Physicochemical Characteristics, Functional Properties, and Nutritional Benefits of Peanut Oil: A Review

Bioactive compounds of peanut skin in prevention and adjunctive treatment of chronic non-communicable diseases

The global prevalence of cancer continues to increase, so does its mortality. Strategies that can prevent/treat this condition are therefore required, especially low-cost and low-toxicity strategies. Bioactive compounds of plant origin have been presented as a good alternative. In this scenario, due to its abundant polyphenolic content (around 60 to 120 times greater than that of the grain), peanut skin by-products stand out as a sustainable source of food bioactives beneficial to human health. Investigated studies highlighted the importance of peanut skin for human health, its phytochemical composition, bioactivity and the potential for prevention and/or adjuvant therapy in cancer, through the advanced search for articles in the Virtual Health Library (VHL), Science direct and the Mourisco platform of the FioCruz Institute, from 2012 to 2022. Using the keywords, "peanut skin" AND "cancer" AND NOT "allergy", the words "peanut testa" and "peanut peel" were included replacing "peanut skin". 18 articles were selected from Plataforma Mourisco, 26 from Science Direct and 26 from VHL. Of these, 7 articles evaluated aspects of cancer prevention and/or treatment. Promising benefits were found in the prevention/treatment of chronic non-communicable diseases in the use of peanut and peanut skin extracts, such as cholesterolemia and glucose control, attenuation of oxidative stress and suppressive action on the proliferation and metabolism of cancer cells.

Peanut LEAFY COTYLEDON1-type genes participate in regulating the embryo development and the accumulation of storage lipids

KEY MESSAGE

Two peanut LEC1-type genes exhibit partial functional redundancy. AhNFYB10 could complement almost all the defective phenotypes of lec1-2 in terms of embryonic morphology, while AhNF-YB1 could partially affect these phenotypes. LEAFY COTYLEDON1 (LEC1) is a member of the nuclear factor Y (NF-Y) family of transcription factors and has been identified as a key regulator of embryonic development. In the present study, two LEC1-type genes from Arachis hypogeae were identified and designated as AhNF-YB1 and AhNF-YB10; these genes belong to subgenome A and subgenome B, respectively. The functions of AhNF-YB1 and AhNF-YB10 were investigated by complementation analysis of their defective phenotypes of the Arabidopsis lec1-2 mutant and by ectopic expression in wild-type Arabidopsis. The results indicated that both AhNF-YB1 and AhNF-YB10 participate in regulating embryogenesis, embryo development, and reserve deposition in cotyledons and that they have partial functional redundancy. In contrast, AhNF-YB10 complemented almost all the defective phenotypes of lec1-2 in terms of embryonic morphology and hypocotyl length, while AhNF-YB1 had only a partial effect. In addition, 30-40% of the seeds of the AhNF-YB1 transformants exhibited a decreasing germination ratio and longevity. Therefore, appropriate spatiotemporal expression of these genes is necessary for embryo morphogenesis at the early development stage and is responsible for seed maturation at the mid-late development stage. On the other hand, overexpression of AhNF-YB1 or AhNF-YB10 at the middle to late stages of Arabidopsis seed development improved the weight, oil content, and fatty acid composition of the transgenic seeds. Moreover, the expression levels of several genes associated with fatty acid synthesis and embryogenesis were significantly greater in developing AhNF-YB10-overexpressing seeds than in control seeds. This study provides a theoretical basis for breeding oilseed crops with high yields and high oil content.

Peanut (Arachis hypogaea L.) seeds and by-products in metabolic syndrome and cardiovascular disorders: A systematic review of clinical studies

BACKGROUND

Cardiovascular disease (CVDs) is the leading cause of death worldwide. The main risk factors are hypertension, diabetes, obesity, and increased serum lipids. The peanut (Arachis hypogaea L.), also known as the groundnut, goober, pindar, or monkey nut, belongs to the Fabaceae family and is the fourth most cultivated oilseed in the world. The seeds and skin of peanuts possess a rich phytochemical profile composed of antioxidants, such as phenolic acids, stilbenes, flavonoids, and phytosterols. Peanut consumption can provide numerous health benefits, such as anti-obesity, antidiabetic, antihypertensive, and hypolipidemic effects. Accordingly, peanuts have the potential to treat CVD and counteract its risk factors.

PURPOSE

This study aims to critically evaluate the effects of peanuts on metabolic syndrome (MetS) and CVD risk factors based on clinical studies.

METHOD

This review includes studies indexed in MEDLINE-PubMed, COCHRANE, and EMBASE, and the Preferred Reporting Items for a Systematic Review and Meta-Analysis guidelines were adhered to.

RESULTS

Nineteen studies were included and indicated that the consumption of raw peanuts or differing forms of processed foods containing peanut products and phytochemicals could improve metabolic parameters, such as glycemia, insulinemia, glycated hemoglobin, lipids, body mass index, waist circumference, atherogenic indices, and endothelial function.

CONCLUSION

We propose that this legume and its products be used as a sustainable and low-cost alternative for the prevention and treatment of MetS and CVD. However, further research with larger sample sizes, longer intervention durations, and more diverse populations is needed to understand the full benefit of peanut consumption in MetS and CVD.

Quantitative analysis of aflatoxin B1 of peanut by optimized support vector machine models based on near-infrared spectral features

This study designs a chemometric framework for quantitatively evaluating aflatoxin B1 (AFB1) in peanuts based on near-infrared (NIR) spectroscopy technique. The NIR spectra of peanut samples exhibiting diverse fungal contamination levels were acquired using a portable NIR spectrometer. Subsequently, appropriate pre-processing techniques were employed for data refinement. To streamline the analysis, the iterative variable subset optimization (IVSO) technique was employed to conduct an initial screening of the pre-processed NIR spectra, eliminating numerous irrelevant variables. Building upon this screening process, the beluga whale optimization (BWO) algorithm was utilized to optimize the selected feature variables further. Subsequently, support vector machine (SVM) models were developed using the refined near-infrared spectral features to test AFB1 in peanuts quantitatively. The results indicate that the SVM model significantly improves detection performance and generalization proficiency, particularly after secondary optimization using BWO-IVSO. Among the different models considered, the SVM model established after BWO-IVSO optimization exhibited the most extraordinary level of generalization, with a root mean square error of prediction of 24.6322 μg∙kg-1, a correlation coefficient of 0.9761, and a relative percent deviation of 4.6999. Overall, this investigation highlights the effectiveness of the proposed NIR spectroscopy model based on BWO-IVSO-SVM for quantitatively analyzing AFB1 in peanuts. The study contributes valuable technical and methodological insights that can serve as a reference for rapidly determining mycotoxins in cereal crops.

Flavor Characteristics of Ten Peanut Varieties from China

To investigate the flavor characteristics of peanuts grown in Jiangsu, China, ten local varieties were selected. The amino acids, 5'-nucleotides and volatile substances were detected, and the flavor and odor characteristics of these varieties were estimated using an electronic tongue and nose. The results showed that the fat and protein contents of ten peanut varieties changed significantly (p < 0.05), and may have been negatively correlated with those of the Taihua 6 variety-in particular, having the highest protein content and the lowest fat content. The amino acid contents of the peanuts were 20.08 g/100 g (Taihua 4)-27.18 g/100 g (Taihua 6). Taihua 6 also contained the highest bitter (10.41 g/100 g) and sweet (6.06 g/100 g) amino acids, and Taihua 10 had the highest monosodium glutamate-like amino acids (7.61 g/100 g). The content of 5'-nucleotides ranged from 0.08 mg/g (Taihua 9725) to 0.14 mg/g (Taihua 0122-601). Additionally, 5'-cytidylate monophosphate (5'-CMP) and 5'-adenosine monophosphate (5'-AMP) were the major 5'-nucleotides detected in the peanuts. A total of 42 kinds of volatile flavor compounds were detected, with both Taihua 4 and 6 showing the most (18 kinds) and the highest content being in Taihua 4 (7.46%). Both Taihua 9725 and 9922 exhibited the fewest kinds (nine kinds) of volatile components, and the lowest content was in Taihua 9725 (3.15%). Formic acid hexyl ester was the most abundant volatile substance in peanuts, and the highest level (3.63%) was detected in Taihua 7506. The electronic tongue and nose indicated that the greatest taste difference among the ten varieties of peanuts was mainly related to sourness, and Taihua 4 and Taihua 9922 had special taste characteristics. On the other hand, the greatest smell difference among the ten varieties of peanuts was mostly for methane and sulfur organic substances, and Taihua 0605-2 had a special and strong smell characteristic. In conclusion, the content and composition differences of the flavor substances of ten peanut varieties were responsible for their divergences in taste and smell. These results will provide guidelines for the further use (freshly consumed or processed) of these ten peanut varieties.

A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

Purpose

This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods. By investigating the factors influencing oil incorporation during deep-frying and examining the application of oleogels in this process, we seek to provide insights into using oleogels as an alternative to traditional cooking oils.

Scope

Deep-frying, a widely used cooking method, leads to the retention of large amounts of oil in fried food, which has been associated with health concerns. To address this issue, researchers have investigated various methods to minimize oil absorption during frying. One promising approach is the use of oleogels, which are thermo-reversible, three-dimensional gel networks formed by entrapment of bulk oil with a low concentration (<10% of weight) of solid lipid materials known as oleogelators. This review will focus on the following aspects: a) an overview of deep-fried foods, b) factors influencing oil uptake and underlying mechanisms for oil absorption during deep-frying, c) the characterization and application of different frying oils and their oleogels in deep-fried foods, d) components of the oleogel system for deep-frying, and e) the health impact, oxidative stability, and sensory acceptability of using oleogels in deep-frying.

Key findings

The review highlights the potential of oleogels as a promising alternative frying medium to reduce fat absorption in deep-fried foods. Considering the factors influencing oil uptake during deep-frying, as well as exploring the properties and applications of different frying oils and their oleogels, can result in improved product qualities and heightened consumer acceptance. Moreover, oleogels offer the advantage of lower fat content in fried products, addressing health concerns associated with traditional deep-frying methods. The capacity to enhance the nutritional and energy profile of foods while preserving sensory qualities and oxidative stability positions oleogels as a promising choice for upcoming food processing applications.

Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification

Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques-such as high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography-infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)-are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.

Global Transcriptome and Co-Expression Network Analyses Revealed Hub Genes Controlling Seed Size/Weight and/or Oil Content in Peanut

Cultivated peanut (Arachis hypogaea L.) is an important economic and oilseed crop worldwide, providing high-quality edible oil and high protein content. Seed size/weight and oil content are two important determinants of yield and quality in peanut breeding. To identify key regulators controlling these two traits, two peanut cultivars with contrasting phenotypes were compared to each other, one having a larger seed size and higher oil content (Zhonghua16, ZH16 for short), while the second cultivar had smaller-sized seeds and lower oil content (Zhonghua6, ZH6). Whole transcriptome analyses were performed on these two cultivars at four stages of seed development. The results showed that ~40% of the expressed genes were stage-specific in each cultivar during seed development, especially at the early stage of development. In addition, we identified a total of 5356 differentially expressed genes (DEGs) between ZH16 and ZH6 across four development stages. Weighted gene co-expression network analysis (WGCNA) based on DEGs revealed multiple hub genes with potential roles in seed size/weight and/or oil content. These hub genes were mainly involved in transcription factors (TFs), phytohormones, the ubiquitin-proteasome pathway, and fatty acid synthesis. Overall, the candidate genes and co-expression networks detected in this study could be a valuable resource for genetic breeding to improve seed yield and quality traits in peanut.

Experimental Comparison between Ethanol and Hexane as Solvents for Oil Extraction from Peanut Press Cake

Ethanol (Et) has been suggested as a substitute for hexane (Hx) for use in the extraction of oils from different oleaginous matrices. In this study, Et and Hx were used to extract the residual oil present in a peanut press cake (PPC). Certain variables, such as temperature, solid/solvent ratio and the number of contact stages, in the sequential cross-current extraction process were evaluated; additionally, the effects of these variables on oils (POEt and POHx) and defatted solids (DSEt and DSHx) were explored. Hx exhibited an extraction yield of 86 ± 2% in two stages at 55 °C and a solid/solvent mass ratio of 1/4. Compared with Hx extraction, to achieve an Et extraction yield of 87 ± 4%, it was necessary to use a higher temperature (75 °C), a greater amount of solvent (solid/solvent ratio of 1/5) and a greater number of contact stages (3). POEt and POHx presented compositions in terms of fatty acids and triacylglycerols and physical properties similar to that of cold-pressed peanut oil (CPPO). POEt showed a more intense green/yellow hue and higher free acidity (1.47 ± 0.03%) than POHx and CPPO (0.82 ± 0.04 and 0.43 ± 0.02 free acidity mass %, respectively), indicating that the deacidification and bleaching steps in refining should be encumbered. DSEt and DSHx exhibited high protein contents (>45% by mass) and nitrogen solubilities (86 ± 6 and 98 ± 1%, respectively), indicating that they could be used to obtain proteins.

A Heat and Mass Transfer Model of Peanut Convective Drying Based on a Two-Component Structure

In order to optimize the convective drying process parameters of peanuts and to provide a theoretical basis for the scientific use of energy in the drying process, this study took single-particle peanuts as the research object and analyzed the heat and mass transfer process during convective drying. In addition, a 3D two-component moisture heat transfer model for peanuts was constructed based on the mass balance and heat balance theorem. Moreover, the changes in the internal temperature and concentration fields of peanut pods during the whole drying process were investigated by simulations using COMSOL Multiphysics. The model was validated by thin-layer drying experiments, compared with the one-component model, and combined with low-field NMR technology to further analyze the internal moisture distribution state of peanut kernel drying process. The results show that both models can effectively simulate the peanut thin-layer drying process, and consistency is found between the experimental and simulated values, with the maximum errors of 10.25%, 9.10%, and 7.60% between the simulated moisture content and the experimental values for the two-component model, peanut shell, and peanut kernel models, respectively. Free water and part of the weakly bound water was the main water lost by peanuts during the drying process, the change in oil content was small, and the bound water content was basically unchanged. The results of the study provide a theoretical basis to accurately predict the moisture content within different components of peanuts and reveal the mechanism of moisture and heat migration during the drying process of peanut pods.

[Early introduction of potentially allergenic foods in pediatric patients under six months of age]

OBJECTIVE

To review the available evidence on the early introduction of allergenic foods and the possible protection in the development of food allergy in later stages.

METHODS

An exploratory review of randomized clinical trials whose study population included infants less than 6 months of age at enrollment with or without a diagnosis of food allergy was conducted. For the purposes of this review, eggs, peanuts, and wheat were included as potentially allergenic foods. The following databases were consulted: Medline, EBSCO, OVID, Science Direct and JSTOR (Journal Storage), Scielo, LILACS, Redalyc and Imbiomed from August to December 2021.

RESULTS

429 articles were identified, 412 were excluded, and the final analysis included 9 studies that met the inclusion criteria. Six trials correspond to allergy to eggs, two to peanuts and one to wheat. The age of introduction differs in all trials. The earliest exposure was at 3.5 months and the latest at 5.5 months. The reduction in the risk of developing food allergy occurred in children at risk of allergy. Adverse reactions were common, particularly with the introduction of egg.

CONCLUSIONS

We found no evidence that early introduction (< 6 months of age) of allergenic foods reduces the risk of developing food allergy in infants without risk factors.

The Effect of Bioactive Aliment Compounds and Micronutrients on Non-Alcoholic Fatty Liver Disease

In the current review, we focused on identifying aliment compounds and micronutrients, as well as addressed promising bioactive nutrients that may interfere with NAFLD advance and ultimately affect this disease progress. In this regard, we targeted: 1. Potential bioactive nutrients that may interfere with NAFLD, specifically dark chocolate, cocoa butter, and peanut butter which may be involved in decreasing cholesterol concentrations. 2. The role of sweeteners used in coffee and other frequent beverages; in this sense, stevia has proven to be adequate for improving carbohydrate metabolism, liver steatosis, and liver fibrosis. 3. Additional compounds were shown to exert a beneficial action on NAFLD, namely glutathione, soy lecithin, silymarin, Aquamin, and cannabinoids which were shown to lower the serum concentration of triglycerides. 4. The effects of micronutrients, especially vitamins, on NAFLD. Even if most studies demonstrate the beneficial role of vitamins in this pathology, there are exceptions. 5. We provide information regarding the modulation of the activity of some enzymes related to NAFLD and their effect on this disease. We conclude that NAFLD can be prevented or improved by different factors through their involvement in the signaling, genetic, and biochemical pathways that underlie NAFLD. Therefore, exposing this vast knowledge to the public is particularly important.

Effects of Extraction Methods on the Bioactivities and Nutritional Value of Virginia and Valencia-Type Peanut Oil

This study aimed to evaluate the effects of peanut varieties cultivated in Morocco (Virginia and Valencia) and extraction methods (cold press, CP; Soxhlet, Sox and maceration, and Mac) on the fatty acid profile, phytosterol, and tocopherol contents, quality characteristics, and antioxidant potential of peanut seed oil. The DPPH method was used to determine the antioxidant activity of the oils. The results revealed that fatty acid content was slightly affected by the extraction technique. However, the CP method was shown to be an excellent approach for extracting oil with desirable quality features compared to the Sox and Mac methods. Furthermore, the peanut oil extracted via CP carried a higher amount of bioactive compounds and exhibited remarkable antioxidant activities. The findings also revealed higher oleic acid levels from the Virginia oil, ranging from 56.46% to 56.99%. Besides, a higher total phytosterol and tocopherol content and DPPH scavenging capacity were obtained from the Valencia oil. Analyzing the study, it can be inferred that extraction method and variety both affect the composition of the peanut oil's bioactive compounds and antioxidant activity. This information is relevant for extracting peanut oil with a greater level of compounds of industrial interest.

Selenium increases photosynthetic capacity, daidzein biosynthesis, nodulation and yield of peanuts plants (Arachis hypogaea L.)

This study aimed to investigate the roles of selenium (Se) application on the profile of photosynthetic pigments, oxidant metabolism, flavonoids biosynthesis, nodulation, and its relation to agronomic traits of peanut plants. Two independent experiments were carried out: one conducted in soil and the other in a nutrient solution. When the plants reached the V2 growth stage, five Se doses (0, 7.5, 15, 30, and 45 μg kg^-1) and four Se concentrations (0, 5, 10, and 15 μmol L^-1) were supplied as sodium selenate. The concentration of photosynthetic pigments, activity of antioxidant enzymes and the concentration of total sugars in peanut leaves increased in response to Se fertilization. In addition, Se improves nitrogen assimilation efficiency by increasing nitrate reductase activity which results in a higher concentration of ureides, amino acids and proteins. Se increases the synthesis of daidzein and genistein in the root, resulting in a greater number of nodules and concentration and transport of ureides to the leaves. Se-treated plants showed greater growth, biomass accumulation in shoots and roots, yield and Se concentration in leaves and grains. Our results contribute to food security and also to increase knowledge about the effects of Se on physiology, biochemistry and biological nitrogen fixation in legume plants.

Seed Weight and Genotype Influence the Total Oil Content and Fatty Acid Composition of Peanut Seeds

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.

An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils

Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.

Assessment of the Nutritional Quality of Plant Lipids Using Atherogenicity and Thrombogenicity Indices

Dietary lipids derived from plants have different compositions of individual fatty acids (FA), providing different physical and chemical properties with positive or adverse health effects on humans. To evaluate the nutritional value and assess the FA composition of various plants, the atherogenicity (AI) and thrombogenicity (TI) indices were calculated and reviewed for nine different categories of fats and oils. This included common oils, unconventional oils, nut oils originating from temperate regions, Amazonian and tropical fats and oils, chia seed oil, traditional nuts originating from temperate regions, unconventional nuts, seeds, and fruits, and their products. The main factors influencing fatty acid composition in plants are growth location, genotype, and environmental variation, particularly temperature after flowering, humidity, and frequency of rainfall (exceeding cultivar variation). The lowest AI was calculated for rapeseed oil (0.05), whereas the highest value was obtained for tucuman seeds (16.29). Chia seed oil had the lowest TI (0.04), and murumuru butter had the highest (6.69). The differences in FA composition and subsequent changes in the lipid health indices of the investigated fats and oils indicate their importance in the human diet.

Repurposing chia seed oil: A versatile novel functional food

Chia seed oil (CSO) has been recently gaining tremendous interest as a functional food. The oil is rich in with polyunsaturated fatty acids (PUFAs), especially, alpha linolenic acid (ALA), linoleic acid (LA), tocopherols, phenolic acids, vitamins, and antioxidants. Extracting CSO through green technologies has been highly efficient, cost-effective, and sustainable, which has also shown to improve its nutritional potential and proved to be eco-friendly than any other traditional or conventional processes. Due to the presence of valuable bioactive metabolites, CSO is proving to be a revolutionary source for food, baking, dairy, pharmaceutical, livestock feed, and cosmetic industries. CSO has been reported to possess antidiabetic, anticancer, anti-inflammatory, antiobesity, antioxidant, antihyperlipidemic, insect-repellent, and skin-healing properties. However, studies on toxicological safety and commercial potency of CSO are limited and therefore the need of the hour is to focus on large-scale molecular mechanistic and clinical studies, which may throw light on the possible translational opportunities of CSO to be utilized to its complete potential. In this review, we have deliberated on the untapped therapeutical possibilities and novel findings about this functional food, its biochemical composition, extraction methods, nutritional profiling, oil stability, and nutraceutical and pharmaceutical applications for its health benefits and ability to counter various diseases.

Quality evaluation of oil by cold-pressed peanut from different growing regions in China

In this study, twenty‐six peanut varieties and their cold‐pressed oils from eleven provinces in China were investigated for their oil content, acid value, peroxide value, fatty acid profiles, bioactive constituents, and induction period (IP) of lipid oxidation. Meanwhile, the effect of the geographical origin of peanut on the quality of cold‐pressed peanut oils (CPOs) was studied. The average acid value of CPOs in southern China was higher than that in northern China (0.49 mg KOH/g versus 0.22 mg KOH/g, p > .05). In addition, the average of oleic acid content, ratio of oleic acid to linoleic acid (O/L), and IP were also higher in southern China than that in northern China (p < .05). However, the average content of campesterol, β‐sitosterol, total phytosterol, linoleic acid, and ratio of unsaturated fatty acid to saturated fatty acid (UFA/SFA) exhibited reverse results (p < .05). At last, the comprehensive evaluation of CPOs based on principal component analysis (PCA) was performed. In all samples, Silihong from Liaoning province, northern China was No.1, and Zhonghua 21 from Xiaogan City, Hubei Province was No.4 which was the first one from southern China. Moreover, heat map clustering analysis further revealed the differences and similarities among different samples, and those results were in accordance with the comprehensive evaluation results.

Application of NIR spectroscopy for rapid quantification of acid and peroxide in crude peanut oil coupled multivariate analysis

Two key parameters (acidity and peroxide content) for evaluation of the oxidation level in crude peanut oil have been studied. The titrimetric analysis was carried out for reference data collection. Then, near-infrared spectroscopy in combination with chemometric algorithms such as partial least square (PLS); bootstrapping soft shrinkage-PLS (BOSS-PLS); uninformative variable elimination-PLS (UVE-PLS), and competitive-adaptive reweighted sampling-PLS (CARS-PLS) were attempted and assessed. The correlation coefficients of prediction (Rp), root mean square error of prediction (RMSEP) and residual predictive deviation (RPD) were used to individually evaluate the performance of the models. Optimum results were noticed with CARS-PLS, 0.9517 ≤ Rc ≤ 0.9670, 0.9503 ≤ Rp ≤ 0.9637, 0.0874 ≤ RMSEP ≤ 0.5650, and 3.14 ≤ RPD ≤ 3.64. Therefore, this affirmed that the near-infrared spectroscopy coupled with CARS-PLS could be used as a simple, fast, and non-invasive technique for quantifying acid value and peroxide value in crude peanut oil.

Quality, Key Production Factors, and Consumption Volume of Niche Edible Oils Marketed in the European Union

Consumer’s awareness of the health-promoting aspects of food and their search for products with high nutritional value is driving increased interest in niche oils. Such oils are produced on a small scale due to limited access to raw material and its low oil content. The aim of this multi-criteria analysis was to position niche oils. Data for the study were collected based on a literature review regarding twenty-three niche oils available on the European Union market. Analysis of quality parameters, key production factors, waste reusability, and average annual consumption volume in 2015–2020 was performed. Based on the research, it was concluded that linseed (flaxseed) oil, hemp oil, mustard oil, raspberry seed oil, and sesame oil should be of the most interest to consumers. They are characterized by the highest content of tocopherols, sterols, polyphenols, and carotenoids, a favorable ratio of mono- and polyunsaturated fatty acids, and pro-ecological and sustainable production technology. Based on the results of the study, the need for empirical research was identified, the key to filling the knowledge gaps in the area of edible niche oils.

Solubility and physicochemical properties of resveratrol in peanut oil

The solubility and physicochemical properties of resveratrol in peanut oil were systematically studied following ultrasonic and magnetic stirring-assisted dissolution. The highest resveratrol solubility in peanut oil observed was 95.91%. The optimal dissolution process was determined to be the addition of 183.00 mg/kg resveratrol, a magnetic temperature of 40.00℃, and a magnetic duration of 3.50 h, which yielded a resveratrol content of 175.51 mg/kg oil. Under this standardized process, the oil composition remained unchanged. Resveratrol promoted the conversion of saturated triglycerides into unsaturated triglycerides, increased the linolenic acid content, and did not facilitate the formation of trans fatty acids. In addition, resveratrol preservedthe lightcolor, decreased the peroxide and acid values by 30%, prolonged the shelf life by more than 2 folds, and improved the thermal stability. In this sense, peanut oil with resveratrol can serve as anti-isomerism and antioxidant additive.

Cloning and Functional Characterization of a Pericarp Abundant Expression Promoter (AhGLP17-1P) From Peanut (Arachis hypogaea L.)

Peanut (Arachis hypogaea L.) is an important oil and food legume crop grown in tropical and subtropical areas of the world. As a geocarpic crop, it is affected by many soil-borne diseases and pathogens. The pericarp, an inedible part of the seed, acts as the first layer of defense against biotic and abiotic stresses. Pericarp promoters could drive the defense-related genes specific expression in pericarp for the defense application. Here, we identified a pericarp-abundant promoter (AhGLP17-1P) through microarray and transcriptome analysis. Besides the core promoter elements, several other important cis-elements were identified using online promoter analysis tools. Semiquantitative and qRT-PCR analyses validated that the AhGLP17-1 gene was specifically expressed only in the pericarp, and no expression was detected in leaves, stem, roots, flowers, gynophore/peg, testa, and embryo in peanut. Transgenic Arabidopsis plants showed strong GUS expression in siliques, while GUS staining was almost absent in remaining tissues, including roots, seedlings, leaf, stem, flowers, cotyledons, embryo, and seed coat confirmed its peanut expressions. Quantitative expression of the GUS gene also supported the GUS staining results. The results strongly suggest that this promoter can drive foreign genes’ expression in a pericarp-abundant manner. This is the first study on the functional characterization of the pericarp-abundant promoters in peanut. The results could provide practical significance to improve the resistance of peanut, and other crops for seed protection uses.

TMT-labeled quantitative proteomic analysis to identify proteins associated with the stability of peanut milk

BACKGROUND

Peanut milk benefits human health mainly due to its high protein content and suitable amino acid composition. To reveal the molecular mechanism affecting the quality of peanut milk, tandem mass tag (TMT)-labeled proteomic analysis was applied to identify the proteome variation between two peanut cultivars that produced peanut milk with the best and worst stability.

RESULTS

A total of 478 differentially abundant proteins (fold change >1.2 or <0.83, P < 0.05) were identified. Most of these proteins were located in the cytoplasm and chloroplasts. Correlation analysis showed that RNA recognition motif (RRM) domain-containing protein (17.1 kDa) had a negative relationship with the sedimentation rate of peanut milk and that 22.0 kDa class IV heat shock protein was negatively correlated with the creaming index (P < 0.05). Bioinformatic analysis showed that the molecular function of RRM domain-containing protein (17.1 kDa) was associated with RNA binding and nucleotide binding, and 22.0 kDa class IV heat shock protein was involved in the pathway of protein processing in the endoplasmic reticulum.

CONCLUSION

Overall, the differentially abundant proteins in the biological metabolic pathway might offer some potential markers to guide future peanut breeding, especially for the production of peanut milk. © 2021 Society of Chemical Industry.

Biocompatibility and Antimicrobial Activity of Nanostructured Lipid Carriers for Topical Applications Are Affected by Type of Oils Used in Their Composition

Nanostructured lipid carriers (NLCs) have gained significant attention as tools for the dermal delivery of therapeutics due to their stability, biocompatibility, and ability to improve drug bioavailability. The use of natural plant oils (NPO) in NLC formulations has numerous benefits for the skin due to their therapeutic potential. This work shows the effect of NLC composition on bioavailability in epidermal cells and antimicrobial activity against Staphylococcus aureus. Sixteen systems containing fixed (sunflower, olive, corn, peanut, coconut, castor, and sweet almond) and essential (eucalyptus) oils, with different solid lipid (SL): liquid lipid (LL) ratios, were engineered. The structural properties, bioavailability, and antimicrobial action of the particles was studied. The choice of NPO influenced the physicochemical stability by changing the diameter of NLC formulations (between 160 nm and 185 nm) and Z-potential (between −46 mV and −61 mV). All of the systems were characterized by concentration-dependent cytocompatibility with human epidermal keratinocytes (HaCaT) and human dermal fibroblasts (HDFn). The SL:LL ratio in some NLC systems impacted cell cytotoxicity differently. Antimicrobial properties were observed in all 16 systems; however, the type of oil and SL:LL ratio affected the activity of the formulations. Two NLC-NPO systems were found to be non-cytotoxic to human cells lines at concentrations that completely inhibited bacterial growth. These results present a strong argument that the use of natural oils in NLC formulations presents a promising tool for the treatment of skin infections.

Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties

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.

Al-Duais M, Bahattab O, Hamayoon Khan M, Suleria HAR. Screening of Polyphenols in Tobacco (Nicotiana tabacum) and Determination of Their Antioxidant Activity in Different Tobacco Varieties

Tobacco (Nicotiana tabacum) is an herbaceous plant originating from South America and processed into cigarettes for consumption. Polyphenols are considered vital components of tobacco in view of their contribution to antioxidant properties. This study aimed to determine the phenolic compounds in different tobacco varieties by applying cold extraction with methanol and distilled water. The extracts were screened for phenolic compound diversity and distribution as well as their antioxidant potential in different tobacco varieties. The results showed that the methanolic extract of tobacco SP-28 exhibited the highest value in the total phenolic content (24.82 ± 0.07 mg GAE/g_d.w.) and total flavonoid content (4.42 ± 0.01 mg QE/g_d.w.), while the water extract of tobacco SN-2 exhibited the highest value in the total condensed tannin (1.12 ± 0.03 mg CE/g_d.w.). The radical scavenging capacities of tobacco SP-28 were relatively high in DPPH (18.20 ± 0.01 mg AAE/g_d.w.) and FRAP (3.02 ± 0.10 mg AAE/g_d.w.), whereas the ABTS value was the highest in tobacco SN-2 (37.25 ± 0.03 mg AAE/g_d.w.), and the total antioxidant capacity was the highest in tobacco SN-1 (7.43 ± 0.18 mg AAE/g_d.w.). LC-ESI-QTOF-MS/MS identified a total of 49 phenolic compounds, including phenolic acids (14), flavonoids (30), and other polyphenols (5) in four different tobacco varieties. Tobacco SP-28 showed the highest number of phenolic compounds, especially enriched in flavones. Our study highlights the antioxidant potential of tobacco extracts and reveals the phenolic distribution among different tobacco varieties that could support tobacco utilization in different pharmaceutical industries.

Comparison of near infrared spectroscopy and Raman spectroscopy for the identification and quantification through MCR-ALS and PLS of peanut oil adulterants

Peanut oil is considered one of the best frying oils, and, consequently there is an increasing worldwide demand. This has led to adulteration practices with unhealthy, synthetic or less expensive oils which raises concerns related with public health safety. Therefore, there is a high need for rapid, versatile, low-cost and reliable analytical methods, such as vibrational spectroscopic techniques, capable of identifying and quantifying the respective adulteration. The objective of this work focused on the application of two different vibrational spectroscopic techniques (NIR and Raman spectroscopy) for the qualitative and quantitative analysis of two adulterants in pure peanut oil, namely corn oil and vegetable oil. For the quantitative analysis two chemometric methods, namely PLS and MCR-ALS, were compared while for the qualitative analysis only MCR-ALS was tested. The analysis of peanut oil adulteration was performed by adding each adulterant individually and also by blending the peanut oil with both adulterants simultaneously. A total of 69 samples were analyzed, which was comprised by two sets of 20 samples each containing just one adulterant and another set of 29 samples containing both adulterants. Several pre-processing techniques were tested. The qualitative analysis performed by MCR-ALS allowed the identification of all the adulterants using both NIR and Raman spectra, with correlation coefficients higher than 0.99. For the quantification, none of the chemometric methods as well as the vibrational spectroscopic techniques tested showed significant better results. Nonetheless, the determination coefficients and the relative percentage errors for the validation samples for most of the developed models were higher than 0.98 and lower than 15%, respectively. Concluding, MCR-ALS was capable of correctly extracting the spectral profiles of all the adulterants in very complex mixtures (as the pure spectra of the adulterants and peanut oil are very similar) and both MCR-ALS and PLS were able to quantify the adulteration with low RE. To the best of our knowledge, it was the first time that MCR-ALS was used for the qualitative analysis of peanut oil adulteration (with all adulterants added simultaneously) and MCR-ALS and PLS were compared for the quantification of peanut oil adulteration using both NIR and Raman spectroscopy.

A comprehensive review on different classes of polyphenolic compounds present in edible oils

Edible oils are used as a frying medium and in the preparation of several food products. They are mainly constituting triacylglycerols as major components, while other compounds are classified as minor constituents, which include polyphenols. This class of compounds plays an important role in the thermal stability and quality attributes of the finished industrial food products. In addition to other antioxidants, the desired thermal stability of edible is achieved by either fortification or mixing of edible oils. This comprehensive review was therefore aimed to review the different classes of polyphenolic compounds present in commonly consumed edible oils. The edible oils reviewed include soybean, olive, rapeseed, canola, sunflower, flaxseed, sesame, cottonseed, palm, almond, peanut, chestnut, coconut, and hazelnut oils. The identified classes of polyphenolic compounds such as simple phenols, hydroxybenzoic acids, phenylethanoids, hydroxycinnamic acid, esters of hydroxycinnamic acids, coumarins & chromans, stilbenes, flavonoids, anthocyanins, and lignans were discussed. It was observed that a single edible from different origins showed the varied composition of the different classes of phenolic compounds. Among the oils, soybean, sunflower, olive, and brassica oils received higher attention in terms of polyphenol composition. Some classes of phenolic compounds were either not reported or absent in one edible oil, while present in others. Among the different classes of phenolics, hydroxybenzoic acids, hydroxycinnamic acid and flavonoids were the most widely present compounds. Phenolic compounds in edible oils possess several health benefits such as antioxidant, antibacterial, anti-viral, anti-inflammatory, anti-tumour, antioxidants, cardioprotective, neuroprotective, anti-diabetic properties and anti-obesity.

Unveiling the Amphotericin B Degradation Pathway and Its Kinetics in Lipid-Based Solutions

The purpose of this work was to determine the degradation pathway of Amphotericin B (AmB) and its kinetics in lipid-based solutions. Mixtures of AmB in lipophilic solvent media were stored under different conditions, such as surface area, temperature, light exposure, presence of antioxidants and other co-solutes. AmB was quantified by HPLC and UV-Vis spectrometry. Empirical models were proposed, and degradation rate constants were estimated by nonlinear regression. The HPLC method was precise and accurate with linearity from 4.45 to 52.0 nM. Surface area studies revealed that adsorption to glass did not affect AmB loss. Unsaturated oils and methanol better preserved AmB compared to medium chain-triglyceride. Temperature increased AmB loss in a nonlinear behavior and the presence of antioxidants reduced its degradation. Under dark conditions, autoxidation was the predominant degradation pathway of AmB in oil, which undergoes a complex degradation. Under light exposure, photo-oxidation accounted for AmB loss, which appeared to be of pseudo-first order. AmB oily samples should be preferably stored in glass vials protected from light with the addition of antioxidants. Furthermore, this work encourages further investigation in other media for future complex modeling and estimation of AmB degradation and kinetics in lipid-based formulations.

Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits

The use of biofertilizers in developing environmentally friendly agriculture as an alternative to chemical-based fertilizers in enhancing food production is promising in sustainable agriculture for the improvement in the yield of some commercial crops such as sunflowers and other oilseed crops in terms of quality and quantity. Sunflower is an important oilseed crop native to South America and currently cultivated throughout the world. Generally, the sunflower is considered important based on its nutritional and medicinal value. Due to its beneficial health effects, sunflower has been recognized as functional foods or nutraceutical, although not yet fully harnessed. Sunflower contains mineral elements and phytochemicals such as dietary fiber, manganese, vitamins, tocopherols, phytosterols, triterpene glycosides, α-tocopherol, glutathione reductase, flavonoids, phenolic acids, carotenoids, peptides, chlorogenic acid, caffeic acid, alkaloids, tannins, and saponins; and these compounds contribute to their functional and nutraceutical development. The extract from sunflower is known to be a potential source of antimicrobial, anti-inflammatory, antitumor, and antioxidants agents that protect human cells against harmful reactive oxygen molecules and pathogenic microorganisms. Also, the pharmacological survey on sunflower had revealed its curative power to different kinds of diseases. The health benefits of sunflower include blood pressure and diabetic control, skin protection, and lowering cholesterol and other functions. This review is written with appropriate referencing to previously published work and provides updated information regarding the new method of organic farming for sunflower production, nutritional and health benefits, and its by-products as human diet and livestock feed. Also, the constraints of sunflower production are elucidated.

Application of natural cotton fibers as an extraction sorbent for the detection of trans-resveratrol in adulterated peanut oils

The current study develops an effective, convenient, low-cost, and environmentally friendly method for determining trans-resveratrol (TRA) in peanut oils, the unique proportion of peanut oil, by employing natural cotton fibers without any pretreatment as extraction sorbent and an in-syringe extraction device. The primary factors affecting the extraction recovery are optimized in detail. The condition of 200.0 mg of cotton fibers, six push-pull times, 2.0 mL of n-hexane as washing solvent and 2.0 mL of ethanol as desorption solvent is selected as the best. The linear range is demonstrated to be 10-1000 ng/g with a satisfactory correlation coefficient (R² = 0.9995), while the limit of detection is calculated as 2.47 ng/g. In addition, the recoveries of TRA are obtained in the range of 93.8-104.4% with RSDs less than 5.5%. Finally, the developed method is successfully applied to determine TRA concentrations in commercial peanut oils and other edible oils.

Effects of diacylglycerol and triacylglycerol from peanut oil and coconut oil on lipid metabolism in mice

Different chain lengths diacylglycerols (DAG) (long- and medium-chain) were synthesized from peanut and coconut oils. The effects of DAG with different chain lengths on body fat, blood lipids, and lipid metabolism-related enzymes in the liver and adipose tissue of C57BL/6J mice were investigated. Compared to peanut and coconut oils containing triacylglycerol (TAG), DAG-rich oils can significantly reduce the body weight, kidney weight, serum triglyceride (TG) content, hepatic fatty acid synthase (FAS), and Acetyl-CoA carboxylase (ACC) enzyme levels (p < 0.05) in C57BL/6J mice. Therefore, the effect of coconut oil DAG on improving body fat metabolism was probably due to the impact of DAG. Meanwhile, the body weight and serum TG content in coconut oil DAG group were lower than those in peanut oil DAG group. In addition, the spleen weight, hepatic ACC, and lipoprotein lipase (LPL) enzymes in coconut oil DAG group (0.07 ± 0.01 g, 2.08 ± 0.42 ng/mg pro, and 18.44 ± 5.23 ng/mg pro, respectively) were significantly lower than those in peanut oil DAG group. Although coconut oil DAG and peanut oil DAG have different fatty acid compositions, their effects on lipid metabolism showed no significant changes. Coconut oil DAG (peanut oil DAG) showed the improved lipid metabolism than that of coconut oil (peanut oil), which was probably due to the effect of DAG. PRACTICAL APPLICATION: Peanut and coconut oils are common edible oils. The oil containing DAG synthesized decreased the body weight and lipid accumulation in mice. Coconut oil is rich in medium-chain fatty acids, while peanut oil mainly consists of long-chain fatty acids. Due to the different contents of fatty acids, the synthesized structural lipids have different effects on lipid metabolism. Medium-chain triglycerides were considered as agents to alleviate obesity.

Factors Associated with Frequency of Peanut Consumption in Korea: A National Population-Based Study

Household peanut exposure via skin in infants with impaired skin barrier function is a risk factor for peanut allergy development. The aim of this study is to investigate the peanut consumption of Koreans using national representative data. We used data from the Korean National Health and Nutrition Examination Survey 2012-2016, consisting of data from 17,625 adults who complete the survey. Peanut intake was assessed using a 24-h recall method. Of the study population, 10,552 (59.9%), 6726 (38.2%), and 347 (1.9%) subjects were categorized into non-intake, intermittent intake, and frequent intake group, respectively. Ordered logistic regression models were used to examine the association between sociodemographic and dietary factors and the frequency of peanut intake. After adjusting for confounders, increasing age (adjusted odds ratio (aOR) 1.03; 95% confidence interval (CI) 1.03-1.04), higher education (high school graduates: aOR 1.75, 95 CI 1.39-2.19; higher than college: aOR 2.11, 95% CI 1.65-2.70), and prudent dietary scores in the second (aOR 1.71; 95% CI 1.47-1.99), third (aOR 2.53; 95% CI 2.16-2.97) and the fourth quartiles (aOR 3.72; 95%CI 3.16-4.40) were associated with a high frequency of peanut consumption. This information may be helpful not only in public health research for nutrition but also in personal management for the prevention of peanut allergy in Korea.

Integrated Analysis of Comparative Lipidomics and Proteomics Reveals the Dynamic Changes of Lipid Molecular Species in High-Oleic Acid Peanut Seed

Modern peanut contains fatty acid desaturase 2 (FAD2) mutation, which is capable of producing high oleic acid for human health. However, the dynamic changes of the lipidome regarding fad2 remain elusive in peanut seed. In the present study, 547 lipid features were identified in high- and normal-oleic peanut seeds by utilizing the mass spectrometric approach. The fad2-induced differently expressed lipids (DELs) were polarly distributed at early and maturation stages during high-oleic acid (OA) seed development. Subsequently, integration of previously published proteomic data and lipidomic data revealed that 21 proteins and 149 DELs were annotated into the triacylglycerol assembly map, of which nine enzymes and 31 lipid species shared similar variation tendencies. Additionally, the variation tendencies of 17 acyl fatty acids were described in a hypothetical biosynthetic pathway. Collectively, the understanding of the lipid composition correlated with fad2 established a foundation for future high-OA peanut breeding based on lipidomic data.

Assessment of growth and productivity of five peanut cultivars and genetic diversity using RAPD markers

Background

This study was conducted to evaluate the genetic diversity of five peanut cultivars grown under field conditions. A field experiment was conducted using five peanut cultivars (Giza-5, Giza-6, Ismailia-1, Gregory, and R92) in a randomized complete block design with five replications during two following seasons to estimate the performance of five peanut cultivars for vegetative growth, yield, and yield component traits as well as seed quality traits. Twenty RAPD primers were used to identify a unique fingerprint for each of five cultivars.

Results

Giza-6 cultivar surpassed all the tested peanut cultivars in the most vegetative growth traits and yield and its components traits, while the lowest values were observed in Giza-5 cultivar. The dendrogram constructed from RAPD analysis showed that Gregory and Giza-5 were the most distant among five peanut cultivars.

Conclusions

RAPD markers are useful in the detection of genetic diversity of peanut. The availability of genetic diversity is important for the genetic improvement of peanut.