Journal of Food Research最新文献

{"title":"Antioxidant, Anti-inflammatory, and Anti-arthritic Effect of Thymoquinone-rich Black Cumin (Nigella sativa) oil (BlaQmax®) on Adjuvant-induced Arthritis","authors":"M. Ratheesh, Jose P. Svenia, S. Sangeeth, S. Sheethal, Rajan Sony, S. Sandya, Krishnakumar Im","doi":"10.5539/JFR.V10N1P52","DOIUrl":"https://doi.org/10.5539/JFR.V10N1P52","url":null,"abstract":"Rheumatoid Arthritis (RA) is a complex autoimmune disorder involving chronic and persistent inflammation, principally influencing the synovial joints which further prompting the obliteration of articular cartilage. Although black cumin (Nigella sativa) oil has already studied for its anti-arthritic properties, the current study was focused on the comparative evaluation of the antioxidant and anti-inflammatory properties of a thymoquinone (TQ)-rich (5% w/v) black cumin oil (BQ) with the commonly available standard black cumin oil (BM) containing 0.4% (w/v) TQ, and subsequent investigation on the potential application of BQ in the management of RA. Adjuvant-induced arthritis (AA) was instigated by a single intradermal infusion of 0.1 mL of Complete Freund's adjuvant (CFA) on the paw of adult Wistar rats. Based on the primary dose-response study using the carrageenan-induced paw edema model, 50 mg/kg b.wt. of BQ was employed for the treatment. The endogenous antioxidants (SOD, Catalase, GPx, and GSH), pro-inflammatory cytokines (COX-2, Nitrate, iNOS, TNF-α, IL-6), lipid peroxidation, and histopathology were evaluated to monitor the influence of BQ in AA rats. Adjuvant-induced animals showed a critical downregulation in antioxidant status with elevated levels of pro-inflammatory cytokines and lipid peroxidation. But, the treatment with BQ significantly reversed the antioxidant and inflammatory markers with downregulation of the pro-inflammatory gene expressions. Histopathology showed a significant reduction in the massive cell infiltration and epidermal edema of the paw tissue in AA rats when administered with BQ and indicated its potential effect to alleviate RA conditions in experimental rats.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84711312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Value and Sensory Acceptability of M. oleifera Fortified Finger Millet Porridge for Children with Cerebral Palsy in Nairobi County, Kenya","authors":"Janet Kajuju Malla, S. Ochola, I. Ogada, Ann Munyaka","doi":"10.5539/jfr.v10n5p36","DOIUrl":"https://doi.org/10.5539/jfr.v10n5p36","url":null,"abstract":"Nutritional deficiencies and other nutritional comorbidities commonly affect children with cerebral palsy. Interventions through fortification to enhance nutrient densities of foods for these groups may improve their intakes and consequently their nutritional and health status. This study was undertaken to determine the nutritional value and sensory acceptability of a finger millet porridge fortified with Moringa oleifera leaf powder. Standard methods approved by the Association of Official Analytical Chemists were adopted for determination of nutrient and anti-nutrient content of samples. Sensory evaluation was conducted according to the method of Larmond (1977). Statistical analysis was conducted with the aid of Statistical Package for Social Sciences software version 20. One-way analysis of variance with a post-hoc test of Least Significant Difference to separate the means was used to compare the nutrient and anti-nutrient content of samples. Independent t-test was used to test difference in mean sensory scores between fortified and control porridge. The results showed that M. oleifera leaf powder had significantly higher contents of protein and β-carotene, which were the target nutrients for fortification of the fermented finger millet flour. Fermentation reduced the levels of anti-nutrients in finger millet flour. Fortification of the fermented finger millet flour with M. oleifera leaf powder at the ratio of 9:1 significantly improved the protein and β-carotene content of the fortified flour and did not significantly affect the sensory acceptability of the fortified porridge. This study confirmed the potential for M. oleifera as suitable fortificant in finger millet porridge formulations to improve both protein and β-carotene intake in target populations","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73295007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Betalain-rich Dietary Supplement, But Not PETN, Increases Vasodilation and Nitric Oxide: A Comparative, Single-dose, Randomized, Placebo-controlled, Blinded, Crossover Pilot Study","authors":"B. Nemzer, Z. Pietrzkowski, J. Hunter, J. L. Robinson, B. Fink","doi":"10.5539/jfr.v10n1p26","DOIUrl":"https://doi.org/10.5539/jfr.v10n1p26","url":null,"abstract":"Nutraceutical supplements have demonstrated promise as agents for improving athletic performance and for positively affecting cardiovascular health and vigor through modulation of endothelial function at the cellular level. High-nitrate products, such as red beet juices and powders, have been observed to improve athletic performance potentially through increased nitric oxide (NO) concentrations in the blood. Similarly, a patented low nitrate, low sugar betalain-rich supplement has also been reported to significantly improve athletic performance. To the best of our knowledge, no acute clinical studies have been conducted that have demonstrated the comparative efficacies of high-nitrate or betalain-rich, low nitrate materials on measures of endothelial function in real time. In this acute single-dose, double-blinded, randomized, placebo-controlled, crossover study, we examined the effects of the betalain-rich low nitrate dietary supplement, (BRS, 50mg), in comparison to pentaerythritol tetranitrate (PETN, 40mg), a pharmaceutical drug that is a potent source of organic nitrate, and a placebo, on various measures of endothelial function for up to 4-hours post-ingestion. More specifically, in order to gauge post-treatment changes in endothelial function we measured flow-mediated dilation (FMD), nitrite (NO2)/nitrate (NO3) content, circulating nitrosyl-hemoglobin (NOHb) concentration, and cellular metabolic activity (CMA) measured as generation of reactive oxygen species, a side reaction of oxidative-reductive cellular metabolism. Ten participants completed all arms of the study. Results suggest that within 2 hours, BRS, but not PETN or placebo, resulted in significantly elevated levels of NOHb (a measure of bioavailable NO●) (p = 0.017) and increased vasodilation as measured by FMD, (p = 0.025). As expected, due to its high nitrate content, NO2/NO3 levels were increased by PETN within 2-hours (p = 0.048), but not by BRS or placebo. Finally, under these experimental conditions, PETN and BRS produced no significant changes for mitochondrial, NADPH-oxidase dependent or cellular CMA. These data provide preliminary support for single-dose effectiveness of BRS, but not PETN, on levels of bioavailable NO● and FMD, both important measures of endothelial function. Additionally, these data suggest potentially different mechanisms of action related to low nitrate BRS and organic nitrate PETN.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75011185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Potential Effect of Mucilage of Calophyllum inophyllum Nuts on Some Metabolic Syndrome Features Associated with a High-fat/High-sucrose Diet in Wistar Rats","authors":"W. Dakam, Erika L. Asseng Azombo, C. Biyegue, E. Mpondo, J. Oben","doi":"10.5539/jfr.v10n1p14","DOIUrl":"https://doi.org/10.5539/jfr.v10n1p14","url":null,"abstract":"Metabolic syndrome (MetS) is a multi-faceted condition involving dyslipidemia, hyperglycemia, and overweight. The present work investigates the effect of mucilage of Calophyllum inophyllum nuts on body weight, plasma glucose, and plasma lipids in an animal model. Firstly, male Wistar rats were fed a high-fat/high sucrose (HFS) diet made of standard laboratory chow enriched with sucrose and egg yolk (caloric content: fats: 33.20%; sucrose: 21.30%) for 33 days. Thereafter, they were divided into groups of five animals, each group receiving one of the following by oral route daily for 14 days: distilled water (HFS-Ctrl), mucilage at doses of 250 or 500 mg/kg body weight (HFS-Ci250 and HFS-Ci500 respectively). The body weight of rats was measured at 3-day intervals. Fasting plasma glucose, oral glucose tolerance, and plasma lipid profile were assessed at the end of the study and cardiovascular risk indices were calculated. Mucilage treatment caused a significant decrease in body weight in groups HFS-Ci250 (-8.56%, p<0.05) and HFS-Ci500 (-14.27%, p<0.05) in comparison with the HFS-Ctrl group. HFS-fed rats treated with mucilage had an improved oral glucose tolerance with total incremental plasma glucose significantly lower than that of the HFS-Ctrl group. Mucilage-treated rats had significantly lower plasma total cholesterol, LDL-cholesterol, and triglycerides as well as higher HDL-cholesterol (+96.29%, p<0.05) which led to lower values of cardiovascular risk indices. Our results suggest that mucilage obtained from Calophyllum inophyllum nuts may find applications in the management of human metabolic syndrome by addressing its features such as obesity, hyperglycemia, and dyslipidemias.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72759806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 6","authors":"Bella Dong","doi":"10.5539/jfr.v9n6p79","DOIUrl":"https://doi.org/10.5539/jfr.v9n6p79","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 9, Number 6 \u0000 \u0000Amira Mohamed Elkholy, Suez Canal University, Egypt \u0000 \u0000Ana Silva, National Institute of Health Dr Ricardo Jorge, Portugal \u0000 \u0000Antonella Santillo, University of Foggia, Italy \u0000 \u0000Bruno Alejandro Irigaray, Facultad de Química, Uruguay \u0000 \u0000Cheryl Rosita Rock, California State University, United States \u0000 \u0000Jose Maria Zubeldia, Clinical Regulatory Consultant for the HIV & Hepatitis C initiative at Drugs for Neglected Diseases Initiative, Spain \u0000 \u0000Raza Hussain, School of Dietetics and Human Nutrition, McGill University, Canada \u0000 \u0000Rigane Ghayth, Organic Chemistry-Physics Laboratory, University of Sfax, Tunisia \u0000 \u0000Xinyin Jiang, Brooklyn College, United States","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-11-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77245177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biochemical Characterization and Nutritional Profile of Jam and Syrup from Saba senegalensis fruit in Côte d'Ivoire","authors":"Hadja Mawa Fatim Diabagate, S. Traoré, D. Soro, M. Cissé, K. Brou","doi":"10.5539/jfr.v9n6p67","DOIUrl":"https://doi.org/10.5539/jfr.v9n6p67","url":null,"abstract":"Saba senegalensis is a plant to the family of Apocynaceae and its fruit called Saba is mainly used as food. For better valorisation, this study aimed to evaluate the nutritional potential of jam and syrup derived of this fruit. The study was carried out on the fruit of Saba senegalensis harvested in the north of Côte d'Ivoire. After jam and syrup formulation, pH, dry matter, ash, macronutrients, vitamins, minerals, phytonutrients, anti-nutritionals factors and nutritional profile have been determined. The results showed that jam and syrup of Saba were acidic with respective pH of 3.11 ± 0.01 and 3.65 ± 0.05. They contented higher in carbohydrates with respective rates of 56.53 ± 0.24 % and 66.27 ± 1.08 %. Vitamin C rate in jam and syrup was respectively about 20.01 ± 0.01 mg/100 g and 18.33 ± 2.22 mg/100 g. The most important mineral was potassium which rate is 136.71 ± 4.08 mg/100 g and 241.76 ± 5.9 mg/100 g in jam and syrup respectively. They also contain phytonutrients such as polyphenols (respectively 103.18 ± 0.69 mg/100 g and 3.29 ± 0.02 mg/100 g) and antinutritional factors such as oxalates (respectively 102.01 ± 6.93 mg/100 g and 19.96 ± 0.01 mg/100 g). Nutritional profile has classified Saba Senegalensis jam and syrup to the group 4 of foods, foods that must be eaten occasionally. The transformation of Saba in jam and syrup could be a good way to valorise this fruit and also ensuring its consumption through the year.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91331328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 5","authors":"Bella Dong","doi":"10.5539/jfr.v9n5p125","DOIUrl":"https://doi.org/10.5539/jfr.v9n5p125","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 9, Number 5 \u0000 \u0000  \u0000 \u0000Ammar Eltayeb Ali Hassan, University of Tromsø, Norway \u0000 \u0000Asima Asi Begic-Akagic, Faculty of Agriculture and Food Sciences, Bosnian \u0000 \u0000Bojana Filipcev, University of Novi Sad, Serbia \u0000 \u0000Bruno Alejandro Irigaray, Facultad de Química, Uruguay \u0000 \u0000Diego A. Moreno-Fernández, CEBAS-CSIC, Spain \u0000 \u0000Eganathan Palanisami, Meta Procambial Biotech Private Limited, India \u0000 \u0000Elsa M Goncalves, Instituto Nacional de Investigacao Agrária, Portugal \u0000 \u0000Greta Faccio, Independent Scientist, St. Gallen, Switzerland \u0000 \u0000Jelena Dragisic Maksimovic, University of Belgrade, Serbia \u0000 \u0000Meena Somanchi, United States Department of Agriculture, United States \u0000 \u0000Milla Santos, Universidade Federal De Uberlandia, Brazil \u0000 \u0000Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia \u0000 \u0000Olutosin Otekunrin, Federal University of Agriculture, Nigeria \u0000 \u0000Rozilaine A. P. G. Faria, Federal Institute of Science, Education and Technology of Mato Grosso, Brazil \u0000 \u0000Wesam Al-Jeddawi, Clemson University, USA","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73655590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of Pectin from Pulp and Peel of Ugandan Cooking Bananas at Different Stages of Ripening","authors":"Diriisa Mugampoza, Samuel Gafuma, Peacekind Kyosaba, Richard Namakajjo","doi":"10.5539/jfr.v9n5p67","DOIUrl":"https://doi.org/10.5539/jfr.v9n5p67","url":null,"abstract":"East African highland cooking bananas (EA-AAA) are a staple food and major source of calories for Ugandans. Cooking bananas are considerably wasted along the postharvest chain majorly due to poor handling and ripening. Banana waste is a potential source of secondary products such as pectin, wine, beer to mention a few. The aim of this study was to extract and characterize pectin from selected cooking bananas at various stages of ripening in order to assess their potential for commercial pectin production. Pectin was extracted from the bananas at five stages of ripening i.e. stages 0 (green maturity), 1, 2, 5 and 7. Extracted pectin at stages 2, 5 & 7 was characterized. Pectin yield from banana pulp decreased significantly with ripening (P<0.05) from between 18.1 to 22.65% at green maturity to between 0.65 to 1.28% at stage 7 of ripening. Pectin yield from banana peels was generally lower decreasing from between 5.34 to 6.61% at green maturity to between 1.01 to 1.38% at stage 7. The equivalent weight (1774 to 10144) of the pectin at selected stages of ripening was not significantly different (P>0.05) except individually. Methoxyl content was not significantly different among cultivars (P>0.05), however, it increased significantly through ripening stages (P<0.05). Anhydrouronic acid (AUA) ranged between 24.51 to 67.38% and increased with stage of ripening. AUA of pectin from pulp and peel did not differ significantly (P>0.05). The degree of esterification at each of the three stages was generally high (77 to 94%) implying high gelling power. These results showed that purity of pectin increases while yield decreases with ripening and that banana pectin has a high degree of esterification implying rapid set pectin. Thus, banana peel and pulp can be good sources of industrial pectin.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"270 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73366383","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 9 No. 4","authors":"Bella Dong","doi":"10.5539/jfr.v9n4p83","DOIUrl":"https://doi.org/10.5539/jfr.v9n4p83","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated. \u0000 \u0000Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org \u0000 \u0000Reviewers for Volume 9, Number 4 \u0000 \u0000  \u0000 \u0000Adele Papetti, University of Pavia, Italy \u0000 \u0000Ammar Eltayeb Ali Hassan, University of Tromsø, Norway \u0000 \u0000Ancuta Elena Prisacaru, Stefan cel Mare University of Suceava, Romania \u0000 \u0000Asima Asi Begic-Akagic, Faculty of Agriculture and Food Sciences, Bosnian \u0000 \u0000Bojana Filipcev, University of Novi Sad, Serbia \u0000 \u0000Cheryl Rosita Rock, California State University, United States \u0000 \u0000Eganathan Palanisami, Meta Procambial Biotech Private Limited, India \u0000 \u0000Elke Rauscher-Gabernig, Austrian Agency for Health and Food Safety, Austria \u0000 \u0000Jintana Wiboonsirikul, Phetchaburi Rajabhat University, Thailand \u0000 \u0000Jose Maria Zubeldia, Spain \u0000 \u0000Juan José Villaverde, INIA -National Institute for Agricultural and Food Research and Technology, Spain \u0000 \u0000Lenka Kourimska, Czech University of Life Sciences Prague, Czech Republic \u0000 \u0000Leonardo Martín Pérez, Pontifical Catholic University of Argentina, Argentina \u0000 \u0000Magdalena Polak-Berecka, University of Life Sciences in Lublin, Poland \u0000 \u0000Marcel Bassil, University of Balamand, Lebanese University and Benta Pharma Industries, Lebanon \u0000 \u0000Miguel Elias, University of évora, Portugal \u0000 \u0000Mohd Nazrul Hisham Daud, Malaysian Agricultural Research & Development Institute, Malaysia \u0000 \u0000Poorna CR Yalagala, University of Illinois at Chicago, USA \u0000 \u0000Salam Zahra Saleh Ahmed, National Research Centre, Egypt \u0000 \u0000Sushil Kumar Singh, South Dakota State University, Brookings, USA \u0000 \u0000Teodora Emilia Coldea, Univ. of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania \u0000 \u0000Tzortzis Nomikos, Harokopio University, Greece","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89405448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of Maturity on the Development of Oleic Acid and Linoleic Acid in the Four Peanut Market Types","authors":"L. Dean, Claire M. Eickholt, L. LaFountain, K. W. Hendrix","doi":"10.5539/jfr.v9n4p1","DOIUrl":"https://doi.org/10.5539/jfr.v9n4p1","url":null,"abstract":"The commercialization of high oleic peanut varieties with the fatty acids, oleic and linoleic present in a ratio greater than 9 has increased the shelf stability of many products containing peanuts significantly. With no visual traits to determine levels of the fatty acids present, mixing of the high oleic peanut types from the normal oleic types has been a problem in the peanut supply chain. This study investigated the effect of the development of the fatty acids in peanuts over their maturation with respect to the different market types (Runner, Viriginia, Spanish, Valencia) to determine if the maturation stage of the peanut could be responsible for the presence of normal oleic peanuts in lots of high oleic peanuts and thus decreasing the purity of the lots. Peanuts had different levels of the main fatty acids present as the oil content increased with maturation. Due to the presence of a natural desaturase enzyme in peanuts, oleic acid is converted to linoleic as the peanut develops resulting in a ratio of oleic acid to linoleic acid of 3 or lower in normal oleic peanuts. In peanuts from high oleic cultivars, the genes encoding for this enzyme are mutated or slow to develop. As this gene is activated in the later stages of peanut maturity, this study proves immature peanuts of the high oleic type may not have the proper ratios of oleic to linoleic to ensure shelf stability despite being from high oleic cultivars. This study describes how the concentrations of oleic and linoleic acid changed with maturation of the peanut seeds and affects the purity of individual lots of high and normal oleic types of peanuts. This effect of maturity was seen to be greater in the large seeded Virginia cultivars compared to the smaller seeded market types.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83950445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}