Polyphenolic and antioxidant changes during storage of normal, mid, and high oleic acid peanuts

Talcott, Stephen T.; Duncan, Christopher E.; Pozo‐Insfran, David Del; Gorbet, D. W.

doi:10.1016/j.foodchem.2004.02.020

Cited by 64 publications

(42 citation statements)

References 30 publications

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“…The results, in agreement with previous studies (Talcott et al, 2005), indicate that whole kernels of HOP, have a higher oxidative stability compared to CP. The HOP of whole kernels show a lag-phase of 12-15 weeks before PV increased, whereas in the nibbed HOP, PVs increased from week 1 (Figs.…”

Section: Resultssupporting

confidence: 93%

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Storage Stability of Whole and Nibbed, Conventional and High Oleic Peanuts (Arachis hypogeae L.)

Wilkin

Ashton

Fielding

et al. 2013

Food Bioprocess Technol

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Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited. Storage trials to determine the stability to oxidation were carried out on whole and nibbed kernels of conventional (CP) and high oleic (HOP) peanuts, with respect to temperature and modified atmosphere packaging. HOP exhibited the highest oxidative stability, with a lag phase in whole kernels of 12-15 weeks before significant oxidation occurred. HOP also showed higher levels of intrinsic antioxidants, a Trolox Equivalent Antioxidant Capacity (TEAC) of 70 mMol equivalence and radical scavenging percentage (RSP) of 99.8% at the beginning of storage trials, whereas CP showed values of 40 mMol and 81.2%, respectively. The intrinsic antioxidants at the beginning of these storage trials were shown to affect the peroxide value (PV), where RSP and TEAC decreased, PV increased. Therefore in peanuts the processing format (nibbed or whole) had the highest influence on susceptibility of lipid oxidation, highest to lowest importance; processing format > temperature > atmospheric conditions.

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Section: Resultssupporting

confidence: 93%

“…2) which did not reach a PV of 15 after 20 weeks. The whole kernel results for the CP and HOP are comparable to previous studies (Talcott et al, 2005), who reported lower rates of lipid oxidation for HOP compared to CP.…”

Section: Resultssupporting

confidence: 87%

Storage Stability of Whole and Nibbed, Conventional and High Oleic Peanuts (Arachis hypogeae L.)

Wilkin

Ashton

Fielding

et al. 2013

Food Bioprocess Technol

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“…The main MUFA present in peanuts is oleic acid which is resistant to lipid peroxidation during storage (5-7). Thus, there is interest in producing and promoting the consumption of high-oleic peanuts to improve shelf-life without promoting the risk of obesity and its complications (6). High oleic acid peanuts may also reduce the negative metabolic effects of dietary saturated fatty acids (SFA) (8,9).…”

Section: Introductionmentioning

confidence: 99%

Regular intake of high-oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy-restricted diet

Alves

Moreira

Macedo

et al. 2014

Obesity

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Objective: Evaluate the effect of high-oleic and conventional peanuts within a hypocaloric-diet on energy metabolism and body composition. Methods: This 4-week randomized clinical trial included males with BMI of 29.7 6 2.4 kg m 22 and aged between 18 and 50 years. Participants were assigned to the groups: control (CT, n 5 22) that followed a hypocaloric-diet; conventional peanuts (CVP, n 5 22) or high-oleic peanuts (HOP, n 5 21) that received the hypocaloric-diet including (not adding) 56 g day 21 of peanuts. Glucose, fat oxidation, and body fatness and lean mass were the main outcomes. Results: Body weight and composition did not differ between groups. However, within group total body fat (kg) reduced with CVP and HOP, with a significant decrease in body fat percentage in HOP. While total lean mass (kg) decreased in CT, total lean mass (%) increased in HOP. Truncal lean mass decreased in the CT. At baseline, HOP had greater postprandial fat oxidation than the CVP. After 4-weeks, fasting fat oxidation increased in CVP and HOP. Fat oxidation increased in CT and HOP during the 200 min after meal intake compared to the fasting condition. Conclusion: Regular peanut consumption, especially the high-oleic type, within a hypocaloric-diet increased fat oxidation and reduced body fatness in overweigh and obese men.

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“…However, it is known to be rich in palmitic and oleic acids which have proved to be good skin permeation enhancers (Kim et al, 2008). In a previous study anti-oxidant activity was correlated to high oleic acid content and it may be plausible to predict that the high levels of oleic acid in T. emetica seed oil will exhibit good anti-oxidant properties (Talcott et al, 2005). The nutritive and calorific values of seeds make them good source of edible oils and fats diets (Odoemelam, 2005;Akubugwo et al, 2008).…”

Section: Introductionmentioning

confidence: 97%

Proximate nutritional composition, characterization of some selected physicochemical properties and comparative compositional analysis of Trichilia emetica oilseeds with some selected commercial oilseeds

Adinew¹

2014

Afr. J. Agric. Res.

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The proximate nutritional composition, characterization some selected of physicochemical properties and comparative assessment of Trichilia emetica oilseeds with some selected commercial oilseeds were compared in this study. The results revealed the percentage crude lipid, crude fiber, ash, crude protein, and total carbohydrate contents of the oilseeds as 65.81, 15.28, 3.4, 5.21, and 22.43, respectively. The oil is odorless and solid at room temperature, with golden yellow color. The acid value (8.13 mgNaOH/g), saponification value (180.09 mgKOH/g), iodine value (60.15 mgI 2 /g) and peroxide value (0.56 meqO 2 /kg) of the seeds oil. The studied characteristics of the seeds oil was compared favorably with most conventional vegetable oils and seeds oil. The results suggest that the seeds examined may be nutritionally potent and also viable source of seeds oil judging by the oil yield. The data also showed that the seeds oil was edible inferring from the low acid value. Industrially, the results revealed the seeds oil has a great potential in cosmetic, candle and soap making industries because of the high saponification value. It was also shown that to be non-drying due to low iodine value which also suggested that the oil contain few unsaturated bonds and therefore have low susceptibility to oxidative rancidity and deterioration as confirmed by the low per oxidation value which serves as indicators of the presence or high levels of anti-oxidants in the oil.

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Polyphenolic and antioxidant changes during storage of normal, mid, and high oleic acid peanuts

Cited by 64 publications

References 30 publications

Storage Stability of Whole and Nibbed, Conventional and High Oleic Peanuts (Arachis hypogeae L.)

Storage Stability of Whole and Nibbed, Conventional and High Oleic Peanuts (Arachis hypogeae L.)

Regular intake of high-oleic peanuts improves fat oxidation and body composition in overweight/obese men pursuing a energy-restricted diet

Proximate nutritional composition, characterization of some selected physicochemical properties and comparative compositional analysis of Trichilia emetica oilseeds with some selected commercial oilseeds

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