistence in the survival assays. Moreover, differential expression of dnaK, a gene important for heat-tolerance was also observed across all Salmonella strains. The current research emphasizes the adaptable nature of S. enterica to stresses encountered in low-aw food processing. Additionally, unique stress response characteristics among Salmonella strains highlight the need for tailored mitigation strategies regarding high-risk Salmonella strains in the food industry.Land and Food Systems, Faculty of
Graduate
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Globisch, Martin. "Lipierungsreaktionen und deren Einfluss auf das allergene Potential von Erdnüssen (Arachis hypogaea L.)." Doctoral thesis, Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2016. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-204778.
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Die Erdnussallergie ist für 25-28 % der Lebensmittelallergien verantwortlich (Owusu-Apenten, 2002) und es wird angenommen, dass 0,6-1,0 % der Bevölkerung von Industrieländern allergisch gegenüber Erdnüssen reagiert (Al-Muhsen et al., 2003). In Deutschland tritt die Erdnussallergie bei 0,6 %, in Schweden bei 2,4 % und in den USA bei 1,1 % der Bevölkerung auf (EFSA, 2013; Östblom et al., 2008; Zuberbier et al., 2004; Sicherer et al., 1999). Dabei ist vor allem bei Kindern eine Zunahme zu beobachten (Sicherer et al., 2010; Grundy et al., 2002). Bereits geringe Mengen von 2 mg Erdnussprotein können zu objektiven allergischen Reaktionen führen (Hourihane et al., 1997b). Dies stellt im Gegensatz zu anderen Nahrungsmittelallergenen wie beispielsweise Milch (165 mg Protein), Sojabohnen (1000 mg Protein) oder Haselnüssen (168 mg Protein) eine sehr geringe Menge an benötigtem Allergen dar (Ortolani et al., 2000; Norgaard & Bindslev-Jensen, 1992; Bock et al., 1978). Weiterhin kommt es im Falle der Erdnussallergie im Vergleich zu anderen Nahrungsmittelallergien besonders häufig zu anaphylaktischen Schocks (Bock et al., 2007; Bock et al., 2001). Auffallend ist, dass Erdnüsse in westlichen Ländern, wie beispielsweise den USA ein Hauptnahrungsmittelallergen darstellen, wohingegen dies in asiatischen Ländern nicht der Fall ist (Beyer et al., 2001; Hill et al., 1997). Da die Verzehrsmengen an Erdnüssen und Erdnussprodukten in beiden Ländern mit jeweils 3 kg pro Einwohner und Jahr vergleichbar sind und die Ursache auch nicht auf einen eventuell unterschiedlichen Genpool zurückgeführt werden konnte (Beyer et al., 2001), wird angenommen, dass die jeweiligen Zubereitungsformen einen Einfluss haben könnten (Cong et al., 2008; Beyer et al., 2001). Der Verzehr erfolgt in den USA vor allem in gerösteter und in asiatischen Ländern überwiegend in gekochter oder frittierter Form (Cong et al., 2008; Beyer et al., 2001). Studien, die sich mit dem Einfluss der Zubereitungsart auf das allergene Potential beschäftigten, betrachteten das Immunglobulin E- (IgE-) Bindungsvermögen, wobei die Ergebnisse allerdings widersprüchlich sind (Blanc et al., 2011; Vissers et al., 2011; Mondoulet et al., 2003; Maleki et al., 2000a; Koppelman et al., 1999).
Als Folge der Röstung von Erdnüssen wurden Lysinabnahmen von bis zu 42 % festgestellt, wovon allerdings nur 10 % durch bekannte Maillard-Reaktionsprodukte erklärbar waren (Wellner et al., 2012b). Weiterhin bestand kein Zusammenhang zwischen einer gezielten Glykierung und dem allergenen Potential (Wellner et al., 2012a). Als mögliche Ursache für den hohen Anteil an nicht erklärbarer Lysinderivatisierung wurden Reaktionen mit Carbonyl-verbindungen aus der Lipidperoxidation angenommen („Lipierung“). Erkenntnisse über Lipierungsreaktionen stammten bisher vor allem aus physiologischen Modelluntersuchungen. Über entsprechende Reaktionen in Lebensmitteln war zu Beginn der Untersuchungen nur sehr wenig bekannt. Weiterhin waren bisher keine Daten bezüglich eines Zusammenhangs entsprechender Reaktionen und dem allergenen Potential von Erdnüssen verfügbar.
Deshalb wurde zunächst die Bildung ausgewählter und potentiell reaktiver Sekundärprodukte, die als Folge der Erdnussröstung entstehen können, verfolgt. Hierzu wurden Erdnuss-röstexperimente bei 170 °C für 20 und 40 min durchgeführt sowie natives Erdnussöl unter den gleichen Bedingungen erhitzt. Des Weiteren wurden für Acrolein, Malondialdehyd (MDA) und 4 Hydroxynon-2-enal (4 HNE) Quantifizierungsmethoden mittels GC MS (EI) für die Probenmatrices Erdnussöl und Erdnüsse etabliert. Dabei zeigte sich, dass die Acrolein-, MDA- und 4 HNE-Gehalte als Folge der Erhitzung des Erdnussöls zunahmen. In den Erdnussproben kam es hingegen nur zu einer Zunahme des Gehalts an Acrolein, wohingegen die Gehalte an MDA und 4 HNE abnahmen. Eine Weiterreaktion mit Aminosäureseitenketten innerhalb des Erdnussproteinverbands war somit als Folge der Erdnussröstung naheliegend.
In Modelluntersuchungen wurden nachfolgend die Reaktivitäten der Sekundärprodukte Hexanal, 2 Heptenal, Acrolein, MDA und 4 HNE gegenüber Aminosäureseitenketten nativer Erdnussproteine sowie die proteinquervernetzenden Eigenschaften untersucht. Dabei führten alle Sekundärprodukte zu einer Aminosäureabnahme, wobei Lysin diejenige Aminosäure darstellte, die bevorzugt modifiziert wurde. Die Reaktivitätsreihenfolge der Sekundärprodukte lautete unter Berücksichtigung der Abnahmen aller Aminosäuren und der Eigenschaften zur Proteinquervernetzung wie folgt: Acrolein > 2 Heptenal = 4 HNE > MDA > Hexanal.
Zur Identifizierung potentieller Lipierungsprodukte, die durch die Reaktion mit der ɛ Aminogruppe des Lysins hervorgehen, wurde Nα-Acetyl-L-lysin mit den ausgewählten Sekundärprodukten Hexanal, 2 Heptenal, Acrolein, MDA und 4 HNE umgesetzt. Mittels LC ESI MS/MS wurden anhand von CID-Experimenten 14 Lipierungsprodukte identifiziert, davon 6 Verbindungen erstmalig. Weiterhin wurden 7 ausgewählte Verbindungen (Nɛ Hexyllysin, LHP 1, LHP 2, (Z) BPP, (E) BPP, MP-Lysin, 2-PPL) als Referenzsubstanzen dargestellt und chemisch charakterisiert, wovon LHP 2 sowie (Z)- und (E) BPP erstmalig dargestellt werden konnten. Zusätzlich wurden die stabilisotopenmarkierten Verbindungen Nɛ Hexyllysin-d12 und LHP 1 d29 erstmalig dargestellt.
Die Lipierungsprodukte Nɛ-Hexyllysin, LHP 1, LHP 2, (Z) BPP, (E) BPP, MP-Lysin und 2 PPL konnten nach Etablierung von Quantifizierungsmethoden mittels LC-ESI-MS/MS durch Vergleich mit entsprechenden Referenzsubstanzen erstmalig massenspektrometrisch in modifizierten Erdnussproteinextrakten quantifiziert werden. Dabei zeigte sich, dass bei geringen und somit lebensmittelrelevanten Gehalten an Sekundärprodukten die Lysinderivati-sierung vor allem auf die Bildung der Lipierungsprodukte (Z)- und (E)-BPP, MP-Lysin und 2 PPL zurückführbar war. In den Erdnussproben konnten ebenfalls mittels LC-ESI-MS/MS erstmalig die Lipierungsprodukte Nɛ Hexyllysin, LHP 1, MP-Lysin und 2 PPL quantifiziert werden. Dabei stellte sich MP Lysin als mögliche Markerverbindung zur Beurteilung des Oxidationsstatus eines Lebensmittels heraus.
Im Vergleich zu den Maillard-Reaktionsprodukten Nɛ Fruktosyllysin, Pyrralin und Nɛ Carboxymethyllysin waren die Gehalte der quantifizierten Lipierungsprodukte deutlich geringer. Der erklärbare Lysinverlust unter Berücksichtigung der Lipierungs- und Maillard-Reaktionsprodukte wurde für die 20 und 40 min gerösteten Erdnüsse jeweils zu 17 % und 11 % bestimmt. In Modelluntersuchungen wurde gezeigt, dass es zur Bildung heterogener Lipierungsprodukte, die neben dem ursprünglichen Nukleophil aus mehreren unterschied-lichen Carbonylverbindungen aufgebaut sind, kommen kann. Weiterhin wurde gezeigt, dass Lipierungsreaktionen des oxidativ gespaltenen Fettsäurerests möglich sind. Somit ist davon auszugehen, dass als Folge der Erdnussröstung eine Vielzahl an Lipierungsprodukten entstehen kann, deren Einzelbeiträge zum Gesamtlysinverlust vermutlich relativ gering sind, in der Summe allerdings einen erheblicheren Beitrag leisten könnten.
Mittels ELISA und Western Blots wurde gezeigt, dass eine gezielte Lipierung der Erdnuss-proteine mit 4 HNE das Antikörperbindungsvermögen nicht beeinflusste. Allerdings wurde mittels SDS-PAGE in Abhängigkeit des Modifizierungsgrades die Ausbildung kovalent quervernetzter Proteinaggregate beobachtet, welche im Vergleich zu den nicht modifizierten Proteinen resistenter gegenüber einem simulierten gastrointestinalen Verdau waren. Weiterhin ergab sich anhand eines simulierten gastrointestinalen Verdaus die Verdaubarkeit der unterschiedlich zubereiteten Erdnüsse wie folgt: native Erdnüsse > gekochte Erdnüsse > geröstete Erdnüsse. Lipierungs-induzierte Proteinquervernetzungen könnten somit zu einer langsameren Verdaubarkeit gerösteter Erdnüsse im Vergleich zu gekochten Erdnüssen führen. Auf Grund einer hieraus resultierenden längeren Verweilzeit von Peptiden mit intakten Epitopen im Gastrointestinaltrakt könnte die Wahrscheinlichkeit zur Sensibilisierung ansteigen und somit eine mögliche Ursache für das unterschiedlich häufige Auftreten der Erdnussallergie in China und den USA darstellen.
Die Ergebnisse zeigen, dass Lipierungsreaktionen vor allem bei der thermischen Behandlung von Lebensmitteln ablaufen und im Falle der Erdnüsse einen Einfluss auf das allergene Potential haben könnten. Vor dem Hintergrund einer in China im Vergleich zu den USA geringeren Prävalenz der Erdnussallergie wurden Hinweise erhalten, dass die unterschiedlichen Zubereitungsarten (China: Kochen, USA: Rösten) vor allem die Verdaubarkeit der Proteine beeinflussen und hierüber einen direkten Einfluss auf die Sensibilisierung haben könnten.
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Pighinelli, Anna Leticia Montenegro Turtelli. "Estudo da extração mecanica e da transesterificação etilica de oleos vegetais." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256955.
Full textAbstract:
Orientador: Kil Jin ParkTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
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Resumo: O presente trabalho teve como objetivo avaliar a produção de biodiesel em rota etílica à partir de quatro matérias-primas. A primeira etapa do trabalho foi avaliar o processo de prensagem para extração de óleo de amendoim em casca, algodão com línter e girassol. Para isso foi utilizado um planejamento experimental, avaliando a influência da temperatura (25 a 110oC) e teor de umidade (4 a 13,95%) dos grãos e da rotação da prensa (85 a 119rpm), no rendimento em óleo bruto e também na qualidade do óleo para ser utilizado como matéria-prima para a produção de biodiesel. Para a extração do óleo de amendoim, a melhor condição obtida foi para a faixa de rotação entre 80 e 90rpm, temperatura entre 40 e 50oC e teor de umidade entre 8 e 12%, com 95,74% de óleo removido. Na prensagem do algodão, o melhor rendimento foi de 75,38% em óleo bruto, para rotação de 85rpm, teor de umidade de 9% e temperatura do grão entre 110 e 120oC. O maior rendimento em óleo bruto de girassol, 68,38%, para rotação da prensa entre 100 e 115rpm, temperatura do grão entre 25 e 30oC e teor de umidade próximo de 7%. A etapa seguinte foi a de transesterificação dos óleos brutos filtrados em laboratório, avaliando a influência da razão molar etanol:óleo e da concentração de catalisador metilato de sódio, no rendimento em biodiesel bruto. Para o biodiesel bruto de amendoim, o maior rendimento alcançado foi de 96,82% para razão molar de 9:1 e 3% de catalisador. A produção de biodiesel de algodão foi prejudicada pela alta acidez do óleo, que inviabilizou a reação química nas condições experimentais previstas neste trabalho. A transesterificação etílica do óleo de girassol apresentou rendimento máximo de 98,39% em biodiesel bruto para razão molar de 9:1 e 3% de catalisador. O óleo refinado de soja também foi utilizado, apresentando rendimento máximo em biodiesel bruto de 97,08% para razão molar de 15:1 e 3% de catalisador. Os pontos críticos obtidos em laboratório foram utilizados na transesterificação em reator piloto e o biodiesel produzido foi purificado por lavagem com água acidificada, sílica e por destilação, avaliando a qualidade do produto final conforme legislação da ANP. A destilação foi o melhor método de purificação para todas as amostras de biodiesel. Dentre as oleaginosas aqui estudadas, pode-se afirmar que o girassol foi a melhor para produção de biodiesel, apresentando um bom desempenho durante a prensagem, com bom rendimento em óleo, facilidade na transesterificação e na purificação. O cultivo do girassol contribui para o melhoramento do solo e a torta resultante da prensagem é rica em proteínas, com possibilidade de comercialização
Abstract: The present work had as aim to evaluate biodiesel production using ethanol and four types of raw materials. In the first part of the study, the oil expression of hole peanut grain, cottonseed and sunflower was evaluated. A experimental design with two variables was used to estimate the influence of the independent variables: grain temperature (25 to 110oC), grain moisture content (4 to 13.95%) and expeller rotation (85 to 119rpm) on the crude oil and oil quality for its use in biodiesel production. The best condition for peanut oil expeller was: rotation from 80 to 90rpm, grain temperature from 40 to 50oC and grain moisture content from 8 to 12%, with a maximum oil recovered of 95.74%. For cottonseed oil expeller, the best oil yield was 75.38%, for 85rpm of expeller rotation, 9% of grain moisture content and grain temperature ranged from 110 to 120oC. Sunflower crude oil best results, 68.38%, was achieved for rotation ranged from 100 to 115rpm, grain temperature from 25 to 30oC and moisture content around 7%. The follow study was the transesterification of crude oils, evaluating the influence of molar ratio ethanol:oil and catalyst concentration sodium methylate, on the unpurified biodiesel yield. The higher unpurified peanut biodiesel yield was 96.82% using molar ratio of 9:1 and 3% of catalyst. Cottonseed biodiesel production was affected by oil high acid value so the chemical reaction not occurs in the experimental conditions provided in this work. Sunflower oil ethanolysis had the higher yield of 98.39% for a molar ratio of 9:1 with 3% of sodium methylate. Refined soybean oil was also used in biodiesel production; the maximum biodiesel yield was 97.08% for a molar ratio of 15:1 and 3% of catalyst. Critical experimental conditions obtained in laboratory scale were applied in small reactor and the biodiesel produced was purified with acid water, silica and distillation. All biodiesel samples had quality aspects evaluated concerning Brazilian legislation. Distillation was the best purification method for all biodiesel types. Amongst all oilseeds evaluated, sunflower had the best performance in all studies: oil expeller, oil yield, biodiesel production and biodiesel purification. Sunflower cultivation contributes for soil improvement and the cake resulting from oil expeller has a higher protein level and has market value
Doutorado
Tecnologia Pós-Colheita
Doutor em Engenharia Agrícola
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Junior, Sylvio Jorge Hares. "Funcionalidade de gorduras na formulação de creme de amendoim." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/9/9135/tde-15012014-142452/.
Full textAbstract:
O creme de amendoim é um produto popular no Brasil pelo seu excelente sabor e características nutricionais. No entanto, apesar de seu consumo consagrado e de seguir padrões rigidamente estabelecidos de processos e qualidade, pode ocorrer alteração na consistência e diminuição de características de espalhamento, diminuindo a qualidade sensorial. Como forma de procurar controlar estes problemas, são normalmente usados ingredientes gordurosos como promotores de melhoria de estabilidade e consistência, como óleo de palma, estearina de palma, oleína de palma, óleos hidrogenados, monoacilgliceróis e diacilgliceróis. O projeto teve como objetivo a formulação de cremes de amendoim com óleo de amendoim, óleo de palma e estearina de palma em várias proporções, visando a obtenção de produtos mais estáveis e consistentes, que sejam equivalentes aos produtos comerciais de largo consumo por consumidores no mercado nacional. Foram realizadas as seguintes análises nas gorduras e suas misturas: composição em ácidos graxos e triacilgliceróis, índices de iodo e de peróxido, acidez, consistência, conteúdo de gordura sólida e análise térmica de cristalização e fusão. Os ácidos graxos saturados foram predominantes na estearina e óleo de palma, principalmente o ácido palmítico, enquanto o óleo de amendoim tem como principal constituinte o ácido oleico. À medida que aumenta a proporção de óleo de amendoim nas misturas, aumentam a quantidade de ácidos graxos insaturados e o índice de iodo e diminui a quantidade de ácidos graxos saturados. Os pontos de fusão , entalpia total de fusão, consistência e conteúdo de gordura sólida aumentaram nas misturas que apresentavam maior proporção de estearina e óleo de palma, em função do aumento no teor de triacilgliceróis trissaturados. Para a consistência (mistura de gorduras e cremes formulados), o conteúdo de gordura sólida, a entalpia total de cristalização e fusão e o ponto de fusão das misturas de gorduras foi aplicado um modelo de regressão múltipla, procurando evidenciar a influência das gorduras nas propriedades do produto final. As interações entre as gorduras foram do tipo eutético, caracterizando incompatibilidade no estado sólido. O modelo de regressão múltipla foi considerado preditivo para a consistência dos cremes, o conteúdo de gordura sólida e para as os resultados da análise térmica. Os resultados mostraram que as misturas de maior potencial para a consistência ideal de cremes espalháveis (200-800 gf/cm2) na faixa da temperatura de uso, ou seja, desde temperatura de conservação em geladeira até temperatura de mesa (15 - 25°C), foram as seguintes: 50% de óleo de palma e 50% de estearina de palma; 66,6% de óleo de palma, 16,7% de óleo de amendoim e 16,7% de estearina de palma; 16,7% de óleo de palma, 16,7% de óleo de amendoim e 66,6% de estearina de palma. Portanto, estas amostras apresentavam larga faixa de presença de óleo de palma e/ou estearina de palma na formulação. Os resultados obtidos mostram que a simples mistura é uma forma eficaz para modificar as propriedades físicas e químicas de estearina de palma, óleo de amendoim e óleo de palma. As misturas permitiram a obtenção de gorduras com vários graus de consistência ,de conteúdo de gordura sólida e ponto de fusão, possibilitando a obtenção de cremes de amendoim formulados a partir delas, que eram mais estáveis e firmes, porém plásticos e consistentes o suficiente para garantir efetiva espalhabilidade e correspondência ao padrão observado nas melhores marcas de cremes de amendoim do mercado.The peanut cream is a popular product in Brazil for its excellent flavor and nutritional characteristics. However, despite its huge consumption and to follow strict patterns of quality and processes, some alterations may occur in consistency that can reduce spread characteristics, lowering the sensorial quality. As a way to try to control these problems, fatty ingredients are typically used as promoters to improve stability and consistency, as palm oil, palm stearin, palm olein, hydrogenated oils, monoacylglycerols and diacylglycerols. The project aimed to formulate creams with peanut oil, palm oil and palm stearin in various proportions in order to obtain a more stable and consistent product, equivalent to the best commercial creams widely consumed in the brazilian market. The following analyzes were performed on fats and their blends: fatty acids and triacylglycerols composition, iodine and peroxide values, acidity, consistency, solid fat content and thermal analysis of melting and crystallization. Saturated fatty acids have been prevalent in palm stearin and palm oil, particularly palmitic acid, while peanut oil has at its main constituent the oleic acid. As peanut oil increases in the blends, increases the amount of unsaturated fatty acids and the iodine value and reduces the amount of saturated fatty acids. Fat blends with a high proportion of saturated fatty acids (palm stearin and palm oil), showed higher melting points, total enthalpy of melting, consistency and solid fat content, due to the increase of the content of trisatured triacylglycerols. For the consistency (fats blends and formulated creams), solid fat content, total enthalpy of melting and crystallization and melting point of the fat blends, a multiple regression model was applied in order to show how fats influence the properties of the final product. Interactions between fats were eutectic, showing incompatibility in the solid state. The multiple regression model was considered predictive for the consistency of the cream, solid fat content and results of the thermal analysis. The results showed that the mixtures of higher potential for optimal consistency of spreadable cream (200 to 800 gf/cm2) in temperature range from the storage at a refrigerator temperature up to the ambient temperature (10 - 25 °C) were: 50% palm oil and 50% palm stearin, 66.6% palm oil, 16.7% peanut oil and 16.7% palm stearin; 16.7 % palm oil, 16.7% peanut oil and 66.6% palm stearin. Therefore, these samples had a broad range presence of palm oil and / or palm stearin in the formulation. The results obtained showed that a simple mixture is an effective way to modify physical and chemical properties of palm stearin, peanut oil and palm oil. The mixtures enabled to obtain fats with various degrees of consistency, solid fat content and melting point parameters, making it possible to obtain peanut creams made from them which were more stable and firm but plastic and consistent enough to ensure effective spreadability and correspondence to the pattern observed in the best brands of peanut creams of the brazillian market.
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ALMEIDA, Katcilânya Menezes de. "Obtenção de mistura de óleos vegetais: otimização, caracterização e predição de propriedades físicas e químicas." Universidade Federal de Campina Grande, 2012. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/773.
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CNPq
O Brasil possui grande potencial agrícola para produzir óleo vegetal, tanto para fins alimentares como para suprir parte da demanda de energia renovável, porém nos últimos cinco anos tem sido o maior importador de azeite de oliva do mundo, devido aos seus benefícios para a saúde. Neste contexto objetivou-se, com este trabalho, a elaboração de misturas especiais de óleos vegetais para fins alimentícios, com base nos óleos de amendoim, gergelim, maracujá e soja. Os óleos de amendoim e gergelim como alternativa por serem culturas produzidas no Brasil, constituem uma fonte de ácidos graxos e antioxidantes tão pouco explorados na alimentação dos brasileiros, tal como o óleo de maracujá como co-produto, descartado pela indústria de suco e ainda o óleo de soja cuja matéria-prima abundante, tornam o produto acessível aos consumidores de todas as classes sociais. Os óleos de amendoim e gergelim foram extraídos de sementes das cultivares BRS-Havana e BRS-Seda, respectivamente, cedidas pela Embrapa Algodão enquanto o óleo de maracujá foi adquirido no comércio de São Paulo e o de soja no de Campina Grande. As misturas foram elaboradas com base em uma matriz de planejamento experimental e, em seguida, submetidas às análises de composição de ácidos graxos e ensaios físico-químicas (umidade, índice de acidez, índice de iodo, índice de refração, densidade e viscosidade) segundo a metodologia do IAL (2008). As medidas obtidas foram utilizadas para estudar e otimizar a elaboração das misturas de óleos vegetais e como variáveis para predição por espectrometria no infravermelho próximo (NIR) foram utilizados os mínimos quadrados parciais (PLS) como metodologia de calibração multivariada. Os resultados foram submetidos à análise de variância (ANOVA), à análise de variância multivariada (MANOVA), à análise de correlação canónica e à análise de correlação de Pearson, pelo software SAS 9.1.3; na análise de componentes principais (PCA) e regressão por mínimos quadrados parciais (PLS) utilizou-se o software Uncrambler 9.8®. Concluiu-se que a mistura equivalente a 40% de óleo de amendoim, 20% de óleo de gergelim, 20% de óleo de maracujá e 20% de óleo de soja apresentou-se como a melhor mistura para fins alimentares, com base na composição de ácidos graxos. Os métodos de predição por NIR foram eficazes para a estimativa não destrutiva, rápida, de baixo custo e direta, dos ácidos graxos palmítico, esteárico, oleico, linoleico, araquídico e linolênico e para as medidas físico-químicas de densidade, índice de refração, viscosidade, índice de acidez e índice de iodo.
Brazil has great potential to produce vegetable oils as a source of raw materiais for food and energy. But in the last five years has been the largest importer of olive oil in the worid due to its health benefits and wide divulgation. In this context, the aim of this work was the development of special blends of vegetable oils as an alternative to olive oils based on peanut, sesame, soy and passion fruit. The peanut and sesame oils because they are a source of fatty acids and antioxidants in the diet of little explored in Brazil, passion fruit oil as co-product of the juice industry, and soybean oil abundant raw material which makes the product available to consumers of ali social classes. The peanut and sesame oils were extracted from seeds of BRS-Seda and BRS-Havana, while passion fruit oil was purchased commercially of city São Paulo-SP and trade soybean in the city of Campina Grande-PB. The mixtures were prepared based on an array of experimental design and then submitted to analysis of fatty acid composition and physico-chemical (moisture, acid value, iodine value, refractive index, density and viscosity). Moreover, were used as reference variables for prediction via infrared spectroscopy (NIR) using the partial least squares (PLS) and multivariate calibration methodology. The results were subjected to analysis of variance (ANOVA), multivariate analysis of variance (MANOVA), canonical correlation analysis and Pearson correlation analysis by SAS 9.1.3 software, the principal component analysis (PCA) and Partial least squares regression (PLS) was used Uncrambler 9.8 ® softwarlt was concluded that the mixture equivalent to 40% peanut oil, 20% sesame oil, 20% passion fruit oil, and 20% soybean oil was presented as the best mix for food composition based on fatty acids. The prediction by NIR methods were effective for estimating non-destructive, rapid, inexpensive and direct fatty acids palmitic, stearic, oleie, linoleic, linolenic and arachidic and physico-chemical measurements of density, refractive index, viscosity, acid value and iodine value.
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Agibert, Sílvia Ainara Cardoso. "Adição de óleo de amendoim alto oleico encapsulado em chocolate amargo." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-11092018-164136/.
Full textAbstract:
Diante do aumento da incidência de doenças cardiovasculares no mundo, oferecer alimentos mais saudáveis ao mercado consumidor tem se tornado uma grande tendência na indústria de alimentos. Ao chocolate amargo 57%, alimento saudável e indulgente, objetivou-se adicionar microcápsulas de óleo de amendoim alto oleico, cujo valor nutricional está associado à presença do ácido oleico, um ácido graxo monoinsaturado considerado fundamental por suas propriedades benéficas na redução da oxidação do LDL-colesterol. O trabalho foi dividido em duas etapas: produção e caracterização de microcápsulas de óleo de amendoim alto oleico; formulação, produção e caracterização de chocolate amargo adicionado de óleo de amendoim alto oleico microencapsulado (5%, 7,5% e 10%) avaliando-se sua estabilidade ao longo de 112 dias de vida de prateleira, com vistas a um produto com qualidade nutricional e tecnológica. A emulsão preparada para a produção das microcápsulas em spray dryer de escala laboratorial apresentou estabilidade cinética a 18°C, pH de 4,82 ± 0,07, teor de sólidos solúveis totais de 14,7 ± 0,1 °Brix, 0,983 ± 0,010 de atividade de água, comportamento pseudoplástico ajustado ao modelo de Binghan e elevada tixotropia, mostrando-se adequada ao processo pretendido. O processo de microencapsulação apresentou 65% de rendimento em escala laboratorial. Tal qual obtido por outros autores, as microcápsulas de óleo de amendoim alto oleico apresentaram: 3,32% ± 0,03% de umidade, 0,244 ± 0,012 de atividade de água, 0,50 ± 0,02 g·mL-1 de densidade acomodada, e morfologia de superfície amorfa e típica das microcápsulas produzidas por atomização com goma arábica como agente encapsulante, o que indica a formação de um filme contínuo que garante menor permeabilidade a gases e maior proteção e retenção do recheio, indicando processo altamente bem sucedido. O chocolate amargo adicionado de 5% de microcápsulas foi considerado o mais adequado dentre as formulações avaliadas, pois apresentou menor teor de umidade (1,37% ± 0,2%) e maior teor de lipídios (33,95% ± 1,48%) e ácido graxo oleico (33,861% ± 0,014%), nesta fração lipídica, do que as amostras dos demais tratamentos, além de apresentar propriedades reológicas e calorimétricas compatíves à formulação controle, com comportamento pseudoplástico melhor ajustado ao modelo de Casson (R²>0,98) e estabilidade durante a vida de prateleira. As relevantes informações tecnológicas obtidas comprovaram a viabilidade tecnológica para a produção e comercialização de um produto alimentício de importância nutricional.The increasing of cardiovascular diseases in the world is promoting the interest for science development in healthier foods to the consumer market, which has become a major trend in the food industry. The aim of this study was to add microcapsules of high oleic peanut oil in dark chocolate 57%, a healthy and indulgent food. The nutritional value of the high oleic peanut oil is associated with the presence of oleic acid, a monounsaturated fatty acid considered fundamental for its beneficial properties in reducing oxidation of LDL-cholesterol. The work was divided into two stages: production and characterization of microcapsules of high oleic peanut oil; formulation, production and characterization of dark chocolate with microcapsules of high oleic peanut oil added (5%, 7.5% and 10%) evaluating its stability during 112 days of shelf life, with a view to a product with nutritional and technological quality. The emulsion prepared to produce microcapsules in laboratory scale spray dryer showed kinetic stability at 18°C, pH of 4.82 ± 0.07, total soluble solids content of 14.7 ± 0.1 °Brix, 0.983 ± 0.010 of water activity, pseudoplastic behavior adjusted to the model of Binghan and high thixotropy, being suitable for the intended process. The microencapsulation process showed 65% yield in laboratory scale. As obtained by other authors, the high oleic peanut oil microcapsules were: 3.32% ± 0.03% moisture, 0.244 ± 0.012 water activity, 0.50 ± 0.02 g·mL-1 bulk density, and morphology of the amorphous and typical surface of the microcapsules produced by spray drying with gum arabic as the encapsulating agent, which indicates the formation of a continuous film that provides less permeability to gases and improved protection and retention of the filling, indicating highly successful process. The dark chocolate with 5% of microcapsules added was considered the most suitable among the evaluated formulations, since it presented lower moisture content (1.37% ± 0.2%) and higher lipid content (33.95% ± 1.48%) and oleic acid (33.861% ± 0.014%), in this lipid fraction, than the other treatments, besides having rheological and calorimetric properties compatible to the control formulation, with pseudoplastic behavior better adjusted to the Casson model (R²> 0.98) and stability over the shelf life. The relevant technological information obtained proved the technological feasibility for the production and commercialization of a food product of nutritional importance.
Books on the topic "Peanut oil"
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Sambouh, Kinteh, ed. Trade pessimism and regionalism in African countries: The case of groundnut exporters. Washington, D.C: International Food Policy Research Institute, 1994.
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Peart, Tony. Tony Peart: Oils, watercolours & drawings. London: Piccadilly Gallery, 1990.
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Workshop on Standard Operating Procedure for Oil Palm Cultivation on Peat (2010 Sibu, Sarawak). Proceedings of the Workshop on Standard Operating Procedure (SOP) for Oil Palm Cultivation on Peat: 9-10 November 2010, Sibu, Sarawak. [Kuala Lumpur]: Malaysian Palm Oil Board, Ministry of Plantation Industries and Commodities, Malaysia, 2012.
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Hollender, Jean-Pierre. 27 m ois pour peau de balle. [Montpellier]: J.P. Hollander, 1993.
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H, Taylor G., and Glick D. C, eds. Organic petrology: A new handbook incorporating some revised parts of Stach's Textbook of coal petrology. Berlin: Gebrüder Borntraeger, 1998.
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Huusko, Antti. Kiinteän polttoaineen etupoltinten mahdollisuudet öljypoltinten korvaajina kiinteistö- ja aluelämmityksessä. Oulu: Oulun yliopisto, Pohjois-Suomen tutkimuslaitos, 1986.
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Hadi, Abdul. Reducing greenhouse gas emissions (>26%) from peat soil cultivated to oil palm in Borneo Island: Collaborative foreign research and international publication : research final report. Banjarmasin]: Lambung Mangkurat University, 2010.
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Barnett, Robert L. Bibliography of reports by the Geological Survey of Alabama and State Oil and Gas Board of Alabama Concerning Coal, Lignite, and Peat in Alabama (1848-1990). Tuscaloosa, Ala: Geological Survey of Alabama, 1991.
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The 2006-2011 World Outlook for Crude Peanut Oil. Icon Group International, Inc., 2005.
Find full textBook chapters on the topic "Peanut oil"
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Tillman, Barry L., and H. Thomas Stalker. "Peanut." In Oil Crops, 287–315. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-77594-4_9.
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Krist, Sabine. "Peanut Oil/African Peanut Oil." In Vegetable Fats and Oils, 547–56. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-30314-3_87.
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Bährle-Rapp, Marina. "peanut oil." In Springer Lexikon Kosmetik und Körperpflege, 404. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_7492.
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Gooch, Jan W. "Peanut Oil." In Encyclopedic Dictionary of Polymers, 521. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_8494.
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Bährle-Rapp, Marina. "Sulfated Peanut Oil." In Springer Lexikon Kosmetik und Körperpflege, 538. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_10200.
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Dean, Lisa L., Jack P. Davis, and Timothy H. Sanders. "Groundnut (Peanut) Oil." In Vegetable Oils in Food Technology, 225–42. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444339925.ch8.
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Bährle-Rapp, Marina. "Hydrogenated Peanut Oil." In Springer Lexikon Kosmetik und Körperpflege, 265. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_4914.
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Bährle-Rapp, Marina. "Peanut Oil PEG-6 Esters." In Springer Lexikon Kosmetik und Körperpflege, 404. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_7493.
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Wang, Qiang. "Oxidation Stability Improvement of Peanut Oil." In Peanut Processing Characteristics and Quality Evaluation, 539–45. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-6175-2_10.
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Marrafa, P. A. L. I., H. C. Carvalho, C. J. Lima, A. B. F. Moretti, and L. Silveira. "Dispersive Raman Spectroscopy of Peanut Oil—Ozone and Ultrasound Effects." In XXVII Brazilian Congress on Biomedical Engineering, 1961–65. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-70601-2_286.
Full textConference papers on the topic "Peanut oil"
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Ferdaus, Md Jannatul, Rycal Blount, Nathan Zauner, and Roberta Silva. "Effect of Waxes on Oil Separation and Texture Properties of Peanut Butter." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ssts8174.
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Peanuts have a nutrient-dense profile and are considered a great source of protein. They are largely consumed as commercially produced peanut butter. Currently, to avoid oil separation, hydrogenated and palm oils are added as a stabilizer, which increases the saturated fat percentages in peanut butter. This study aims to understand the impact of waxes and wax-oleogels on the oil separation and texture properties of peanut butter, and consequently, reduce the saturated fat content. In a preliminary test, three waxes (rice bran, beeswax, and carnauba) were added to natural peanut butter in different amounts (1%, 1.5%, and 2%). As a result, carnauba and rice bran waxes improved the rheological properties and decreased significatively (p >0.05) the oil separation after four weeks, with no significant difference (p >0.05) between the percentage of waxes. Thus, for the final test were chosen 1% of rice bran and carnauba waxes. Two types of peanut butter were produced, one natural peanut butter from roasted groundnuts and a second using peanut defatted flour and wax-based oleogel (containing 1% rice bran or carnauba waxes). The peanut butters were evaluated by their texture properties (firmness, spreadability, and adhesivity), oil content and oil separation. The both peanut butter were standardized to have approximately the same amount of oil and wax. The results showed that the spreadability was improved using 1% of both waxes (1218.0±92.1 for carnauba and 1999.1±72.0 for rice bran) compared to their control (340.7±11). The wax-oleogels added to the peanut flour also improved the spreadability (11730.8±248.7 for carnauba oleogel and 4787.4.1±101.8 for rice bran) compared to the control (2009.2±137.7). Rice bran and carnauba wax, significantly improve the texture properties and oil separation of butter from groundnut. This behavior was also observed with the addition of wax-based oleogel to peanut flour.
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Chen, Jie, Lihua Zhang, and Qing Zhang. "Research on exacting oil technique of peanut with low temperature." In 2017 7th International Conference on Advanced Design and Manufacturing Engineering (ICADME 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/icadme-17.2017.24.
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Chen, Huacai, Fuli Liu, Zhilan Wang, and Shangzhong Jin. "Quantitative analysis of peanut oil content in ternary blended edible oil using near infrared spectroscopy." In Photonics Asia 2007, edited by Yi Cai, Haimei Gong, and Jean-Pierre Chatard. SPIE, 2007. http://dx.doi.org/10.1117/12.759223.
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Chen, BingHao, QinPan Qiu, Xiao Peng, JingWen Zhang, and Chao Tang. "Molecular Dynamics Study on Kinematic Viscosity of Peanut Oil Methyl Ester." In 2021 International Conference on Electrical Materials and Power Equipment (ICEMPE). IEEE, 2021. http://dx.doi.org/10.1109/icempe51623.2021.9509072.
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Wang, Jie, Yaru Yu, SHuang Wu, Xiao Zheng, and Dongping He. "Identification of peanut oil based on feature layer spectral data fusion method." In 2017 2nd International Conference on Automation, Mechanical Control and Computational Engineering (AMCCE 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/amcce-17.2017.159.
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"Capacitance Sensor for Nondestructive Determination of Total Oil Content in Peanut Kernels." In 2014 ASABE Annual International Meeting. American Society of Agricultural and Biological Engineers, 2014. http://dx.doi.org/10.13031/aim.20141899759.
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French, S. J. "Trade Study for a Mars Surface Mission Bulk Commodity Supply Scenario: Processed Peanut Oil Versus Bulk Oil." In International Conference On Environmental Systems. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2006. http://dx.doi.org/10.4271/2006-01-2071.
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Zheng, Xiao, Yan You, Guoxiang Lin, Nong Wan, and Yaxin Zhang. "Fluid-Solid Coupling Seepage-Based Numerical Simulation of Mechanical Oil Expression from Peanut." In 2009 International Conference on Engineering Computation. IEEE, 2009. http://dx.doi.org/10.1109/icec.2009.8.
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Guo, Hejun, Liu Shenghua, Zhou Longbao, and Jiang Dayong. "Study on Ethylene Glycol Monomethyl Ether Peanut Oil Monoester as a Novel Biodiesel." In 2008 SAE International Powertrains, Fuels and Lubricants Congress. 400 Commonwealth Drive, Warrendale, PA, United States: SAE International, 2008. http://dx.doi.org/10.4271/2008-01-1575.
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Song, Jinlong, Shuai Huang, Xin Liu, and Wenji Xu. "Superoleophobic Surfaces on Al and Mg Alloy Substrates Through Rapid Surface Micro/Nanometer-Scale Structuring." In ASME 2014 International Manufacturing Science and Engineering Conference collocated with the JSME 2014 International Conference on Materials and Processing and the 42nd North American Manufacturing Research Conference. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/msec2014-3990.
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A facile and highly efficient electroless deposition method to rapidly fabricate superoleophobic surfaces on Al and Mg alloy substrates is described herein. Hierarchical micro/nanometer-scale rough Cu structures required by superoleophobic surfaces were fabricated on Al substrates via immersing Al plates in the mixed solution containing CuSO4 and NaCl. Hierarchical micro/nanometer-scale rough Ag structures were fabricated on Mg alloy substrates via immersing Mg alloy plates in the aqueous AgNO3 solution. After perfluorooctanoic acid modification, in-air superoleophobic Al and Mg alloy surfaces were obtained. The contact angles of peanut oil on superoleophobic Al and Mg alloy surfaces are 156.5 ± 2.5° and 150.5 ± 1°, respectively. The sliding angles of peanut oil on the aforementioned two surfaces are 4° and 50°, respectively. The shortest times for the fabrication of superoleophobic Al and Mg alloy surfaces are no more than 60 s and 20 min, respectively. Applications of such surfaces are envisioned in the fields of industrial processing of low-surface tension liquids such as distilling and pipe-line transport of petroleum products or where surfaces are exposed to dirty oil/water environments.
Reports on the topic "Peanut oil"
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Hovav, Ran, Peggy Ozias-Akins, and Scott A. Jackson. The genetics of pod-filling in peanut under water-limiting conditions. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7597923.bard.
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Pod-filling, an important yield-determining stage is strongly influenced by water stress. This is particularly true for peanut (Arachishypogaea), wherein pods are developed underground and are directly affected by the water condition. Pod-filling in peanut has a significant genetic component as well, since genotypes are considerably varied in their pod-fill (PF) and seed-fill (SF) potential. The goals of this research were to: Examine the effects of genotype, irrigation, and genotype X irrigation on PF and SF. Detect global changes in mRNA and metabolites levels that accompany PF and SF. Explore the response of the duplicate peanut pod transcriptome to drought stress. Study how entire duplicated PF regulatory processes are networked within a polyploid organism. Discover locus-specific SNP markers and map pod quality traits under different environments. The research included genotypes and segregating populations from Israel and US that are varied in PF, SF and their tolerance to water deficit. Initially, an extensive field trial was conducted to investigate the effects of genotype, irrigation, and genotype X irrigation on PF and SF. Significant irrigation and genotypic effect was observed for the two main PF related traits, "seed ratio" and "dead-end ratio", demonstrating that reduction in irrigation directly influences the developing pods as a result of low water potential. Although the Irrigation × Genotype interaction was not statistically significant, one genotype (line 53) was found to be more sensitive to low irrigation treatments. Two RNAseq studies were simultaneously conducted in IL and the USA to characterize expression changes that accompany shell ("source") and seed ("sink") biogenesis in peanut. Both studies showed that SF and PF processes are very dynamic and undergo very rapid change in the accumulation of RNA, nutrients, and oil. Some genotypes differ in transcript accumulation rates, which can explain their difference in SF and PF potential; like cvHanoch that was found to be more enriched than line 53 in processes involving the generation of metabolites and energy at the beginning of seed development. Interestingly, an opposite situation was found in pericarp development, wherein rapid cell wall maturation processes were up-regulated in line 53. Although no significant effect was found for the irrigation level on seed transcriptome in general, and particularly on subgenomic assignment (that was found almost comparable to a 1:1 for A- and B- subgenomes), more specific homoeologous expression changes associated with particular biosynthesis pathways were found. For example, some significant A- and B- biases were observed in particular parts of the oil related gene expression network and several candidate genes with potential influence on oil content and SF were further examined. Substation achievement of the current program was the development and application of new SNP detection and mapping methods for peanut. Two major efforts on this direction were performed. In IL, a GBS approach was developed to map pod quality traits on Hanoch X 53 F2/F3 generations. Although the GBS approach was found to be less effective for our genetic system, it still succeeded to find significant mapping locations for several traits like testa color (linkage A10), number of seeds/pods (A5) and pod wart resistance (B7). In the USA, a SNP array was developed and applied for peanut, which is based on whole genome re-sequencing of 20 genotypes. This chip was used to map pod quality related traits in a Tifrunner x NC3033 RIL population. It was phenotyped for three years, including a new x-ray method to phenotype seed-fill and seed density. The total map size was 1229.7 cM with 1320 markers assigned. Based on this linkage map, 21 QTLs were identified for the traits 16/64 weight, kernel percentage, seed and pod weight, double pod and pod area. Collectively, this research serves as the first fundamental effort in peanut for understanding the PF and SF components, as a whole, and as influenced by the irrigation level. Results of the proposed study will also generate information and materials that will benefit peanut breeding by facilitating selection for reduced linkage drag during introgression of disease resistance traits into elite cultivars. BARD Report - Project4540 Page 2 of 10
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L, Comeau, Hergoualc'h K., Smith J.U., and Verchot L. Conversion of intact peat swamp forest to oil palm plantation: Effects on soil CO2 fluxes in Jambi, Sumatra. Center for International Forestry Research (CIFOR), 2013. http://dx.doi.org/10.17528/cifor/004119.
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