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Abstract
Background: Peanuts are consumed worldwide and have been linked to multiple health benefits. Processing may affect the bioavailability of peanut bioactive compounds. Therefore, we aim to evaluate the effects of crushing peanuts on the bioavailability of fatty acids and phenolic compounds in healthy adults. Methods: 44 participants from the ARISTOTLE study consumed 25 g/day of whole peanuts (WP) or 32 g/day of peanut butter (PB) for 6 months. Fatty acids and phenolic compounds in peanut products and biological samples were assessed by gas chromatography coupled to flame ionization detection and liquid chromatography coupled to high resolution mass spectrometry, respectively. Results: Plasma concentrations of very long chain saturated fatty acids (VLCSFAs) increased significantly after 6 months of WP or PB intake (p < 0.001 in both cases). Participants in the WP group excreted twice as many VLCSFAs in feces as those in the PB group (p = 0.012). The most abundant polyphenols found in WP and PB were p-coumaric and isoferulic acids. Urinary excretion of isoferulic acid increased after the intake of WP and PB (p = 0.032 and p = 0.048, respectively), with no significant difference observed between interventions. Conclusion: The crushing step in peanut butter production seems to enhance the bioavailability of bioactive compounds.
Highlights
Peanuts (Arachis hypogaea) are botanically classified as legumes, but from a nutritional point of view they are regarded as nuts [1]
The fatty acid composition can be altered by crushing, with variable effects according to the technological process used, we found that whole peanuts (WP) and peanut butter (PB) had similar profiles
This study provides evidence for the lower digestibility of lipids from whole peanuts compared to peanut butter, as fecal levels of very long chain saturated fatty acids, mainly found in peanut products, were significantly higher after the consumption of whole peanuts
Summary
Peanuts (Arachis hypogaea) are botanically classified as legumes, but from a nutritional point of view they are regarded as nuts [1]. Drug Administration stated that following a low-fat diet with 43 g/day of nuts, including peanuts, may reduce the risk of heart disease [13]. These health benefits have been mainly attributed to oleic acid, the predominant monounsaturated fatty acid in peanuts [14,15,16]. We aim to evaluate the effects of crushing peanuts on the bioavailability of fatty acids and phenolic compounds in healthy adults. Urinary excretion of isoferulic acid increased after the intake of WP and PB (p = 0.032 and p = 0.048, respectively), with no significant difference observed between interventions. Conclusion: The crushing step in peanut butter production seems to enhance the bioavailability of bioactive compounds
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