Abstract
This study investigated the amounts of thiamin, riboflavin, and niacin in normal and high-oleic peanuts and compared the retention rates after roasting via HPLC analysis. Method validation showed a high linearity (r2 > 0.99), and the limits of detection and quantification were 0.001–0.038 and 0.002–0.115 µg/mL, respectively. Accuracy and precision were confirmed using standard reference materials. Thiamin content was not significantly different between the normal and high-oleic cultivars; however, it significantly decreased in the roasted peanut cultivars. Although there were no significant differences in riboflavin between the cultivars, a significantly increased amount of riboflavin was observed in the roasted peanuts, which confirms that riboflavin is highly stable to thermal treatment such as roasting. With only a small difference between the cultivars, niacin showed a decreased retention rate with roasting in normal cultivars, but a significantly increased retention rate with roasting in high-oleic cultivars. The amount of thiamin, riboflavin, and niacin present in peanuts and their retention rates after roasting showed variations among the cultivars. This study provides basic data on the water-soluble vitamins in raw and roasted peanuts.
Highlights
The peanut, a nutritionally high-value legume, has been widely utilized as a food material since 950 B.C. in South America [1]
The analysis of thiamin, riboflavin, and niacin in peanut cultivars was validated via linearity, Limit of detection (LOD), and limit of quantification (LOQ) using standard reference materials (SRM)
Riboflavin analyzed by FLD showed lower LOQ values (FAD, 0.013 lg/mL; FMN, 0.002 lg/mL; riboflavin, 0.002 lg/ mL) than vitamins thiamin and niacin analyzed by the UV detector
Summary
The peanut, a nutritionally high-value legume, has been widely utilized as a food material since 950 B.C. in South America [1]. Peanuts include a variety of fat-soluble fatty acids, primarily oleic acid (55%) and linoleic acid (25%). Two genes, ahFAD2A and ahFAD2B, were identified that are relevant to the proportion of oleic acid in peanuts. High activation of these two genes increased the fatty acid composition of normal cultivars, while low activation resulted in cultivars with a high proportion of oleic acid ([ 80%) [7,8,9]. In South Korea, our research team investigated the fat-soluble nutrients and oxidative stability of high-oleic peanuts as compared with normal cultivars [10]. Another study compared the antioxidant activities based on the amount of polyphenol compounds and sensory characteristics between high-oleic peanuts and normal cultivars [11]
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