Peanuts as functional food: a review

Abstract

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.

Antioxidant properties and UPLC–MS/MS profiling of phenolics in jacquemont’s hazelnut kernels (Corylus jacquemontii) and its byproducts from western Himalaya

“…Frequent nut intake is associated with low risk of cardiovascular disease and cancer (Surh 2003;Hertog et al 1993;Ness and Powles 1997). Accumulation of high content of good quality fat, high level of dietary fiber and bioactive molecules, makes edible tree nuts a qualifying candidate of healthy diets (Sabate et al 2006;Ros and Mataix 2006;Salas-Salvado et al 2006;Esatbeyoglu et al 2013: Arya et al 2016. The antioxidant efficacies of diverse nuts and their byproducts were globally explored and several published communications demonstrated nut byproducts as a very rich source of natural phenolics with potential bioactivities (Shahidi et al 2007;Blomhoff et al 2006;Wijeratne et al 2006;Sang et al 2002;Yurttas et al 2000).…”

Forced Convection Drying of Indian Groundnut: An Experimental Study

“…It is rich in proteins (20 -50%) and edible oil (40 -50%) which makes it very popular all over the world [2]. It is also known by various names such as monkey nut, wonder nut, earth nut, cashew nut of poor men and so on [3]. It came into existence in India in the 16 th century.…”

Genetic analysis of foliar disease resistance, yield and nutritional quality traits in groundnut

“…The productivity of groundnut in India is low (1399 kg/ha) compared to Israel (7389 kg/ha), USA (4397 kg/ha), China (3492 kg/ha) and Argentina (2848 kg/ha) (FAOSTAT, 2014). Groundnut kernels are regarded as healthy foods as their nutrient profile is balanced (Arya et al, 2016). The kernels contain 48-50% oil, 10-20% carbohydrates, and 25-28% easily digestible protein, and provides 564 kcal of energy for every 100 g of kernels (Arya et al, 2016).…”

“…Groundnut kernels are regarded as healthy foods as their nutrient profile is balanced (Arya et al, 2016). The kernels contain 48-50% oil, 10-20% carbohydrates, and 25-28% easily digestible protein, and provides 564 kcal of energy for every 100 g of kernels (Arya et al, 2016). In addition, groundnut is a rich source of several micronutrients and health-enhancing components, including minerals, antioxidants, and vitamins along with some biologically active polyphenols, flavonoids, and isoflavones (Janila et al, 2013, Arya et al, 2016.…”

“…The kernels contain 48-50% oil, 10-20% carbohydrates, and 25-28% easily digestible protein, and provides 564 kcal of energy for every 100 g of kernels (Arya et al, 2016). In addition, groundnut is a rich source of several micronutrients and health-enhancing components, including minerals, antioxidants, and vitamins along with some biologically active polyphenols, flavonoids, and isoflavones (Janila et al, 2013, Arya et al, 2016. Groundnut kernels with high Oleic/linoleic (O/L) acid ratio have extended shelf life and command a premium price in domestic and international markets.…”