ArticleJournal of food science and technology2021
Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts.
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 18 citations in OpenAlex.
- Effects of peanut consumption on task-related brain activation, cognition and neuroinflammation in older adults with memory complaints: a randomized controlled trial.Frontiers in nutrition · 2026Article
- The Effect of Roasting on the Health-Promoting Components of Nuts Determined on the Basis of Fatty Acids, Polyphenol Compounds, and Antioxidant Capacity.Molecules (Basel, Switzerland) · 2025Article
- Effects of Maternal Peanut Intake and Breastfeeding Duration on Offspring DNA Methylation.Food science & nutrition · 2025Article
- Polyphenol Content and Antioxidant Activity in Homemade and Commercial Soups: A Theoretical and Experimental Approach.Antioxidants (Basel, Switzerland) · 2025Article
- Dietary Polyphenols, Food Processing and Gut Microbiome: Recent Findings on Bioavailability, Bioactivity, and Gut Microbiome Interplay.Antioxidants (Basel, Switzerland) · 2024Review
- Peanut Allergenicity: An Insight into Its Mitigation Using Thermomechanical Processing.Foods (Basel, Switzerland) · 2023Review
- Parameter Optimization of Support Vector Machine to Improve the Predictive Performance for Determination of Aflatoxin BMolecules (Basel, Switzerland) · 2022Article
- All on size-coded single bead set: a modular enrich-amplify-amplify strategy for attomolar level multi-immunoassay.Chemical science · 2022Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
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.
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