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Aflatoxins are one of the most toxic mycotoxins and can cause serious harm to humans and animals. Adsorption is a practical decontamination technique favored by the industry because of its advantages of low cost, speed and simplicity, and environmental friendliness. In this work, the adsorption features of activated carbon and chitosan were fabricated in a composite through chemical co-precipitation to improve its properties for adsorption. Furthermore, the capacity of the synthesized chitosan and acid-washed activated carbon composite (CS-AAC) to attenuate the aflatoxins in contaminated peanut oil and the adsorption capacity at different initial aflatoxins content, contact duration, and temperature were evaluated. The results showed a higher adsorption capacity (removal efficiency to 93.45% of AFB 1 , 94.05% of AFB 2 , 89.16% of AFG 1 , 83.26% of AFG 2 ). The Freundlich isothermal and D-R model and the pseudo-second-order rate expression both implied a good correlation with the test data and explained the adsorption mechanism well. The adsorption mechanism was found to be accomplished primarily via ion exchange and chelation. According to thermodynamic results (△G < 0, △H > 0, △S > 0), the adsorption process was endothermic and spontaneous. Compared to acid-washed activated carbon, CS-AAC enhanced the retention of V E and sterols (especially V E by 23%), and the safety of CS-AAC adsorbent was explored by cellular experiments. In conclusion, CS-AAC is a promising adsorbent material for the removal of aflatoxins from edible oils., (© 2024. The Author(s) under exclusive licence to Society for Mycotoxin (Research Gesellschaft für Mykotoxinforschung e.V.) and Springer-Verlag GmbH Germany, part of Springer Nature.)

The study aimed to develop a rapid and sensitive colorimetric platform based on the Emerson reaction to visualize and determine total aflatoxins (AFs) in peanut oil. This method offers the advantage of fast screening for AFs (AFB 1 , AFB 2 , AFG 1 , and AFG 2 ), eliminating the need for specific antibodies. The proposed approach combined colorimetric detection with magnetic dummy imprinted solid-phase extraction and purification, enhancing sensitivity and selectivity. The oxidizer aided the colorless AFs in reacting with 4-aminoantipyrine, producing green condensates. Thus, a dual-mode approach was developed for AFs detection, employing both UV-vis colorimetric and smartphone-based colorimetry. Both methods showed a good linear relationship with the concentration of AFs. Notably, the smartphone-based method demonstrated a detection range of 0.5-57 μg/kg, with a detection limit as low as 0.21 μg/kg. The suggested colorimetric methods present a promising potential for onsite detection and fast screening of AFs in actual samples., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Diacylglycerol (DAG) is generally considered one of the precursors of 3-chloropropanol esters (3-MCPDE) and glycidyl esters (GEs). This study aimed to evaluate static heating and stir-frying properties of peanut oil (PO) and PO based 58% and 82% DAG oils (PDAG-58 and PDAG-82). Observations revealed that, phytonutrient levels notably diminished during static heating, with PDAG exhibiting reduced oxidative stability, but maintaining a stability profile similar to PO over a short period. During stir-frying, 3-MCPDE content initially increased and then decreased whereas the opposite was observed for GEs. Furthermore, as temperature, and NaCl concentration increased, there was a corresponding increase in the levels of 3-MCPDE and GEs, although remained within safe limits. When used in suitable concentrations, these findings underscore the potential of DAG, as a nutritionally rich and oxidatively stable alternative to conventional cooking oils, promoting the use of DAG edible oil in heat-cooked food systems., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Background: The effect of oleogels prepared with peanut oil and different concentrations of γ-oryzanol and β-sitosterol mixture (γ/β; 20, 40, 60, 80 and 100 g kg -1 ) on the physicochemical and gel properties of myofibrillar protein (MP) was investigated., Results: The solubility and average particle size of MP first decreased and then increased with increasing γ/β concentration. Peanut oil or oleogels could induce the exposure of hydrophobic amino acids and the unfolding of MP, thus significantly increasing the surface hydrophobicity, sulfhydryl content and absolute value of zeta potential, which reached maximum values when the γ/β concentration was 60 g kg -1 (P < 0.05). The addition of peanut oil decreased the gel strength and water holding capacity of MP gel. However, oleogels prepared with 60 g kg -1 γ/β could significantly increase the hydrophobic interactions and disulfide bond content of MP gel (P < 0.05), which promoted the crosslinking and aggregation of MP, enhancing the gel properties. Peanut oil had no significant influence on the secondary structure of MP, while oleogels promoted the transition of MP conformation from α-helix to β-sheet structure. The results of light microscopy and confocal laser scanning microscopy indicated that oleogels prepared with 60 g kg -1 γ/β filled in the pores of MP gel network to form denser and more uniform structure., Conclusion: Oleogels prepared with 60 g kg -1 γ/β could effectively improve the quality of MP gel and have promising application prospects in surimi products. © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

This work evaluated structured lipids (SLs) through chemical and enzymatic interesterification (CSLs and ESLs). Blends of soybean oil and peanut oil 1:1 wt% were used, with gradual addition of fully hydrogenated crambe to obtain a final behenic acid concentration of 6, 12, 18, and 24 %. Chemical catalysis used sodium methoxide (0.4 wt%) at 100 °C for 30 min, while enzymatic catalysis used Lipozyme TL IM (5 wt%) at 60 °C for 6 h. Major fatty acids identified were C16:0, C18:0, and C22:0. It was observed that with gradual increase of hard fat, the CSLs showed high concentrations of reaction intermediates, indicating further a steric hindrance, unlike ESLs. Increased hard fat also altered crystallization profile and triacylglycerols composition and ESLs showed lower solid fat, unlike CSLs. Both methods effectively produced SLs as an alternative to trans and palm fats, view to potential future applications in food products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

In this paper, the changes in oil body emulsion (OBE) during heptanoic acid demulsification (HD) were investigated from the macro and microscopic points of view. Specifically, the OBE particle size increased from 3.04 to 8.41 µm, while the zeta potential absolute decreased to 2.89 mV. The interfacial tension and apparent viscosity of OBE were reduced significantly. Heptanoic acid could contribute to oil droplets aggregation. The findings indicated that high-molecular proteins, including lipoxygenase (97.58 kDa) and arachin (70.28 kDa), detached from the OBs' interface. HD caused alterations in the secondary structure of protein and the environment around proteins changed. The HD mechanism was speculated that the addition of heptanoic acid resulted in the reduction in pH and changes of environment surrounding OBE, which triggered polymerization and the phase transformation of the oil droplets. Overall, this study is vital for solving the problem of demulsification during aqueous enzymatic extraction (AEE)., Competing Interests: Declaration of competing interest All authors affirm the authorship, and the financial supports have also been thanked. The authors affirm that they have no conflict of interest., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

This study presents a novel approach toward the one-pot green synthesis of ZIF-8/IgG composite, focusing on its precise orientation and protection of the anti-aflatoxins antibody. The antibody orientation is achieved through the specific binding of IgG to the Fc region of the antibody, while the antibody protection is accomplished by the structural change restriction of ZIF-8 framework to the antibody. Consequently, the antibody exhibits enhanced target capability and significantly improved tolerance to organic solvents. The ZIF-8/IgG/anti-AFT was employed for the purification and detection of AFTs by coupling with UPLC. Under optimized conditions, the recoveries of spiked AFTs in peanut oils are between 86.1% and 106.4%, with relative standard deviations (RSDs) ranging from 0.8% to 8.8%. The linearity range is 0.5-20.0 ng for AFB 1 and AFG 1 , 0.125-5.0 ng for AFB 2 and AFG 2 , the limit of detection is 0.1 ng for AFB 1 and AFG 1 , 0.03 ng for AFB 2 and AFG 2 ., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Radio frequency (RF) heating has been proved an alternative roasting method for peanuts, which could effectively degrade aflatoxins and possesses the advantages of greater heating efficiency and penetration depth. This study aimed to investigate the influences of RF roasting on the lipid profile of peanut oil under 150 °C target temperature with varied peanut moisture contents (8.29 % and 20 %) and holding times (0, 7.5, and 15 min), using ultra-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UPLC-QTOF-MS/MS)-based lipidomics. In total, 2587 lipid species from 35 subclasses were identified. After roasting, the contents of sterol lipid (ST) and subclasses of glycerophospholipids (GPs) and glycoglycerolipids increased significantly, while fatty acid (FA), Oxidized (Ox-) FA, cholesterol (CE), and all subclasses of glycerolipids (GLs) decreased, and 1084 differential lipids were screened. The highest ST and lowest CE contents in peanut oil were achieved by medium roasting (7.5 min). The raise in moisture content of peanut simply affected a few GPs subclasses adversely. Compared with hot air (HA) roasting, RF decelerated lipid oxidation, showing higher levels of diacylglycerol, triacylglycerol and FA, with no additional negative impact and only 69 exclusive differential lipids. During RF roasting, hydrolysis and oxidation of fatty acyl chains into secondary oxides were the central behaviors of lipids transformation. This study could provide insights into the lipid changes and transformation mechanism of peanut oil by RF roasting processing., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)

Lipid is an important precursor for volatile flavor formation, but it is not clear how to study the reactions involved in forming key volatile flavor compounds in peanut oil. In this paper, we innovatively established a flavor research model to investigate the contribution of different chemical reactions to the aroma compounds of peanut oil. The results showed that lipid participation in thermal reactions is necessary for forming major aroma compounds in hot-pressed peanut oil. Compared to the Maillard reaction, the lipid oxidation-Maillard reaction produces more compounds with 46 volatile substances identified. During the heating process, six new key substances were formed and the level of unsaturated fatty acids decreased by 7.28%. Among them, linoleic acid may be an important precursor for the formation of aroma components of hot-pressed peanut oil. Our study could provide theoretical guidance for understanding the volatile flavor mechanism of peanut oil and improving volatile flavor., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Starch and peanut oil (PO) were widely used to improve the gel properties of surimi, however, the impact mechanism of addition forms on the denaturation and aggregation behavior of myofibrillar protein (MP) is not clear. Therefore, the effect of starch, PO, starch/PO mixture, and starch-based emulsion on the physicochemical and gel properties of MP was investigated. The results showed that amylose could accelerate the aggregation of MP, while amylopectin was conducive to the improvement of gel properties. The addition of PO, starch/PO mixture, or starch-based emulsion increased the turbidity, solubility, sulfhydryl content of MP, and improved the gel strength, whiteness, and texture of MP gel. However, compared with starch/PO mixture group, the gel strength of MP with waxy, normal and high amylose corn starch-based emulsion increased by 22.68 %, 10.27 %, and 32.89 %, respectively. The MP containing emulsion had higher storage modulus than MP with starch/PO mixture under the same amylose content. CLSM results indicated that the oil droplets aggregated in PO or starch/PO mixture group, while emulsified oil droplets filled the protein gel network more homogeneously. Therefore, the addition of starch and PO in the form of emulsion could effectively play the filling role to improve the gel properties of MP., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The production of peanut oil in the industrial sector necessitates the utilization of diverse raw materials to generate consistent batches with stable flavor profiles, thereby leading to an increased focus on understanding the correlation between raw materials and flavor characteristics. In this study, sensory evaluations, headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS), odor activity value (OAV) calculations, and correlation analysis were employed to investigate the flavors and main contributing amino acids of hot-pressed oils derived from different peanut varieties. The results confirmed that the levels of alcohols, aldehydes, and heterocyclic compounds in peanut oil varied among nine different peanut varieties under identical processing conditions. The OAVs of 25 key aroma compounds, such as methylthiol, 3-ethyl-2,5-dimethylpyrazine, and 2,3-glutarone, exceeded a value of 1. The sensory evaluations and flavor content analysis demonstrated that pyrazines significantly influenced the flavor profile of the peanut oil. The concentrations of 11 amino acids showed a strong correlation with the levels of pyrazines. Notably, phenylalanine, lysine, glutamic acid, arginine, and isoleucine demonstrated significant associations with both pyrazine and nut flavors. These findings will provide valuable insights for enhancing the sensory attributes of peanut oil and selecting optimal raw peanuts for its production.

Effects of dry and wet grind on peanut oil and protein yield, oil bodies (OBs) stability, fatty acid composition, protein composition and functional characteristics were systematically analyzed. Results showed that peanut oil and protein yields reached highest at dry grind 90 s (92.56% and 83.05%, respectively), while peanut oil and protein yields were 94.58% and 85.36%, respectively, at wet grind 120 s. Peanut oil and protein yields by wet grind was 2.18% and 2.78% higher than that of dry grind, respectively. Surface protein concentration (Г) and absolute value of zeta potential of OBs extracted by wet grind (WOBs) were 11.53 mg/m 2 and 18.51 mV, respectively, which were higher than OBs extracted by dry grind (DOBs), indicating stability of WOBs was higher than DOBs. Relative contents of oleic acid and linoleic acid in peanut oil, essential and hydrophobic amino acids in protein extracted by wet grind were higher than dry grind. There was little difference in protein composition between wet and dry grind, but thermal denaturation degree of protein obtained by wet grind was lower than dry grind. Solubility, oil retention, emulsion stability, foaming and foam stability of protein obtained by wet grind were better than dry grind. Results from this study provided theoretical basis for grind pretreatment selection of aqueous enzymatic method.

Resveratrol (Res), a polyphenol compound with strong biological activity, is widely used in medicinal and health products. In this study, an innovative resveratrol high oleic peanut oil (Res-HOPO) was prepared utilizing self-developed cold pressing equipment and high oleic peanuts. The peanut roots were pretreated with four different methods, including ultra-fine crushing, ultrasound-treating, microwave-treating, and a combination of microwave-ultrasound-treating peanut roots. Under optimized conditions (microwave power of 15 W, ultrasound time of 28 min, and ultrasound power of 400 W), the Res-HOPO prepared by pretreating with a combination of microwave-ultrasound had the most Res (91.12 mg/kg). Except for the pretreated whole peanut roots, pretreating with microwave (40.49 mg/kg), ultrasound (39.03 mg/kg), and ultra-fine crushing of peanut root powder (22.57 mg/kg) resulted in the high Res content. The Res-HOPO had a satisfactory yield (40%), oleic acid content (74.05% ∼ 75.85%), no trans fatty acids, great physicochemical properties, higher nutritional value (4-fold increase in squalene and almost 10-fold increase in campesterol), an extended oxidation induction time (1.39 ∼ 22 times), and no heavy metals, pesticides, or aflatoxins. The four green pretreatment methods used for the preparation of Res-HOPO in this study were effective, which provided an innovative approach for developing nutritious and healthy edible oil., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Authors. Published by Elsevier B.V. All rights reserved.)

This study aimed to evaluate the effects of peanut varieties cultivated in Morocco ( Virginia and Valencia ) and extraction methods (cold press, CP; Soxhlet, Sox and maceration, and Mac) on the fatty acid profile, phytosterol, and tocopherol contents, quality characteristics, and antioxidant potential of peanut seed oil. The DPPH method was used to determine the antioxidant activity of the oils. The results revealed that fatty acid content was slightly affected by the extraction technique. However, the CP method was shown to be an excellent approach for extracting oil with desirable quality features compared to the Sox and Mac methods. Furthermore, the peanut oil extracted via CP carried a higher amount of bioactive compounds and exhibited remarkable antioxidant activities. The findings also revealed higher oleic acid levels from the Virginia oil, ranging from 56.46% to 56.99%. Besides, a higher total phytosterol and tocopherol content and DPPH scavenging capacity were obtained from the Valencia oil. Analyzing the study, it can be inferred that extraction method and variety both affect the composition of the peanut oil's bioactive compounds and antioxidant activity. This information is relevant for extracting peanut oil with a greater level of compounds of industrial interest.

Edible oils, especially peanut oil, usually contain aflatoxin B 1 (AFB 1 ) at extremely high concentrations. This study focused on the synthesis of rice husk-based mesoporous silica (MCM-41) for the removal of AFB 1 from peanut oil. MCM-41 was characterized by X-ray diffraction, N 2 physisorption, and transmission electron microscope. MCM-41 was shown to have ordered channels with high specific surface area (1246 m 2 /g), pore volume (1.75 cm 3 /g), and pore diameter (3.11 nm). Under the optimal concentration of 1.0 mg/mL of the adsorbent dose, the adsorption behavior of MCM-41, natural montmorillonite (MONT), and commercial activated carbon (CA) for AFB 1 were compared. The adsorption of AFB 1 in peanut oil onto the three adsorbents was slower compared to that of AFB 1 in an aqueous solution. In addition, the pseudo-second-order kinetic model better fit the adsorption kinetics of AFB 1, while the adsorption mechanism followed the Langmuir adsorption isotherm on the three adsorbents. The calculated maximum adsorbed amounts of AFB 1 on MONT, MCM-41, and CA were 199.41, 215.93, and 248.93 ng/mg, respectively. These results suggested that MCM-41 without modification could meet market demand and could be considered a good candidate for the removal of AFB 1 from peanut oil. This study provides insights that could prove to be of economic and practical value.

Storage is an important step after peanut harvest and drying. Many factors could affect the peanut quality during storage. The quality change differences of peanut after being dried by solar radiation and at 35°C, 40°C, 45°C, 50°C during later storage were investigated, including moisture content (MC) and germination percentage (GP) of peanut kernels, acid value (AV), peroxide value (PV), iodine value (IV), vitamin E (VE) content and fatty acid composition (FAC) of extracted peanut oil. And the impact of four storage conditions, air-room temperature (A-RT), air-low temperature (A-LT), vacuum-room temperature (V-RT) and nitrogen-room temperature (N-RT) on peanut quality after 10 months' storage were also studied in this paper. The results revealed that drying conditions had only a little influence on peanut quality during later storage. Peanut dried by solar radiation was more easily oxidized than that dried under other drying conditions. The effects of storage time were much greater. The GP, AV, PV, VE content and FAC, showed significantly changes along with storage. GP and VE content decreased, AV and PV increased, and some linoleic acid was oxidized to oleic acid after 10 months' storage. In addition, A-LT exhibited best performance in keeping peanut quality than A-RT, V-RT and N-RT, which demonstrated that low temperature was more advantageous for peanut storage than controlled atmosphere. These results above would provide useful information and reference for the peanut storage to apply in food industry.

Fortification of Se is vital importance for both nutritional demand and prevention of Se-deficiency-related diseases. To better understand t selenium distribution, concentration, speciation, its effects on proteins, and cytotoxic activity, the biofortification of exogenous Se in peanut was conducted in this study. Our data have shown that foliar spraying of Se-riched fertilizer was more efficient for biotransformation of inorganic Se to organic Se by peanut plant. Besides, the Se content in peanut was increased in a dose-dependent manner. Our present study also confirmed that SeCys 2 , MeSeCys, and SeMet were the main Se speciation within peanut proteins. Moreover, the secondary structure and thermostability of peanut protein were altered as a result of the Se treatments, and these alterations could be attributed to the replacements of cysteine and methionine by selenocysteine and selenomethionine, respectively. The Se-enriched peanut protein could significantly inhibit the growth of Caco-2 and HepG2 in a concentration-dependent manner., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Peanut oil is favored by consumers due to its rich nutritional value and unique flavor. This study used headspace solid-phase microextraction (HS-SPME) combined with gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) to examine the differences in the peanut oil aroma on the basis of variety, roasting temperatures, and pressing components. The results revealed that the optimal conditions for extracting peanut oil were achieved through the use of 50/30 μm DVB/CAR/PDMS fibers at 60 °C for 50 min. The primary compounds present in peanut oil were pyrazines. When peanuts were roasted, the temperature raised from 120 °C to 140 °C and the content of aldehydes in peanut oil increased; however, the content of aldehydes in No. 9 oil at 160 °C decreased. The components of peanut shell oil varied depending on the peanut variety. The most marked difference was observed in terms of the main compound at the two roasting temperatures. This compound was a pyrazine, and the content increased with the roasting temperature in hekei oils. When the roasting temperature was lower, No. 9 oil contained more fatty acid oxidation products such as hexanal, heptanal, and nonanal. When the roasting temperature increased, No. 9 oil contained more furfural and 5-methylfurfural. Heren oil was easier to oxidize and produced nonanal that possessed a fatty aroma.

The effects of six phytosterols on thermally induced trans fatty acids (TFAs) in peanut oil were investigated. Peanut oil, triolein, trilinolein and trilinolenin heated at 180 °C for 12 and 24 h with or without phytosterols were analyzed by GC-FID. The atomic net charge distribution, frontier molecular orbital energy (FMOE), and bond dissociation energy (BDE) of six phytosterols were calculated by density functional theory. Results showed that six phytosterols inhibited the formation of trans oleic acid, trans linoleic acids, trans linolenic acids, and total TFAs. The anti-isomerization effects of phytosterols were mainly associated with hydroxyl site activities, which were affected by the double bond position in the main skeleton of cyclopentane tetrahydrophenanthrene and the number of double bonds on the C17 branch chain. The FMOE difference and BDE of phytosterol molecules were closely related to their anti-isomerization rates. The anti-isomerization mechanisms of phytosterols on TFAs in peanut oil were proposed., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

In this study, the relationship between the composition and rheological properties of peanut oil bodies from aqueous enzymatic extraction was evaluated. Aqueous enzymatic extraction using a combination of cellulase and pectinase at a 1:1 ratio effectively destroyed the structure of the cell wall and resulted in the maximum oil body yield of 90.7%. The microstructure and interfacial membrane composition of the peanut oil bodies were observed by confocal laser scanning microscopy. The oil bodies contained three inherent proteins (oleosin, caleosin, and steroleosin) along with two adsorbed foreign proteins (arachin and lipoxygenase). Five phospholipids were detected using 31 P nuclear magnetic resonance spectroscopy. Among them, phosphatidylcholine, which plays a major role in the stability of oil bodies, was the most abundant. The measured rheological properties indicated that the oil bodies were a typical elastic system. Elevated temperature and high-speed shear destroyed the binding between proteins and phospholipids, reducing the oil body stability. The findings will facilitate the commercial application of peanut oil bodies by improving the extraction rate of peanut oil bodies and clarifying their stabilization mechanism.Practical Application: This paper studies the enzymatic extraction, composition and rheological properties of peanut oil bodies. It provides a theoretical basis for the large-scale application of peanut oil bodies in the food and cosmetic industries. It is beneficial to improve the application value of peanut resources.

The current study develops an effective, convenient, low-cost, and environmentally friendly method for determining trans-resveratrol (TRA) in peanut oils, the unique proportion of peanut oil, by employing natural cotton fibers without any pretreatment as extraction sorbent and an in-syringe extraction device. The primary factors affecting the extraction recovery are optimized in detail. The condition of 200.0 mg of cotton fibers, six push-pull times, 2.0 mL of n-hexane as washing solvent and 2.0 mL of ethanol as desorption solvent is selected as the best. The linear range is demonstrated to be 10-1000 ng/g with a satisfactory correlation coefficient (R 2  = 0.9995), while the limit of detection is calculated as 2.47 ng/g. In addition, the recoveries of TRA are obtained in the range of 93.8-104.4% with RSDs less than 5.5%. Finally, the developed method is successfully applied to determine TRA concentrations in commercial peanut oils and other edible oils., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

The influence of extrusion temperature on protein components and aggregation of wheat gluten (WG) and wheat gluten-peanut oil complexes (WPE) during extrusion with the addition of peanut oil was studied. Gliadin content and wheat gluten extractability decreased and glutenin content increased as extrusion temperature increased. At the same extrusion temperature, the gliadin content in WPE was higher than that in WG. The addition of peanut oil also resulted in the higher gluten extractability of WPE than WG. Increasing extrusion temperature also increased the average molecular weight of glutenin and gliadin. The decreased free sulfhydryl (SH) and increased disulfide bonds (SS) indicated that wheat gluten aggregation was promoted, via disulfide cross-linking, when extrusion temperature increased. Furthermore, increased temperature promoted the aggregation of gluten by increasing sulfhydryl-disulfide bond (SH-SS) interchange during extrusion. When the secondary structure of wheat gluten was analyzed by circular dichroism, the relative gluten α-helix content was decreased and the relative β-sheet content was increased. Also, the results of scanning electron microscopy (SEM) showed the size of the resultant particles increased with temperature, and the mean particle size of WPE was higher than WG. This research shows that extrusion temperature promotes gluten aggregation of WG and WPE. It provides basic data to support the study of gluten-lipid extrusion in the field of protein processing., Competing Interests: Declaration of competing interest The authors declare that they have no competing interests., (Copyright © 2020 Elsevier B.V. All rights reserved.)

PC (phosphatidylcholine), PE (phosphatidylethanolamine), PI (phosphatidylinositol), and PA (phosphatidic acid) in 9 peanut matrices obtained during the AEP (aqueous extraction processing) of peanut were quantified employing HPLC-ELSD analysis in this study. Phosphorus contents of crude oils obtained from different demulsification treatments were also investigated. Decantation had a larger effect than grinding in terms of phospholipids loss due to alkaline-hydrolysis, indicating this processing step was vital for the manipulation of phospholipids levels remained in oil. Over 80% of initial phospholipids were lost during AEP and only 19.8% of initial phospholipids ended up in cream, skim and sediment phase. 52.55% of the remained phospholipids trapped in cream phase. Just 22.16-32.61 mg/kg phosphorus content could be detected in crude oils, which indicated the separation of phospholipids from the cream phase into aqueous medium. Degumming was not essential in AEP of peanut and the waste generated after demulsification could be a source of phospholipids., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Objectives: Plant oil for cooking typically provides 40% to 50% of dietary fat, 65% of linoleic acid, 44% of α-linolenic acid and 41% of oleic acid in the Chinese diet. However, the comparative effects of fatty acids derived from plant oil on cardiovascular risk factors in Chinese are still inconclusive. Hence, the aim of this study is to investigate whether cardiovascular risk factors are altered depending on various types of plant oils such as peanut oil rich in oleic acid, corn oil rich in linoleic acid, and blend oil fortified by α-linolenic acid., Design: A randomized, double-blinded, parallel-designed trial., Setting: The First and the Second Affiliated Hospital of Sun Yat-sen University, Guangzhou, China., Participants: A total of 251 volunteers with fasting blood total cholesterol between 5.13 and 8.00 mmol L -1 were enrolled., Intervention: Volunteers received peanut oil, corn oil or blend oil to use for cooking for one year., Main Outcome Measures: The erythrocyte membrane fatty acid composition, fasting plasma lipids, glucose and insulin concentrations and high sensitivity C-reactive protein (hsCRP) levels were measured before, during and after the intervention. The level of α-linolenic acid in erythrocyte membranes was significantly increased in the blend oil group after the intervention (P < 0.001). The level of other fatty acids did not show any statistically significant differences between the three groups. No significant differences were observed in the concentrations of fasting plasma lipids, hsCRP, glucose, and insulin among the three groups using different types of plant oils., Conclusions: The results suggest that although ingesting cooking oil with different fatty acid composition for one year could change erythrocyte membrane fatty acid compositions, it did not significantly modify cardiovascular risk factors in moderately hypercholesteremic people.

This study developed a new method for analysing 6-ClBaP and 7-ClBaA in six oil samples using liquid-liquid extraction and solid-phase extraction followed by GC-QQQ-MS. The recoveries of 6-ClBaP and 7-ClBaA were 44.26 ± 2.81% and 92.61 ± 4.09%, respectively. Both the instrument and method LODs were lower than 0.2 μg kg -1 , while the intra-day and inter-day RSD were less than 5%. Five waste frying oils and one peanut oil were tested with the validated determination method. The concentrations of 6-ClBaP and 7-ClBaA in the tested samples ranged from no detection to 0.29 μg kg -1 and no detection to 0.20 μg kg -1 , respectively. The data of 6-ClBaP and 7-ClBaA detected in this study suggest that a large scale of investigation on Cl-PAHs in foods is necessary., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

This study investigated the effect of papain on the demulsification of peanut oil body emulsion extracted using an aqueous enzymatic method and the associated mechanism. The highest free oil yield using papain (92.39%) was obtained under the following conditions: an enzymatic hydrolysis temperature of 55°C, sample-to-water ratio of 1:3, enzyme concentration of 1400 U/g, and an enzymatic hydrolysis time of 3 h. Papain degraded the peanut oil body protein to small-molecular-weight peptides (≤ 14.4 kDa). Compared to the emulsion before enzymatic hydrolysis, the amino acid content in the aqueous phase was higher after enzymatic hydrolysis, the viscosity of the oil body emulsion was lower, and the particle diameter of the emulsion was significantly larger. The following demulsification mechanism was derived. Papain degrades the protein on the peanut oil body and dissolves it in water. The outer side of the oil body loses the protection of electrostatic repulsion and steric hindrance provided by the membrane protein. This causes the viscosity of the emulsion system and the molecular steric hindrance to decrease. As a result, the oil droplets gather and eventually demulsify. The results of this study provide the theoretical basis for the instability in oil body emulsions and are expected to promote the application of enzymatic demulsification in industry.

For the controversy still existed about the oxidation stability of the high oleic oils compared with palm oil (PO), this study was aimed to explore the possible reason causing the controversies. Total polar compounds (TPC) was used to evaluate the oxidation stability of oils. Results showed there exist two kinds of lineal changes about the content of total polar compounds (TPC) in each oil, which were closely linked with the fatty acid composition and the tocochromanols content. The possible influence of the initial quality of oils also should be considered. The TPC of high oleic peanut oil (HOPO), high oleic sunflower oil (HOSO), high oleic rapeseed oil (HORO) and PO increased slowly at the initial period mainly owing to the antioxidation of tocochromanols, then sharply after 24, 48, 36 and 72 h respectively, when tocochromanols in each oil almost reduced below the detection limit. After that, the major factor would be fatty acids, particularly PUFA. It showed that the major tocochromanols in different oils (e.g. α, γ-tocotrienols in PO, α, γ-tocopherols in HORO and HOPO, and α-tocopherols in HOSO), could impose the main effects of inhibiting the TPC generation in the initial thermal treatment. The TPC in HORO significantly increased after 84 hours of heat process, which might be caused by the higher content of the polyunsaturated fatty acids (PUFA) (i.e. C18:2 and C18:3). However, the content of the saturated fatty acid (SFA) did not show statistically significant change during the thermal treatment.

The extraction of peanut oil was investigated using the combination of ultrasound and heat application, which is known as a novel technology called thermosonication. The study was set up using the Box-Behnken design and the models based on quadratic equations were established. The effects of extraction time (4-12 min), extraction temperature (40-60°C), solvent-to-solid ratio (SSR) (3:1-9:1)(v/w) and ultrasound power (60-100%) on the extraction yield and the oleic acid concentration of extracted oils were investigated. Results showed that the extraction yield was primarily affected by the extraction temperature and SSR. The average maximum yield of 39.93% was achieved when variables were set to 12 min of time, 50°C of temperature, 9:1(v/w) of SSR and 80% of ultrasound power. Thermosonication did not significantly affect the fatty acid composition. Since it was targeted to determine an optimum point where the maximum extraction yield and oleic acid concentration were obtained, a multiobjective optimization was performed. The optimum thermosonication conditions were determined as 4 min of time, 60°C of temperature, 9:1(v/w) of SSR and 100% of power with a maximum extraction yield of 39.86%. Also, the oleic acid concentration was determined as 63.51% in this optimum condition.

Different chain lengths diacylglycerols (DAG) (long- and medium-chain) were synthesized from peanut and coconut oils. The effects of DAG with different chain lengths on body fat, blood lipids, and lipid metabolism-related enzymes in the liver and adipose tissue of C57BL/6J mice were investigated. Compared to peanut and coconut oils containing triacylglycerol (TAG), DAG-rich oils can significantly reduce the body weight, kidney weight, serum triglyceride (TG) content, hepatic fatty acid synthase (FAS), and Acetyl-CoA carboxylase (ACC) enzyme levels (p < 0.05) in C57BL/6J mice. Therefore, the effect of coconut oil DAG on improving body fat metabolism was probably due to the impact of DAG. Meanwhile, the body weight and serum TG content in coconut oil DAG group were lower than those in peanut oil DAG group. In addition, the spleen weight, hepatic ACC, and lipoprotein lipase (LPL) enzymes in coconut oil DAG group (0.07 ± 0.01 g, 2.08 ± 0.42 ng/mg pro, and 18.44 ± 5.23 ng/mg pro, respectively) were significantly lower than those in peanut oil DAG group. Although coconut oil DAG and peanut oil DAG have different fatty acid compositions, their effects on lipid metabolism showed no significant changes. Coconut oil DAG (peanut oil DAG) showed the improved lipid metabolism than that of coconut oil (peanut oil), which was probably due to the effect of DAG. PRACTICAL APPLICATION: Peanut and coconut oils are common edible oils. The oil containing DAG synthesized decreased the body weight and lipid accumulation in mice. Coconut oil is rich in medium-chain fatty acids, while peanut oil mainly consists of long-chain fatty acids. Due to the different contents of fatty acids, the synthesized structural lipids have different effects on lipid metabolism. Medium-chain triglycerides were considered as agents to alleviate obesity., (© 2020 Institute of Food Technologists®.)

In this work peanut oil cake extracted Cellulose Micro Filler (CMF) is used for the advancement of mechanical and thermal properties in natural fiber composites. This fiber powder was used in enhancing the applications of Pineapple (P)/Flax (F) natural fiber epoxy composites. The X Ray Diffraction (XRD) results of CMF showed improved Crystalline Index (Crl) of 70.25° and crystalline size of 5.5 nm. FTIR results confirmed the rich cellulose content in functional groups of filler with peaks at 1058 cm -1 , 1162 cm -1 , 1370 cm -1 and 1428 cm -1 . Mechanical results showed a positive impact with incorporation of CMF in PF hybrid fiber composites. Thermal stability results showed enhancement in the degradation temperature, residual %, endothermic peak and enthalpy by the incorporation of CMF. In the 30% PF combinations degradation temperature T 50 , T 70 , T 70 enhanced from 387.73-391.08°, 434.81-454.81° and 468.91-553.36° by the filler substitution. Similarly residual % increased from 17.69-24.35%. The combination with 35% PF showed enhancement in degradation temperature, residual percentage, endothermic peak and enthalpy with filler addition up to 3%., (Copyright © 2020 Elsevier B.V. All rights reserved.)

Effect of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) on oxidation stability of stripped peanut oil (SPO) and bulk peanut oil (BPO) was investigated by EPR. Impact of commercial lecithin and cephalin on BPO oxidation was also studied. PC < 1000 ppm could not affect SPO oxidation but obviously accelerated oxidation above 1000 ppm. PE acted as antioxidant below 250 ppm, had no effect at 500 and 1000 ppm but behaved prooxidative properties above 2500 ppm. It suggested that there was a threshold value for PC and PE to act as prooxidant in SPO, which above the CMC yet not just at the CMC. PC (500 ppm) and PE (100-500 ppm) decreased BPO oxidation rate through reducing the formation of peroxyl and carbon-centered radicals. 250, 500 ppm PC from lecithin and 100, 250 ppm PE from cephalin possessed antioxidant abilities in BPO during Schaal oven test, demonstrating the results obtained with EPR., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Evaluation on the oxidative stability of oils, based on the tendency of free radicals production, can be operated by using electron spin resonance (ESR) spectroscopy. Induction Periods (IP) can be determined by Boltzmann equation fitting under accelerated conditions (heated). The IPs were compared with IPs of Rancimat method, and high linear correlation was found between these two methods (r = 0.996 and 0.985 separately), suggesting that ESR method can predict the oxidative stabilities provided by the Rancimatt method. This study indicated that ESR provided a sensitive method to evaluate the oxidative stability of edible oils., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Processing technology has a significant effect on the functional quality of vegetable oil, but the exact mechanism is not yet very well known so far. The purpose of this study was to investigate the effects of extract methods on the composition and nutrition of peanut oil. Peanut oil was prepared by cold pressing, hot pressing, and enzyme-assisted aqueous extraction, and their trace components were determined by liquid chromatography-mass spectrometry (LC-MS). Serum and liver samples from Sprague-Dawley (SD) rats fed with different extract oils were profiled by gas chromatography-mass spectrometry (GC-MS) and LC-MS. The component analysis showed that different process technologies cause differentiation of trace active ingredients. Metabolomics analysis revealed that a high-fat diet causes serum and hepatic metabolic disorders, which can be ameliorated by hot-pressed and hydroenzymatic peanut oil, including downregulation of partial amino acids, fatty acids, phospholipids, and carbohydrates in cold-pressed peanut oil as well as the upregulation of palmitic acid, uric acid, and pyrimidine in enzyme-assisted aqueous oils. Canonical correspondence analysis (CCA) uncovered strong associations between specific metabolic alterations and peanut oil trace components. The data obtained in this study offers a new insight on the roles of oil processing.

This work described a fluorometric and aptamer-based assay for aflatoxin B1 (AFB1). Aptamer-modified carbon dots (DNA-CDs) were first synthesized as fluorescence probes, then reacted with humic acid (HAs) which acted as quencher of the blue fluorescence of the CDs. It was found that HAs can readily adsorb ssDNA aptamers due to the presence of a rich surface chemistry (quinoidal units, aromatic rings and sugar moieties). This resulted in quenching of the fluorescence of the CDs (with excitation/emission peaks at 360/450 nm), probably due to π interactions. If the nanoprobe was reacted with AFB1, the DNA-CDs detached from the HAs and fluorescence was restored. Under optimized experimental conditions, the assay had a linear response in the 0.1-0.8 ng mL -1 AFB1 concentration range, with a low limit of detection of 70 pg mL -1 ., (Copyright © 2019 Elsevier B.V. All rights reserved.)

This study was aimed to assess the effect of membrane structure on the stability of peanut oil bodies extracted by enzyme-assisted extraction. The influence of pH, NaCl concentration, and temperature on the physicochemical properties of peanut oil bodies was characterized using ζ-potential and particle size. The results indicated that the peanut oil bodies had strong stability (ζ-potential, >20 mV) at pH values away from the isoelectric point (pH 4.8), at a low salt concentration (NaCl concentration, <10 mM), and in a certain temperature range (35 to 55 °C). The stable structure of the oil body was closely related to its structure. Phospholipids, along with membrane proteins, were major components of the oil body membrane. Therefore, the phospholipid composition and content were measured and the types of membrane proteins of the oil bodies were identified. The results showed that phosphatidylcholine and phosphatidylserine were major components of the oil body phospholipids. Two-dimensional electrophoresis showed that the oil bodies contained both intrinsic proteins and extrinsic proteins, which might play an important role in the stability of oil bodies during enzyme-assisted extraction processing., (© 2019 Institute of Food Technologists®.)

The evolution of volatile aldehydes and the conversion of oxygenated ityβ-unsaturated aldehydes (OαβUAs) into furans were compared in four vegetable oils (soybean oil, olive oil [OVO], peanut oil [PO], and perilla oil [PAO]) thermally oxidized at temperatures of 150, 180, and 210 °C for 10 hr/day over a 3-day period. Results showed that 2 alkyl furans and 23 volatile aldehydes including 4 toxic OdβUAs were detected by GC-MS. The original fatty acid compositions of the oils played a key role in the type and concentration of those volatile compounds. 4-Hydroxy-2-hexenal (HHE) and ethyl furan were only detected in PAO with a high content of linolenic acid, while the greatest level of pentyl furan was detected in PO with abundant linoleic acid. Greater amounts of 4-hydroxy-(E)-2-nonenal (HNE) and 4-oxo-(E)-2-nonenal (ONE) were formed in the OVO with abundant oleic acid. The close relativity of HHE and ethyl furan was also demonstrated. With principal component analysis, these vegetable oils could be discriminated based on their fatty acids and volatile compounds. The loading plot confirmed that HHE and ethyl furan were derived from the linolenic acid oxidation and degradation. PRACTICAL APPLICATION: The chemometric results showed that the formation of the volatile components during heating in different vegetable oils has close correlation with the original fatty acids composition of vegetable oils. Our research has also confirmed the presence of toxic OɑβUAs in oils after heating. Considering that they are proven to generate lots of degenerative diseases, further studies are needed to establish the risk level of using certain oils in frying and seek effective methods to inhibit their formation., (© 2019 Institute of Food Technologists®.)

Repetitive behaviors are diagnostic for autism spectrum disorder (ASD) and commonly observed in other neurodevelopmental disorders. Currently, there are no effective pharmacological treatments for repetitive behavior in these clinical conditions. This is due to the lack of information about the specific neural circuitry that mediates the development and expression of repetitive behavior. Our previous work in mouse models has linked repetitive behavior to decreased activation of the subthalamic nucleus, a brain region in the indirect and hyperdirect pathways in the basal ganglia circuitry. The present experiments were designed to further test our hypothesis that pharmacological activation of the indirect pathway would reduce repetitive behavior. We used a combination of adenosine A1 and A2A receptor agonists that have been shown to alter the firing frequency of dorsal striatal neurons within the indirect pathway of the basal ganglia. This drug combination markedly and selectively reduced repetitive behavior in both male and female C58 mice over a six-hour period, an effect that required both A1 and A2A agonists as neither alone reduced repetitive behavior. The adenosine A1 and A2A receptor agonist combination also significantly increased the number of Fos transcripts and Fos positive cells in dorsal striatum. Fos induction was found in both direct and indirect pathway neurons suggesting that the drug combination restored the balance of activation across these complementary basal ganglia pathways. The adenosine A1 and A2A receptor agonist combination also maintained its effectiveness in reducing repetitive behavior over a 7-day period. These findings point to novel potential therapeutic targets for development of drug therapies for repetitive behavior in clinical disorders., (Copyright © 2019 Elsevier Inc. All rights reserved.)

In the present study, a rapid and effective method based on alendronate sodium grafted mesoporous magnetic nanoparticle (Fe 3 O 4 @ANDS) extraction for the determination of trans-resveratrol (TRA) in peanut oils was developed by coupling with HPLC-UV detection. The Fe 3 O 4 @ANDS was prepared via Lewis acid/base interaction which was simply carried out in mild aqueous condition without the using of organic solvent. The resultant Fe 3 O 4 @ANDS encompassed amino group on its surface, and it was employed as magnetic solid-phase extraction adsorbent for purification and enrichment of TRA from peanut oils through hydrogen bond interaction. Under the optimized conditions, the whole pretreatment process could be accomplished within 10 min without time-consuming concentrated and reconstituted process. The linearity range of the proposed method was 1-10,000 ng/g with satisfactory correlation coefficient (R 2 ) of 0.9992. The recoveries in spiked oil samples were in the range of 78.6-118.9% with the RSDs less than 3.3% (intra-day) and 15.2% (inter-day). The limit of detection for TRA in peanut oils was 0.3 ng/g which was comparative to the reported methods by using LC-MS/MS detection. Finally, the established method was successfully applied to the analysis of TRA in several peanut oils with different brands from local market as well as other kinds of vegetable oils., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

In order to explore the scientific basis for the application of oil bodies (OBs) from different peanut varieties in food, the effect of NaCl (0-100 mM), thermal processing (25-45°C, 1 h) and pH (3.0, 7.4, and 9.0) on their zeta potentials was analyzed in this study. The zeta potentials of OB suspensions (in 10 mM phosphate buffer) prepared from five peanut varieties in different salt concentrations (0-100 mM) were positive at pH 3.0, while they remained negative at pH 7.4 and 9.0. The absolute values of zeta potentials were over 20 mV at a lower salt concentration (< 10 mM NaCl) at pH 3.0 and 7.4. Particularly, the values of zeta potentials of Yuhua27 and Yuhua9830 were as high as 40 mV in the absence of NaCl at pH 7.4. The OBs exhibited diverse change trends between the five peanut varieties in the temperatures from 25 to 45°C (0 mM NaCl, pH 7.4). The OBs from Yuhua9830 exhibited the best thermal adaptability at the different temperatures tested than the other four peanut varieties. These outcomes suggested that OBs extracted from different varieties possess diverse properties and may provide a new insight into choosing a suitable peanut variety for the food industry.

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., (© 2019 Institute of Food Technologists®.)

Aflatoxin B 1 (AFB 1 ) occurrence in peanut oil samples randomly collected from family workshops in western Guangdong during 2016-2017 (n = 427) was surveyed. AFB 1 content was screened by enzyme-linked immunosorbent assay (ELISA) protocol and analytically confirmed with an UPLC-MS/MS method. The limit of detection of the ELISA method was 1.08 μg kg -1 . The recovery values ranged from 84.4 to 92.6% with relative standard deviations of 2.2 to 4.8%. AFB 1 was quantified in 47 samples (22.5%) with a range of 15.4-49.9 μg kg -1 in 2016 and in 33 samples (15.1%) with 8.8-22.2 μg kg -1 in 2017, respectively. The AFB 1 contamination in peanut oil was season-depended in western Guangdong with the worst case in spring (24.2-37.9%). Overall, a significant reduction of AFB 1 occurrence was observed in western Guangdong after 2016. It is advisable to control AFB 1 in bulk and self-pressed oil from family workshops and regulate it mandatorily if necessary.

In the framework of the first multi-centre Sub-Saharan Africa Total Diet Study (SSA-TDS), 2328 commonly consumed foods were purchased, prepared as consumed and pooled into 194 composite samples of cereals, tubers, legumes, vegetables, nuts and seeds, dairy, oils, beverages and miscellaneous. Those core foods were tested for mycotoxins and other fungal, bacterial and plant secondary metabolites by liquid chromatography, coupled with tandem mass spectrometry. The highest aflatoxin concentrations were quantified in peanuts, peanut oil and maize. The mean concentration of the sum of aflatoxins AFB1, AFB2, AFG1 and AFG2 (AF tot ) in peanut samples (56.4 µg/kg) exceeded EU (4 µg/kg) and Codex (15 µg/kg) standards. The AF tot concentration (max: 246.0 µg/kg) was associated with seasonal and geographic patterns and comprised, on average, 80% AFB1, the most potent aflatoxin. Although ochratoxin A concentrations rarely exceeded existing Codex standards, it was detected in unregulated foods. One palm oil composite sample contained 98 different metabolites, including 35.4 µg/kg of ochratoxin A. In total, 164 different metabolites were detected, with unspecific metabolites like asperglaucide, cyclo(L-pro-L-val), cyclo (L-pro-L-tyr), flavoglaucin, emodin and tryptophol occurring in more than 50% of composite samples. Aflatoxin B1 (AFB1), fumonisin B1 (FB1), sterigmatocystin (STC), ochratoxin A (OTA), citrinin (CIT) and many other secondary fungal metabolites are frequent co-contaminants in staple foods, such as maize and sorghum. Populations from North Cameroon and from Benin may, therefore, suffer chronic and simultaneous exposure to AFB1, FB1, STC, OTA and CIT, which are prevalent in their diet., Competing Interests: The authors declare that there is no conflict of interest.

The purpose of the present study is to investigate the changes in extraction yield, physicochemical properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard. Compared with the untreated sample, a significant ( p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed. MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor.

Background: In accordance with the market demand for healthier indulgent food products, the present study aimed to determine the viability of the industrial production of dark chocolate with microcapsules of high oleic peanut oil content. Microcapsules of high oleic peanut oil were added to a control formulation using variations of mixing time., Results: The chocolates presented a rheology characterized by a pseudoplastic behavior adjusted to the Casson model (r > 0.98) and calorimetric behavior indicating melting onset (21 °C), peak melting (32 °C) and melting end (41 °C); caramelization peak (183 °C); and carbonization peak (237 °C), being considered thermal stable. The mixing time and the amount of microcapsules added to the control chocolate did not significantly influence the flow limit (11.09 ± 1.73 Pa) or the physical characteristics of the chocolate: pH (6.74 ± 0.14), maximum particle size (0.019 ± 0.001 mm), water activity (0.358 ± 0.023) and brittleness (18.61 ± 3.74 N). However, the addition of microcapsules with a high oleic peanut oil content significantly increased the chocolate whiteness index, thixotropy and Casson's plastic viscosity, although it did not have a significant influence on the mixing time., Conclusion: The products obtained have a desirable quality and physical properties, being suitable for industrial production. © 2018 Society of Chemical Industry., (© 2018 Society of Chemical Industry.)

The first peanut oil reference materials in naturally contaminated aflatoxins was developed, because of the high consumption of this product and the potential risk associated herewith. Based on liquid chromatographic method, homogeneity, short-term of 60 °C for seven days and long-term of 25 °C for twelve months' stability studies of candidates were assessed. The obtained data and statistical results showed a successful feasibility study, without any significant trend. Nine selected expert laboratories were invited to certify the contents of candidates using distinguish quantitative liquid chromatographic method. The certified values and expanded uncertainties (k = 2) for these two batches were 6.5 ± 1.6 μg/kg, 29.3 ± 5.3 μg/kg for aflatoxin B 1 ; 1.2 ± 0.3 μg/kg, 5.2 ± 0.9 μg/kg for aflatoxin B 2 ; 5.0 ± 0.4 μg/kg, 8.4 ± 0.7 μg/kg for aflatoxin G 1 ; and 2.1 ± 0.2 μg/kg, 3.5 ± 0.2 μg/kg for aflatoxin G 2 , respectively., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

Lactones are useful flavor compounds and some 5-hydroxy-γ-butyrolactones also have important biological activities. In this study, a newly isolated Bacillus strain 1s-1 was identified to be capable of producing 5-hydroxy-γ-decalactone (HDL) from peanut oil by gas chromatography-mass spectrometry and authentic standards. The complete genome of this strain was sequenced and de novo assembled to a single circular chromosome of 4,166,290 bp with a guanine-cytosine content of 46.3%. The biosynthesis pathway of HDL in strain 1s-1 was postulated and this study provides helpful information for further utilizing Bacillus sp. 1s-1 as a source of valuable hydroxy lactones., (Copyright © 2018. Published by Elsevier B.V.)

In this study, we evaluated the effects of supplementation with peanut and sunflower oils on intake and digestibility, milk yield and composition, energy balance (EB), changes in weight and body condition score (BW and BCS), and blood metabolites of Jersey cows on pasture in early lactation. Twenty-four cows were distributed in a randomized block design where they received the following treatments: concentrate without oil (CON), concentrate plus 59.6 g/kg DM peanut oil (PEA), concentrate plus 59.6 g/kg DM sunflower oil (SUN), and concentrate plus 59.6 g/kg DM of a 1:1 mixture of peanut oil and sunflower oil (MIX). The data were analyzed at 30 and 60 days in milk (DIM). Oil supplementation did not affect total dry matter intake or forage intake. The treatment SUN reduced daily milk yield, 4% fat-corrected milk yield, and milk fat, while the other treatments generated similar results. The treatment SUN reduced the milk net energy and the use efficiency of the NE L for milk production and BW and BCS changes, and improved EB up to 60 DIM. On tropical pastures, supplementation with unsaturated oils for cows in early lactation does not result in better milk performance. The supplementation with sunflower oil improves the energy balance in early lactation.

The level of oleic acid in peanut seed is one of the most important factors in determining seed quality and is controlled by two pairs of homeologous genes ( FAD2A and FAD2B). The genotypes of eight F 8 breeding lines were determined as AABB, aaBB, AAbb, and aabb by real-time polymerase chain reaction and sequencing. Fresh seeds were collected from five seed developmental stages and, after drying, were used for chemical analysis. Our results showed that (1) as seeds developed, seed weight, oil content, and oleic acid level significantly increased, whereas four other fatty acid levels decreased, but protein content and another four fatty acid levels did not significantly change, (2) FAD2A/ FAD2B significantly affected fatty acid profiles but not oil and protein contents, and (3) the data were consistent across 2 years. The variability of seed quality traits revealed here will be useful for peanut breeders, farmers, processers, and consumers.

A microscopic image of a section of a peanut seed shows that oil bodies (OBs) are a small droplet of oil that is dispersed throughout the whole seed. The protein profile of peanut's OBs recovered using the aqueous extraction method at different pH was found to have 2 oleosin isoforms of 14 and 16 kDa. Moreover, OBs essential amino acids are 1.52 higher than those in the PPI. Oleic acid and linoleic acid are the major fatty acids in both cold press peanut oil and OBs regardless of pH. Tocopherol content went from 270.76 to 278.2 mg/g when pH got increased. δ-Tocopherols are slightly associated with peanut OBs, as it was resistant to the alkaline washing; however, α-tocopherols were discovered to be weakly associable. On the contrary, phytosterols content decreased when pH got increased, with 631.49 μg/g for pH 6.8 and 614.96 μg/g for pH 11.0., Practical Application: Peanut oil is widely used in food industries in the form of emulsified oil. OBs can be presented as a better alternative solution, which is stable emulsified oil, with high content of antioxidant and phytosterols. Our results showed that peanut OBs are rich in nutritional components such as essential amino acids, unsaturated fatty acids, vitamin E, and phytosterols. Moreover, peanut OBs are surrounded with 2 oleosin isoforms and caleosin, which offer more stability to the emulsion system. Thus, peanut OBs can be perfect for food like mayonnaise and vinaigrettes products in the form of encapsulated oil with high content of vitamin E., (© 2017 Institute of Food Technologists®.)

In the present work, we investigated the formation and stability of Pickering emulsions stabilized by nanoparticles generated from bacterial cellulose (BC) by hydrochloric acid hydrolysis. The resulting particles, called nanofibers, presented a ribbonlike shape with diameters of 30-80nm and range in length from 100nm to several micrometers. The obtained nanofibers showed good hydrophilic and lipophilic properties and had significant ability to reduce the surface tension of oil/water droplets from 48.55±0.03 to 34.52±0.05mN/m. The oil-in-water Pickering emulsions with a peanut oil concentration of 15% (v/v) were stabilized by only 0.05% (w/v) nanofibers and displayed a narrow droplet size distribution and high intensity with an average droplet size of 15.00±0.82nm. The morphological studies confirmed the nano-scaled droplets of emulsions. The effects of pH values and temperatures on the creaming ability and physical stability were also evaluated by zeta-potential and droplet sizes. Results showed that emulsions displayed relatively lower creaming ability at pH<7, while displayed optimal physical stability and dispersibility at pH≥7. The temperature (20-100°C) and time-dependent test (0-4weeks) indicated that the Pickering emulsions stabilized by only 0.05% (w/v) nanofibers displayed excellent stability. Due to the sustainability and good bio-compatibility of nanofibers from BC, the developed emulsions stabilized by low concentration of nanofibers can be used as new food-grade Pickering emulsions and have great potential to deliver lipophilic bioactive substances in food industry., (Copyright © 2017 Elsevier Ltd. All rights reserved.)