High Oleic Peanut Oil Research Articles

The effect of citral loading and fatty acid distribution on the oleogels: Physicochemical properties and in vitro digestion

Oleogels containing bioactive substances such as citral (CT) are used as functional food ingredients. However, little information is available on the influence of different oleogel network structure caused by CT addition and fatty acid distribution on its digestion behavior. Coconut oil, palm oil, high oleic peanut oil, safflower seed oil, and perilla seed oil were used in this study. The results showed that perilla seed oil-CT-based oleogels had the highest oil-holding capacity (99.03 ± 0.3), whereas CT addition higher than 10 wt% could lead to the morphology collapse of oleogels. Physical and thermodynamic analyses revealed that CT could reduce oleogel hardness and higher unsaturated fatty acid content is more likely to form oleogel with stable and tight crystalline network. Moreover, the dense structure of oleogels hinders the contact between oleogels and lipase, thus weakening triglyceride digestion. These findings provide valuable insights into the design of oleogels loading with CT.

Chemometrics analysis of camellia oil authenticity using LF NMR and fatty acid GC fingerprints

Low-field nuclear magnetic resonance (LF NMR) parameters and fatty acid contents, combined with chemometrics, were employed to detect the adulteration of camellia oil (CAO) with various oils, including rapeseed oil (RO), sunflower oil (SSO), sesame oil (SEO), corn oil (COO), rice bran oil (RBO), peanut oil (PEO), palm superolein (PAO), or high oleic-peanut oil (HO-PEO). In principal component analysis (PCA), CAO was characterized by higher levels of C18:1n9 and S22, which differentiates it from other vegetable oils. Partial least squares-discriminant analysis (PLS-DA) revealed robust clustering among CAO and other samples. Adulterated CAO samples, with an adulteration level exceeding 10 %, could be accurately classified, achieving a total discrimination accuracy of over 97.15 %. Notably, when the adulteration rate surpassed 40 %, the recognition accuracy for all samples reached 100 %. The optimized partial least squares (PLS) models, relying on fewer than 18 potential key markers identified by variable importance in projection, demonstrated efficiency and precision in predicting the adulteration levels in CAO.

Characteristic volatile flavors of high-oleic peanut oil and normal peanut oil

Owing to its high content of oleic acid and bioactive components, high-oleic peanut oil (HOPO) is known as a healthy edible oil. However, the characteristic volatile compounds of HOPOs remain unknown. In this study, the volatile compounds in HOPO were analyzed by gas chromatography mass spectrometry combined with headspace solid phase microextraction (HS-SPME-GC-MS) and compared with those in normal peanut oil (NPO). As results, 92 volatile compounds were identified in HOPOs and NPOs. Ten volatile compounds with significant differences between HOPO and NPO were screened out by orthogonal partial least squares discriminant analysis (OPLS-DA). In addition, a sensory evaluation indicated that the HOPO possessed a stronger sweet aroma and a lighter rancidity one month after opening the cap. This meant that the HOPO had better flavor and higher stability. This study provides a reference for the flavor improvement of HOPO.

Intelligence detection of oil absorption in French fries by surface profiles

Surface profiles are important evaluation indices for oil absorption behavior of fried foods. This research established two intelligent models of partial least-squares regression (PLSR) and back propagation artificial neural network (BP-ANN) for monitoring the oil absorption behavior of French fries based on the surface characteristics. Surface morphology and texture of French fries by rapeseed oil (RO) and high-oleic peanut oil (HOPO) at different temperatures were investigated. Results showed that oil content of samples increased with frying temperature, accounting for 37.7% and 41.4% of samples fried by RO and HOPO respectively. The increase of crust ratio, roughness and texture parameters (Fm, Nwr, fwr, Wc) and the decrease of uniformity were observed with the frying temperature. Coefficients of prediction set of PLSR and BP-ANN models were more than 0.93, which indicated that surface features combined with chemometrics were rapid and precise methods for determining the oil content of French fries.

Antioxidant effectiveness between mechanisms of “Chain breaking antioxidant” and “Termination enhancing antioxidant” in a lipid model with essential oils

Lipid oxidation in foods is delayed through the use of antioxidants. The aim was to determine the oxidative stability of high oleic peanut oil and the effect of adding oregano and hop essential oils, with phenolic and no-phenolic terpenes, under 150 °C. The peanut oil was enriched with oregano and hop essential oils (0.02%). These treatments were compared with sunflower oil, high oleic peanut oil, and high oleic peanut oil with BHT (0.02%). Treatments were exposed at 150 °C for 8 h. Peroxide value (PV), conjugated dienes, and volatile oxidation compounds were measured. High oleic peanut oil was more stable than sunflower oil. Peanut oil obtained 61.9% less PV than sunflower oil. Oregano and hop essential oils protected the peanut oil; the peroxide values were 14.9 ± 0.4 and 14.6 ± 0.2 meq O2 kg−1 at 8 h, respectively. Both “Chain Breaking Antioxidant” And “Termination Enhancing Antioxidant” had similar antioxidant effects.

Green process for the preparation of resveratrol-containing high oleic acid peanut oil

Resveratrol (Res), a polyphenol compound with strong biological activity, is widely used in medicinal and health products. In this study, an innovative resveratrol high oleic peanut oil (Res-HOPO) was prepared utilizing self-developed cold pressing equipment and high oleic peanuts. The peanut roots were pretreated with four different methods, including ultra-fine crushing, ultrasound-treating, microwave-treating, and a combination of microwave-ultrasound-treating peanut roots. Under optimized conditions (microwave power of 15 W, ultrasound time of 28 min, and ultrasound power of 400 W), the Res-HOPO prepared by pretreating with a combination of microwave-ultrasound had the most Res (91.12 mg/kg). Except for the pretreated whole peanut roots, pretreating with microwave (40.49 mg/kg), ultrasound (39.03 mg/kg), and ultra-fine crushing of peanut root powder (22.57 mg/kg) resulted in the high Res content. The Res-HOPO had a satisfactory yield (40%), oleic acid content (74.05% ∼ 75.85%), no trans fatty acids, great physicochemical properties, higher nutritional value (4-fold increase in squalene and almost 10-fold increase in campesterol), an extended oxidation induction time (1.39 ∼ 22 times), and no heavy metals, pesticides, or aflatoxins. The four green pretreatment methods used for the preparation of Res-HOPO in this study were effective, which provided an innovative approach for developing nutritious and healthy edible oil.

The digestion fates of lipids with different unsaturated levels in people with different age groups

The digestion behavior of lipids plays a crucial role in their nutritional bioaccessibility, which subsequently impacts human health. This study aims to investigate potential variations in lipid digestion profiles among individuals of different ages, considering the distinct physiological functions of the gastrointestinal tract in infants, aging populations, and healthy young adults. The digestion fates of high oleic peanut oil (HOPO), sunflower oil (SO), and linseed oil (LINO) were investigated using in vitro digestion models representing infants, adults, and elders. Comparatively, lipid digestion proved to be more comprehensive in adults, leading to free fatty acid (FFA) levels of 64.53%, 62.32%, and 57.90% for HOPO, SO, and LINO, respectively. Besides, infants demonstrated propensity to selectively release FFAs with shorter chain lengths and higher saturation levels during the digestion. In addition, in the gastric phase, particle sizes among the elderly were consistently larger than those observed in infants and adults, despite adults generating approximately 15% FFAs within the stomach. In summary, this study enhances our fundamental comprehension of how lipids with varying degrees of unsaturation undergo digestion in diverse age groups.

Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts.

High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties. However, consumer feedback showed that the aroma of high-oleic peanut oil was not as good as the oil obtained from normal-oleic peanut variety. The aim of this study was to investigate the key volatile compounds and precursors of peanut oil prepared with normal- and high-oleic peanuts. The peanut raw materials and oil processing samples used in the present study were collected from a company in China. Sensory evaluation results indicated that normal-oleic peanut oil showed stronger characteristic flavor than high-oleic peanut oil. The compounds methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and benzaldehyde were considered as key volatiles which contribute to dark roast, roast peanutty and sweet aroma of peanut oil. The initial concentration of volatile precursors (arginine, tyrosine, lysine and glucose) in normal-oleic peanut was higher than in high-oleic peanut, which led to more characteristic volatiles forming during process and provided a stronger oil aroma of. The present research will provide data support for raw material screening and sensory quality improvement during high-oleic acid peanut oil industrial production.

Physicochemical, chromatographic, oxidative, and thermogravimetric parameters of high-oleic peanut oil (Arachis hypogaea L. IAC-505)

The objective of this study is to evaluate the physicochemical, chromatographic, and thermogravimetric parameters and the oxidative stability of the high-oleic peanut oil (IAC-505) obtained by hydraulic pressing extraction. The analyses were performed according to the International and Official Methods of Analysis (AOAC, AOCS). The high-oleic peanut oil (IAC-505) was obtained by hydraulic pressing and stored at 4 °C. The acidity value (1.20 mg KOH g−1) and peroxide value (3.75 mEq kg−1) obtained were within the maximum values established by the National Health Surveillance Agency (ANVISA) for cold-pressed oil. The fatty acid profile showed high levels of oleic fatty acid (81.88%). The thermogravimetric behavior and differential analysis indicated good stability upon gradual temperature increase around 200 °C. The oxidative stability index or oxidation induction period of the oil was 15.74 h. The differential scanning calorimetry showed crystallization temperature of − 5 °C and − 33 °C and melting temperature of − 16 °C and − 6 °C. Based on the results obtained, the nutritional and functional quality, mass loss pattern, and oxidative stability of the high-oleic peanut oil (IAC-505) were determined, demonstrating its potential applications in various industrial segments and in food technology research.

Dark chocolate with a high oleic peanut oil microcapsule content.

In accordance with the market demand for healthier indulgent food products, the present study aimed to determine the viability of the industrial production of dark chocolate with microcapsules of high oleic peanut oil content. Microcapsules of high oleic peanut oil were added to a control formulation using variations of mixing time. The chocolates presented a rheology characterized by a pseudoplastic behavior adjusted to the Casson model (r > 0.98) and calorimetric behavior indicating melting onset (21 °C), peak melting (32 °C) and melting end (41 °C); caramelization peak (183 °C); and carbonization peak (237 °C), being considered thermal stable. The mixing time and the amount of microcapsules added to the control chocolate did not significantly influence the flow limit (11.09 ± 1.73 Pa) or the physical characteristics of the chocolate: pH (6.74 ± 0.14), maximum particle size (0.019 ± 0.001 mm), water activity (0.358 ± 0.023) and brittleness (18.61 ± 3.74 N). However, the addition of microcapsules with a high oleic peanut oil content significantly increased the chocolate whiteness index, thixotropy and Casson's plastic viscosity, although it did not have a significant influence on the mixing time. The products obtained have a desirable quality and physical properties, being suitable for industrial production. © 2018 Society of Chemical Industry.

Characterization of physicochemical and sensory attributes of a novel high-oleic peanut oil cultivar (Arachis hypogaea ssp. Fastigiata L.)

Many efforts by peanut breeders and reseachers have been made to develop high-oleic peanut cultivars because of not limited to their storage stability but also health benefits by oleic acid. Here, we characterized physicochemical properties and sensory attributes of a novel high-oleic peanut oil cultivar (K-Ol; Arachis hypogaea ssp. Fastigiata L.); properties of this cultivar were comprehensively analyzed and compared with two conventional peanut cultivars, Daekwang, and Jopyung. As results, the K-Ol cultivar represented a significantly higher ratio of oleic acid and linoleic acid than conventional cultivars. Further, the K-Ol dramatically increased oxidative stability and oxidation induction time compared to conventional oils. However, we noted no significant difference in physical properties, and the K-Ol showed the lowest total tocopherol content and antioxidant capacity, suggesting that oxidative stability of the K-Ol is likely contributed by the high-oleic acid content. In sensory attributes analyses using electronic nose, overall flavor values were higher in the K-Ol except for the strength. The taste scores of K-Ol measured by electronic tongue were fairly distributed to all tastes compared to conventional cultivars. This study provides important characterization data of the peanut oil, from the high-oleic peanut cultivar; further investigations are warranted with regard to its potential health benefits as well as industrial applications of this stable edible oil.

Preparation of fatty acid methyl esters from hazelnut, high-oleic peanut and walnut oils and evaluation as biodiesel

Refined hazelnut, walnut and high-oleic peanut oils were converted into fatty acid methyl esters using catalytic sodium methoxide and evaluated as potential biodiesel fuels. These feedstocks were of interest due to their lipid production potentials (780–1780Lha−1yr−1) and suitability for marginal lands. Methyl oleate was the principal constituent identified in hazelnut (HME; 76.9%) and peanut (PME; 78.2%) oil methyl esters. Walnut oil methyl esters (WME) were comprised primarily of methyl esters of linoleic (60.7%), oleic (15.1%) and linolenic (12.8%) acids. PME exhibited excellent oxidative stability (IP 21.1h; EN 14112) but poor cold flow properties (CP 17.8°C) due to its comparatively high content of very-long chain fatty esters. WME provided low derived cetane number and oxidative stability (IP 2.9h) data as a result of its high percentage of polyunsaturated fatty esters. HME yielded a satisfactory balance between all fuel properties when compared to the biodiesel standards ASTM D6751 and EN 14214 due to its high content of monounsaturated fatty esters. Also explored were the properties of blends of HME, PME and WME in ultra-low sulfur (<15ppm) diesel (ULSD) fuel and comparison to petrodiesel standards ASTM D975, D7467 and EN 590. With increasing content of biodiesel, the oxidative stability, cold flow properties and calorific value of ULSD was negatively affected, whereas lubricity was markedly improved. Kinematic viscosity, specific gravity and surface tension were impacted to lesser extents by addition of biodiesel to ULSD. In summary, HME, PME and WME are suitable based on their fuel properties as biodiesel fuels and blend components in ULSD.

High-Oleic Peanut Oils Produced by HpRNA-Mediated Gene Silencing of Oleate Desaturase

The quality of peanut oil largely depends on the quantity of oleic (18:1) and linoleic acids (18:2). These two acids comprise more than 80% of the total fatty acids in peanuts. The oleate desaturase (FAD2) gene is important for maintaining high oleic acid content. A partial conservative sequence of the FAD2 gene from peanut was selected. The sense and antisense 260-bp fragments were amplified and subcloned into pFGC1008 binary expression vectors. A total of 21 transgenic plants were obtained via Agrobacterium-mediated transformation. The resulting down-regulation of the FAD2 gene resulted in a 70% increase in oleic acid content in the seeds of transformed plants compared with a 37.93% increase in untransformed plants. The results demonstrated that the target genes were likely suppressed by hpRNA interference, a pathway capable of achieving phenotypic changes. The silencing of FAD2 enabled the development of peanut oils having novel combinations of oleic acid content that can be used in high-value applications, making this approach a reliable technique for the genetic modification of seed quality and the potential for enhancement of other traits as well.

Oxidative changes of vegetable oils during microwave heating

The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25&amp;deg;C and 200&amp;deg;C. The peroxide value, the contents of conjugated dienoic and trienoic acids, and polymers were used as markers of lipid degradation. Sunflower oil was found the least stable oil because of a high polyenoic acid content and a low content of &amp;gamma;-tocopherol. Rapeseed oil was more stable because of a lower polyenoic acid content and a high &amp;gamma;-tocopherol level. Conventional peanut oil was relatively stable, but substantially less stable than high-oleic peanut oil. Pork lard and high-oleic peanut oil formed only low levels of polymers due to a low polyenoic acid content. &amp;nbsp; &amp;nbsp;

High Oleic Peanut Oil Modulates Promotion Stage in Lung Tumorigenesis of Mice Treated with Methyl Nitrosourea

This study was undertaken to estimate the effect of high-oleic peanut oil (HO) on the promotion stage of lung tumorigenesis in mice. On day 30 after methyl nitrosourea administration, dietary HO inhibited ornithine decarboxylase activity, induced the inactivation of Mek, and reduced the level of proliferating cell nuclear antigen in lungs of mice more than did high-linoleic safflower oil. A parallel effect was observed in the level of prostaglandin E2 in the lungs. These results suggest that HO suppresses the promotion stage of lung tumorigenesis in mice and that the suppression correlates to the level of PGE2.

Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions

The oxidation rate of vegetable oils strongly depends on the content of polyunsaturated fatty acids, natural antioxidants and prooxidants. The resistance of oil against oxidation thus depends very much on the linoleic acid content. Virginia peanut oil (a traditional cultivar, containing 30% linoleic acid) was compared with SunOleic peanut cultivar (containing only 3% linoleic acid). The tocopherol content was rather similar in the two oil samples. Emulsions were prepared using soybean lecithin as an emulsifying agent. The formation of conjugated hydroperoxides was measured at 234 nm. The induction period differred very much in bulk oil, but only moderately in emulsions containing copper ions as prooxidants. The effect of copper ions on the rate of oxidation was lower in SunOleic oil emulsion, compared with the Virginia oil emulsion. Similarly, the effect of sage extracts on the resistance against autoxidation was higher in SunOleic oil emulsions than in Virginia oil emulsions.

Changes on Storage of Peanut Oils Containing High Levels of Tocopherols and β-Carotene

We compared changes of tocopherols and b-carotene in a traditional peanut oil (cultivar Virginia, 30.5% linoleic acid) with a modified high-oleic peanut oil (cultivar SunOleic, 2.7% linoleic acid), developed in Florida, USA. The initial contents of tocopherols and trace lipid oxidation products, including hydroperoxides, were of the same order in both oils. The stability against oxidation was tested under the conditions of the Schaal Oven Test at 40&amp;nbsp;and 60&amp;deg;C, in emulsion, using AOM, Rancimat, and the apparatus Oxipres at 100&amp;deg;C. Tocopherols were determined using HPLC with an electrochemical detection (without previous saponification). The high-oleic peanut oil SunOleic was about 4&amp;ndash;8 times more stable against oxidation than the traditional peanut oil Virginia. The contents of total tocopherols were 303 mg/kg in Virginia oil and 426 mg/kg in SunOleic oil, respectively. Ratios of poměr a- : g - : d-tocopherols were rather similar in both oils. Thus, the observed differences in the oxidative stabilities cannot be due to tocopherols only. The decomposition of tocopherols in peanut oils, containing an addition of 500 mg/kg b-tocopherol, on storage was substantially slower in high-oleic SunOleic peanut oil than in Virginia peanut oil. Very similar results were observed in the case of the additions of 50 mg/kg -carotene to peanut oil. The vitamin value was much better preserved in high-oleic peanut oil than in traditional peanut oil. &amp;nbsp;