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Abstract The peanut is the world's second most important legume, and peanut and peanut-based products have a large potential in the Philippines and other tropical developing countries both in terms of import substitution and export promotion. This study used survey data to describe the socioeconomic and technological level of peanut farmers in major peanut-producing areas in the country, and determine the adoption factors and constraints for selected technologies. A total of 296 farmers in 10 provinces were interviewed in 2015. The binary logit model was applied to explore the farm-level factors affecting the adoption of selected technologies (seed inoculant, seed treatment, chemical fertilizer and pesticides) for peanut farming. Results indicate that decision factors vary per technology but relatively consistent drivers to technology adoption are farmer gender, attendance to seminar or training in peanut production, availability of irrigation source, and membership in organization. Household size was an adoption constraint in select technologies. Technology uptake was also influenced by regional differences. Implications are increased provision of seminars and trainings for peanut farmers; facilitation of farmers' organizations; support by local government units (LGUs) in technology promotion, and ensuring adequate irrigation. Informing decision makers on the factors and constraints to adoption of these technologies will largely make for evidence-based policymaking. The adoption of the selected technologies covered in this study will not only improve farmers' yield and income, but may eventually contribute to lower production cost per unit and lower prices in the long run, which has implications to the whole value-chain of peanut and peanut-based products. Highlights • There is a need for faster agricultural technology uptake in rural societies in developing countries. • Adoption factors for seed inoculant, seed treatment, pesticides and chemical fertilizer in peanut farming vary. • Consistent drivers are gender, peanut production training, irrigation, organization membership, and regional differences. • Household size was an adoption constraint in select technologies. Larger families may have less cash for seed inoculants. • Implications reinforce the value of training, organization membership; LGU extension efforts, and adequate irrigation. [ABSTRACT FROM AUTHOR]

Aflatoxins are secondary metabolites naturally occurring in many foods such as peanuts, spices, rice, tree nuts, and maize. Aflatoxins are both genotoxic and carcinogenic substances and can cause severe adverse health effects. The purpose of this study is to estimate the probabilistic risk of consuming aflatoxin-contaminated peanuts and peanut products. Concentration data (1.84 ± 4.03 ppb) were gathered from the Taiwan Food and Drug Administration (TFDA) between 2005 and 2015, along with consumption rate data (from Nutrition and Health Survey in Taiwan) for five age groups, namely 1-2 years (babies), 3-9 years (toddlers), 10-17 years (teenagers), 18-65 years (adults), and above 65 (elderly), in two sub-populations (whole group and consumer only). These data are essential material for exposure analysis. According to the benchmark dose lower confidence limit 10% (BMDL10) (170 ng/kg bw/day) suggested by the European Food Safety Authority (EFSA), the calculated margin of exposure (MOE) value cannot reach 10,000. Cancer potency data from Joint FAO/WHO Expert Committee on Food Additives (JECFA) indicates that the estimated population risk ranges from 0.0007 to 0.2713 cancers/100,000 population/year. Although aflatoxin contamination does not seem to largely account for the occurrence of liver cancer in Taiwan, MOE calculations point out that it may cause potential health concerns. [ABSTRACT FROM AUTHOR]

Roasting has been implicated in the increase of peanut allergenicity due to the chemical reactions that occur during the process. However, this increase is not fully understood, and little information is available regarding the role of roasted peanut allergens in the initial phase of allergy, where dendritic cells (DCs) play a key role. We sought to analyze differences in the internalization of Ara h 3 from raw and roasted peanut by immature monocyte-derived DCs (MDDCs) and the implication of the mannose receptor in the uptake. Ara h 3 was purified from raw and roasted peanut (Ara h 3-raw and Ara h 3-roas) and labeled with a fluorescent dye. The labeled allergens were added to MDDCs obtained from 7 donors and internalization was analyzed after 10, 30, and 120 min by flow cytometry. In parallel, mannan, which blocks the mannose receptor, was added 30 min before adding the labeled allergens. Results showed that the internalization of Ara h 3-roas by MDDCs was significantly increased at every time point. However, the increase in the internalization of Ara h 3-raw was only significant after 2 h of incubation. Ara h 3-roas had an enhanced capacity to be internalized by MDDCs in comparison with Ara h 3-raw at every time point. Blocking the mannose receptor decreased the internalization of Ara h 3-roas but not Ara h 3-raw. In conclusion, the internalization of Ara h 3-roas by the MDDCs is enhanced when compared to Ara h 3-raw, and the mannose receptor might be implicated in this enhancement. [ABSTRACT FROM AUTHOR]

Background The nutritional quality, flavor, and shelf-life of both peanut products and its seeds are dependent on relative quantity of various fatty acids (FAs) like saturated, mono unsaturated fatty acid (MUFA) and poly unsaturated fatty acid (PUFA) present in its oil. High oleic (HO) peanut oils are extremely valued due to its superior nutritional composition for human health and augmented thermo-oxidative stability for industrial purposes. Scope and approach From the research perspective, noteworthy progress has been made during last three decades for the development of peanut lines having HO trait in its oil. In this review, the research achievements, perspectives, and prospects of peanut genetic improvement for HO trait is thoroughly discussed. Key findings and conclusions The research has helped not only understanding the genetics of HO traits and its genotype (G) by environment (E) interaction but also produced an enormous number of HO line throughout the world. Although, as of now, most of the high O/L cultivars developed are the outcome of traditional breeding efforts. But, with the advent of novel molecular techniques like CAPS and AS-PCR assay for HO peanut breeding program, it is extremely easy to achieve the traits through marker assisted selection (MAS) rather than through either conventional or genetic engineering approaches. The availability of peanut genome sequence and identification of different ahFAD2 gene families is also expediting the research for the breeding of HO peanut genotypes. [ABSTRACT FROM AUTHOR]

Background The produced peanuts by-products are a huge challenge, but they are recognized to be a source of valuable nutrients, including natural antioxidants and antimicrobials. Antioxidants are considered as necessary ingredients in food to prevent oxidative reactions and their undesirable effects in food quality during processing and storage. However, the use of such compounds is regulated due to their harmful effects revealed by in vitro and in vivo studies. The use of natural antioxidants appears as an interesting alternative for food producers, particularly meat industries. Scope and approach Peanut skin (PS), a by-product of peanut processing in agro-industries, constitutes an under-explored source of natural antioxidants. Thus, this review was focused on both the reuse of peanuts by-products and societal health, reducing the use of synthetic antioxidants and antimicrobials. Key findings and conclusions Proanthocyanidins are the main compounds in PS that are associated with the antioxidant activity in vitro and its protective effect in meat products. Studies in recent literature strengthen the role of PS as a natural source of antioxidants wherein oxidative reactions involving mainly pigments, lipids and proteins are delayed. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine the multi-mycotoxin occurrence in cereal and oilseed products most consumed in Côte d’Ivoire. A total of 238 samples of rice (88 produced locally or imported), maize (79, cracked or flour) and peanut paste (71) were collected in the main markets of Abidjan, Bouaké and Korhogo. An UHPLC-MS/MS method allowed the analysis of 77 mycotoxins. All the peanut paste samples were contaminated by aflatoxin B 1 (AFB1) with 99% exceeding the EU limits of 2 μg kg −1 for AFB1 and 4 μg kg −1 for total aflatoxins (AFT: B1+B2+G1+G2), and concentrations reaching up to 4535 μg kg −1 (AFB1) and 8094 μg kg −1 (AFT). Maize (96%) and rice (57%) samples were also contaminated by AFB1 with 58% and 24% respectively above the EU limits and maximum levels of 80 μg kg −1 for maize and 14 μg kg −1 for rice. Only 6% of the cereal samples (3 rice and one maize samples) had ochratoxin A content above the EU limit (3 μg kg −1 ). Fumonisins and zearalenone were detected, respectively, in 91% and 8% of the maize samples, and in 18% and 5% of the rice samples but at levels below EU limits. Out of the 238 samples, 91% were contaminated with more than one mycotoxin including EU regulated mycotoxins and/or other mycotoxins mainly beauvericin (79% of the samples), equisetin (71%), aflatoxin M1 (45%), cyclopiazonic acid (32%), fumonisin B3 (29%), sterigmatocystin (24%), citrinin (18%), ochratoxin B (16%) and fusaric acid (15%). The peanut paste samples represented the highest risk to consumer health followed by maize and rice samples. [ABSTRACT FROM AUTHOR]

In this study, the effect of physical (heating, freezing-thawing), salts (CaCl 2 and NaCl) and enzymatic treatments (Protex 6L, Protex 7L, Protex 50FP, Alcalase 2.4L, Papain, phospholipase and Amylase) on free oil recovery yield from peanut cream emulsion of aqueous extraction processing (AEP) were investigated. Proteases were more effective on demulsification than salts and physical methods. The peanut protein hydrolysates were a by-product of AEP. Researches on hydrolysates related to the commercial application of AEP. The degree of hydrolysis and molecular weight (MW) distribution of proteins in cream emulsion were comparable to each other when treating by proteases. Analysis of changes in protein solubility, emulsifying properties, subunit and secondary structure distribution indicated that all the solubility of protein hydrolysates was improved after enzymatic treatment, the emulsifying activity indexes (EAI) of all the hydrolysates were enhanced with the increment in enzymatic time, but only that treated by Protex 50FP significantly higher than control (native proteins in cream emulsion). Moreover, the emulsifying stability indexes (ESI) of all hydrolysates were less than control. Additionally, the results of secondary structure suggested that hydrolysates had decreased the levels of α-helix, β-sheet and β-turn and increased unordered coils level. [ABSTRACT FROM AUTHOR]

Free, esterified, etherified and insoluble-bound phenolics from three samples, namely meal from whole peanuts (MWP), meal from dry-blanched peanuts (MDBP) and peanut skin (PS) were evaluated for their total phenolic content (TPC), and phenolic profile using HPLC-DAD-ESI-MS. The TPC was in the order of PS > MWP > MDBP. Among 37 compounds identified 10 were reported for peanuts for the first time. Proanthocyanidins were detected in peanut skin and MWP, but not in MDBP. The presence of peanut skin in MWP rendered up to 9.8-fold higher scavenging activity towards the DPPH radical as compared with MDBP. Phenolics from all samples and fractions showed inhibition of alpha-glucosidase and lipase activities, which are key enzymes involved in the absorption of glucose and triacylglycerols, respectively. Therefore, their antioxidant properties as well as their potential role in the management of diabetes and obesity makes them worthy of further consideration as functional food ingredients. [ABSTRACT FROM AUTHOR]

This study examined the capability of fatty alcohols with chain lengths from C14OH to C22OH to gel peanut oil. The gelation was achieved by crystallizing the samples at 5°C/min or 40°C/min. Results showed that minimum gelling concentration decreased as fatty alcohol chain length increased and it was higher for fast cooled samples than for the corresponding slow cooled ones. More than 7% of C14OH was necessary to obtain a self-standing material highlighting its low capacity as oleogelator. Other oleogels were compared at 5% fatty alcohol concentration in peanut oil and oleogels containing C16OH yielded the weakest system, with the lowest ability to retain oil. This was attributed to its higher solubility in oil as compared to other fatty alcohols as well as to the formation of larger crystal aggregates. As the fatty alcohol chain length increased, systems became stronger, displaying smaller crystal aggregates. For all cases, an increase in cooling rate lead to the formation of weaker gels with reduced capacity to entrap oil. Practical applications: A novel strategy to reduce saturated/trans fats in food products involves the use of oleogels. Here we report on the use of even saturated fatty alcohols to gel peanut oil, thus preventing oil separation during storage and handling of products such as nut butters. The structure and physical properties of fatty alcohol oleogels greatly depend on fatty alcohols chain length as well as cooling rate applied during crystallization. Fatty alcohols proved to be a very efficient peanut oil stabilizer. Fatty alcohol chain length and cooling rate greatly affected organogel structure and physical properties. [ABSTRACT FROM AUTHOR]

The aims of this study were to identify the differences in terms of knowledge, attitude and practices (KAP) of aflatoxins contamination amongst stakeholders of peanut-based products and to determine factors that mostly influence stakeholders’ hygienic practices in peanut-based products. Using stratified random sampling responses were obtained from a total of 109 stakeholders of peanut-based products companies consisting of importers, small and large-scale manufacturers, and retailers located in Peninsular Malaysia. Statistical analyses including descriptive analysis, mean ranking analysis, one-way ANOVA and logistic regression analysis were used to analyze the data. The results revealed that the stakeholders have adequate knowledge, favorable attitude, and high hygiene practices towards aflatoxins contamination in peanut-based products with mean scores of 2.54, 4.27, and 2.61, respectively. Based on the one-way ANOVA results, there was a significant difference (p < 0.05) in knowledge and practices among the four different stakeholder groups. However, the result for attitude level towards minimizing aflatoxins contamination was found to be not significantly difference amongst stakeholder groups. Results of the logistic regression analysis showed that four significant variables namely hygiene and training programs, storage, knowledge about aflatoxins, and quality assurance certification were the most influential factors influencing hygiene practices towards minimizing aflatoxins contamination in peanut-based products. The results strongly emphasized the need for continuous hygiene improvement and training programs by the stakeholders of peanut-based products. Relevant strategies such as promotion and motivational models on health education and food safety campaigns will increase awareness and knowledge on food contaminants. [ABSTRACT FROM AUTHOR]

This study investigated the occurrence of aflatoxin B1 in peanuts and peanut products marketed in the State of Rio Grande do Sul, Brazil. One hundred one samples of peanuts and peanut products were collected and analyzed by thin-layer chromatography with a charge-coupled device system. Aflatoxin B1 was present in 14% of the samples analyzed, in concentrations ranging from 24.0 to 87.5 µg/kg in the peanut samples and from 22.0 to 84.6 µg/kg in the peanut-product samples. These values exceeded the Brazilian regulatory limit (20.0 µg/Kg for aflatoxins B1+G1+B2+G2 ). These results suggest that although aflatoxin contamination in peanuts marketed in southern Brazil is lower than in other Brazilian regions, it is still a serious problem for human health and the economy.

This aim of this study was to evaluate the use of peanut cake as a dietary substitute for soybean meal and to determine the effects on intake, apparent digestibility, performance, and N metabolism in feedlot-finished young bulls. Thirty-two young Nellore bulls with an average initial BW of 390 ± 43.5 kg were distributed in a completely randomized design and individually housed in stalls. The young bulls were fed Tifton 85 hay and 4 concentrate mixes containing 0, 33, 66, or 100% peanut cake replacing soybean meal. The diets were formulated to be isonitrogenous, containing 150 g/kg CP, and isocaloric (65% TDN), to have a 40:60 forage:concentrate ratio, and were provided as a total mixed ration. The experiment lasted 90 d and data were collected every 28 d. Blood and urine samples were taken during the last 6 d. Intakes of DM (P = 0.005), OM (P = 0.006), CP (P = 0.002), NDF (P = 0.022), nonfiber carbohydrates (P = 0.002), and TDN (P = 0.018) linearly decreased as the dietary inclusion of peanut cake in the diet was increased. Conversely, intake and ether extract digestibility linearly increased (P < 0.035). The average daily weight gain decreased (P = 0.015) as the peanut cake levels were increased. Plasma urea N decreased (linearly; P = 0.005). Peanut cake may not be used to replace soybean meal in the diet of young feedlot-finished Nellore bulls. [ABSTRACT FROM AUTHOR]

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Unlabelled: Here, we summarise the current clinical knowledge on Ara h 6 sensitisation and clinical relevance of this sensitisation pattern using five illustrative clinical cases. The literature search yielded a total of 166 papers, and an additional relevant article was found by 'snowballing'. A total of ten articles were considered relevant for this review. Most studies included patients with a sensitisation to Ara h 6 and cosensitisation to Ara h 2. Only three studies showed patients with a mono-sensitisation to Ara h 6. This illustrates that Ara h 6 mono-sensitisation has been neglected in literature. We present a case series of five children with sensitisation to peanut component Ara h 6. Only one of these five patients showed Ara h 8 cosensitivity. Three out of the five children had a positive double-blind placebo-controlled food challenge (DBPCFC), with moderate to strong reactions.Conclusion: A mono-sensitisation to peanut component Ara h 6 is uncommon but can cause severe allergic reactions. Therefore, the determination of sIgE to Ara h 6 is warranted in patients with a suspected peanut allergy, especially in the absence of sensitisation to Ara h 1, 2, 3 and 9.What Is Known: • Peanut allergy is common and can cause severe allergic reactions. • The diagnostics of peanut allergy has recently improved with the use of component resolved diagnosis What is new: • A mono-sensitisation to peanut component Ara h 6 is uncommon, but can cause severe allergic reactions • Determination of sIgE to Ara h 6 is warranted in patients with a suspected peanut allergy, especially in the absence of sensitisation to Ara h 1, 2, 3 and 9. [ABSTRACT FROM AUTHOR]

Peanut cake is a biodiesel byproduct that has been tested as an alternative feed additive for use in cattle production. This study aimed to assess the importance of dietary peanut cake inclusion for young bull growth rate, beef production, and beef quality. In total, 32 Nellore young bulls individually housed in stalls with a mean initial body weight of 390 ± 43.5 kg were distributed in a completely randomized design for the experiment. The animals were fed Tifton 85 hay and one of four concentrate mixtures with 0, 33, 66 or 100% peanut cake instead of soybean meal. There was a linear reduction (P < 0.05) in the slaughter weight and hot carcass weight and a quadratic effect (P < 0.05) on the beef texture. No alterations occurred in the physicochemical characteristics of the longissimus thoracis; however, changes were observed (P < 0.05) in the longissimus thoracis fatty acid profile. The replacement of soybean meal with peanut cake at levels up to 100% in the diet of feedlot-finished young bulls promotes a beneficial increase in the levels of PUFAs and the following nutraceutical compounds: conjugated linoleic acid (CLA) and Ω3 and Ω6 fatty acids. [ABSTRACT FROM AUTHOR]

This study assessed the effects of feeding high peanut meal diets of reduced crude protein ( CP) content supplemented with essential amino acids ( EAA) on growth performance, carcass traits, biochemical indices in plasma, and nitrogen (N) retention of male and female Lingnan Yellow broilers from day 22 to day 42 of age. Each of four dietary treatments (19%, 18%, 17% or 16% CP, dietary CP level reduced by the reduced dietary peanut meal) contained six replicate pens with 35 birds of each sex (males and females with equal number), separately (1680 in total). The three diets with reduced CP were supplemented with 5 EAA to meet the requirements and provide the same levels as in the 19% CP diet. Average daily gain decreased and feed:gain ratio was worse in both sexes with reduced CP% (linear, p < 0.05). Dressing percentage increased as CP% decreased in males (linear, p < 0.05) and thigh muscle percentage reduced slightly in females (linear, p < 0.05). Abdominal fat percentage of males fed the 17% CP was the lowest (quadratic, p < 0.05). The plasma metabolic indices, concentrations of triglycerides and malondialdehyde, showed linear responses to reduced CP% (p < 0.05) with triglycerides increasing while malondialdehyde decreased. Plasma uric acid increased in females (linear, p < 0.05), but not in males, as CP% decreased. Efficiency of N retention increased and N excretion strikingly decreased with lower CP diets (p < 0.001), and both variables showed significant (p < 0.05) linear and quadratic effects. It is concluded that there was a limit to which dietary CP of broilers could be reduced without adverse effects. Dietary CP could be reduced to 17% for males and 18% for females (or 18% when fed together) between day 22 and day 42, if diets are supplemented with synthetic EAA. [ABSTRACT FROM AUTHOR]

Objective To evaluate the phenolic profile and antioxidant activity in vitro of peanut skin extract (PSE) and effect of PSE on characteristics of sheep patties during storage. Methods PSE phenolic profile was evaluated in LC–MS analysis and by total phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity and ferric reducing/antioxidant power. Patties elaborated with sheep meat were packaged in modified atmosphere and storage at (2 ± 1) °C. The analyses were performed every 5 days for 20 days on microbial counts, physico-chemical properties, lipid oxidation, protein stability and sensory characteristics. Results The major group of phenolic compounds in PSE was the proanthocyanidins followed by other flavonoids, which are related to potential phenolic content and antioxidant activity. The addition of PSE and butyl hydroxytoluene (BHT) reduced the microbial counts during the storage time, caused reduction on the loss of redness and sensory properties over time. The lipid and protein oxidation in sheep patties was effectively inhibited by PSE and BHT. Conclusions The present results showed the potential application of PSE as a natural alternative to replace synthetic antioxidants (BHT) for increasing the quality and extending the shelf-life of sheep patties. [ABSTRACT FROM AUTHOR]

Of the several mechanisms that can bring about efficient resource use, the most widelyapplicable one is intercropping systems that can make better use of resources. The aim of this study was to evaluate resource capture and resource use efficiency in transgenic cotton-peanut intercropping system and in their respective sole crops with using 25-50% substitution of recommended dose of nitrogen (RDN) of cotton through farmyard manure (FYM) along with 100 % RDN through urea and control (0N). Apparent crop water productivity, nutrient use efficiency, economic returns and modern intercropping indices (system productivity index, actual yield loss, intercropping advantage index, nitrogen stress factor, etc.) were measured for making better understanding of resource use efficiency. Comparisons of intercropped peanut with sole peanut were emphasized because of shrinking area of peanut in the south-east Asian region represents a threat to agricultural system sustainability. Cotton + peanut intercropping system resulted in improved water productivity (19%), nutrient use efficiency (15-20%) and monetary advantage index (16,709) as measured with modern tools of intercropping indices compared with sole crops of cotton and peanut. Peanut cultivated as sole crop attained the least resource productivity in terms of apparent crop water productivity (0.71 kg m-3), nutrient use efficiency (4.47 kg grain kg N-1) and total factor productivity (0.07). Among fertility levels, substitution of 25% RDN of cotton through FYM maintained higher apparent crop water productivity (17%), monetary advantage index (6%), system productivity index (9%) and nutrient use efficiencies (15-17%) over 100% RDN through urea only. This work provides basis for efficient resource use by peanut intercropping with cotton which simultaneously enhances domestic oilseed production and reduce import load of cooking oil without sacrificing the productivity of main crop of cotton in India and other cotton growing countries of the world. [ABSTRACT FROM AUTHOR]

Taguchi orthogonal array method was used to optimize the process factors for developing ready to eat peanut chutney. Different treatments were obtained by L4 (2³) of Taguchi orthogonal array and prepared ready to eat peanut chutney was stored according to treatments. Signal to noise ratio is the statistic of Taguchi orthogonal array and it was calculated. Quality parameters such as free fatty acid, peroxide value and total phenolic content were estimated after 40th day. Free fatty acid, peroxide value and total phenolic content were varied between 0.44 to 0.23% of oleic acid, 28.7 to 51.5 meq/kg and 1.76 to 4.7 mg/g, respectively. Treatments were analyzed and process factors were optimized based on the quality parameters. Optimized the treatment was treatment 3 i.e. A2 vinegar percentage (10%), B1 packaging material (Glass bottle) and C2 storage condition (Refrigeration temperature, 5±2°C). Optimized treatment was confirmed with experimental results. [ABSTRACT FROM AUTHOR]

Protein oxidation of peanut beverage and their stability during the storage were investigated. To further investigate the relationship between protein oxidation and peanut beverage stability, peanut protein isolate (PPI) was oxidized by peroxyl radicals derived from 2,2ʹ-azobis (2-amidinopropane) dihydrochloride (AAPH), and the emulsion properties stabilized by oxidized PPI were evaluated. During the storage, protein oxidation happened in the peanut beverage, accompanied by deteriorating their stability. Low storage temperature would lighten the oxidation extent and the peanut beverage instability. High roasting pretreatment of peanut kernels before making peanut beverage would enhance the protein oxidation. Emulsion stabilized by oxidized PPI had larger mean droplet size and lower surface charge. Microstructure of PPI stabilizing emulsion showed that emulsions stabilized by PPI of overoxidation underwent severe droplet aggregation during storage. Protein oxidation was an important factor influencing stability during peanut beverage storage. [ABSTRACT FROM AUTHOR]

A total of 10 samples of peanuts (Arachis hypogea L.) were collected from the different markets in Slovakia in 2013 and 2014. Mycological analysis was carried out for the detection of fungi using standard media with focus on genera Aspergillus. The exogenous mycobiota was determined by the method of direct placing of peanuts samples on agar plates. The description of micro- and macromorphological features was used for identification of Aspergillus strains. The potentially toxigenic isolates were tested on their ability to produce aflatoxins (AFB1 and AFB2) in vitro conditions by TLC method. Aspergillus section Nigri were isolated from the surface of the peanuts, which seems to be the most wide-spread in peanuts grains from markets in Slovakia, because was detected more frequently than other species (60 strains). All of the potential aflatoxigenic fungi, which were obtained from 10 samples of peanuts (39 strains), were analyzed for determination of AFB1 and AFB2 production. The aflatoxins were produce by all of the 13 strains (100%) of A. parasiticus and 10 strains (38.46%) of A. flavus isolated from peanuts. Therefore, study concluded that peanuts seem to be risk products. [ABSTRACT FROM AUTHOR]

Long-term survival of heat-stressed Salmonella Tennessee, Salmonella Typhimurium DTI 04, and Enterococcus faecium was evaluated in four model peanut paste formulations with a combination of two water activity (aw) levels (0.3 and 0.6) and two fat levels (47 and 56%) over 12 months at 20 ± 1°C. Prior to storage, the inoculated peanut paste formulations were heat treated at 75°C for up to 50 min to obtain an approximately 1.0-log reduction of each organism. The cell population of each organism in each formulation was monitored with tryptic soy agar plate counts, immediately after heat treatment, at 2 weeks for the first month, and then monthly for up to 1 year. The log reductions (log CFU per gram) following 12 months of storage were between 1.3 and 2.4 for Salmonella Tennessee, 1.8 and 2.8 for Salmonella Typhimurium, and 1.1 and 2.1 for E. faecium in four types of model peanut paste formulations. Enhanced survivability was observed in pastes with lower aw for all organisms, compared with those with higher aw (P < 0.05). In contrast, the effect of fat level (47 and 56%) on survival of all organisms was not statistically significant (P > 0.05). Whereas survivability of Salmonella Tennessee and Typhimurium DTI 04 did not differ significantly (P > 0.05), E. faecium demonstrated higher survivability than Salmonella (P < 0.05). Salmonella survived in the model peanut pastes well over 12 months, which is longer than the expected shelf life for peanut butter products. The information from this study can be used to design safer food processing and food safety plans for peanut butter processing. [ABSTRACT FROM AUTHOR]

Background: Aflatoxins are mould metabolites of Aspargillus flavus and parasiticus that contaminate foodstuffs stored in warm moist places. These toxins are hepatotoxic and produce hepatocellular carcinoma in animals and man. Objectives: To determine the presence of aflatoxins and microorganisms in ready to consume products of peanuts and sunflower seeds of an edible oil processing factory. Materials and Methods: Five hundred grams each of peanut kernels, peanut pellets, sunflower seed pellets, peanut oil and sunflower seed oil produced by a local oil extracting factory were supplied for extraction and estimation of aflatoxins and microorganisms like Salmonella, Escherichia coli (E.coli), Bacillus and Moulds. Aflatoxins B1, B2, G1 and G2 were extracted in chloroform and concentration was measured using silica gel columns. The quantitative estimation of these aflatoxins B1, B2, G1 and G2 was done by fluorescence evaluation on Thin Layer Chromatograms. Results: All test samples contained four types of aflatoxins. The highest aflatoxin values were seen in the pellets and lowest in refined oils. All samples contained higher content of aflatoxins B1 and B2 than G1 and G2. Refined peanut oil contained much lower aflatoxin than the sunflower seed oil. This study has also identified the presence of several types of microorganisms such as Salmonella, E. coli, Bacillus and Moulds in ready to eat peanut and sunflower seed products. Conclusion: Detection of high levels of aflatoxins and microorganisms in ready to eat food stuff should be a concern for food regulatory agencies since these products are consumed daily by the common man and their cumulative effect on the body might be adding to liver cancer in the population. Policy message: Food regulatory agencies should regularly carry out thorough surveillance on food stuff. [ABSTRACT FROM AUTHOR]

Highlights: [•] Peanut skin procyanidin A is readily bioavailable in rat plasma. [•] Peanut skin polyphenols reduce plasma triglyceride and VLDL levels. [•] Free fatty acid levels are greatly reduced upon peanut skin extract administration. [Copyright &y& Elsevier]

Hutchings and Lillford (Journal of Texture Studies, 19, 103–115, 1988) proposed a “breakdown path” whereby particle size reduction occurs through mastication in conjunction with the secretion of saliva to form a swallowable bolus. The swallowing trajectory of whole peanuts, peanut meal and peanut paste were studied with the Temporal Dominance of Sensations technique. The sensations for whole peanuts progressed from hard, to crunchy, to chewy, to soft and ended compacted on teeth. Predictably peanut meal missed out the first two sensations, progressing from chewy, to soft and ending compacted on teeth. However peanut paste, which starts as a soft suspension with relatively little structure appears to thicken and stick to the palate during oral processing. We propose that the “hard to swallow” sensation elicited by peanut paste may be due to water absorption from the saliva as they mix in the mouth. [ABSTRACT FROM AUTHOR]

Abstract: Two experiments were conducted to evaluate the feasibility of including high levels of rapeseed meal (RSM) and peanut meal (PNM) in juvenile crucian carp (Carassius auratus gibelio♀× Cyprinus carpio♂) diets by investigating the growth performance, immunity, intestinal morphology, and microflora of these animals. Fish meal (FM)-based diets were used as controls in both experiments. In experiment 1, RSM and PNM replaced 250 (RSM25 and PNM25) and 500 (RSM50 and PNM50) gkg−1 of FM in test diets. In experiment 2, RSM and PNM substituted 500gkg−1 of FM in test diets (RSM50′ and PNM50′, respectively). The diets in experiment 2 were isonitrogenous and isocaloric, and supplemental crystalline amino acids were added to compensate for the reduction in essential amino acids. More than 100gkg−1 of FM was maintained in the test diets in both experiments to ensure palatability, and fish were fed these diets for 8weeks. No significant changes in feed intake were noticed among groups in both experiments. In experiment 1, the growth rate (GR) of fish fed test diets was significantly lower than in fish fed control diets; the feed conversion ratios (FCR) were higher in fish fed test diets than in fish fed control diets with the exception of fish fed the PNM25 diet. The lower GR observed in fish fed test diets was partly due to reduced dietary energy and protein levels. No significant differences were observed in the GR of fish in experiment 2; however, the FCR of fish fed the RSM50′ diet increased, whereas the protein efficiency ratio decreased in fish of both test groups, suggesting that growth retardation would have occurred over a longer period. No significant changes were observed in serum superoxide dismutase activity in both experiments. Compared with control groups, the lymphocyte proliferation index (LPI) decreased in fish fed the RSM50 diet but not in those fed the RSM50′ diet; the LPI increased in fish fed the PNM50 and PNM50′ diets. The secretion of mucus, which formed a peritrophic membrane-like structure, was enhanced when diets included high levels of RSM and PNM. Mild intestinal histological changes, but no significant inflammatory responses or intestinal microflora changes, were observed. From these results, we came to the general conclusion that the inclusion of high levels of RSM and PNM in the diet not only retarded growth but also produced health risks to the crucian carp. [Copyright &y& Elsevier]

The objective of this study was to find the best process conditions for preparing protein concentrate from residual peanut oil-cake (POC). The study was carried out on POC from industrial peanut oil extraction. Different protein extraction and precipitation conditions were used: water/ flour ratio (10:1, 20:1 and 30:1), pH (8, 9 and 10), NaCI concentration (0 and 0.5 M), extraction time (30, 60 and 120 min), temperature (25, 40 and 60 °C), extraction stages (1, 2 and 3), and precipitation pH (4, 4.5 and 5). The extraction and precipitation conditions which showed the highest protein yield were 10:1 water/flour ratio, extraction at pH 9, no NaCI, 2 extraction stages of 30 min at 40 °C and precipitation at pH 4.5. Under these conditions, the peanut protein concentrate (PC) contained 86.22% protein, while the initial POC had 38.04% . POC is an alternative source of protein that can be used for human consumption or animal nutrition. Therefore, it adds value to an industry residue. [ABSTRACT FROM AUTHOR]

Abstract: Aflatoxins (AFs), a group of mycotoxins, are generally produced by fungi Aspergillus species. The naturally occurring AFs including AFB1, AFB2, AFG1, and AFG2 have been clarified as group 1 human carcinogen by International Agency for Research on Cancer. Developing a sensitive analytical method has become an important issue to accurately quantify trace amount of AFs in foodstuffs. In this study, we employed a microfluidic chip-based nano LC (chip-nanoLC) coupled to triple quadrupole mass spectrometer (QqQ-MS) system for the quantitative determination of AFs in peanuts and related products. Gradient elution and multiple reaction monitoring were utilized for chromatographic separation and MS measurements. Solvent extraction followed by immunoaffinity solid-phase extraction was employed to isolate analytes and reduce matrix effect from sample prior to chip-nanoLC/QqQ-MS analysis. Good recoveries were found to be in the range of 90.8%−100.4%. The linear range was 0.048−16ngg−1 for AFB1, AFB2, AFG1, AFG2 and AFM1. Limits of detection were estimated as 0.004−0.008ngg−1. Good intra-day/inter-day precision (2.3%−9.5%/2.3%−6.6%) and accuracy (96.1%−105.7%/95.5%−104.9%) were obtained. The applicability of this newly developed chip-nanoLC/QqQ-MS method was demonstrated by determining the AFs in various peanut products purchased from local markets. [Copyright &y& Elsevier]

Peanut allergy affects up to 2% of consumers and is responsible for the majority of fatalities caused by food-induced anaphylaxis. Peanut-containing products must be clearly labelled. Manufacturers are not legally required to label peanut if its inclusion resulted from unintentional cross contact with foods manufactured in the same facility. However, the use of allergen advisory statements alerting consumers of the potential presence of peanut allergen has increased in recent years. In previous studies, the vast majority of foods with precautionary allergen statements did not contain detectable levels of peanut, but no data are available on Irish food products. Thirty-eight food products bearing peanut/nut allergen-related statements were purchased from multiple locations in the Republic of Ireland and analysed for the presence of peanut. Peanut was detected in at least one lot in 5.3% (2 of 38) of the products tested. The doses of peanut detected ranged from 0.14 mg to 0.52 mg per suggested serving size (0.035–0.13 mg peanut protein). No detectable levels of peanut were found in the products that indicated peanut/nuts as a minor ingredient. Quantitative risk assessment, based on the known distribution of individual threshold doses for peanut, indicates that only a very small percentage of the peanut-allergic population would be likely to experience an allergic reaction to those products while the majority of products with advisory labels appear safe for the peanut-allergic population. Food manufacturers should be encouraged to analyse products manufactured in shared facilities and even on shared equipment with peanuts for peanut residues to determine whether sufficient risk exists to warrant the use of advisory labelling. Although it appears that the majority of food products bearing advisory nut statements are in fact free of peanut contamination, advice to peanut allergy sufferers to avoid said foods should continue in Ireland and therefore in the wider European Union. [ABSTRACT FROM AUTHOR]

Abstract: Peanuts are a common food allergen. The increased prevalence of peanut food allergy in recent years has led food processors to be more proactive in their responsibility for preventing peanut contamination by implementing good manufacturing practices (GMPs) and allergen control programs. Further, safety of peanuts and peanut-derived products must be considered throughout production to minimize risk of foodborne disease. Peanuts can be a source of aflatoxin, produced by the mold Aspergillus spp., the cause of liver defects and cancer, especially in developing countries. Though historically not associated with foodborne disease outbreaks, recent events have put peanut products in the limelight. Perhaps the most well-known peanut-related food safety issue has been the peculiar relationship between peanut butter and Salmonella. Though there have only been a few outbreaks caused by Salmonella in peanut butter, they have been prominent and widespread. The costly multistate outbreak of 2009 involving a Georgia peanut manufacturer influenced recognition of the importance of corporate responsibility and GMPs. [Federal regulations to help prevent such outbreaks have also been developed including the proposed Food Safety Modernization Act of 2011.] Prevention of outbreaks is best accomplished through cooperation within the food industry community and with regulators to implement effective GMPs and other prevention-based food safety programs. These, and other peanut food safety issues are discussed in this review. [Copyright &y& Elsevier]

Abstract: A total 198 peanut and peanut products, commercially available in major cities of Punjab Pakistan were analyzed for aflatoxins (AFs) using HPLC equipped with florescence detector. The data revealed that 59% raw peanut with shell, 55% raw peanut without shell, 61% roasted peanut with shell, 68% roasted peanut without shell, 50% peanut butter, 42% peanut cookies and 20% peanut nimko were found contaminated with AFs. The mean concentration in raw peanut shell was (6.4 μg/kg), raw peanut without shell (9.6 μg/kg), roasted peanut with and without shell (10.4 and 12.3 μg/kg), peanut butter (2.4 μg/kg), peanut cookies (4.6 μg/kg) and peanut nimko (3.4 μg/kg). The present study was a first report on the occurrence of AFs contamination in peanut and peanut products from the markets of Punjab, Pakistan. The level of AFs in peanut and peanut products is high and poses a significant threat for the health of people. [Copyright &y& Elsevier]

Peanuts and peanut-containing products have been linked to at least seven salmonellosis outbreaks worldwide in the past two decades. In response, the Technical Committee on Food Microbiology of the North American Branch of the International Life Sciences Institute collaborated with the American Peanut Council to convene a workshop to develop a framework for managing risk in low-moisture food commodities where large data sets are unavailable (using peanuts as the example). Workshop attendees were charged with answering questions regarding the appropriate statistical and scientific methods for setting log reduction targets with limited pathogen prevalence and concentration data, suitable quantities of data needed for determining appropriate log reduction targets, whether the requirement of a 5-log reduction in the absence of data to establish a target log reduction is appropriate, and what targeted log reduction would protect public health. This report concludes that the judgment about sufficient data is not solely scientific, but is instead a science-informed policy decision that must weigh additional societal issues. The participants noted that modeling efforts should proceed with sampling efforts, allowing one to compare various assumptions about prevalence and concentration and how they are combined. The discussions made clear that data and risk models developed for other low-moisture foods like almonds and pistachios may be applicable to peanuts. Workshop participants were comfortable with the use of a 5-log reduction for controlling risk in products like peanuts when the level of contamination of the raw ingredients is low (<1 CFU/g) and the process well controlled, even when limited data are available. The relevant stakeholders from the food safety community may eventually conclude that as additional data, assumptions, and models are developed, alternatives to a 5-log reduction might also result in the desired level of protection for peanuts and peanut products. [ABSTRACT FROM AUTHOR]

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Peanut skins (PS) are a good source of phenolic compounds. This study evaluated antioxidant properties and flavor of peanut paste and peanut butter enhanced with peanut skins. PS were added to both materials in concentrations of 0.0%, 0.5%, 1.0%, 5.0%, 10.0%, 15.0%, and 20.0% (w/w). PS, peanut paste, and peanut butter used in the study had initial total phenolics contents of 158, 12.9, and 14.1 mg GAE/g, respectively. Hydrophilic oxygen radical absorbance capacity (H-ORAC) of peanut skins was 189453 μMol Trolox/100 g and addition of 5% PS increased H-ORAC of peanut paste and peanut butter by 52% to 63%. Descriptive sensory analysis indicated that the addition of 1% PS did not change intensity of descriptors in the sensory profile of either peanut paste or peanut butter. Addition of 5% PS resulted in significant differences in woody, hulls, skins; bitter; and astringent descriptors and 10% PS addition resulted in significant differences in most attributes toward more negative flavor. Practical Application: Peanut skins are a low-value residue material from peanut processing which contain naturally occurring phenolic compounds. The use of this material to improve antioxidant capacity and shelf-life of foods can add value to the material and improve the nutritional value of foods. The improved nutritional qualities and unchanged flavor profile occurring with low levels of peanuts skins in peanut paste and peanut butter suggest potential application of this technology in various food industries. [ABSTRACT FROM AUTHOR]

Abstract: Essential oils (EOs) from boldo [Pëumus boldus Mol.], poleo [Lippia turbinata var. integrifolia (Griseb.)], clove [Syzygium aromaticum L.], anise [Pimpinella anisum] and thyme [Thymus vulgaris]) obtained by hydrodistillation were evaluated for their effectiveness against the growth of Aspergillus niger aggregate and A. carbonarius and accumulation of ochratoxin A (OTA). The evaluation was performed by compound dissolution at the doses of 0, 500, 1500 and 2500μL/L in peanut meal extract agar (PMEA) and exposure to volatiles of boldo, poleo (0, 1000, 2000 and 3000μL/L) and clove oils (0, 1000, 3000 and 5000μL/L), taking into account the levels of the water activity of the medium (aW 0.98, 0.95, 0.93). Statistical analyses on growth of Aspergillus strains indicated that the major effect was produced by oil concentrations followed by substrate aW, and that reductions in antifungal efficiency of the oils tested were observed in vapor exposure assay. At all aW levels, complete fungal growth inhibition was achieved with boldo EO at doses of 1500 and 2000μL/L by contact and volatile assays, respectively. Contact exposure by poleo and clove EOs showed total fungal inhibition at the middle level tested of 1500μL/L, regardless of aW, while their antifungal effects in headspace volatile assay were closely dependent on medium aW. The fumigant activity of poleo (2000μL/L) and clove oils (3000μL/L) inhibited growth rate by 66.0% and 80.6% at aW 0.98 and 0.93, respectively. OTA accumulation was closely dependent on aW conditions. The antiochratoxigenic property of the volatile fractions of boldo, poleo and clove EOs (1000μL/L) was more significant at low aW levels, inhibition percentages were estimated at 14.7, 41.7 and 78.5% at aW 0.98, 0.95 and 0.93, respectively. Our results suggest that boldo, poleo and clove oils affect the OTA biosynthesis pathway of both Aspergillus species. This finding leaves open the possibility of their use by vapor exposure as effective non-toxic biopreservatives against OTA contamination in stored peanuts. [Copyright &y& Elsevier]

Abstract: The spectrum of mycotoxins and other fungal metabolites was evaluated by a liquid chromatography/electrospray ionization-tandem mass spectrometric (LC/ESI-MS/MS) technique in 29 peanut cake samples collected from markets in five states of Nigeria. A total of 20 fungal metabolites were detected at concentrations up to 7400 μg/kg in case of kojic acid. Metabolites produced by Aspergillus species were the most prevalent toxins. As considers mycotoxins addressed by regulations, aflatoxins exceeded the USDA maximum limit of 20 μg/kg in about 90% samples. Seven fungal metabolites reported in this study have to our knowledge never been found previously to occur in naturally contaminated grains, nuts and oil seeds or their products. Possible health effects of the observed concentrations of fungal metabolites were discussed based on toxicological data from literature. [Copyright &y& Elsevier]

Abstract: Activated carbon was prepared from peanut shell by chemical activation with KOH. Unoxidized activated carbon was prepared in nitrogen atmosphere which was then heated in air at a desired temperature to get oxidized activated carbon. The prepared carbons were characterized for surface area and pore volume and utilized for the removal of Cr(VI) from aqueous solution. The effects of pH, contact time, initial concentration of adsorbate and temperature on adsorption of Cr(VI) were investigated. Adsorption kinetics of Cr(VI) was analyzed by pseudo first order, pseudo second order and intraparticle diffusion kinetic models. Results showed that Cr(VI) adsorption on both oxidized and unoxidized samples followed the first and second order kinetics models most appropriately. Isotherm data were treated according to Langmuir and Freundlich models. The results showed that both Langmuir and Freundlich models fitted the data reasonably but the Langmuir adsorption isotherm model fitted better in the temperature range studied. The adsorption capacity was found to increase with temperature, showed endothermic nature of Cr(VI) adsorption. The thermodynamic parameters, such as Gibb''s free energy change (ΔG°), standard enthalpy change (ΔH°), standard entropy change (ΔS°) were evaluated. The value of ΔG° was found negative for the adsorption of Cr(VI) which confirmed the feasibility and spontaneity of the adsorption process. [Copyright &y& Elsevier]