Peanut is an important crop grown worldwide. Commercially it is used mainly for oil production but apart from oil, the by-products of peanut contains many other functional compounds like proteins, fibers, polyphenols, antioxidants, vitamins and minerals which can be added as a functional ingredient into many processed foods. Recently it has also revealed that peanuts are excellent source of compounds like resveratrol, phenolic acids, flavonoids and phytosterols that block the absorption of cholesterol from diet. It is also a good source of Co-enzyme Q10 and contains all the 20 amino acids with highest amount of arginine. These bioactive compounds have been recognized for having disease preventive properties and are thought to promote longevity. The processing methods like roasting and boiling have shown increase in the concentration of these bioactive compounds. In the present paper an overview on peanut bioactive constituents and their health benefits are presented.

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Peanut is an important crop grown worldwide. High yielding Indian peanut varieties namely SB-11 (Boria), JL-24 (Disco), TLG-45 (Latur), grown under local soil and climatic conditions, were compared for their chemical composition and nutritional quality. Due to the insufficiency of the scientific information available, study aims at generating systematic and segregated data on the proposed peanut varieties. SB-11 variety contained maximum protein (42.09%) whereas, JL-24 exhibited highest oil content (47.00%) and sensory acceptability. Mineral compounds were present in significant and comparable amounts using ICP- AES in all the varieties. Functional properties like water holding capacity (2.90g/g), oil binding capacity (1.50g/g) was recorded highest for SB-11 and water solubility index (40%) for JL-24 variety, which facilitates its incorporation in various food products. TLG-45 variety was estimated to have highest total flavonoid (0.51mg/g), DPPH (1.81mg/g) and ABTS (0.24mg/g) radical scavenging activity, whereas SB-11 with highest total polyphenol content of 2.05 mg/g. Difference in the fatty acid composition of oil from peanut varieties was analysed by GCMS. Acid value, iodine value, saponification value, peroxide value, low absorbance and no measurable aflatoxin in all varieties substantiated that they are excellent for human nutrition, especially during malnourishment, incorporation for food enrichment or functional food development. This study can thus be helpful to researchers and industries globally, indicating use of these studied varieties for export, applications in food and oil industries.

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