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dc.contributor.author
Salve, Akshata R.
dc.contributor.author
Leblanc, Jean Guy Joseph
dc.contributor.author
Arya, Shalini S.
dc.date.available
2021-06-18T19:16:23Z
dc.date.issued
2021-09-16
dc.identifier.citation
Salve, Akshata R.; Leblanc, Jean Guy Joseph; Arya, Shalini S.; Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts; Springer India; Journal of Food Science and Technology; 58; 16-9-2021; 2714-2724
dc.identifier.issn
0022-1155
dc.identifier.uri
http://hdl.handle.net/11336/134605
dc.description.abstract
Worldwide peanuts are often thermally processed before consumption, which might alter its bioactive composition and toxicity. The presented work explores the effect of processing methods such as roasting, frying, and pressure cooking on the bioactive composition, polyphenol profiles, aflatoxin concentration and, allergenicity response of peanuts. Effect of processing methods was assessed by monitoring total polyphenol content (TPC), total flavonoid content (TFC), antioxidant activity by DPPH & ABTS radicals, sensory analysis and, indirect ELISA. Compared to raw peanuts, all processing methods caused significant differences in TPC, TFC, DPPH & ABTS radical scavenging activities. Comparison of polyphenol profiles of raw to processed peanuts by LC?ESI?Q?TOF?MS chromatograms revealed different effects on concentrations of individual bioactive polyphenols. Indirect ELISA showed a significant decrease in the assay response on pressure cooking as compared to other samples. Total aflatoxin concentration was significantly reduced after processing in roasted (97.7%) and fried (98.3%) peanuts. Optimum processing conditions based on bioactive concentration and sensory analysis were found to be, roasting: 150 °C for 10 min, frying: 170 °C for 2 min and, pressure cooking: 15 min. Polyphenol profiles and bioactive constituents of peanuts were influenced by processing and may alter health benefits associated with them hence, vital for research and food industry applications.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer India
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
AFLATOXIN
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ALLERGY
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LC–MS
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PEANUT
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POLYPHENOLS
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PROCESSING
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ROASTING
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-12-04T18:36:21Z
dc.journal.volume
58
dc.journal.pagination
2714-2724
dc.journal.pais
India
dc.journal.ciudad
Mysore
dc.description.fil
Fil: Salve, Akshata R.. Institute of Chemical Technology; India
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Arya, Shalini S.. Universidade de Sao Paulo; Brasil. Institute of Chemical Technology; India
dc.journal.title
Journal of Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s13197-020-04779-7
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs13197-020-04779-7
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