Chemical Composition and Biological Activities of Arachis Species

Lopes, Renato Matos; Agostini-Costa, Tânia da Silveira; Gimenes, Marcos Aparecido; Silveira, Dâmaris

doi:10.1021/jf104663z

Cited by 80 publications

(52 citation statements)

References 98 publications

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“…Peanut seeds contain abundant flavonoid secondary metabolites (Wang et al 2008), are a popular food source, have preventive effects on metabolic diseases such as diabetes and hypertension, and can also be used in food production as an antioxidant of edible oil (Chukwumah et al 2009, Lopes et al 2011. Therefore, the flavonoid content of peanut seeds has already aroused the attention of many scholars.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of total flavonoid content and analysis of related EST-SSR in Chinese peanut germplasm

Hou

Zhang

Cui

et al. 2017

Crop Breed. Appl. Biotechnol.

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Section: Introductionmentioning

confidence: 99%

Evaluation of total flavonoid content and analysis of related EST-SSR in Chinese peanut germplasm

Hou

Zhang

Cui

et al. 2017

Crop Breed. Appl. Biotechnol.

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“…As reported, arachidin-1 and arachidin-3 are major stilbenes of BPSP and bear potent antioxidant and anti-inflammatory activities have been demonstrated [8] [23]. In further, a broad spectrum of potent biological activities of arachidin-1 has been demonstrated [4] [28]. In the future, an intensive structure-activity investigation addressed on nature of each compound remained research interest.…”

Section: Discussionmentioning

confidence: 86%

“…Since the first discovery of peanut resveratrol in 1976 [14], many other stilbenes originated from peanut have been isolated and identified [8] [10] [15]- [22]. Accordingly, a broad spectrum addressed on enhancement of biosynthesis and organic synthesis along with biological and/or pharmaceutical activities characterization of the stilbenes has been extensively and intensively investigated [4] [8] [12] [13] [17] [23]- [28].…”

Section: Introductionmentioning

confidence: 99%

Discovery of New Stilbene Antioxidants of the Bio-Elicited Peanut Sprout Powder (BPSP) and Longevity Extension of Mice Fed with BPSP-Supplemented Diets

Chiou¹,

Chiu²,

Chang³

et al. 2017

FNS

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Biosynthesis of peanut stilbenes, including resveratrol as the secondary metabolites, could be enhanced by subjecting the kernels to germination and wound-stress. Investigations of the bio-elicited peanut sprout powder (BPSP) addressed on characterization of the comprising stilbenes and effectiveness in longevity extension deserves intensive research. In this study, peanut kernels were subjected to germination and wound-stress in preparation of BPSP. The methanol extracts of BPSP were medium pressure liquid chromatographic (MPLC) fractionated and semi-preparative HPLC recovered and followed by instrumental identification and biological activity determinations of the isolated stilbenes. In longevity experiments, 16 female 11-mon-old BALB/c mice and both genders of 12-mon-old ICR mice were daily fed with BPSPsupplemented diets at doses of 0, 0.1 and 0.5 g BPSP/kg bw for 750 and 762 days, respectively. Based on chemical characterization, enriched quantity of stilbenes in the BPSP up to ca. 1%

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“…Peanut fat profile contains about 50% monounsaturated fatty acids (MUFAs), 33% Polyunsaturated fatty acids (PUFAs) and 14% saturated fatty acids which is a heart friendly combination of fatty acids [5]. Consumption of peanuts elicits several biological effects such as weight-loss [6], prevention of cardiovascular diseases by lowering blood pressure and blood cholesterol levels [7], anti-inflammatory effects [8], and inhibition of cancer [9]. Peanut milk has been used in the preparation of yogurt [10] and cheese spread [11] but peanut addition in processed cheese to enhance the fatty acid profile has not been reported.…”

Section: Introductionmentioning

confidence: 99%

Effect of Peanut Addition on the Fatty Acid Profile and Rheological Properties of Processed Cheese

Sm¹,

Bc²

2017

J Food Process Technol

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The aim of the present study was to increase the unsaturated fatty acid content of the processed cheese by adding peanuts. Processed cheese was prepared from a blend of young and old Cheddar cheese. Partially roasted peanuts were added in form of paste at a level of 5%, 10% and 15%. Fatty acid analysis by gas chromatography showed that peanut added cheeses were characterized by a reduced level of saturated fatty acids (SFA=57.37% to 64.19%) and increased level of polyunsaturated fatty acids (PUFA=5.64% to 10.71%) compared to the control processed cheese (SFA=67.18%; PUFA=2.73%). Addition of peanuts upto 10% had no significant effect (p>0.05) on the rheological properties, meltability and sensory properties of processed cheese however at 15% addition all these properties were significantly (p<0.05) influenced. Our results suggest that processed cheese fatty acid profile can be improved by adding peanuts up to a level of 10% without affecting its quality attributes. Effect of Peanut Addition on the Fatty Acid Profile and Rheological Properties of Processed CheeseRafiq SM* and Ghosh BC ICAR (Indian Council of Agricultural Research), National Dairy Research Institute (SRS), Bengaluru, India varieties (6 months ripened) were obtained from the dairy plant of NDRI Bengaluru. Peanuts and common salt were purchased from the local market of Bengaluru. Tri-sodium citrate was used as emulsifying salt for PC preparation. Manufacture of processed cheeseA blend of Cheddar cheese (75% young and 25% old) was used for PC preparation. The young and old Cheddar cheeses were cleaned, quartered, and milled by using milling machine (WFC and Company USA: Model no 32). Double jacketed steam kettle with a capacity of 10 Kg (Milkmax Engineers, Bengaluru) was used for manufacture of PC. Milled cheese was taken into cheese processing kettle. Calculated amount of salt (1%) and tri-sodium citrate (3%) were dissolved into required amount of hot water and added into the cheese intermittently 2 to 3 times while heating. When the mass became homogeneous, peanut paste was added and mixed thoroughly. Peanut paste was prepared by roasting, peeling and grinding it in a mixer/grinder and the ground peanuts (0%, 5%, 10% and 15%) were mixed with 30% to 40% water to make paste. The mixture of cheese and peanuts were heated to 75°C to 85°C for 5 to 6 minutes with continuous stirring and scraping with a steel ladle. Thereafter, the heating was stopped and the hot product was transferred into moulds, cooled for 2 to 3 hrs at room temperature, packed and stored at refrigeration temperature till its further use. Compositional analysisMoisture content of the PC was determined by gravimetric method [12]. Fat content, tritable acidity and ash content were determined as per the method described in AOAC [13]. Total protein was determined by micro kjeldhal method according to AOAC with some modification. The pH of cheese was measured as described by Awad et al. [14].

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Chemical Composition and Biological Activities of Arachis Species

Cited by 80 publications

References 98 publications

Evaluation of total flavonoid content and analysis of related EST-SSR in Chinese peanut germplasm

Evaluation of total flavonoid content and analysis of related EST-SSR in Chinese peanut germplasm

Discovery of New Stilbene Antioxidants of the Bio-Elicited Peanut Sprout Powder (BPSP) and Longevity Extension of Mice Fed with BPSP-Supplemented Diets

Effect of Peanut Addition on the Fatty Acid Profile and Rheological Properties of Processed Cheese

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