Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts
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ORIGINAL ARTICLE
Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts Akshata R. Salve1 • Jean Guy LeBlanc2 • Shalini S. Arya1,3
Revised: 21 August 2020 / Accepted: 9 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Worldwide peanuts are often thermally processed before consumption, which might alter its bioactive composition and toxicity. The presented work explores the effect of processing methods such as roasting, frying, and pressure cooking on the bioactive composition, polyphenol profiles, aflatoxin concentration and, allergenicity response of peanuts. Effect of processing methods was assessed by monitoring total polyphenol content (TPC), total flavonoid content (TFC), antioxidant activity by DPPH & ABTS radicals, sensory analysis and, indirect ELISA. Compared to raw peanuts, all processing methods caused significant differences in TPC, TFC, DPPH & ABTS radical scavenging activities. Comparison of polyphenol profiles of raw to processed peanuts by LC–ESI–Q–TOF–MS chromatograms revealed different effects on concentrations of individual bioactive polyphenols. Indirect ELISA showed a significant decrease in the assay response on pressure cooking as compared to other samples. Total aflatoxin concentration was significantly reduced after processing in roasted (97.7%) and fried (98.3%) peanuts. Optimum processing conditions based on bioactive concentration and
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04779-7) contains supplementary material, which is available to authorized users. & Shalini S. Arya [email protected]; [email protected] 1
Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai 400 019, India
2
CERELA-CONICET, C.P 4000 San Miguel de Tucuman, Argentina
3
Department of Biotechnology, Engineering School of Lorena, University of Sa˜o Paulo, Sa˜o Paulo, CEP 12602-810, Brazil
sensory analysis were found to be, roasting: 150 °C for 10 min, frying: 170 °C for 2 min and, pressure cooking: 15 min. Polyphenol profiles and bioactive constituents of peanuts were influenced by processing and may alter health benefits associated with them hence, vital for research and food industry applications. Keywords Peanut Processing Polyphenols Aflatoxin Allergy LC–MS Roasting
Introduction Peanuts or ‘‘groundnuts’’ are edible seeds of the legume Arachis hypogaea. Apart from oil, peanuts are widely used for the production of peanut butter, confections, snack products, extenders in meat product formulation, soups and, desserts. The potential health benefits associated with eating peanuts are well documented (Arya et al. 2016). Studies have revealed that peanuts are rich source of compounds like phenolic acids, resveratrol (Ma et al. 2014), flavonoids and, phytosterols (Lopes 2011); compounds that can block the absorption of cholesterol from the diet. Peanuts are also a good source of Co-enzyme Q10 (
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