Physicochemical Characteristics, Functional Properties, and Nutritional Benefits of Peanut Oil: A Review

Akhtar, Shamim; Khalid, Nauman; Ahmed, Iftikhar; Shahzad, Adeel; Suleria, Hafiz Ansar Rasul

doi:10.1080/10408398.2011.644353

Cited by 153 publications

(116 citation statements)

References 70 publications

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“…It also appears that the concentrations of those three compounds in the refined peanut oil samples have the tendency to be higher than in the other two types of seed oils (particularly the MCPD esters in sample 12 and GEs in sample 6), although the number of peanut samples was limited. The results may be due to the peanut ripeness level result in high DAG levels in peanut oils which are the precursors of the esters (Akhtar, Khalid, Ahmed, Shahzad, & Suleria, 2014;Ayres, 1983).…”

Section: Comparison Of Cold Pressed and Refined Vegetable Oilsmentioning

confidence: 99%

Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

et al. 2018

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Section: Comparison Of Cold Pressed and Refined Vegetable Oilsmentioning

confidence: 99%

Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

et al. 2018

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“…The use and cultivation of groundnut ( Arachis hypogaea L.) dates back to 350 BC in its native South America where it has been used for thousands of years [1]. Traders were responsible for spreading groundnut from South America to Asia and Africa [18].…”

Section: Introductionmentioning

confidence: 99%

Phylogenetically diverse group of native bacterial symbionts isolated from root nodules of groundnut ( Arachis hypogaea L.) in South Africa

Jaiswal

Msimbira

Dakora

2017

Systematic and Applied Microbiology

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Groundnut is an economically important N2-fixing legume that can contribute about 100–190 kg N ha−1 to cropping systems. In this study, groundnut-nodulating native rhizobia in South African soils were isolated from root nodules. Genetic analysis of isolates was done using restriction fragment length polymorphism (RFLP)-PCR of the intergenic spacer (IGS) region of 16S-23S rDNA. A total of 26 IGS types were detected with band sizes ranging from 471 to 1415 bp. The rhizobial isolates were grouped into five main clusters with Jaccard's similarity coefficient of 0.00–1.00, and 35 restriction types in a UPGMA dendrogram. Partial sequence analysis of the 16S rDNA, IGS of 16S rDNA-23S rDNA, atpD, gyrB, gltA, glnII and symbiotic nifH and nodC genes obtained for representative isolates of each RFLP-cluster showed that these native groundnut-nodulating rhizobia were phylogenetically diverse, thus confirming the extent of promiscuity of this legume. Concatenated gene sequence analysis showed that most isolates did not align with known type strains, and may represent new species from South Africa. This underscored the high genetic variability associated with groundnut Rhizobium and Bradyrhizobium in South African soils, and the possible presence of a reservoir of novel groundnut-nodulating Bradyrhizobium and Rhizobium in the country.

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“…Woodroof (1983) observed that roasted peanut products with high moisture content developed an objectionable soggy nut flavor. Felland and Koehler (1997) found that peanut Source: Akhtar et al (2014) butters with high product moisture develop more rancidity, off-flavors as compared to low moisture products. Abegaz (2003) studied the role of moisture in flavor changes of model peanut confections during storage.…”

Section: Peanut Buttermentioning

confidence: 99%

Plant based butters

2014

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During the last few years the popularity for the plant based butters (nut and seed butters) has increased considerably. Earlier peanut butter was the only alternative to the dairy butter, but over the years development in the technologies and also the consumer awareness about the plant based butters, has led the development of myriad varieties of butters with different nuts and seeds, which are very good source of protein, fiber, essential fatty acids and other nutrients. These days' different varieties of plant based butters are available in the market viz., peanut butter, soy butter, almond butter, pistachio butter, cashew butter and sesame butter etc. The form of butter is one of the healthy way of integrating nuts and seeds in to our regular diet. Nut and seed butters are generally prepared by roasting, grinding and refrigerated to consume it when it is still fresh. During this process it is imperative to retain the nutritional properties of these nuts and seeds in order to reap the benefits of the fresh nuts and seeds in the form of butter as well. Proper care is needed to minimize the conversion of healthful components in to unhealthy components during processing and further storage. Roasting temperature, temperatures during grinding and storage are the vital factors to be considered in order to have healthy and nutritious plant based butters. In this article, different plant based butters and their processing methods have been described.

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Physicochemical Characteristics, Functional Properties, and Nutritional Benefits of Peanut Oil: A Review

Cited by 153 publications

References 70 publications

Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters

Phylogenetically diverse group of native bacterial symbionts isolated from root nodules of groundnut ( Arachis hypogaea L.) in South Africa

Plant based butters

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