High‐performance liquid chromatography analysis of peanut phospholipids. II. Effect of postharvest stress on phospholipid composition

Abstract

AbstractPeanuts are harvested in late September, and sometimes the harvest season can extend through most of October. When weather patterns delay harvest, the result may cause an immature crop, curing problems, rain damage, and freeze damage. All of the above stress situations can affect oil quality and flavor of the peanuts by altering phospholipid composition. Such changes are related to refining problems as well as flavor problems. A new high‐performance liquid chromatography (HPLC) method was used for the analysis of phospholipids from postharvest stressed peanuts. The concentrations of phosphatidic acid (PA), phosphatidylethanolamine (PE), and phosphatidylcholine (PC) were higher in immature seed when compared to mature seed. A slight increase in concentration was observed for phosphatidylglycerol (PG), and a decrease in phosphatidylinositol occurred in immature peanuts. All phospholipids increased in concentration except PG when peanuts were cured at a high temperature (40°C). When peanut seeds were frozen at −16°C (before curing), a significant increase in concentration was observed for PA and PG, whereas the concentrations of PC and PE decreased to very low levels when compared to the control. Where concentration permitted, molecular species were separated on a reverse‐phase column by HPLC.