Effect of microwave pre-treatment on physical quality,bioactive compounds,safety risk factor,and storage stability of peanut butter

Microwave,as a new heat treatment technology,has the characteristics of uniform and fast heating speed.It is an energy-saving technology known for improving oilseed product quality.Its efficiency mainly depends on the roasting power and time.However,the production of high-quality peanut butter using short-time roasting con-ditions are limited.Herein,we determined an appropriate microwave roasting power and time for peanuts and evaluated its impacts on the quality of peanut butter.Different roasting powers(400 W,800 W and 1200 W)and times(4,4.5,5,and 5.5 min)were preliminarily tested.Among them,800 W at 5 min was the most suitable.The roasting efficiency was further evaluated using color,sensory,bioactive compounds,storage stability,and safety risk factors of peanut butter produced from four peanut cultivars(Silihong,Baisha-1016,Yuanza-9102,and Yuhua-9414).The pre-treated butter obtained from three cultivars(Silihong,Yuanza-9102,and Yuhua-9414)with moisture content between 5%and 7.2%had a similar sensory score(6-7)as the commercial on a 9-point hedonic scale compare to the other.The color of the pre-treated peanut butter varies statistically with the commercial but remained in the recommended range of Hunter L*values of 51-52,respectively,for high initial moisture peanut cultivars.The total polyphenol(35.20-31.59±0.59μmol GAE/g)and tocopherol(19.05±0.35 mg/100 g)content in the butter obtained from three cultivars(Yuahua-9102,Yuhua,and Baisha-1016)and Silihong respectively,were significantly(P<0.05)higher than those in the commercial butter.The induction times of all pre-treated butter(19.80±0.99-7.84±0.07 h)were significantly(P<0.05)longer during storage at accelerated temperature than commercial samples.In addition,no benzo[a]pyrene was found in the pre-treated samples.Collectively,the microwave pretreated peanut butter was superior to the commercial one.These findings provided data support and a reference basis to promote microwave use for peanut butter production.

Relationship of chemical properties of different peanut varieties to peanut butter storage stability

This study examined the effect of peanut quality on the storage stability of peanut butter. The quality of 17 varieties of peanuts was analyzed, and each was used to prepare peanut butter. For different storage temperatures and durations, stability of the peanut butter was measured according to three indicators： peroxide value, acid value, and centrifugal rate. The correlation between peanut components and peanut butter storage stability was also investigated. The results indicated significant differences in fatty acid composition between different varieties of peanut. Peanut butter prepared with high oleic peanuts（Kainong 17-15） had a significantly longer shelf life than that of other varieties. The significant correlation between the stability of peanut butter and peanut quality suggests that oleic acid and linoleic acid were the main influencing factors on stability. This study finds that the high oleic peanuts（HOP） is the most suitable variety for making peanut butter, which can allow farmers and processors to choose the specific variety for better product and shelf life.

Validation of High Performance Liquid Chromatography with Fluorescence Detector Methods for Determination of Aflatoxins in Different Food and Animal Feed Samples

Method validation for quantitative analysis of aflatoxins, AFB1, AFB2, AFG1 and AFG2 in sorghum, peanut butter, groundnut and animals feed is presented. Aflatoxins were extracted with a mixture of methanol: acetonitrile: water (60:30:10) and cleaned with Alfa test IAC chromatography before analysis by High Performance Liquid Chromatography coupled with fluorescence detection (HPLC-FLD) by adopting an isocratic chromatographic system using a mobile phase consisting acetic acid: acetonitrile: methanol (59:14:27), the separation of the four aflatoxins was achieved in less than 15 minutes. Calibration curves were linear over the concentration range from 2 - 18 ng/mL for AFB1 and AFG1, 0.4 - 3.6 ng/mL for AFB2 and AFG2, respectively. The LOD and LOQ in spiked samples were found to be 0.02 and 0.05 μg/kg for both AFB1 and AFG1, 0.01 and 0.03 μg/kg for both AFB2 and AFG2. The mean recovery values were in range from 84.2% to 96.9% was obtained. Five samples were found to be contaminated with aflatoxins and the total aflatoxins ranged from 0.02 to 3.26 μg/kg were obtained. Nineteen different samples were found to be contaminated with aflatoxins;the total aflatoxins ranged from 0.27 to 10.48 μg/kg were obtained. The highest total aflatoxins value was obtained in animal feeds.

Nuts,Peanut Butter Ward Off Diabetes

A helping of nuts or peanut butter several times a week appears to significantly lower the risk of developing adult-onset diabetes, at least in women, a study said Tuesday.