Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts

Salve, Akshata R.; LeBlanc, Jean Guy; Arya, Shalini S.

doi:10.1007/s13197-020-04779-7

Cited by 12 publications

(8 citation statements)

References 31 publications

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“…2021 Guo et al (2020), analisando processos de torrefação, fervura e fritura de amendoins, observaram aumento do conteúdo de flavonoides totais em amostras torradas a 160 ºC por 15 min, com variação de 4,79 (amostra crua) para 5,26 mg EC.g -1 . Conclusão semelhante foi apresentada por Salve et al (2020) ao avaliar o efeito do processamento no perfil de polifenóis do amendoim. Ferreira et al (2016) também verificaram redução de flavonoides insolúveis na temperatura de 170 ºC.…”

Section: Torraunclassified

“…Apesar de ser, tecnicamente, considerado como uma leguminosa, o amendoim é incluído no grupo das sementes oleaginosas devido ao seu alto teor de óleos. Esta semente pode ser consumida crua ou torrada e ainda utilizada em preparações doces e salgadas, a manipulação do grão torrado é mais convencional e está presente nos tradicionais doces brasileiros (Salve et al, 2020).…”

Section: Introductionunclassified

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Efeitos das condições de temperatura de torra dos grãos de amendoim sobre compostos bioativos / Effects of roasting temperature conditions of peanut grains on bioactive compounds

Floriano¹,

Santos²,

Silveira³

et al. 2021

BJDV

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RESUMOO amendoim é uma leguminosa da família Fabaceae de amplo consumo mundial, incluído no grupo das sementes oleaginosas devido ao seu alto teor de óleo. Os amendoins necessitam de processamento térmico antes do consumo e isso pode modificar sua composição e diminuir a toxicidade do grão. Diante disso, o presente trabalho objetivouse avaliar os efeitos das condições de temperatura de torra dos grãos de amendoim sobre seus compostos bioativos. O estudo utilizou amendoins livres de contaminantes e micotoxinas da cultivar comercial IAC 886, colhido em 2018, que foi produzida e descascada na cidade de Penápolis -SP. Os amendoins utilizados foram selecionados, secos (6% umidade), e armazenados a <16°C até o uso nos experimentos. As amostras foram submetidas a duas diferentes condições de torra: forno convencional nas temperaturas de 80, 110, 140, 170 e 200ºC com circulação de ar e micro-ondas com potência de 1600 W frequência de 2450 MHz, elas foram consideradas torradas quando atingiram peso constante. O estudo observou que a torra em micro-ondas se mostrou mais efetiva que a em forno apenas em algumas temperaturas. Já a torra em forno com temperatura a 140ºC beneficiou a fração insolúvel de fenólicos, flavonoides e atividade antioxidante por ABTS com os valores mais significativos, nesta temperatura a atividade antioxidante por DPPH aumentou em ambas as frações, apresentando os valores de 9,77 µmol ET/g para solúvel e para insolúvel de 3,22 µmol ET/g. Assim, compreende-se que a torrefação à 140ºC mostrou maior efetividade na preservação dos compostos estudados.

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Section: Torraunclassified

Section: Introductionunclassified

Efeitos das condições de temperatura de torra dos grãos de amendoim sobre compostos bioativos / Effects of roasting temperature conditions of peanut grains on bioactive compounds

Floriano¹,

Santos²,

Silveira³

et al. 2021

BJDV

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show abstract

“…Limited by the principle of absorption-based signal output, it is difficult for traditional ELISA-related techniques to achieve rapid analysis with vast concentration spans. Therefore, when performing, for example, allergy analysis and cell cycle-related protein studies that are graded in concentration orders, 14,15 the available technologies oen provide only qualitative or semi-quantitative results. 16,17 Unfortunately, there has been very little work to overcome the abovementioned problems simultaneously, and most improvements are usually based on trade-offs between the sensitivity and dynamic range, let alone using precious samples for simultaneous testing of multiple components.…”

Section: Introductionmentioning

confidence: 99%

All on size-coded single bead set: a modular enrich-amplify-amplify strategy for attomolar level multi-immunoassay

et al. 2022

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“…Among them, aflatoxin is a highly toxic and carcinogenic compound, which is often detected in moldy peanuts. Aflatoxin B 1 (AFB 1 ) is the most toxic [ 3 ]. It is currently the most toxic of known molds and poses a high health threat to humans and animals.…”

Section: Introductionmentioning

confidence: 99%

Parameter Optimization of Support Vector Machine to Improve the Predictive Performance for Determination of Aflatoxin B1 in Peanuts by Olfactory Visualization Technique

2022

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This study proposes a novel method for detection of aflatoxin B1 (AFB1) in peanuts using olfactory visualization technique. First, 12 kinds of chemical dyes were selected to prepare a colorimetric sensor to assemble olfactory visualization system, which was used to collect the odor characteristic information of peanut samples. Then, genetic algorithm (GA) with back propagation neural network (BPNN) as the regressor was used to optimize the color component of the preprocessed sensor feature image. Support vector regression (SVR) quantitative analysis model was constructed by using the optimized combination of characteristic color components to achieve determination of the AFB1 in peanuts. In this process, the optimization performance of grid search (GS) algorithm and sparrow search algorithm (SSA) on SVR parameter was compared. Compared with GS-SVR model, the model performance of SSA-SVR was better. The results showed that the SSA-SVR model with the combination of seven characteristic color components obtained the best prediction effect. Its correlation coefficients of prediction (RP) reached 0.91. The root mean square error of prediction (RMSEP) was 5.7 μg·kg−1, and ratio performance deviation (RPD) value was 2.4. The results indicate that it is reliable to use the colorimetric sensor array with strong specificity for the determination of the AFB1 in peanuts. In addition, it is necessary to properly optimize the parameters of the prediction model, which can obviously improve the generalization performance of the multivariable model.

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Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts

Cited by 12 publications

References 31 publications

Efeitos das condições de temperatura de torra dos grãos de amendoim sobre compostos bioativos / Effects of roasting temperature conditions of peanut grains on bioactive compounds

Efeitos das condições de temperatura de torra dos grãos de amendoim sobre compostos bioativos / Effects of roasting temperature conditions of peanut grains on bioactive compounds

All on size-coded single bead set: a modular enrich-amplify-amplify strategy for attomolar level multi-immunoassay

Parameter Optimization of Support Vector Machine to Improve the Predictive Performance for Determination of Aflatoxin B1 in Peanuts by Olfactory Visualization Technique

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