Journal article
Impact of different cooking methods on the chemical profile of high-oleic acid peanut seeds
Food Chemistry, Vol.379, Art. 131970
2022
Abstract
High oleic acid (OA) peanut seeds (PS) can be beneficial for human health. However, chemical variations in high-OA PS after domestic cooking are not fully understood. In order to investigate the impact of different cooking methods on the chemical profile of high-OA PS, widely established metabolomics approach was employed to identify the relative contents of PS metabolites. Herein, 630 metabolites within 27 categories were characterized in PS, of which 141, 157, 402 differential metabolites were observed in each treatment group (boiling, baking, and frying) when compared to the raw seed. Accordingly, bioactive substances were maximally preserved in baked high-OA PS. Further conventional methods (HPLC-UV/GC–MS) quantified the absolute composition of amino and fatty acids, verifying the reliability of metabolomic analysis. Collectively, the understanding of the phytochemical substances in relation to the domestic cooking method established a foundation for future high-OA PS processing.
Details
- Title
- Impact of different cooking methods on the chemical profile of high-oleic acid peanut seeds
- Authors/Creators
- Y. Xiao (Author/Creator) - Guangdong Academy of Agricultural SciencesH. Liu (Author/Creator) - Guangdong Academy of Agricultural SciencesP. Du (Author/Creator) - Guangdong Academy of Agricultural SciencesX. Liang (Author/Creator) - Guangdong Academy of Agricultural SciencesH. Li (Author/Creator) - Guangdong Academy of Agricultural SciencesQ. Lu (Author/Creator) - Guangdong Academy of Agricultural SciencesS. Li (Author/Creator) - Guangdong Academy of Agricultural SciencesH. Liu (Author/Creator) - Guangdong Academy of Agricultural SciencesY. Hong (Author/Creator) - Guangdong Academy of Agricultural SciencesR.K. Varshney (Author/Creator) - Murdoch UniversityX. Chen (Author/Creator) - Guangdong Academy of Agricultural Sciences
- Publication Details
- Food Chemistry, Vol.379, Art. 131970
- Publisher
- Elsevier Limited
- Identifiers
- 991005542840207891
- Copyright
- © 2022 Elsevier Ltd.
- Murdoch Affiliation
- Centre for Crop and Food Innovation; Food Futures Institute; State Agricultural Biotechnology Centre
- Language
- English
- Resource Type
- Journal article
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- Collaboration types
- Domestic collaboration
- International collaboration
- Citation topics
- 2 Chemistry
- 2.211 Mass Spectrometry
- 2.211.990 Metabolomics
- Web Of Science research areas
- Chemistry, Applied
- Food Science & Technology
- Nutrition & Dietetics
- ESI research areas
- Agricultural Sciences