Extraction Technology Can Impose Influences on Peanut Oil Functional Quality: A Study to Investigate the Lipid Metabolism by Sprague–Dawley Rat Model

Abstract

In this study, peanut oil was prepared by cold pressing (temperature under 60 °C), hot pressing (temperature above 105 °C), and enzyme‐assisted aqueous extraction technology. Influences of an extraction technology on the oil fatty acid composition and the content of minor bioactive compounds, including tocopherols, polyphenols, and squalene, were investigated in detail. High‐fat‐diet Sprague–Dawley (SD) rat model was then established to probe the impact of cold‐pressed peanut oil (CPO), hot‐pressed peanut oil (HPO), and enzyme‐assisted aqueous‐extracted peanut oil (EAO) on lipid metabolism outcomes, to explore influences of different extraction technologies on lipid functional quality. Results showed that oleic acid was the predominate fatty acid in the EAO (52.57 ± 0.11%), which was also significantly higher (P < 0.05) than CPO and HPO. The HPO showed higher total tocopherol and polyphenol contents (206.84 ± 6.93 mg/kg and 47.87 ± 6.50 mg GA/kg, respectively) than CPO and EAO (P < 0.05). However, the squalene content in CPO was 475.47 ± 12.75 mg/kg, which was the highest among the three oils (P < 0.05). The animal experiment results revealed that EAO could be more prone to induce lipid accumulation in the liver, which may likely to cause nonalcoholic fatty liver disease. However, the serum lipid profiles indicated that the CPO was more beneficial than the EAO and HPO in lowering the serum low‐density lipoprotein cholesterol, alanine aminotransferase, and aspartate aminotransferase contents, and increasing the high‐density lipoprotein cholesterol content. All of our efforts indicated that an extraction technology can affect the peanut oil lipid fatty acid composition, the bioactive compounds content, and, correspondingly, the lipid metabolism in SD rats.

Morphological, biochemical and histological effects of aqueous extracts of peanut (Arachis hypogaea) on swiss mice in different diets

“…The mice body weight measures found in this work disagree with Wang et al, who, after treating two groups of mice with a high-fat diet, showed that the body weight of the mice in the control group was 62.98% higher than the group with chitosan intervention 10 . However, these authors used only the morphometric parameter of body weight and concluded that the high-calorie diet was effective in promoting obesity in this animal model.…”

“…In the group that received the peanut extract add of 1% peanut skin, even with consumption of a high-fat diet, plasma characteristics improved more when compared to other groups that also had a high-fat diet. Beneficial effects of peanut oils from different forms of extraction have improved blood lipid levels and other biochemical parameters in rats 10 .…”

Foodomics Revealed the Effects of Extract Methods on the Composition and Nutrition of Peanut Oil

“…In addition, the liver index of rats in the experimental group was significantly higher than that in the control group, and among which, the HFD group had the highest liver index ( P < 0.05). The results are consistent with our previous research …”

Headspace Solid-Phase Microextraction Analysis of Volatile Components in Peanut Oil

“…The aldehydes produced by the oxidation of fatty acids included hexanal, nonanal, ( E )-2-heptenal, 2-octenal, ( E )-2-nonenal, ( E )-2-decenal, (2 E ,4 Z )-decadienal, (2 E ,4 E )-decadienal, and benzaldehyde [ 24 ]. According to previous studies, the pyrazines present in peanut oil are the source of roasting flavor [ 25 ], and pyrazines are the products of the Mener reaction that occur in meat, fish, cocoa, nuts, popcorn, and bread [ 26 ].…”