Comparative Evaluation of the Antioxidant Properties of Whole Peanut Flour, Defatted Peanut Protein Meal, and Peanut Protein Concentrate

Abstract

Defatted peanut meal is a low value agro-industrial residue from peanut oil production with potential use as a value addition food ingredient. In this study, peanuts were roasted at 100°C for 5 min, de-skinned and milled into whole peanut flour (WPF) from which the defatted meal (DPM) was prepared by acetone extraction and the peanut protein concentrate (PPC) obtained from the DPM using isoelectric pH precipitation. The protein content, amino acid profile, total phenolic content (TPC), total flavonoid content (TFC) and in vitro antioxidant properties of the peanut samples were then determined. Results showed that DPM had a TPC of 0.12 ± 0.02 mg gallic acid equivalent (GAE)/g, which was significantly (p < 0.05) higher than and twice the levels in WPF and PPC (0.06 ± 0.03 mg GAE/g). However, WPF had TFC of 0.21 ± 0.01 μg quercetin equivalent (QE)/g, which was significantly (p < 0.05) higher than DPM (0.16 ± 0.03 μg QE/g) and PPC (0.11 ± 0.05 μg QE/g). However, PPC had superior amino acid profile in addition to stronger radical scavenging and metal chelation activities than WPF and DPM. The results suggest that PPC is a protein rich product that could be utilized as an ingredient in food product fortification to enhance nutritional quality and in the formulation of functional foods with antioxidant benefits.

Assessment of Peanut Protein Powder Quality by Near-Infrared Spectroscopy and Generalized Regression Neural Network-Based Approach

“…The application of degreasing treatment to peanut protein powder can effectively promote its shelf life. The protein content of peanut protein powder available on the market typically ranges from 35% to 60%, with a moisture content of less than or equal to 10% [ 10 ]. To ensure the model’s adaptability to diverse production environments and processes, this study employed a three-step pressing process.…”

“…The production of peanut meal with both high and low temperature has reached to 7.98 million tons. High-temperature peanut meal is primarily used for feed, while low-temperature peanut meal is used to prepare peanut protein powder, which boasts a protein content of 50% [ 10 ]. Peanut protein powder is highly valued for its nutritional efficiency (58), ease of absorption by the human body (with a digestibility close to 90%), and unique peanut aroma [ 11 ].…”

“…Among these, NIR spectroscopy has gained considerable interest from researchers due to its non-destructive nature and its ability to deliver fast and straightforward results [ 14 , 15 , 16 , 17 ]. The main indicators for evaluating the quality of protein powder include protein, fat, moisture, and trace substances like crude fiber, ash, vitamins, amino acids, trace elements, and carbohydrates [ 10 , 18 ]. Furthermore, both enterprises and consumers are mainly concerned about the protein content during the procurement and purchasing process.…”

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

“… Comparative graph representing the protein content of conventional animal-, fungal-, and plant-based foods and different microalgae species. Adapted from [ 13 , 27 , 28 , 29 , 30 ]. …”