Analysis of Peanut Seed Oil by NIR

Abstract

Near infrared reflectance spectra (NIRS) was collected from Arachis hypogaea seed samples and used in predictive models to rapidly identify varieties with high oleic acid. The method was developed for shelled peanut seeds with intact testa. Spectra was evaluated initially by principal component analysis (PCA) followed by partial least squares (PLS). PCA performed with full spectra and reduced spectra with one principal component accounted for 97% to 99% variability, respectively. The PLS model generated from first derivative spectra provided a standard error of prediction (SEP) of 7.7204808. This technique provides a non-destructive method to rapidly identify high oleic peanut seeds to support the selection and cultivation of high oleic acid peanut varieties. The method can also be useful at peanut processing facilities for screening and quality assessments.

Isolation of High Oleate Recombinants in Peanut by Near Infra‐Red Spectroscopy and Confirmation With Allele Specific Polymerase Chain Reaction Marker

“…NIR spectrum encompassing the range 800 to 2500 nm involve in “bond vibration” that include either stretching or bending. Several studies have reported that the spectral response of whole grain in the NIR region was found to be more pronounced than in the mid IR region (Bansod, Thakur, & Holser, ). Electromagnetic response in the NIR region is primarily from the vibration response of C─H, C─O, O─H, and N─H molecular bonds.…”

“…Monomeric constituents of food such as sugars, fatty acids, organic acids, and so on contain many such chemical bonds that absorb energy in the NIR region, facilitating the application of NIRS in the measurement of food quality (Sundaram, Kandala, Ronald, Butts, & Windham, ). It is also useful for the proximate measurement of food composition and constituents like, protein, oil, carbohydrates, moisture content, total soluble solids, and so forth, with minimal sample preparation and reduced analysis time (Bansod et al, ; Sundaram et al, ). Several workers reported the use of NIRS for rapid and nondestructive measurement of fatty acid profile in intact peanut seeds (Fox & Cruickshank, ; Kavera & Hanchinal, ; Misra, Mathur, & Bhatt, ; Sundaram, Kandala, Butts, Chen, & Sobolev, ; Tillman, Gorbet, & Person, ).…”

Influence of Peanut Varieties on the Sensory Quality of Peanut Butter

“…When the sensory and oxidation stability of a high-oleic peanut variety (i.e., Granoleico, GO-P) was compared with that of a normal-oleic peanut variety (i.e., Tegua, T-P), both prepared under the same conditions and stored at 4 °C, 23 °C, and 40 °C, the peanut paste prepared with high-oleic peanuts had four (at 4 °C), two (at 23 °C), and three (at 40 °C) times longer shelf-life than peanut paste prepared with the normal-oleic variety [ 105 ]. The advantages of high-oleic varieties in conferring a longer shelf life has prompted some studies to use advanced techniques, such as near-infrared reflectance spectroscopy (NIRS) for the rapid identification of peanut varieties with high-oleic composition for the purposes of screening and selecting peanuts [ 106 , 107 ]. Further development and the uptake of high-oleic varieties in mainstream peanut butter production processes could be very advantageous, especially for natural peanut butter formulations that are more prone to oxidation, due to the absence of stabilizers [ 54 ].…”

Use of near-infrared spectroscopy for analysis of mixed rice bran and parboiled rice bran

“…In fat or oil, NIRS had been widely used to determine oil content in plant such as sunflower oil (Picouet et al, 2018), palm oil (Basri et al, 2017), Chinese faba bean (Wang et al, 2014), cocoa bean (Teye et al, 2015), Jatropha curcas seed (Vaknin et al, 2011), peanut seed oil (Bansod et al, 2015) and rice bran (Bagchi et al, 2016). Delwiche et al (1995) studied the use of NIR spectroscopy in reflectance mode in the wavelength range of 1,100-2,498 nm for determination of the protein content of several rice varieties.…”