Evidence map›Paper›PMID 39290750›Full record

ArticleFood chemistry: X2024

Peanut (

Zineb Lakhlifi El Idrissi, Asmaa Oubihi, Mohamed Ibourki, Mourad El Youssfi, Said Gharby, Chakir El Guezzane, Riaz Ullah, Zafar Iqbal, Khang Wen Goh, Monica Gallo and 3 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

13 authors.

Zineb Lakhlifi El IdrissiLaboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University, Rabat BP 1014, Morocco.
Asmaa OubihiLaboratory of Agrophysiologie, Biotechnology, Environment and Quality, Department of Biology, Faculty of Sciences, Ibn Tofail University, Kenitra, Morocco.
Mohamed IbourkiBiotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir 80000, Morocco.
Mourad El YoussfiLaboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University, Rabat BP 1014, Morocco.
Said GharbyBiotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir 80000, Morocco.
Chakir El GuezzaneLaboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University, Rabat BP 1014, Morocco.
Riaz UllahDepartment of Pharmacognosy, College of Pharmacy King Saud University, Riyadh, Saudi Arabia.
Zafar IqbalDepartment of Surgery, College of Medicine, King Saud University, P.O.Box 7805, Riyadh 11472, Saudi Arabia.
Khang Wen GohFaculty of Data Science and Information Technology, INTI International University, Nilai, Malaysia.
Monica GalloDepartment of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, Via Pansini, 5, 80131 Naples, Italy.
Abdelhakim BouyahyaLaboratory of Human Pathologies Biology, Faculty of Sciences, Mohammed V University, Rabat 10106, Morocco.
Hicham HarharLaboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University, Rabat BP 1014, Morocco.
Mohamed TabyaouiLaboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University, Rabat BP 1014, Morocco.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Peanuts are highly valued for their abundance of essential nutrients and health-promoting phenolic compounds. Peanut press cake, an inexpensive and underutilized agro-industrial by-product of oil production, is typically discarded or used as animal feed. This study investigated the influence of thermal processing and varietal disparities on the nutritional composition, phenolic content, and biological properties of peanut flour and oilcake flour, aiming to enhance their value as food ingredients. The findings showed that roasting significantly increased the oil (9.98 ± 0.11-44.13 ± 0.10 %), ash (1.28 ± 0.01-5.45 ± 0.05 %), carbohydrate contents (0.90 ± 0.01-28.09 ± 0.28 %), and energy value (406.69 ± 0.09-609.13 ± 1.08 kcal/100 g), along with the total polyphenol content (28.64 ± 0.19-62.79 ± 1.18 mg GAE/g), total flavonoid content (4.20 ± 0.07-18.35 ± 0.06 mg QE/g) and antioxidant activity in both peanut flour and its oilcake. Conversely, it led to a reduction in the moisture (1.48 ± 0.09-6.25 ± 0.15 %) and protein content (49.50 ± 0.05-54.24 ± 0.01 %). Notable variations were found between the two peanut varieties in terms of these nutritional parameters. Elemental analysis unveiled significant discrepancies among peanut varieties and with roasting, with potassium (12,237.56 ± 101.36-14,513.34 ± 168.62 mg/kg) emerging as the predominant macro-element followed by phosphorus (6156.86 ± 36.19-8815.22 ± 130.70 mg/kg) and magnesium (3037.92 ± 13.87-4096.44 ± 8.54 mg/kg), while zinc (53.98 ± 0.61-81.77 ± 0.44 mg/kg) predominated among the microelements. Moreover, peanut and oilcake flours demonstrated antibacterial activity against several bacteria. It can be inferred that roasted peanut and oilcake flours offer substantial nutritional value, making them promising candidates for addressing protein-energy malnutrition and serving as valuable ingredients in developing new food products.

Indexed as

Biological activityBy-productsGreen productsOilcake flourPeanut flourPhenolic contentSustainable yield

Identifiers

PMID39290750
PMCPMC11406330

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.