Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 20 de 1.007
Filtrar
1.
J Food Sci ; 85(6): 1772-1780, 2020 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-32484970

RESUMO

The combined application of CaCl2 and Alcalase 2.4 L to the aqueous extraction process of peanuts was evaluated as a method to destabilize the oil body (OB) emulsion and improve the oil yield. After adding 5 mM CaCl2 , the oil yield was reached to 92.0% which was similar with that obtained using Alcalase 2.4 L alone, and the required enzyme loading was decreased by approximately 60 times. In addition, the demulsification mechanism during aqueous extraction process was also investigated. Particle size and zeta-potential measurements indicated that the stability of the peanut OB emulsion dramatically decreased when CaCl2 was added. Under these conditions, the demulsification of Alcalase 2.4 L performed was more efficiently. SDS-PAGE results showed that adding CaCl2 changed the subunit structure of the peanut OB interface proteins and promoted the cross-linking among the arachin Ara h3 isoforms, resulting in unstable emulsions.


Assuntos
Arachis/química , Óleo de Amendoim/análise , Óleo de Amendoim/isolamento & purificação , Subtilisinas/química , Biocatálise , Cloreto de Cálcio/química , Emulsões/química , Gotículas Lipídicas/química , Tamanho da Partícula
2.
Food Chem ; 330: 127215, 2020 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-32534158

RESUMO

This study investigated changes of the structure and emulsifying properties of peanut protein isolate (PPI) during multiple freeze-thaw (F-T) cycles. According to the Fourier transform infrared spectrum, the F-T treatment to PPI reduced the content of protein ordered structure significantly. The result of fluorescence spectrum revealed that the polarity of PPI surroundings first increased and then decreased. Similarly, the free sulfhydryl content and surface hydrophobicity of PPI increased firstly and decreased. However, the carbonyl content and particle size of PPI increased continuously after F-T treatment. The emulsification performance of PPI after F-T treatment was significantly improved. The emulsion prepared by PPI after 3 F-T cycles had the smallest mean particle size, the highest absolute value of zeta-potential and the most uniform microstructure distribution, showed the best performance of emulsifying ability. Therefore, it can be known that F-T cycles treatment could effectively change protein structure and improve protein emulsifying properties.


Assuntos
Arachis/química , Proteínas de Plantas/química , Emulsões/química , Congelamento , Interações Hidrofóbicas e Hidrofílicas , Tamanho da Partícula
3.
Food Chem ; 331: 127338, 2020 Nov 30.
Artigo em Inglês | MEDLINE | ID: mdl-32569970

RESUMO

In this study, the effect of roasting on the formation of furan in nuts was investigated. Nut samples were roasted at 150-200 °C for 5-25 min. As the roasting temperature and roasting time increased, the levels of furan in the nuts increased up to 348 ng/g. The concentration of furan was 2.76-224, 0.71-69.0, 1.46-348, 2.68-87.0, and 3.70-94.4 ng/g in almonds, peanuts, cashew nuts, hazelnuts, and sacha inchi, respectively. In kinetics analysis, the chemical reaction responsible for the production of furan in nuts followed the zero-order kinetic model, with reaction constants of 3.26 × 10-9 to 16.5 × 10-9mol/L.h at 200 °C. The apparent activation energy (Ea) was 125.0, 93.6, 86.5, 62.0, and 70.1 kJ/mol for almonds, peanuts, cashew nuts, hazelnuts, and sacha inchi, respectively. These results can be used to predict or to calculate furan formation in roasted nuts.


Assuntos
Indústria de Processamento de Alimentos/métodos , Furanos/química , Nozes/química , Anacardium/química , Arachis/química , Corylus/química , Euphorbiaceae/química , Cinética , Prunus dulcis/química
4.
Food Chem ; 331: 127367, 2020 Nov 30.
Artigo em Inglês | MEDLINE | ID: mdl-32574946

RESUMO

PC (phosphatidylcholine), PE (phosphatidylethanolamine), PI (phosphatidylinositol), and PA (phosphatidic acid) in 9 peanut matrices obtained during the AEP (aqueous extraction processing) of peanut were quantified employing HPLC-ELSD analysis in this study. Phosphorus contents of crude oils obtained from different demulsification treatments were also investigated. Decantation had a larger effect than grinding in terms of phospholipids loss due to alkaline-hydrolysis, indicating this processing step was vital for the manipulation of phospholipids levels remained in oil. Over 80% of initial phospholipids were lost during AEP and only 19.8% of initial phospholipids ended up in cream, skim and sediment phase. 52.55% of the remained phospholipids trapped in cream phase. Just 22.16-32.61 mg/kg phosphorus content could be detected in crude oils, which indicated the separation of phospholipids from the cream phase into aqueous medium. Degumming was not essential in AEP of peanut and the waste generated after demulsification could be a source of phospholipids.


Assuntos
Arachis/química , Indústria de Processamento de Alimentos/métodos , Óleo de Amendoim/análise , Fosfolipídeos/análise , Fosfolipídeos/química , Fósforo/análise , Cromatografia Líquida de Alta Pressão , Emulsões/química , Óleo de Amendoim/química , Fosfolipídeos/isolamento & purificação , Extratos Vegetais/química , Reprodutibilidade dos Testes , Água
5.
Food Chem ; 331: 127355, 2020 Nov 30.
Artigo em Inglês | MEDLINE | ID: mdl-32593042

RESUMO

Ara h1 is a major allergen from peanut. We investigated the effect of covalent conjugation of Ara h1 and dietary polyphenols on allergenicity and functional properties of Ara h1. Enzyme-linked immunosorbent assay revealed that the covalent conjugation of dietary polyphenols significantly reduced the IgE binding capacity of Ara h1. Covalent binding of dietary polyphenols with Ara h1 reduced histamine release by 40% in basophils. The decreased IgE binding capacity of Ara h1 could be ascribed to changes in protein conformation. The IgE epitope of Ara h1 might be blocked by polyphenols at the binding site. Analysis of pepsin digestion of Ara h1-polyphenol conjugates indicated that the covalent binding increased pepsin digestibility and reduced IgE binding capacity. Furthermore, covalent conjugation of Ara h1 with polyphenols decreased denaturation temperature and increased antioxidant activity. Ara h1 conjugated with polyphenols may be a promising approach for reducing the allergenicity of Ara h1.


Assuntos
Antígenos de Plantas/química , Antígenos de Plantas/imunologia , Catequina/análogos & derivados , Ácido Clorogênico/química , Proteínas de Membrana/química , Proteínas de Membrana/imunologia , Hipersensibilidade a Amendoim/imunologia , Proteínas de Plantas/química , Proteínas de Plantas/imunologia , Antígenos de Plantas/farmacologia , Antioxidantes/química , Arachis/química , Basófilos/efeitos dos fármacos , Basófilos/imunologia , Basófilos/metabolismo , Catequina/química , Catequina/imunologia , Catequina/metabolismo , Epitopos/metabolismo , Histamina/metabolismo , Humanos , Imunoglobulina E/metabolismo , Proteínas de Membrana/farmacologia , Proteínas de Plantas/farmacologia , Conformação Proteica , Espectrometria de Massas por Ionização e Dessorção a Laser Assistida por Matriz , Espectroscopia de Infravermelho com Transformada de Fourier
6.
PLoS One ; 15(6): e0234559, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32525953

RESUMO

Some evidence suggests that edible insects could be used to treat malnutrition following protein deficiency. However, additional studies are needed to better assess the potential of edible insects as a therapeutic food supplement and their long-term impact on recovery from malnutrition. The goals of this study were to investigate the effectiveness of a cricket-based diet in recovery from protein-malnutrition in early life, and to compare cricket protein to more traditional sources used for food fortification and supplementation. Protein-malnutrition was induced by administration of an isocaloric hypoprotein diet (5% protein calories) in young male mice for two weeks during puberty, followed by a six-week recovery period using a cricket-, peanut- or milk-based diet. We examined the impact of protein-malnutrition and subsequent recovery on body weight, growth and select biomarkers of inflammation and metabolism. Protein-malnutrition resulted in growth retardation, downregulation of inflammatory markers in spleen tissue, decreased levels of serum triglycerides, and elevated serum levels of leptin and adiponectin. The cricket-based diet performed equally well as the peanut- and milk-based diets in body weight recovery, but there were differences in immune and metabolic markers among the different recovery diets. Results suggest edible crickets may provide an alternative nutrient-dense protein source with relatively low environmental demands for combating the effects of early-life malnutrition compared to more traditional supplementation and fortification sources. Additional investigations are needed to examine the short and long term impacts of different recovery diets on metabolism and immune function.


Assuntos
Dieta/efeitos adversos , Insetos Comestíveis/química , Gryllidae/química , Deficiência de Proteína/dietoterapia , Animais , Arachis/química , Peso Corporal , Citocinas/genética , Citocinas/metabolismo , Masculino , Camundongos , Leite/química
7.
J Food Sci ; 85(6): 1793-1798, 2020 Jun.
Artigo em Inglês | MEDLINE | ID: mdl-32449952

RESUMO

To improve stability of peanut butter, rice bran wax (RBX) was added into peanut butter as a stabilizer by formation of organogel. Effects of addition of RBX, heating temperature, and cooling temperature on stabilization effect of peanut butter by RBX were investigated. The optimum conditions were as follow: addition of RBX at 4.0 wt%; heating temperature at 85 °C, and cooling temperature at 20 °C. Under the optimum conditions, the oil loss of peanut butter decreased from 12.19% to 4.04%, and the adhesiveness of peanut butter increased from 23.5 to 165.9 g·s. After storage for 25 weeks, the acid value (AV) of peanut butter prepared under the optimum conditions increased from 0.65  to 0.80 mg/g, and the peroxide value (PV) increased from 0.116 to 0.127 meq/kg. However, the AV of natural peanut butter increased to 1.73 mg/g, and PV increased to 0.178 meq/kg. The confocal laser scanning microscope images showed that the cooling temperature significantly affected crystallization of RBX and distribution of solid particles. When RBX formed needle-like crystals and peanut solid particles were evenly distributed in the oil phase, stable peanut butter was obtained. These results suggested that the RBX was an effective stabilizer for peanut butter. PRACTICAL APPLICATION: Oil separation often occurred to peanut butter during storage, which reduced the sensory quality of peanut butter and shortened its shelf life. This study stabilized peanut butter by addition of RBX based on the formation of organogel, which was of great practical significance to improve the shelf life of peanut butter.


Assuntos
Arachis/química , Aditivos Alimentares/análise , Manipulação de Alimentos/métodos , Oryza/química , Extratos Vegetais/química , Ceras/análise , Cristalização , Temperatura
8.
Food Chem ; 326: 127027, 2020 Oct 01.
Artigo em Inglês | MEDLINE | ID: mdl-32438232

RESUMO

This work reports on theeffect of heat treatment on the protein conformational stabilityof intact and post-translationallycleaved peanut allergen Ara h 6 in relation to IgE-binding. Intact and post-translationallycleaved Ara h 6 are structurally similar and theirstrong resistance to denaturant-inducedunfolding is comparable. Only upon exposure toautoclave conditions the twoforms of Ara h 6 demonstrated susceptibility toirreversible denaturationresulting in a significant decrease in IgE-binding potency. Thisreduction isfor the intact protein more pronounced than for than for the cleaved form. This isattributed to less conformational constrains of the cleaved form comparedtointact, as suggested by the 2-fold lower activation energy for unfoldingfound for the cleavedform. Overall, harsh conditionsare required to denature Ara h 6 and to significantly reduce its IgE-bindingpotency. The cleavedform possesses more resistance to such denaturation than the intactform.


Assuntos
Albuminas 2S de Plantas/química , Alérgenos/química , Antígenos de Plantas/química , Arachis/química , Imunoglobulina E/imunologia , Albuminas 2S de Plantas/imunologia , Alérgenos/imunologia , Antígenos de Plantas/imunologia , Temperatura Alta , Conformação Proteica , Fatores de Tempo
9.
J Oleo Sci ; 69(5): 403-412, 2020 May 02.
Artigo em Inglês | MEDLINE | ID: mdl-32281561

RESUMO

Peanuts are usually with high moisture after harvest and must be dried to prevent mildew. Hot air drying is the most commonly used method for peanut drying. The purpose of this study was to evaluate the drying temperatures on the peanut qualities. In this paper, fresh peanuts were dried with solar radiation (control group) and hot air at 35-60°C until the moisture content of peanut reduced below 10%. The physical (texture, damaged percentage of red testa and breakage percentage of peanut kernel), physiological (germination) and biochemical (the contents of vitamin E and aflatoxin B1; acidity values, iodine values, peroxide values and fatty acid composition of peanut oil; solubility, emulsifying, foaming, water-holding capacity and oil-binding capacity of peanut protein) properties of peanut kernel were determined under different drying conditions (solar radiation, 35°C, 40°C, 45°C, 50°C, 55°C, 60°C). The results showed that hot air temperatures had obvious influences on peanut qualities. The damaged percentage of red testa and breakage percentage of peanut kernel increased remarkably when the drying temperatures were above 45°C. Meanwhile, when drying temperatures were more than 45°C, the acid value and peroxide value of the extracted oil increased significantly. Furthermore, some properties exhibited prominent changes when the temperatures were higher than 50°C, such as hardness, brittleness, germination percentage, and the Vitamin E content of peanut kernel. In addition, the research results revealed that hot air can increase hydrophobicity of peanut protein and affect the functional properties of peanut protein. Therefore, it could be concluded that peanut should be dried by hot air below 45°C for quality maintenance. It also provided reference to choose suitable drying temperatures based on the final use of peanut.


Assuntos
Arachis/química , Manipulação de Alimentos/métodos , Qualidade dos Alimentos , Temperatura Alta , Temperatura , Interações Hidrofóbicas e Hidrofílicas , Peróxidos/análise , Proteínas de Plantas/química , Vitamina E/análise , Água/análise
10.
Food Chem ; 319: 126529, 2020 Jul 30.
Artigo em Inglês | MEDLINE | ID: mdl-32199146

RESUMO

Claims in the lay literature suggest soaking nuts enhances mineral bioavailability. Research on legumes and grains indicate soaking reduces phytate levels, however, there is no evidence to support or refute these claims for nuts. We assessed the effects of different soaking regimes on phytate and mineral concentrations of whole and chopped almonds, hazelnuts, peanuts, and walnuts. The treatments were: 1. Raw; 2. soaked for 12 h in salt solution; 3. soaked for 4 h in salt solution; 4. soaked for 12 h in water. Phytate concentrations were analysed using high-performance liquid chromatography (HPLC) and minerals by inductively coupled plasma mass spectrometry (ICP-MS). Differences in phytate concentrations between treated and untreated nuts were small, ranging from -12% to +10%. Overall, soaking resulted in lower mineral concentrations, especially for chopped nuts, and did not improve phytate:mineral molar ratios. This research does not support claims that 'activating' nuts results in greater nutrient bioavailability.


Assuntos
Arachis/química , Nozes/química , Rosanae/química , Disponibilidade Biológica , Cromatografia Líquida de Alta Pressão , Nutrientes/química , Valor Nutritivo , Ácido Fítico/química
11.
J Food Sci ; 85(3): 657-665, 2020 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-32052448

RESUMO

Red oncom, a fermented product from solid waste of soybean curd process, and black oncom, a similar fermented product but made from defatted peanut cake, have been known to have umami taste. Umami fractions of red oncom and black oncom that are responsible for umami taste have not been investigated yet. The objective of this research was to characterize umami fractions obtained by ultrafiltration and chromatography of both oncoms. The first step, water-soluble extracts of oncoms were ultrafiltered using a membrane with cutoff 3,000 Da and followed by gel filtration chromatography (Sephadex G-25) to obtain umami fractions. Ultrafiltration fractions of red oncom (molecular weight [MW] less than 3,000 Da) and black oncom (MW more than 3,000 Da) had an intense umami taste. The further fractionation by gel filtration chromatography linked to taste dilution analysis yielded umami fractions. Chemical characterization revealed that free glutamic acid, free phenylalanine, and peptides containing their residual amino acids were present in the fractions. PRACTICAL APPLICATION: Umami fractions of red and black oncoms can be used as a source of umami compounds for food industries and food services. The information from this paper can be used by other researchers who will explore umami peptides.


Assuntos
Arachis/química , Alimentos e Bebidas Fermentados/análise , Aromatizantes/química , Soja/química , Aminoácidos/análise , Fracionamento Químico , Cromatografia em Gel , Aromatizantes/isolamento & purificação , Humanos , Indonésia , Peso Molecular , Peptídeos/química , Peptídeos/isolamento & purificação , Paladar
12.
J Food Sci ; 85(3): 639-646, 2020 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-32078749

RESUMO

Peanut sprouts are a functional food material rich in phytochemicals, including trans-resveratrol. This study aimed to optimize the recovery of trans-resveratrol from peanut sprouts using a combination of peanut varieties and sawdust medium through accelerated solvent extraction (ASE) and the response surface method (RSM). We also aimed to determine the antioxidant activity of this trans-resveratrol extract. Optimal fermentation periods of sawdust and peanut variety for cultivating peanut sprouts were determined on the basis of trans-resveratrol content via high-performance liquid chromatography. The extraction variables temperature, static time, and ethanol concentration were used to create a 20-sample set fit to a second-order polynomial equation through multiple regression analysis (R2 = 0.8787, P < 0.01). Trans-resveratrol content (19.62 ± 2.33 µg/g) peaked in the Palgwang variety cultured in sawdust medium fermented for 45 days. Optimal conditions for ASE were determined regarding the extraction temperature (90.29 °C), static time (3.95 min), and solvent (81.54% EtOH/water), and the predicted trans-resveratrol content under optimal conditions was 30.23 µg/g. Sawdust medium was more effective in increasing the trans-resveratrol content than conventional hydroponics, and the optimized process of combining fermented sawdust cultivation for harvesting peanut sprouts with ASE has potential as an efficient method of obtaining mass quantities of trans-resveratrol from peanut sprouts with improved nutritional and functional properties. PRACTICAL APPLICATION: This study showed that sawdust medium is more effective than hydroponics in increasing the trans-resveratrol content in peanut sprouts. The recovery of trans-resveratrol from peanut sprouts and its antioxidant activity were optimized via accelerated solvent extraction (ASE) and the response surface methodology (RSM). The optimized process of combining fermented sawdust cultivation for harvesting peanut sprouts with ASE potentially provides an efficient method to obtain mass quantities of trans-resveratrol from peanut sprouts with improved nutritional and functional properties.


Assuntos
Arachis/química , Resveratrol/análise , Sementes/crescimento & desenvolvimento , Antioxidantes/análise , Antioxidantes/metabolismo , Arachis/crescimento & desenvolvimento , Arachis/metabolismo , Cromatografia Líquida de Alta Pressão , Meios de Cultura/química , Meios de Cultura/metabolismo , Fermentação , Hidroponia/instrumentação , Resveratrol/metabolismo , Sementes/química , Sementes/metabolismo
13.
Bull Environ Contam Toxicol ; 104(4): 484-488, 2020 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-32100059

RESUMO

Biochar is an important material for remediation of contaminated soils, however, different biochars have variable effects on bioavailability of heavy metals. This experiment revealed that peanut shell biochar (PSB) has highest reduction of 78% concentration of Pb in plant roots. The maize straw biochar (MSB) has significantly decreased Zn and Cd concentration (mg/kg dry weight) in Chinese cabbage than other treatments of biochars. The plants of Chinese cabbage have exhibited an efficient transport capability for Zn and Cd. The biochars have reduced exchangeable form of Cd/Zn, enhanced residual heavy metals, and consequently diminished accumulation of heavy metals in plants. The straw block biochar (SBB), PSB and MSB have efficiently relieved the stresses of heavy metals in plants.


Assuntos
Carvão Vegetal/química , Metais Pesados/análise , Oryza/metabolismo , Poluentes do Solo/análise , Solo/química , Arachis/química , Disponibilidade Biológica , Metais Pesados/metabolismo , Nozes/química , Oryza/crescimento & desenvolvimento , Raízes de Plantas/química , Poluentes do Solo/metabolismo , Zea mays/química
14.
Food Chem ; 316: 126269, 2020 Jun 30.
Artigo em Inglês | MEDLINE | ID: mdl-32044701

RESUMO

This study investigated the comparative effects of boiling, roasting, deep-frying methods on the content of nutritional and potentially harmful components in peanuts. After cooking, the contents of total reducing sugar, sucrose, unsaturated fatty acids and almost all individual amino acids were reduced. Free methionine disappeared after heating processing, whereas fructose, starch, cis-palmitoleic acid and saturated fatty acids were increased in processed samples. Micronutrients including flavonoids and phenolic reduced significantly after boiling process but increased after roasting process. Both of frying and roasting promoted the formation of potentially harmful components including HMF, acrylamide and furan. The overall compositional difference between samples were further displayed and identified by a combination application of HCA and PCA, which showed that the roasting and frying process had a significant impact on the nutritional composition of peanuts.


Assuntos
Arachis/química , Culinária/métodos , Carboidratos/química , Temperatura Alta , Lipídeos/química , Proteínas de Plantas/química
15.
J Sci Food Agric ; 100(6): 2372-2379, 2020 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-31901140

RESUMO

BACKGROUND: Walnut (Juglans regia L.) is one of the most widely cultivated nuts. Walnut milk beverage is very popular in China due to its nutritional value. However, adulterated walnut milk ingredients have been detected in the Chinese market. Peanut and soybean are sold at much lower prices than walnut and are reported to be commonly used for adulteration in the industrial chain of walnut milk production. The purpose of this study is therefore to develop an accurate and efficient method for detecting the authenticity of the raw materials used in walnut milk beverage. RESULTS: DNA barcoding and high-resolution melting (HRM) analyses were used to identify common adulterated raw ingredients such as peanut and soybean in commercial walnut milk beverage samples. The chloroplast psbA-trnH gene was used for sequencing, and HRM analysis was performed. We also prepared experimental mixtures, in the laboratory, with different quantities of walnut, peanut, and soybean. High-resolution melting analysis of the experimental mixtures clearly distinguished all of them. The results revealed that most of the walnut milk beverage samples fell in the same cluster of walnut species. Several samples fell in the peanut cluster, confirming that they were adulterated products. CONCLUSION: The results revealed that HRM analysis based on the psbA-trnH barcode sequence can be used to identify raw ingredients in walnut milk beverages. © 2020 Society of Chemical Industry.


Assuntos
Bebidas/análise , Código de Barras de DNA Taxonômico/métodos , Juglans/química , Juglans/genética , Arachis/química , Arachis/genética , China , Cloroplastos/genética , DNA de Plantas/genética , Contaminação de Alimentos/análise , Nozes/química , Soja/química , Soja/genética
16.
Food Chem ; 313: 126019, 2020 May 30.
Artigo em Inglês | MEDLINE | ID: mdl-31931421

RESUMO

Recalls of spice containing products due to undeclared peanut have highlighted the importance of analytical methods in these foods. We examined the performance of peanut detection methods in cumin and garlic, focusing on quantitative ELISA. Although suitable for qualitative detection, accurate quantitation proved difficult. Roasting of peanut contaminants influenced ELISA results, with raw peanut over-detected (3.9-fold) and roasted peanut under-detected (3.5-fold). Further investigation demonstrated the importance of protein targets for ELISA. The kit which gave the least variable results was based on detection of 2S albumin proteins. Additionally, we show that these proteins are more efficiently extracted from roasted peanut. We conclude that current methods are largely suitable for the qualitative detection of peanut in cumin and garlic. Quantitation relies on assumptions as to the state of thermal processing of peanut. We suggest that analytical method providers address robust detection by target selection, including identifying targets by MS.


Assuntos
Alérgenos/análise , Arachis/química , Alérgenos/química , Sequência de Aminoácidos , Arachis/metabolismo , Cromatografia Líquida de Alta Pressão , Cuminum/química , Ensaio de Imunoadsorção Enzimática , Temperatura Alta , Espectrometria de Massas , Peptídeos/análise , Peptídeos/química , Proteínas de Plantas/análise
17.
J Agric Food Chem ; 68(4): 1147-1156, 2020 Jan 29.
Artigo em Inglês | MEDLINE | ID: mdl-31917573

RESUMO

Processing technology has a significant effect on the functional quality of vegetable oil, but the exact mechanism is not yet very well known so far. The purpose of this study was to investigate the effects of extract methods on the composition and nutrition of peanut oil. Peanut oil was prepared by cold pressing, hot pressing, and enzyme-assisted aqueous extraction, and their trace components were determined by liquid chromatography-mass spectrometry (LC-MS). Serum and liver samples from Sprague-Dawley (SD) rats fed with different extract oils were profiled by gas chromatography-mass spectrometry (GC-MS) and LC-MS. The component analysis showed that different process technologies cause differentiation of trace active ingredients. Metabolomics analysis revealed that a high-fat diet causes serum and hepatic metabolic disorders, which can be ameliorated by hot-pressed and hydroenzymatic peanut oil, including downregulation of partial amino acids, fatty acids, phospholipids, and carbohydrates in cold-pressed peanut oil as well as the upregulation of palmitic acid, uric acid, and pyrimidine in enzyme-assisted aqueous oils. Canonical correspondence analysis (CCA) uncovered strong associations between specific metabolic alterations and peanut oil trace components. The data obtained in this study offers a new insight on the roles of oil processing.


Assuntos
Arachis/química , Manipulação de Alimentos/métodos , Óleo de Amendoim/química , Óleo de Amendoim/isolamento & purificação , Animais , Cromatografia Gasosa-Espectrometria de Massas , Fígado/química , Fígado/metabolismo , Masculino , Valor Nutritivo , Óleo de Amendoim/metabolismo , Ratos , Ratos Sprague-Dawley
18.
Anal Bioanal Chem ; 412(4): 895-904, 2020 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-31900533

RESUMO

We have developed an aptamer affinity column (AAC) for the purification and enrichment of trace aflatoxin B1 (AFB1) and aflatoxin B2 (AFB2) in genuine agro-products through the covalent conjugation of amino modified aptamer and NHS-activated Sepharose. The coupling and working conditions found to be suitable for this AFB-AAC were examined in regard to coupling time (2 min), loading volume (30 mL), and the methanol concentration (< 10%) used in the loading step. The performance of AFB-AAC was then further evaluated in terms of capacity (329.1 ± 13.7 ng for AFB1 and 162.5 ± 8.9 ng for AFB2), selectivity (excellent), reusability (twenty-three times for AFB1 and twelve times for AFB2), and repeatability (92.7% ± 2.9% for AFB1 and 71.5% ± 3.4% for AFB2). Furthermore, the AAC clean-up combined with HPLC-FLD demonstrated excellent linearity over a wide range, good sensitivity with an LOD of 50 pg mL-1 for AFB1 and 15 pg mL-1 for AFB2, and acceptable recovery with different spiking levels in different matrices. Finally, the AAC was successfully applied to analyte AFB1 and AFB2 in four types of agro-products as well as a maize flour reference material, and the results were found to be in accordance with those of commercial IACs. This study provides a reference for the analysis of other trace analytes by merely changing the corresponding aptamer and represents a strong contender for immune affinity columns. Graphical abstract An aptamer affinity column for purification and enrichment of aflatoxin B1 and aflatoxin B2 in agro-products with the aid of HPLC-FLD and a post-column photochemical derivatization reactor.


Assuntos
Aflatoxina B1/isolamento & purificação , Aflatoxinas/isolamento & purificação , Aptâmeros de Nucleotídeos/química , Cromatografia de Afinidade/métodos , Aflatoxina B1/análise , Aflatoxinas/análise , Arachis/química , Cromatografia Líquida de Alta Pressão/métodos , Análise de Alimentos/métodos , Limite de Detecção , Oryza/química , Triticum/química , Zea mays/química
19.
Environ Sci Pollut Res Int ; 27(8): 7872-7885, 2020 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-31889281

RESUMO

In the present study, two agro-industrial wastes, sugarcane bagasse, and peanut shell were employed as support of magnetite nanoparticles for the synthesis of magnetic bio-composites: magnetic sugarcane bagasse (MBO) and magnetic peanut shell (MPSo). The presence of magnetite was verified by Raman spectroscopy. Magnetic nanoparticles shape and size distribution were studied by TEM, while composites morphologies were observed by SEM. Structural characteristics of the pesticides and their possible chemical adsorption on composites were analyzed by FTIR. The removal was carried out by a batch adsorption process, and UV-VIS technique was used for pesticide concentration estimation. Elovich model described better all systems pointing out to a chemical adsorption process occurring. Experimental data isotherms of carbofuran and iprodione can be best explained by more than one mathematical model, but Sip was the ordinary equation in all systems. Maximum adsorption capacities of 175 and 89.3 mg/g for carbofuran, and 119 and 2.76 mg/g for iprodione, were obtained for MBo and MPSo, respectively.


Assuntos
Aminoimidazol Carboxamida/análogos & derivados , Arachis/química , Carbofurano , Hidantoínas/química , Praguicidas , Saccharum , Poluentes Químicos da Água , Adsorção , Aminoimidazol Carboxamida/química , Carbofurano/química , Celulose , Fenômenos Magnéticos
20.
Food Chem ; 310: 125815, 2020 Apr 25.
Artigo em Inglês | MEDLINE | ID: mdl-31757491

RESUMO

Developing green solvents with low toxicity and low energy consumption is an important issue for edible oil production. In this study, a novel extraction system, specifically a citric acid/citric acid sodium mixture, was developed for oil extraction from seed crops. Peanut and pumpkin seeds were used to evaluate extraction efficiency and more than 70% and 57% oils, respectively, were extracted from peanut and pumpkin seeds at 4 °C. After extraction, the oils floated on the surface of the solution and could be separated from the solvent system without evaporation. The extraction of edible oils was achieved without the use of toxic chemicals or energy-intensive equipment. This study provided a green and efficient method, and showed the potential of the proposed citric acid/citric acid sodium extraction system for production of edible oils from natural sources.


Assuntos
Fracionamento Químico/métodos , Óleos Vegetais/isolamento & purificação , Sementes/química , Solventes/química , Arachis/química , Ácido Cítrico/química , Cucurbita/química , Química Verde , Sódio/química
SELEÇÃO DE REFERÊNCIAS
DETALHE DA PESQUISA