LWT-FOOD SCIENCE AND TECHNOLOGY
·
2018
·
IF 3.129
Qian Dun,Lei Yao,Zeyuan Deng,Hongyan Li,Jing Li,Yawei Fan,Bing Zhang
The volatile compounds were concentrated from hot-pressed and cold-pressed peanut oils by HS-SPME and were analyzed by GC-MS-O. In the present study, 101 volatiles were identified in the hot-pressed peanut oil samples, mainly including pyrazines, aldehydes, furans, alcohols and pyrroles, of which characteristic flavor compounds present fresh, fatty, nutty and baking flavor. Sixty-four volatiles were obtained from the cold-pressed peanut oil samples, mainly consisting of aldehydes, alcohols, hydrocarbons, furans and ketones, of which characteristic flavor compounds show fresh and nutty flavor. Our results indicated that hot-pressed peanut oil has an advantage over cold-pressed peanut oil in the retention of flavor components. Hence, the process method has a significant effect on the flavor components of peanut oil, and the present study may be helpful in evaluating peanut oil quality, as well as discrimination of hot-pressed and cold-pressed peanut oil.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
Plants-Basel
·
2023
·Vol. 13
·期 1
·16
·
IF 4.5
Juan Wang,Haoning Chen,Yuan Li,Dachuan Shi,Wenjiao Wang,Caixia Yan,Mei Yuan,Quanxi Sun,Jing Chen,Yifei Mou,Chunjuan Qu,Shihua Shan
The cultivated peanut (Arachis hypogaeaL.) is an important oilseed crop worldwide, and fatty acid composition is a major determinant of peanut oil quality. In the present study, we conducted a genome-wide association study (GWAS) for nine fatty acid traits using the whole genome sequences of 160 representative Chinese peanut landraces and identified 6-1195 significant SNPs for different fatty acid contents. Particularly for oleic acid and linoleic acid, two peak SNP clusters on Arahy.09 and Arahy.19 were found to contain the majority of the significant SNPs associated with these two fatty acids. Additionally, a significant proportion of the candidate genes identified on Arahy.09 overlap with those identified in early studies, among which three candidate genes are of special interest. One possesses a significant missense SNP and encodes a known candidate geneFAD2A. The second gene is the gene closest to the most significant SNP for linoleic acid. It codes for an MYB protein that has been demonstrated to impact fatty acid biosynthesis inArabidopsis. The third gene harbors a missense SNP and encodes a JmjC domain-containing protein. The significant phenotypic difference in the oleic acid/linoleic acid between the genotypes at the first and third candidate genes was further confirmed with PARMS analysis. In addition, we have also identified different candidate genes (i.e.,Arahy.ZV39IJ,Arahy.F9E3EA,Arahy.X9ZZC1,andArahy.Z0ELT9) for the remaining fatty acids. Our findings can help us gain a better understanding of the genetic foundation of peanut fatty acid contents and may hold great potential for enhancing peanut quality in the future.Keywords:peanut oil;fatty acids;GC-MS;GWAS;PARMS
研究领域:
植物学
·
遗传学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Tian Li,Qin Guo,Yang Qu,Yujie Li,Hongzhi Liu,Li Liu,Yu Zhang,Yuanrong Jiang,Qiang Wang
The solubility and physicochemical properties of resveratrol in peanut oil were systematically studied following ultrasonic and magnetic stirring-assisted dissolution. The highest resveratrol solubility in peanut oil observed was 95.91%. The optimal dissolution process was determined to be the addition of 183.00 mg/kg resveratrol, a magnetic temperature of 40.00℃, and a magnetic duration of 3.50 h, which yielded a resveratrol content of 175.51 mg/kg oil. Under this standardized process, the oil composition remained unchanged. Resveratrol promoted the conversion of saturated triglycerides into unsaturated triglycerides, increased the linolenic acid content, and did not facilitate the formation of trans fatty acids. In addition, resveratrol preserved the light color, decreased the peroxide and acid values by 30%, prolonged the shelf life by more than 2 folds, and improved the thermal stability. In this sense, peanut oil with resveratrol can serve as anti-isomerism and antioxidant additive.
研究领域:
食品科学
·
化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 18
·3446
·
IF 5.2
Chen Liu,Fusheng Chen
In this study, the internal relationships among oil bodies (OBs), the protein–phospholipid interactions in aqueous phase, oil–water interface behavior, and the stability of reconstituted OBs were analyzed from the bulk phase, interface, and macro perspectives, and the stability mechanism of OBs was discussed. OB proteins and phospholipids were combined through hydrophobic and electrostatic interactions, resulting in the stretching of protein conformation. OB proteins and phospholipids act synergistically to increase interface pressure and the rate of increase in interface pressure with relatively stable elastic behavior, which is beneficial to the formation and stability of interfacial films. When OBs were reconstituted by an OB protein–phospholipid complex system, phospholipids bound to OB proteins through hydrophobic and electrostatic interactions. OB proteins and phospholipids uniformly covered the oil droplet surface of reconstituted OBs to form a stable interfacial film, which maintained the stability of OBs. The addition of phospholipids significantly reduced the particle size of OBs prepared by OB proteins in a dose-dependent manner, and particle size decreased with the increase in phospholipid content (p< 0.05). Phospholipids increased the net surface charge, enhanced electrostatic repulsion, and improved the physicochemical stability of reconstituted OBs. The stability mechanism elucidated in this study provides a theoretical basis for the demulsification of peanut OBs.Keywords:stability mechanism;peanut OBs;protein;phospholipid;interaction
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 4
·2467-2478
·
IF 3.612
Yu Chen,Ying Liang,Xiaoling Tian,Xiaohua Wang,Hao Liu,Feng Jia,Xia Zhang,Jinshui Wang
SUMMARY To better understand the aggregation mechanism of wheat gluten–peanut oil complex (WPE), the oxidation properties of peanut oil and wheat gluten at different extrusion temperatures were investigated. With the increase in extrusion temperature from 100 to 180 °C, the total oxidation value of peanut oil in WPE increased from 5.04 ± 0.26 to 10.01 ± 0.87, and the carbonyls content of gluten increased from 21.73 ± 0.62 to 31.43 ± 0.58 nmol mg −1 . The results of surface hydrophobicity and carbonyls content indicated that peanut oil could induce gluten oxidation in WPE. The morphology of the extrudates showed that the addition of peanut oil promoted the aggregation of gluten protein. These results enhance our understanding of the interactions between peanut oil and gluten in extrudates and provide a theoretical basis for gluten-based extrudates with favourable textural properties.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 16
·3029
·
IF 5.2
Yuhang Gao,Yanzhao Zheng,Fei Yao,Fusheng Chen
The aqueous enzymatic method is a form of green oil extraction technology with limited industrial application, owing to the need for the demulsification of the oil body intermediate product. Existing demulsification methods have problems, including low demulsification rates and high costs, such that new methods are needed. The free fatty acids produced by lipid hydrolysis can affect the stability of peanut oil body (POB) at a certain concentration. After screening even-carbon fatty acids with carbon chain lengths below ten, caproic acid was selected for the demulsification of POB using response surface methodology and a Box–Behnken design. Under the optimal conditions (caproic acid concentration, 0.22%; solid-to-liquid ratio, 1:4.7 (w/v); time, 61 min; and temperature, 79 °C), a demulsification rate of 97.87% was achieved. Caproic acid not only adjusted the reaction system pH to cause the aggregation of the POB interfacial proteins, but also decreased the interfacial tension and viscoelasticity of the interfacial film with an increasing caproic acid concentration to realize POB demulsification. Compared to pressed oil and soxhlet-extracted oil, the acid value and peroxide value of the caproic acid demulsified oil were increased, while the unsaturated fatty acid content and oxidation induction time were decreased. However, the tocopherol and tocotrienol contents were higher than those of the soxhlet-extracted oil. This study provides a new method for the demulsification of POB.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Hongtu Qiu,Zhuangzhuang Qiu,Zhiyu Chen,Longlong Liu,Jiabin Wang,Hongyu Jiang,Hua Zhang,Guo-qin Liu
The oxidation properties of peanut oil and soybean oil oleogels (POO and SOO), which were used to load acid or alkaline blueberry extracts (AC or AL) and resveratrol (R), were investigated. A chemical method was employed to assess the superimposed or synergistic antioxidant activities of resveratrol. We detected functional group changes in oleogels during the course of oxidation by nuclear magnetic resonance hydrogen spectroscopy ( 1 H NMR) and identified a suitable base oil for AC, AL, and R. R and AC containing 235 mg/kg resveratrol could inhibit primary oxidation products. Soybean oil oleogel with resveratrol (SOOR, 0.001–0.063 mg/100 g) showed the best inhibition rate. Thiobarbituric acid (TBA) values showed that AC, AL, and R were more suitable for inhibiting the secondary oxidation products in POO from 0 to 30 days. Furthermore, we discovered additional esters, alcohols, and conjugated groups of primary oxidation products by analysing the functional group changes in SOO and POO.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2015
·
IF 2.912
Qian Lu,Qin Zhao,Qiong-Wei Yu,Yu-Qi Feng
In this study, a simple and convenient method for the determination of trans-resveratrol (TRA) in peanut oils based on pollen grain solid-phase extraction (SPE) was developed. Pollen grains were used as normal-phase SPE sorbent to separate TRA from peanut oils for the first time. As a naturally occurring material, pollen grains exhibited an excellent adsorption capacity for polyphenolic compounds due to their particular functional structures such as hydroxyl groups, saturated and unsaturated aliphatic chains with aromatics. Their stable compositions as well as adequate particle size (30–40 μm) also make them suitable for SPE. Several parameters influencing extraction performance were investigated. Coupled with high-performance liquid chromatography-ultraviolet detection (HPLC-UV), a green purification method for fast determination of TRA in peanut oils using pollen grain cartridges as sorbents was established. The linearity range of the proposed method was 10–2500 ng·g–1 with a satisfactory correlation coefficient (r2) of 0.9999. The limit of detection (LOD) for TRA in peanut oils was 2.7 ng·g–1, and the recoveries in spiked oil samples were from 70.2% to 98.4% with the relative standard deviations (RSDs) less than 4.9% (intraday) and 5.2% (interday). This method was successfully applied to the analysis of TRA in several peanut oils with different brands from local market as well as other kinds of vegetable oils.
研究领域:
食品科学
·
分析化学
✓ 已验证
DOI
高影响因子
FOOD CONTROL
·
2023
·
IF 6
Peng Li,Shaoying Wang,Bo Lv,Manman Zhang,Changrui Xing,Xinyang Sun,Yong Fang
Aflatoxin B 1 (AFB 1 ) contamination in peanut oil can lead to serious food safety problems. Thus, the development of AFB 1 decontamination technology is an urgent and necessary matter. Herein, a renewable and effective biomass-derived adsorbent, namely magnetic rice husk-based biochar (MRHB), was prepared and successfully used for the removal of AFB 1 from peanut oil. The adsorption conditions, adsorption mechanism, reusability and cytotoxicity of MRHB were systematically studied. The results revealed that the adsorption characteristic of MRHB followed the pseudo-second-order kinetic and the Langmuir isotherm models, and was a spontaneous and endothermic process. Due to the synergism of carbon and silica active sites, the maximum adsorption capacity of MRHB was as high as 951.1 μg/g, and over 95% of AFB 1 could be removed from peanut oil. Additionally, MRHB showed negligible cytotoxicity and negative effects on the nutritional quality of the oil. Thus, this low cost, high-efficiency, and high-safety MRHB with magnetic separation capacity is a promising adsorbent that can be used for the removal of AFB 1 from oils.
研究领域:
食品安全
·
环境科学
·
农业科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Tian Li,Qin Guo,Yang Qu,Hongzhi Liu,Li Liu,Yu Zhang,Qiang Wang
The unanticipated inhibitory effect of trans -resveratrol ( trans -Res) on the formation of trans fatty acids (TFAs) by thermal isomerization of peanut oil (PO) and its mechanism were investigated by experiment and density functional theory. Results showed that trans -Res inhibited the amount and formation rate of TFAs. t rans -Res first inhibited the formation of C18:2, then C18:1, by the mechanism of proton transfer isomerism. The most active reaction site of trans -Res (4′-OH free radical) preferentially combined with the OOL-L-C11• (di-allyl) and then with OOL-O-C11• (mono-allyl) allyl groups in PO, resulting in the higher reaction energy barrier of speed control steps in OOL-L (transition state 1) and OOL-O (transition state 2), and the lower reaction rate of OOL-L and OOL-O (both decreased by 1–10 3 times), to reduce the formation of TFAs. Our study provided a theoretical foundation for the precise regulation of natural hydroxy compound to TFAs in oil.
研究领域:
食品科学
·
化学理论
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Dingding Wang,Tanvir Ahmad,Shaimaa A. Khalid,Ahmed S. Abo Dena,Yang Liu
This study presents a novel approach for rapid, label-free and sensitive detection of Aflatoxin B 1 (AFB 1 ) in peanut oil using Surface-Enhanced Raman Spectroscopy (SERS) combined with deep learning models. Silver-coated gold nanoparticles (Au@Ag NPs) were synthesized as SERS substrate. A confocal Raman spectrometer was used to acquire the Raman spectra of the AFB 1 spiked peanut oil samples. Then, the collected SERS spectral data were augmented and preprocessed to improve the regression model's generalization capabilities. A total of six regression models including Partial Least Squares Regression (PLSR), Support Vector Regression (SVR), Random Forest Regression (RFR), Convolutional Neural Networks (CNN), Long Short-Term Memory Networks (LSTM), and a combined CNN-LSTM model were developed. The results revealed that CNN-LSTM model efficiently captured complex non-linear relationships, reduced reliance on parameter adjustment and minimized overfitting. It also handled large-scale datasets effectively, reducing the computational load. CNN-LSTM model achieved excellent predictive performance with determination of coefficient (R2 P) = 0.9892, root mean square error of prediction (RMSEP) = 0.2104, ratio of performance to deviation (RPD) = 6.8723 and excellent sensitivity (LOD = 0.31 μg/kg). These findings demonstrate the proposed method provides rapid, label-free, and efficient AFB 1 detection in peanut oil, with significant potential for real-time monitoring application.
研究领域:
食品科学
·
分析化学
·
人工智能
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
2015
·Vol. 93
·期 2
·285-294
·
IF 1.541
Minghui Zhu,Xin Wen,Jinhong Zhao,Fang Liu,Yuanying Ni,Liyan Ma,Jingming Li
The effect of the industrial chemical refining process on the physicochemical properties, fatty acid composition, and bioactive minor components of peanut oil was studied. The results showed that the moisture and volatile matter content, acid value, peroxide value, and p -anisidine value were significantly changed ( P < 0.05) after the complete refining process. No significant variation ( P > 0.05) in the iodine value was observed among all the peanut oil samples. Similar changes were observed in the DPPH radical scavenging activity and the total tocol content during chemical refining. In addition, chemical refining did not have much effect on the fatty acid composition, except for certain changes of several individual fatty acids. Moreover, the chemical refining resulted in 23.6, 23.1, and 9.5 % losses of squalene, total phytosterols, and total tocols ( α, β, γ, δ -tocopherols and α, β, γ, δ -tocotrienols), respectively. The degumming–neutralization step caused the greatest overall reduction of these bioactive minor components. However, the concentrations of α -tocotrienol and γ -tocotrienol increased after full refining. Furthermore, chemical refining slightly changed the relative proportions of individual phytosterols and individual tocols.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）