Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil

Liu, Xiaojun; Jin, Qingzhe; Liu, Yuanfa; Huang, Jianhua; Wang, Xingguo; Mao, Wenyue; Wang, Shanshan

doi:10.1111/j.1750-3841.2011.02073.x

Cited by 134 publications

(139 citation statements)

References 32 publications

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“…These results may justify the similarity in their performance in this test compared to other test oils. These results may be supported by the results reported earlier that said GNO is analogous to SO [14]. However, GNO and SO reflected the highest records in viscosity (0.0574 and 0.0562 Pa. S -1 at 26 ° C, respectively) and the corresponding results at 38 ° C were (0.0380 and 0.0351 Pa. S -1 ) (table 4).…”

Section: Resultssupporting

confidence: 81%

Coating of Guava (Psidium Guajava L.) Fruits With Botanical Edible Oils for Shelf Life and Fruit Flies

Kabbashi

Modathir

Siyam³

2018

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Guava (Psidium guajava L.) fruit is a popular nutritious dessert in Sudan. It is famous for its medicinal values as a prompt cure for digestive disorders and respiratory ailness this besides being a rich source of C vitamin. This fruit is highly amenable to fruit fly attack and it is a harbor of eggs of five different species [Ceratitis capitata Wied.; Ceratitis quinaria Bez.; Ceratitis cosyra Wlk.; Bactrocera invadens De Trusta and White and Bactrocera zonata (Saunders)] in Sudan. This is stimulating to a chain of endless research to combat these notorious pests which account for huge losses in this crop that reach up to 80% or even more. This research aimed at evaluating the effect of oil coating on fruit fly infestation and the quality indexes in guava fruit using five different botanical edible oils. The results showed that groundnut (Arachis hypogaea L.) (GNO), sesame (Sesamum indicum L.) (SO), baobab (Adansonia digitata L.) (BO), olive (Olea europaea L.) (OO) and neem (Azadirachta indica A. Juss) (NO) oils effected a corrected disinfestation of 80, 72, 56, 52 and 28% in test fruits brought from Kadaro orchards North Khartoum, respectively. The corresponding average readings of maggots in infested fruits were 4, 17, 11, 5, 7 and [10 (for the first 4) and 26 for NO] in the control. Two essential quality indexes were checked in test fruits which included fruit color (FC) and firmness (FF). The corrected test readings reflected 64, 80, 44, 52,-4 and [8 (for the first 4) and 20 for NO] in the control sustained FC for GNO, SO, BO, OO, NO and the control, respectively. However, the corresponding readings for FF were 3 (medium) for all oils and 4 (soft) for the controls. These results reflect a potent and the best efficacy of peanut and sesame oils, of the five test oils, in controlling fruit flies in guava and extending its shelf life.

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Section: Resultssupporting

confidence: 81%

Coating of Guava (Psidium Guajava L.) Fruits With Botanical Edible Oils for Shelf Life and Fruit Flies

Kabbashi

Modathir

Siyam³

2018

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“…Each of these components has been previously detected in experiments analyzing the volatile headspace of peanut samples (Chetschik et al, 2010; Liu et al, 2011; Ng et al, 2008). However, because these and other studies have identified significantly more than these 14 components in their mixture samples, we do not assume that our component set represents the complete molecular makeup of PB-O.…”

Section: Resultsmentioning

confidence: 99%

Configural and Elemental Coding of Natural Odor Mixture Components in the Human Brain

Howard

Gottfried

2014

Neuron

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SUMMARY Most real-world odors are complex mixtures of distinct molecular components. Olfactory systems can adopt different strategies to contend with this stimulus complexity. In elemental processing, odor perception is derived from the sum of its parts; in configural processing, the parts are integrated into unique perceptual wholes. Here we used gas-chromatography/mass-spectrometry techniques to deconstruct a complex natural food smell and assess whether olfactory salience is confined to the whole odor or is also embodied in its parts. By implementing an fMRI sensory-specific satiety paradigm, we identified reward-based changes in orbitofrontal cortex (OFC) for the whole odor and for a small subset of components. Moreover, component-specific changes in OFC-amygdala connectivity correlated with perceived value. Our findings imply that the human brain has direct access to the elemental content of a natural food odor, and highlight the dynamic capacity of the olfactory system to engage both object-level and component-level mechanisms to subserve behavior.

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“…During the roasting process, lipid oxidations with various biochemical reactions occur (Chung et al, 2002;Liu et al, 2011) aside from the Maillard reactions. Peanut is an oil plant with a lipid content of about 50% (Özcan, 2010).…”

Section: Discussionmentioning

confidence: 99%

Roasting and lipid binding provide allergenic and proteolytic stability to the peanut allergen Ara h 8

Petersen

Rennert

Kull

et al. 2013

Biological Chemistry

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Ara h 8 is the peanut allergen homologous to the birch pollen allergen Bet v 1. Because Bet v 1 has been shown to bind lipophilic ligands, the aim of this investigation was to determine the impact of lipid binding and roasting on the Ara h 8 structure and their influences on allergenicity. For the characterization of natural Ara h 8 (nAra h 8) from roasted and unroasted peanuts, circular dichroism spectroscopy, hydrophobic binding assay, immunohistochemistry, and immunoblot with sera of peanut allergic patients were performed and compared with results from recombinant Ara h 8 (rAra h 8) and Bet v 1. rAra h 8 displayed stronger hydrophobicity than rBet v 1. Patients' sera showed IgE reactivity with rAra h 8 and nAra h 8 from roasted peanuts, whereas fewer sera recognized nAra h 8 from unroasted peanuts. Simulated gastric digestion experiments demonstrated low proteolytic stability of rAra h 8, whereas the stability of nAra h 8 was increasingly higher in unroasted and roasted peanuts. The results demonstrate that IgE reactivity and thermal and proteolytic stability are reinforced in nAra h 8 after roasting, most likely due to Maillard reactions, lipid oxidations, and lipophilic associations. These aspects must be considered when estimating the allergenicity of Bet v 1-homologous proteins.

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Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil

Cited by 134 publications

References 32 publications

Coating of Guava (Psidium Guajava L.) Fruits With Botanical Edible Oils for Shelf Life and Fruit Flies

Coating of Guava (Psidium Guajava L.) Fruits With Botanical Edible Oils for Shelf Life and Fruit Flies

Configural and Elemental Coding of Natural Odor Mixture Components in the Human Brain

Roasting and lipid binding provide allergenic and proteolytic stability to the peanut allergen Ara h 8

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