Effects of lipoperoxides on proteins in raw and processed peanuts

Angelo, Allen J. St.; Ory, Robert L.

doi:10.1021/jf60198a028

Cited by 35 publications

(5 citation statements)

References 11 publications

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“…The other is the formation of lipid-protein via covalent bond. Angelo and Ory (1975) observed that protein bands associated with lipid physically appeared broader in the PAGE patterns without SDS, but the differences were not observed in the SDS-PAGE patterns. However, many researchers found that lipid hydroperoxides and their secondary degraded products could covalently incorporate with proteins (Matsushita, 1975;Roubal & Tappel, 1966a;Zirlin & Karel, 1969).…”

Section: Electrophoresismentioning

confidence: 82%

Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation

Huang

Hua

Ai-yong

2006

Food Research International

130

107

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Section: Electrophoresismentioning

confidence: 82%

Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation

Huang

Hua

Ai-yong

2006

Food Research International

130

107

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“…Oxidative deterioration can lead to toxic and deteriorative processes and the decline of vitamins, chlorophylls, carotenes, amino acids and proteins, or enzymes and the development of off-flavour in foods (Angelo & Ory, 1975;Gardner, 1979). Due to their chemical properties, lipids and fatty acids are prone to oxidation by reaction with atmospheric singlet or triplet oxygen.…”

Section: Effects Of Storage Temperature On Tfa Content and Compositiomentioning

confidence: 99%

Evaluation of food grade solvents for lipid extraction and impact of storage temperature on fatty acid composition of edible seaweeds Laminaria digitata (Phaeophyceae) and Palmaria palmata (Rhodophyta)

2016

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This study evaluated the impact of different food- and non-food grade extraction solvents on yield and fatty acid composition of the lipid extracts of two seaweed species (Palmaria palmata and Laminaria digitata). The application of chloroform/methanol and three different food grade solvents (ethanol, hexane, ethanol/hexane) revealed significant differences in both, extraction yield and fatty acid composition. The extraction efficiency, in terms of yields of total fatty acids (TFA), was in the order: chloroform/methanol>ethanol>hexane>ethanol/hexane for both species. Highest levels of polyunsaturated fatty acids (PUFA) were achieved by the extraction with ethanol. Additionally the effect of storage temperature on the stability of PUFA in ground and freeze-dried seaweed biomass was investigated. Seaweed samples were stored for a total duration of 22months at three different temperatures (-20°C, 4°C and 20°C). Levels of TFA and PUFA were only stable after storage at -20°C for the two seaweed species.

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“…Decreased dietary fat is associated with statistically significant decreases in headache frequency, intensity, duration, and medication intake [24]. Therefore, given that the nutritional content of peanuts includes about 47% fat, 25% protein, 19% carbohydrate and 7% water [11], it is not surprising that peanuts can instantly provoke a migraine attack in vulnerable individuals [114,113].…”

Section: Peanutsmentioning

confidence: 99%

“…Oleic and linoleic acids are the most abundant fatty acids in peanuts [11] while the carbohydrates in peanuts include starch, pectin, cellulose and sucrose [153]. Early studies detected the presence of sucrose, fructose and glucose in peanuts.…”

Section: Peanutsmentioning

confidence: 99%

“…As noted above, peanuts contain glucosamine, a product of glucose metabolism via the hexosamine pathway that is known to impair insulin-induced GLUT4 transport translocation to the plasma membrane and induce insulin resistance [17,6]. Furthermore, peanuts contain a combination of fat and sucrose [11,153], which is known to promote hyperinsulinism [84], and increase the risk of insulin resistance [193].…”

Section: Peanutsmentioning

confidence: 99%

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