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1
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.
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Li, Weilan, Eunae Yoo, SooKyeong Lee, Jungsook Sung, Hyung Jun Noh, So Jeong Hwang, Kebede Taye Desta, and Gi-An Lee. "Seed Weight and Genotype Influence the Total Oil Content and Fatty Acid Composition of Peanut Seeds." Foods 11, no. 21 (November 1, 2022): 3463. http://dx.doi.org/10.3390/foods11213463.
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Peanut, an important oilseed crop cultivated worldwide as a dietary food, is a good food source with health benefits. To explore the potential benefits of peanuts as a food resource, 301 peanut accessions were evaluated to determine the effect of seed weight and genotype on total oil content and fatty acid composition. Total oil was extracted using the Soxhlet method and fatty acids were analyzed by gas chromatography mass spectrometry. Wide variations in the 100-seed weight, total oil content, and fatty acid profile were observed among genotypes and accession types. An effect of seed weight on the fatty acid composition of peanut seeds was observed. Increases in the oleic acid content and decreases in the linoleic acid content occurred in association with increases in the 100-seed weight. Moreover, the 100-seed weight, total oil content, and individual and total fatty acid contents, except arachidic acid, differed significantly (p < 0.001 or 0.05) among the accession types of landrace, cultivar, breeding line, and unknown. The discovery of this high diversity could contribute to further studies of peanut domestication and evolutionary classification. Our findings are important for the selection of peanut seeds with health benefits and development of new varieties of peanut with health benefits.
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Hu, Hui, Hongzhi Liu, Aimin Shi, Li Liu, Marie Fauconnier, and Qiang Wang. "The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil." Molecules 24, no. 1 (December 25, 2018): 62. http://dx.doi.org/10.3390/molecules24010062.
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The purpose of the present study is to investigate the changes in extraction yield, physicochemical properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard. Compared with the untreated sample, a significant (p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed. MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor.
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Maestri, Damián M., Julio A. Zygadlo, Alicia L. Lamarque, Diana O. Labuckas, and Carlos A. Guzmán. "Effect of some essential oils on oxidative stability of peanut oil." Grasas y Aceites 47, no. 6 (December 30, 1996): 397–400. http://dx.doi.org/10.3989/gya.1996.v47.i6.887.
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Lenert, Svitlana, Antonina Dubinina, Gregoriy Deynichenko, Olga Khomenko, Oksana Haponceva, Irina Antonyuk, Anzhelika Medvedieva, Miroslava Demichkovska, and Olena Vasylieva. "COMPARATIVE QUALITY ASSESSMENT OF PEANUT AND PEANUT-FLAXSEED OIL." EUREKA: Life Sciences 3 (May 31, 2018): 48–56. http://dx.doi.org/10.21303/2504-5695.2018.00661.
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The aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative studies of consumer properties of peanut and peanut-flaxseed oil for organoleptic indicators, fatty acid composition, acid and peroxide numbers are carried out. To determine the fatty acid composition of fat, the gas chromatography method is used. The measurement of the acidic and peroxide number of fat is performed by a titrimetric method. The research results of organoleptic and physicochemical parameters, as well as the fatty acid composition of peanut oil and peanut-flaxseed blend have shown that the flavor qualities of the developed oil are balanced and high, therefore new oil can be consumed by consumers. The enrichment of peanut oil with flaxseed helps improve the fatty acid composition beyond the set of a significant increase in unsaturated fatty acids (linoleic by 23 %, oleic by 28 %, linolenic by 96 %). It has also been proved that the use of flaxseed oil does not have a significant effect on the acceleration of the hydrolytic processes of vegetable oil fats. The expediency of mixing peanut and flaxseed oil is shown, which makes it possible to obtain new blended peanut-flaxseed oil, balanced by fatty acid composition.
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Dean, Lisa L., Claire M. Eickholt, Lisa J. LaFountain, and Keith W. Hendrix. "Effects of Maturity on the Development of Oleic Acid and Linoleic Acid in the Four Peanut Market Types." Journal of Food Research 9, no. 4 (June 10, 2020): 1. http://dx.doi.org/10.5539/jfr.v9n4p1.
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The commercialization of high oleic peanut varieties with the fatty acids, oleic and linoleic present in a ratio greater than 9 has increased the shelf stability of many products containing peanuts significantly. With no visual traits to determine levels of the fatty acids present, mixing of the high oleic peanut types from the normal oleic types has been a problem in the peanut supply chain. This study investigated the effect of the development of the fatty acids in peanuts over their maturation with respect to the different market types (Runner, Viriginia, Spanish, Valencia) to determine if the maturation stage of the peanut could be responsible for the presence of normal oleic peanuts in lots of high oleic peanuts and thus decreasing the purity of the lots. Peanuts had different levels of the main fatty acids present as the oil content increased with maturation. Due to the presence of a natural desaturase enzyme in peanuts, oleic acid is converted to linoleic as the peanut develops resulting in a ratio of oleic acid to linoleic acid of 3 or lower in normal oleic peanuts. In peanuts from high oleic cultivars, the genes encoding for this enzyme are mutated or slow to develop. As this gene is activated in the later stages of peanut maturity, this study proves immature peanuts of the high oleic type may not have the proper ratios of oleic to linoleic to ensure shelf stability despite being from high oleic cultivars. This study describes how the concentrations of oleic and linoleic acid changed with maturation of the peanut seeds and affects the purity of individual lots of high and normal oleic types of peanuts. This effect of maturity was seen to be greater in the large seeded Virginia cultivars compared to the smaller seeded market types.
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ELNAGAR, A. A. A., E. M. ZEIDAN, A. A. ABDUL-GALIL, and A. A.-G. ALI. "RESPONSE OF HIGH-YIELDING PEANUT CULTIVARS TO VARIOUS SEED TREATMENTS UNDER MARGINAL FERTILITY SANDY SOIL CONDITIONS." SABRAO Journal of Breeding and Genetics 54, no. 5 (December 31, 2022): 1171–82. http://dx.doi.org/10.54910/sabrao2022.54.5.18.
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Ameliorating peanut production is a requirement to cope with the abrupt climate change and burgeoning population. Seed treatment is vital for enhancing and sustaining peanut production, particularly in semiarid environments. The latest study aimed to evaluate the impact of different seed treatments on the agronomic and quality of three high-yielding peanut cultivars: Giza-6, North Carolina (N.C.), and Aramanch. The applied seed treatments include Rhizobium inoculation, moringa leaf extract, vitavax, and gypsum versus untreated control. The evaluated peanut cultivars significantly varied in their results for agronomic and quality traits. The cultivar Giza-6, followed by Aramanch, proved the best displaying the highest number of seeds per pod, number of pods per plant, 100-seed weight, number of branches per plant, shelling percentage, biological yield, pod yield, seed yield, oil yield, and protein yield. The applied seed treatments substantially enhanced peanut yield traits, oil, and protein content of peanuts with the superiority of Rhizobium inoculation, gypsum, and moringa extract. These treatments effectively reinforced peanut growth, positively reflected in the yield and quality traits. Subsequently, integrating the seed treatments, particularly Rhizobium inoculation, gypsum, and moringa extract, with high-yielding cultivars, such as Giza-6 and Aramanch, confirmed a helpful approach to enhancing and sustaining peanut production in arid environments.
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Dean, Lisa L., and Timothy H. Sanders. "Hexacosanoic acid and other very long-chain fatty acids in peanut seed oil." Plant Genetic Resources 7, no. 03 (April 15, 2009): 252–56. http://dx.doi.org/10.1017/s1479262109339155.
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The fatty acid composition of peanut seed oil from a range of samples included in the core of the core or the ‘mini core’ of the US peanut germplasm collection was determined using gas chromatography. Oil contents of the seeds ranged from 31.4 to 47.9%. Very long-chain fatty acids are defined as those having more than 22 carbons in chain length. Although it has been reported in peanuts seed previously, the presence of hexacosanoic acid (C26:0) was quantified in a large variety of samples here for the first time along with docosanoic (C22:0) and tetracosanoic acids (C24:0) to demonstrate the potential of peanut seed as a source of very long-chain fatty acids that have been associated with widely varying effects such as the metabolism of the dietary fatty acids and physical properties of the oils themselves. Use of representative samples from the peanut germplasm collection allowed for comparison of very long-chain fatty acid content among seeds of different origins, and showed, although values overlapped, the seeds did cluster according to area of origin.
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Chapin, Jay W., Timothy H. Sanders, Lisa O. Dean, Keith W. Hendrix, and James S. Thomas. "Effect of Feeding by a Burrower Bug, Pangaeus bilineatus (Say) (Heteroptera: Cydnidae), on Peanut Flavor and Oil Quality." Journal of Entomological Science 41, no. 1 (January 1, 2006): 33–39. http://dx.doi.org/10.18474/0749-8004-41.1.33.
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A burrower bug, Pangaeus bilineatus (Say) (Heteroptera: Cydnidae), is known to feed extensively on peanut, Arachis hypogaea L., pods; particularly under certain reduced tillage production conditions. These bugs produce a strong odor when infested peanuts are uprooted, and previous anecdotal evidence indicated that burrower bug feeding is detrimental to peanut flavor. Various levels of burrower bug kernel feeding (0, 5, 10, 25, and 50% of seed by weight) were evaluated for effects on peanut flavor and oil quality. Burrower bug feeding had no detrimental effect on flavor as determined by trained panelists using descriptive sensory analysis. There was a slight, but measurable effect on oil quality as determined by a decrease in oxidative stability and an increase in peroxide values with increased levels of feeding. There was no measurable effect on free fatty acid content or fatty acid profile at the feeding levels tested. The data indicate that incidental feeding (<20% of seed) by this pest is unlikely to be detrimental to peanut flavor. At higher feeding incidence levels, the potential risks of direct yield loss, grade reductions, and aflatoxin contamination are of greater significance than concern for relatively minor reductions in oil quality.
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J, L. Parkányiová, Z. Réblová, TrojákováL, H. Sakurai, T. Uematsu, M. Miyahara, and T. Yano. "Changes on storage of peanut oils containing high levels of tocopherols and b-carotene." Czech Journal of Food Sciences 21, No. 1 (November 18, 2011): 19–27. http://dx.doi.org/10.17221/3473-cjfs.
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We compared changes of tocopherols and b-carotene in a traditional peanut oil (cultivar Virginia, 30.5% linoleic acid) with a modified high-oleic peanut oil (cultivar SunOleic, 2.7% linoleic acid), developed in Florida, USA. The initial contents of tocopherols and trace lipid oxidation products, including hydroperoxides, were of the same order in both oils. The stability against oxidation was tested under the conditions of the Schaal Oven Test at 40 and 60°C, in emulsion, using AOM, Rancimat, and the apparatus Oxipres at 100°C. Tocopherols were determined using HPLC with an electrochemical detection (without previous saponification). The high-oleic peanut oil SunOleic was about 4–8 times more stable against oxidation than the traditional peanut oil Virginia. The contents of total tocopherols were 303 mg/kg in Virginia oil and 426 mg/kg in SunOleic oil, respectively. Ratios of poměr a- : g - : d-tocopherols were rather similar in both oils. Thus, the observed differences in the oxidative stabilities cannot be due to tocopherols only. The decomposition of tocopherols in peanut oils, containing an addition of 500 mg/kg b-tocopherol, on storage was substantially slower in high-oleic SunOleic peanut oil than in Virginia peanut oil. Very similar results were observed in the case of the additions of 50 mg/kg -carotene to peanut oil. The vitamin value was much better preserved in high-oleic peanut oil than in traditional peanut oil.
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Setyawati, Elsa Kirana, Erminawati Erminawati, and Wuryatmo A. Sidik. "The Effect of Germination Time and Drying Time on The Functional Characteristics of Germinated Peanut Flour." Indonesian Journal of Food Technology 1, no. 2 (November 25, 2022): 1. http://dx.doi.org/10.20884/1.ijft.2022.1.2.6134.
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Peanut also known as groundnut is a potential food commodity with its multi-purpose, a source of high-quality protein and oil, and contain many functional compounds such as fiber, polyphenols, vitamins and minerals, there for it has good prospects on the development of food products. Peanut in the form of flour can extend the shelf life of products, minimize the beany flavor and aflatoxin content in peanuts, as well as facilitate further processing. The purpose research of this is to determine the effect of germination time, drying time effect, and combination effect between germination time and the best drying time on the functional characteristics of germinated peanut flour.This research is experimental using factorial with a completely randomized design (CRD). The germination time in 4 levels in; 24, 28, 32, and 36 h. The drying time in 3 levels; 24, 26, and 28 h. Functional characteristic variables examinade; antioxidant activity of DPPH, total phenol, water absorption capacity, oil absorption capacity, emulsion capacity, and solubility. germination time had a significant effect on the functional characteristics of germination peanut flour; increasing (antioxidant activity, total phenol, water absorption capacity, emulsion capacity, and solubility), and decreasing oil absorption capacity. Meanwhile drying time had a significant effect; increasing (antioxidant activity, total phenol, water absorption capacity) and decreasing oil absorption capacity only. The best treatment in this research was a germinated peanut flour formulated in 36h of germination time and 26h of drying time (K4P2) with 46.43% of antioxidant activity, 0.885 mg GAE/g of total phenol, 85.67% of water absorption capacity, 85% of oil absorption capacity, 61.24% of emulsion capacity, and 22.67% of solubility. This study shows that germination and drying is a good method to improve the functional properties of germinated peanut flour.
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Boriskin, Kim, and J. Raloff. "Problems with Peanut Oil?" Science News 150, no. 2 (July 13, 1996): 19. http://dx.doi.org/10.2307/3980223.
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Pittman, J. A. L. "Palacos and peanut oil." Anaesthesia 54, no. 12 (December 1999): 1233–34. http://dx.doi.org/10.1046/j.1365-2044.1999.01236.x.
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Weeks, Roger. "Peanut oil in medications." Lancet 348, no. 9029 (September 1996): 759–60. http://dx.doi.org/10.1016/s0140-6736(05)65675-9.
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Carrín, María E., and Amalia A. Carelli. "Peanut oil: Compositional data." European Journal of Lipid Science and Technology 112, no. 7 (April 19, 2010): 697–707. http://dx.doi.org/10.1002/ejlt.200900176.
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Kelso, John M. "Peanut Oil and Peanut Allergy, Foes or Folks?" Pediatrics 128, Supplement 3 (September 30, 2011): S106.2—S107. http://dx.doi.org/10.1542/peds.2011-2107x.
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Ho, M. H. K., S. Lee, W. H. S. Wong, and Y. Lau. "Peanut oil and peanut allergy, foes or folks?" Archives of Disease in Childhood 95, no. 10 (June 24, 2010): 856–57. http://dx.doi.org/10.1136/adc.2010.190637.
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Zahran, Hamdy A., and Hesham Z. Tawfeuk. "Physicochemical properties of new peanut (Arachis hypogaea L.) varieties." OCL 26 (2019): 19. http://dx.doi.org/10.1051/ocl/2019018.
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Peanuts (Arachis hypogaea L.) are one of the major oilseed crops of the world and are an important source of protein in many countries. In this study, some nutrients and characteristics of the seeds’ oil extracted from four peanut (Arachis hypogaea L.) varieties: Line 27r (Israel), Line 9 (Malawi), Line 4 (Brazil) and Line 18 (Israel) cultivated, for first time, in Upper Egypt were subjected to the comparative assessment with control NC variety (USA). Peanut seeds are a rich source of oil content (50.45 to 52.12 g 100 g−1 dry weight “DW”). The physicochemical properties of extracted oil were investigated in this study. The obtained data showed that the ratios of saturated fatty acids ranged from 14.24 to 17.23%, and the amounts of unsaturated fatty acids ranged from 82.77 to 85.76%. Significant variations (p ≤ 0.05) of oil content, saponification value, oleic/linoleic (O/L), and oil characteristics were found. Line 9 was found to be high in oil content, while Line 27r was said to have a high O/L ratio (3.22%) and proportion of unsaturated fatty acids (85.76%).
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Ahmed, E. M., and Theresa Ali. "Textural Quality of Peanut Butter as Influenced by Peanut Seed and Oil Contents1." Peanut Science 13, no. 1 (January 1, 1986): 18–20. http://dx.doi.org/10.3146/i0095-3679-13-1-6.
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Abstract Oil content, peanut seed content and the interaction of both factors significantly influenced the textural quality of peanut butter. Spreadability as measured by sensory methodology as well as instrumental measures indicated better quality as percent oil increased from 40 to 50% and peanut seed content increased from 90 to 95%. The higher peanut seed content had a significant improvement on the spreadability of the butter containing 40% oil with no influence for the 50% oil sample. The reverse was true for all adhesiveness measurements. Jamaican peanut butter exhibited textural qualities similar to the butter containing 40% oil.
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Sithole, Tapiwa Reward, Yu-Xiang Ma, Zhao Qin, Hua-Min Liu, and Xue-De Wang. "Influence of Peanut Varieties on the Sensory Quality of Peanut Butter." Foods 11, no. 21 (November 3, 2022): 3499. http://dx.doi.org/10.3390/foods11213499.
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Over the years, concentrated efforts have been directed toward the improvement of desirable characteristics and attributes in peanut cultivars. Most of these breed improvement programs have been targeting attributes that involve peanut growth, productivity, drought and disease tolerance, and oil quality and content, with only a few articles focusing directly on improvements in peanut butter organoleptic qualities. There are numerous peanut cultivars on the market today, with widely differing chemical compositions and metabolite profiles, about which little is known concerning their suitability for making peanut butter. In this review, we detail how the numerous peanut varieties on the market today, with their genetically conferred physiochemical attributes, can significantly affect the sensory quality attributes of peanut butter, even in peanut butter processing lines with optimized processes. If other peanut butter processing parameters are held constant, variations in the chemical composition and metabolite profiles of peanuts have a significant impact on peanut butter color, flavor, texture, storage stability, shelf life, and overall product acceptance by consumers. Further research on breeding programs for peanut varieties that are specifically tailored for peanut butter production, and even more comprehensive research on the synergetic relationship between peanut chemical composition and peanut butter organoleptic quality, are still required.
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Hoang, V. H., P. Apoštolová, J. Dostálová, F. Pudil, and J. Pokorný. "Antioxidant activity of peanut skin extracts from conventional and high-oleic peanuts." Czech Journal of Food Sciences 26, No. 6 (January 11, 2009): 447–57. http://dx.doi.org/10.17221/29/2008-cjfs.
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Peanut skins were isolated from deshelled and dried conventional and high-oleic peanuts. In order to obtain simpler mixtures of phenolics with other components of the respective extract, the samples were extracted with solvents of increasing polarity (hexane, ethyl acetate, and methanol). The amounts of extracts were as follows: methanol > hexane > ethyl acetate, and the contents of phenolic constituents in the extracts: ethyl acetate > methanol > hexane. Ethyl acetate extracts from the skins of both conventional and high-oleic peanuts were about the same. The amount of peanut skin ethyl acetate extract was higher than that of tea leaves, but lower than those of <i>Labiatae</i> plants which were also analysed. Antioxidant activities under the conditions of the Schaal Oven Test in lard and in rapeseed oil were only moderate, lower than in the case of synthetic antioxidants (butylated hydroxytoluene, butylated hydroxyanisole, ascorbyl palmitate). The reducing power, free DPP• radical scavenging, inactivation of hydroxylic, and superoxide free radicals were medium, comparable to those of synthetic antioxidants; these activities also resembled to those in the extracts of conventional and high-oleic peanut skins.
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Hao, Lihua, Fusheng Chen, Yimiao Xia, Lifen Zhang, and Ying Xin. "Size and Charge Stability of Oil Bodies from Peanut." Journal of Chemistry 2016 (2016): 1–8. http://dx.doi.org/10.1155/2016/5808172.
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In order to offer scientific bases for the application of oil bodies from peanut in food, this research was undertaken to study the size and charge stability of oil bodies from five peanut varieties. It showed that the mean diameter of oil bodies fromyuhua9719andyuhua9830is obviously larger thanyuhua23,yuhua27, andyuhua9502in the peanut cell. Moreover, the analysis of diameter distribution of oil bodies also showed that the median diameter of oil bodies increased dramatically in the order ofyuhua9719>yuhua9830>yuhua23>yuhua27>yuhua9502after aqueous extraction. The charge stability of oil bodies from peanut was observed with zeta (ζ) potential measurements, which indicated that charge properties and the absolute value of oil bodies from five peanut varieties were significantly affected by pH and salt concentration, but the degree of influence is different. Of the five peanut varieties,yuhua27andyuhua9830possessed excellent charge stability (ζ-potential>35 mV) in neutral microenvironment without salt concentration.
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Ferrell, J. A., R. G. Leon, B. Sellers, D. Rowland, and B. Brecke. "Influence of Lactofen and 2,4-DB Combinations on Peanut Injury and Yield." Peanut Science 40, no. 1 (January 1, 2013): 62–65. http://dx.doi.org/10.3146/ps12-15r3.1.
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ABSTRACT Lactofen plus crop oil adjuvants are increasingly being used to combat acetolactate synthase-resistant weeds in peanut production. To control a broader spectrum of weeds, it is desirable to mix 2,4-DB with lactofen. However, lactofen can be highly injurious to peanuts. It is unknown if the addition of 2,4-DB will exacerbate or prolong the injury observed by lactofen. Experiments were conducted in Citra and Jay, FL in 2011 and 2012 to examine the impact of lactofen, 2,4-DB and lactofen + 2,4-DB applied at 15, 30, and 45 days after planting (DAP) on peanut injury and yield. It was observed that 2,4-DB did not increase foliar injury or stunting (as measured by canopy width) compared to lactofen alone. Additionally, yield was not impacted by any herbicide combination or application timing. From these data, lactofen plus 2,4-DB combinations, applied with crop oil adjuvants, can be used with little concern for exacerbating effects on peanut growth or yield relative to lactofen applied alone.
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Butts, C. L., R. B. Sorensen, and M. C. Lamb. "Evaluation of a Small-Scale Peanut Sheller." Peanut Science 43, no. 1 (April 1, 2016): 67–73. http://dx.doi.org/10.3146/0095-3679-43.1.67.
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ABSTRACT Small-scale peanut shelling equipment has been designed and used to meet various needs and scales. A laboratory-scale sheller has been used by researchers to approximate the shelling outturns of a commercial shelling plant using 2 to 10 kg samples. A single commercial-sized sheller will have a shelling capacity up to 23 MT/hr. Commercial shelling operations utilize multiple shellers, each designed to shell a narrow range of peanut sizes. There are enterprises such as small seed processors or manufacturers in developing countries that need shelling equipment capable of processing 100 to 1000 kg of peanuts per hour with the capability of mechanically separating the hulls from the shelled material. A three-stage sheller was designed, fabricated, and tested to determine its throughput (kg/h), the efficiency of separating the hulls from the shelled peanut kernels, and sizing the shelled peanut kernels. The sheller had a maximum shelling rate in the first shelling stage of 1087 kg/h operating at 252 rpm. Approximately 93% of the peanuts were shelled in the first stage of shelling. An air velocity of 9.55 m/s was used to aspirate a mixed stream of peanuts and hulls and removed 97% of the hulls. The sheller was equipped with vibratory screens to separate the material into unshelled, edible sized peanut kernels, and oil stock.
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Makinde, Folasade Maria, and D. S. Dauda. "Nutritive Value and Inherent Anti-Nutritive Factors in Processed Peanut (Arachis hypogaea)." Sustainable Food Production 8 (October 2020): 17–28. http://dx.doi.org/10.18052/www.scipress.com/sfp.8.17.
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Processing conditions and even the form of the food being processed as they affect nutrient availability is critical to develop structured foods to meet the nutritional needs of end users. The effect of heat treatments (roasting, boiling and autoclaving) on the physical, nutritional and functional properties of in-shell and shelled peanut (Arachishypogaea) was determined. Unprocessed shelled peanut served as the control. Nutrient and anti-nutrient compositions of peanut samples were determined by standard methods, while physical (colour) and functional properties were also carried out. Analysis of variance was used to analyze the treatment groups and Duncan's multiple range tests to determine significant difference at p≤0.05. The result of proximate composition revealed that raw peanut had protein (32.7%), ash (1.37%), fibre (5.15%), fat (42.9%) and carbohydrate (12.1%). However, processing methods significantly increased the fat and ash contents. Peanut is high in calcium, magnesium and potassium but low in iron and zinc; processing significantly increased the elemental concentration of peanut. Phytate, tannin, oxalate, alkaloid, trypsin inhibitor and flavonoid were determined in the peanut samples and all were significantly affected by the processing method employed. However, boiling of shelled peanut was more effective in reducing the anti-nutrients than roasting and autoclaving. The aflatoxin concentration was in a range of 2.06-8.05 ppb. Shelled peanuts subjected to the processing methods had lower aflatoxin levels compared with in-shell processed peanuts. There exist variation in bulk densities (packed and loosed), water and oil absorption capacities as a result of processing method employed. The colour of peanut was significantly affected by the processing method. In general, processing of shelled peanut resulted in flour with better nutritional quality and functionality than in-shell peanut. The findings showed that boiling has proved to be an efficient method in processing of peanut.
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Johnson, W. Carroll, Benjamin G. Mullinix, and Mark A. Boudreau. "Peanut Response to Naturally-Derived Herbicides Used in Organic Crop Production." Peanut Science 35, no. 1 (January 1, 2008): 73–75. http://dx.doi.org/10.3146/ps07-106.1.
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Abstract Weed-free irrigated trials were conducted in 2004 and 2005 to quantify phytotoxic effects of herbicides with the potential to be used in organic peanut production. Clove oil and citric plus acetic acid were each applied at vegetative emergence of peanut (VE), two weeks after VE (2 wk), four weeks after VE (4 wk), sequentially VE/2 wk, sequentially VE/4 wk, sequentially VE/2 wk/4 wk, and a nontreated control. Clove oil was more injurious (maximum of 28% visual injury) than citric plus acetic acid (maximum of 4% visual injury), with significant injury occurring with clove oil applied at 4-wk or sequentially. Citric plus acetic acid caused minimal peanut injury. There were no consistent effects of clove oil on peanut yield, although sequential applications of clove oil tended to reduce peanut yield. Peanut yield was not affected by citric plus acetic acid.
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Al-Rajhi, Aisha M. H., and Tarek M. Abdel Ghany. "Nanoemulsions of some edible oils and their antimicrobial, antioxidant, and anti-hemolytic activities." BioResources 18, no. 1 (January 9, 2023): 1465–81. http://dx.doi.org/10.15376/biores.18.1.1465-1481.
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Plant oils have been applied for numerous purposes. Developing the composition of oils through nanotechnology has become a requirement, whether from a medical or industrial point of view. In this study, nanoemulsions (NEs) of olive and peanut oils were evaluated. GC-MS was used to determine the saturated and unsaturated fatty acids contents in both oils. Based on the area %, cis-8,11,14-eicosatrienoic acid (54.0%), myristic acid (30.7%), and arachidonic acid (23.1%) were the greatest constituents in peanut oil, while arachidonic acid (23.2%), cis-11,14,17-eicosatrienoic acid (22.7%), and cis-11-eicosenoic acid (11.4%) were the greatest constituents in olive oil. TEM examination indicated that the diameter of peanut oil NEs (14.6 nm) was less than that of olive oil NEs (24.5 nm). Olive oil and its NEs exhibited more antioxidant activity than peanut oil and its NEs had IC50 values of 158.6, 102.5, 435.1, and 291.5 µg/mL, respectively. Negligible hemolysis was observed using olive oil, unlike peanut oil, while hemolysis based olive oil NEs was increased compared with hemolysis based peanut oil NEs, particularly at high concentrations of 600 to 1000 µg/mL. Molecular docking investigation offered the structure–activity correlation and binding modes of cis-8,11,14-eicosatrienoic acid with Salmonella typhi (5ZXM) enzymes.
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Dai, X. J., C. Wang, and Q. Zhu. "Milk performance of dairy cows supplemented with rape seed oil, peanut oil, and sunflower seed oil." Czech Journal of Animal Science 56, No. 4 (April 5, 2011): 181–91. http://dx.doi.org/10.17221/1434-cjas.
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The objective of the study was to investigate the effects of supplementing different plant oils to the basal diet on milk yield and milk composition in mid-lactating dairy cows. Forty Chinese Holstein dairy cows averaging 120 days in milk (DIM) at the start of the experiment (body weight = 580 ± 18.2 kg; milk yield = 33.0 ± 2.00 kg/day) were used in a completely randomized block design. The animals were assigned to four dietary treatments according to DIM and milk yield, and supplemented with no oil (control), 2% rapeseed oil (RSO), 2% peanut oil (PNO) and 2% sunflower seed oil (SFO). Milk yield and milk composition (fat, protein, and lactose) were measured. Dry matter intake was similar in all treatments. The supplementation of plant oil increased milk yield, with the highest milk yield in RSO group. Percentages of milk fat, lactose, solids-not-fat and SCC were not affected by treatments except for an increase in milk protein content in oil supplemented groups. The fatty acid (FA) profile of milk was altered by fat supplementation. Feeding plant oils reduced the proportion of both short-chain (C4:0 to C12:0) and medium-chain (C14:0 to C16:1) fatty acids, and increased the proportion of long-chain (≥ C18:0) fatty acids in milk fat. The inclusion of vegetable oils increased the concentration of cis-9, trans-11 CLA. The cis-9, trans-11 CLA content in milk fat was higher from RSO to PNO and SFO was higher than the control. The TVA concentration was higher in the SFO diet, followed by PNO, RSO, and control diets. The results of this study indicated that linoleic acid was more effective in enhancing contents of TVA and CLA in milk fat than oleic acid. No significant effects of week and treatment by week interaction were found out in this study. Overall, feeding plant oils increased monounsaturated and polyunsaturated fatty acids and decreased saturated fatty acids in milk fat. In conclusion, dietary supplementation of RSO increases milk yield the most, while SFO enhances the cis-9, trans-11 CLA content in milk fat more effectively.
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Gao, Yuhang, Chen Liu, Fei Yao, and Fusheng Chen. "Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties." International Journal of Food Engineering 17, no. 11 (October 22, 2021): 897–908. http://dx.doi.org/10.1515/ijfe-2021-0226.
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Abstract Aqueous enzymatic extraction (AEE) is a new technology for extracting vegetable oil body which has the advantages of low energy consumption, product safety, mild reaction conditions, and simultaneous separation of oil and protein. Among the enzymes tested in the present work, Viscozyme L (compound plant hydrolase) exhibited the highest extraction activity during peanut oil extraction. Extraction was optimized using response surface methodology, and optimal conditions were enzymatic temperature 51.5 °C, material-to-liquid ratio 1:3.5, enzymatic concentration 1.5%, and enzymatic time 90 min, yielding total oil body and protein of 93.67 ± 0.59% and 76.84 ± 0.68%, respectively. The fatty acid composition and content, and various quality indicators were not significantly different from those of cold-pressed oil, hence peanut oil produced by AEE met the same standards as cold-pressed first-grade peanut oil. Additionally, the functional properties of peanut protein produced by AEE were superior to those of commercially available peanut protein.
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Wang, Jing, and Shichao Zhang. "Serial Disulfide Polymers as Cathode Materials in Lithium-Sulfur Battery: Materials Optimization and Electrochemical Characterization." Applied Sciences 10, no. 7 (April 7, 2020): 2538. http://dx.doi.org/10.3390/app10072538.
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Herein, a series of novel disulfide polymers were synthesized by using the raw materials of diallyl-o-phthalate, tung oil, peanut oil, and styrene. Four kinds of products: Poly (sulfur-diallyl-o-phthalate) copolymer, poly (sulfur-tung oil) copolymer, poly (sulfur-peanut oil) copolymer, and poly (sulfur-styrene-peanut oil) terpolymer were characterized, and their solubility was studied and compared. Among the four kinds of disulfide polymers, poly (sulfur-styrene-peanut oil) terpolymer had the best solubility in an organic solvent, and it was chosen to be the active cathode material in Li-S battery. Subsequently, two different conductive additives—conductive carbon black and graphene were separately blended with this terpolymer to prepare two battery systems. The electrochemical performances of the two batteries were compared and analyzed. The result showed that the initial specific capacity of poly (sulfur-styrene-peanut oil) terpolymer (blended with conductive carbon black) battery was 935.88 mAh/g, with the capacity retention rate about 43.5%. Comparingly, the initial specific capacity of poly (sulfur-styrene-peanut oil) terpolymer (blended with graphene) battery was 1008.35 mAh/g, with the capacity retention rate around 60.59%. Therefore, the battery system of poly (sulfur-styrene-peanut oil) terpolymer with graphene showed a more stable cycle performance and better rate performance. This optimized system had a simple and environmental-friendly synthesis procedure, which showed a great application value in constructing cathode materials for the Li-S battery.
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Dostálová, J., P. Hanzlík, Z. Réblová, and J. Pokorný. "Oxidative changes of vegetable oils during microwave heating." Czech Journal of Food Sciences 23, No. 6 (November 15, 2011): 230–39. http://dx.doi.org/10.17221/3396-cjfs.
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The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and 200°C. The peroxide value, the contents of conjugated dienoic and trienoic acids, and polymers were used as markers of lipid degradation. Sunflower oil was found the least stable oil because of a high polyenoic acid content and a low content of γ-tocopherol. Rapeseed oil was more stable because of a lower polyenoic acid content and a high γ-tocopherol level. Conventional peanut oil was relatively stable, but substantially less stable than high-oleic peanut oil. Pork lard and high-oleic peanut oil formed only low levels of polymers due to a low polyenoic acid content.
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Bonku, Rabiatu, Nona Mikiashvili, and Jianmei Yu. "Impacts of Protease Treatment on the Contents of Tocopherols and B Vitamins in Peanuts." Journal of Food Research 9, no. 6 (September 27, 2020): 1. http://dx.doi.org/10.5539/jfr.v9n6p1.
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This study investigated the changes of tocopherols and B vitamins in raw peanuts as a result of protease treatment which was used to reduce peanut allergens. Raw peanut kernels were treated with Alcalase, bromelain, Neutrase and papain separately at different concentrations, vacuum dried, and then ground into paste. The paste was defatted using hexane containing 0.02% BHT to obtained crude oil and defatted peanut flour which were used for tocopherol and B-vitamin analysis, respectively. The protease treatment significantly reduced the contents of all tocopherols and B-vitamins in the peanuts in enzyme concentration-dependent manner (P<0.0001). The highest losses of α-, γ-, and δ-tocopherols were 60.87 %, 40.60 % and 36.89 %, respectively, while the maximum losses of vitamins B1, B2, B3 and B6 were 63.29 %, 44.83 %, 40.56 % and 49.59 %, respectively. Among tocopherols, α-tocopherol was the most affected while δ-tocopherol was the least affected. Among B-vitamins, B1 was the most affected and B3 the least affected. This study demonstrated that although the protease treatment approach (including enzyme treatment and drying) for peanut allergen reduction resulted in different degrees of losses in tocopherols and B vitamins in raw peanuts, the enzyme treated peanuts is still a good source of tocopherols and vitamin B3 comparing to most cooked legumes and vegetable.
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Tsiompah, Gregorius, Retno Murwani, and Nani Maharani. "Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing." International Journal of Food Science 2021 (February 18, 2021): 1–9. http://dx.doi.org/10.1155/2021/8814606.
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Vegetables are essential in our diet to maintain health, partly due to their antioxidant properties. A well-known Javanese salad called “Pecel” is prepared by boiling the vegetables and dressed with seasoned peanut sauce. Cooking can reduce or improve the antioxidant properties of foods; therefore, the purpose of this study was to evaluate the effects of brief water boiling (1 min), steaming (1 min), and water blanching (20 s) of the Javanese Pecel vegetables, with or without the peanut sauce. We assessed the in vitro antioxidant capacity and lipid peroxidation inhibition of the salad samples prepared using each cooking method. Six vegetables, i.e., Sesbania grandiflora (turi) flower, Amaranthus hybridus L. (spinach), Carica papaya (papaya) leaves, Cosmos caudatus L. (kenikir) leaves, Vigna unguiculata ssp. Sesquipedalis (yard-long beans), and Vigna radiata (mung-bean) sprouts were cooked by boiling or steaming for 1 min or blanching for 20 s. Peanut (Arachis hypogaea), the raw material for peanut sauce, was fried in either fresh palm oil or repeatedly used palm oil. Our results revealed that the highest antioxidant capacity (percent inhibition of DPPH radicals) was observed following boiling for 1 min in case of spinach ( 41.94 ± 9.8 %), papaya ( 59.04 ± 5.35 %), kenikir ( 54.93 % ± 6.32 % ), and yard-long beans ( 70.21 ± 8.91 %); steaming for 1 min in case of turi flower ( 60.25 ± 3.63 %); and blanching for 20 s in case of mung-bean sprouts ( 49.27 ± 3.69 %). Peanut sauce prepared by frying peanuts in fresh or repeatedly used palm oil reduces the natural antioxidant and lipid peroxidation inhibition properties. However, seasoning the peanut sauce with fresh garlic and lime leaves can restore the lost antioxidant properties. Our study provides the first and clear evidence of the optimal cooking method for Pecel vegetables and sheds light on the wisdom behind the existing traditional cooking method.
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MOHAMMED, ESHTIAG IBRAHIM, and ELMUGDAD AHMED ALI. "Comparative study of crude and refined edible oils of sunflower and peanut." Biofarmasi Journal of Natural Product Biochemistry 15, no. 1 (February 1, 2017): 1–4. http://dx.doi.org/10.13057/biofar/f150101.
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Mohammed EI, Ali EA. 2017. Comparative study of crude and refined edible oils of sunflower and peanut. Biofarmasi (Rumphius J Nat Prod Biochem) 15: 1-4. The objective of this study was to compare crude and refined edible oils of sunflower and peanut from their physical properties like color, moisture, density and refractive index, and chemical properties like peroxide value, zero fatty acid, acid value, saponifiable and non-saponifiable value. For example, after refining process, the moisture content of sunflower oil was reduced from 0.07% to 0.02% and from 0.13% to 0.02% on peanut oil, the peroxide value of sunflower oil was decreased from 13.94 meq/kg to 2.77 meq/kg and from 3.137 meq/kg to 0.2 meq/kg on peanut oil. Gas chromatographic applied on sunflower oil showed that stearic acid area percentage was decreased from 0. 1.8805 to 0.3510 after refining, and for peanut oil, it was decreased from 11.1643 to 1.0281 after refining. This study showed marked differences in the physicochemical properties of sunflower and those of peanut. These properties of each crude oil were significantly changed when it was subjected to the refining process. Fatty acid components of both crude and refined were determined by GC. The study showed striking differences in the crude and refined oils from sunflower and peanut types.
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Bao, Lei, Mary W. Trucksess, and Kevin D. White. "Determination of Aflatoxins B1, B2, G1, and G2 in Olive Oil, Peanut Oil, and Sesame Oil." Journal of AOAC INTERNATIONAL 93, no. 3 (May 1, 2010): 936–42. http://dx.doi.org/10.1093/jaoac/93.3.936.
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Abstract Edible oils are consumed directly, and used as ingredients in food, soaps, and skin products. However, oils such as olive oil, peanut oil, and sesame oil could be contaminated with aflatoxins, which are detrimental to human and animal health. A method using immunoaffinity column cleanup with RPLC separation and fluorescence detection (FLD) for determination of aflatoxins (AF) B1, B2, G1, and G2 in olive oil, peanut oil, and sesame oil was developed and validated. Test samples were extracted with methanolwater (55 + 45, v/v). After shaking and centrifuging, the lower layer was filtered, diluted with water, and filtered through glass microfiber filter paper. The filtrate was then passed through an immunoaffinity column, and the toxins were eluted with methanol. The toxins were then subjected to RPLC/FLD analysis after postcolumn UV photochemical derivatization. The accuracy and repeatability characteristics of the method were determined. Recoveries of AFB1 spiked at levels from 1.0 to 10.0 g/kg in olive oil, peanut oil, and sesame oil ranged from 82.9 to 98.6. RSDs ranged from 0.6 to 8.9. HorRat values were <0.2 for all of the matrixes tested. Recoveries of AF spiked at levels from 2.0 to 20.0 g/kg ranged from 87.7 to 102.2. RSDs ranged from 1.3 to 12.6. HorRat values were <0.4 for all of the matrixes tested. LC/MS/MS with multiple-reaction monitoring was used to confirm the identities of aflatoxins in a naturally contaminated peanut oil.
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Truswell, A. S., N. Choudhury, D. B. Peterson, J. I. Mann, Carlos Agostoni, Enrica Riva, Marcello Giovannini, Franca Marangoni, and Claudio Galli. "Arachidonic acid and peanut oil." Lancet 344, no. 8928 (October 1994): 1030–31. http://dx.doi.org/10.1016/s0140-6736(94)91695-0.
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Gopala Krishna, A. G., and J. V. Prabhakar. "Antioxidant constituents of peanut oil." Journal of the American Oil Chemists' Society 71, no. 11 (November 1994): 1245–49. http://dx.doi.org/10.1007/bf02540545.
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Aung, Wai, Espen Bjertness, Aung Htet, Hein Stigum, Virasakdi Chongsuvivatwong, Pa Soe, and Marte Kjøllesdal. "Fatty Acid Profiles of Various Vegetable Oils and the Association between the Use of Palm Oil vs. Peanut Oil and Risk Factors for Non-Communicable Diseases in Yangon Region, Myanmar." Nutrients 10, no. 9 (September 1, 2018): 1193. http://dx.doi.org/10.3390/nu10091193.
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The majority of vegetable oils used in food preparation in Myanmar are imported and sold non-branded. Little is known about their fatty acid (FA) content. We aimed to investigate the FA composition of commonly used vegetable oils in the Yangon region, and the association between the use of palm oil vs. peanut oil and risk factors for non-communicable disease (NCD). A multistage cluster survey was conducted in 2016, and 128 oil samples from 114 households were collected. Data on NCD risk factors were obtained from a household-based survey in the same region, between 2013 and 2014. The oils most commonly sampled were non-branded peanut oil (43%) and non-branded palm oil (19%). Non-branded palm oil had a significantly higher content of saturated fatty acids (36.1 g/100 g) and a lower content of polyunsaturated fatty acids (9.3 g/100 g) than branded palm oil. No significant differences were observed regarding peanut oil. Among men, palm oil users had significantly lower mean fasting plasma glucose levels and mean BMI than peanut oil users. Among women, palm oil users had significantly higher mean diastolic blood pressure, and higher mean levels of total cholesterol and triglycerides, than peanut oil users. Regulation of the marketing of non-branded oils should be encouraged.
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Kostadinović Veličkovska, S., S. Mitrev, and Lj Mihajlov. "Physicochemical characterization and quality of cold-pressed peanut oil obtained from organically produced peanuts from Macedonian “Virginia” variety." Grasas y Aceites 67, no. 1 (February 3, 2016): e118. http://dx.doi.org/10.3989/gya.0369151.
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Ross, L. F., R. E. Lynch, E. J. Conkerton, J. W. Demski, D. J. Daigle, and C. McCombs. "The Effect of Peanut Stripe Virus Infection on Peanut Composition." Peanut Science 16, no. 1 (January 1, 1989): 43–45. http://dx.doi.org/10.3146/i0095-3679-16-1-9.
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Abstract Peanuts (Arachis hypogaea L.), cultivar Florunner, from plants inoculated with peanut stripe virus (PStV) were evaluated for chemical composition in comparison with peanuts from uninoculated plants. At harvest, seed were collected from plants which had been mechanically inoculated with PStV at emergence, or 20, 40, or 60 days after emergence and from uninoculated plants. The seed from PStV-infected plants had increases in manganese, selenium, zinc, iron, tartaric acid, raffinose, glucose, fructose, and total carbohydrate contents as compared to seed from uninoculated plants. Sucrose was increased in seed from plants inoculated with PStV at time of emergence. There was a decrease in the concentration of potassium, magnesium, protein, and total soluble phenolics of seed from plants inoculated with PStV. There were no changes in the concentration of stachyose, inositol, phosphorus, sulfur, calcium, copper, and oil.
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Wang, Xian Liang, Jie Lv, Yue Yang, and Li Qun Ge. "Non-Parameter Comparative Study on the Three Main Oil Crops Plant Efficiency." Advanced Materials Research 459 (January 2012): 257–61. http://dx.doi.org/10.4028/www.scientific.net/amr.459.257.
Full textAbstract:
The study was made on three main oil crops, soybean, peanut and rapeseed to analyze the plant efficiency based on a non-parameter method of E-DEA model. The result showed that peanut has the highest comprehensive plant efficiency of the three main oil crops. So the peanut acreage should be extended wherever is feasible. Among all kinds of plant efficiency of peanut, its seed productivity is the lowest but the efficiency value doesn’t require much improvement. Therefore, the peanut seed subsidies and relevant research activities should be strengthened