Lakhlifi El Idrissi Zineb, Oubihi Asmaa, Ibourki Mohamed, El Youssfi Mourad, Gharby Said, El Guezzane Chakir, Ullah Riaz, Iqbal Zafar, Goh Khang Wen, Gallo Monica, Bouyahya Abdelhakim, Harhar Hicham, Tabyaoui Mohamed
Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University, Rabat BP 1014, Morocco.
Laboratory of Agrophysiologie, Biotechnology, Environment and Quality, Department of Biology, Faculty of Sciences, Ibn Tofail University, Kenitra, Morocco.
Food Chem X. 2024 Aug 30;24:101791. doi: 10.1016/j.fochx.2024.101791. eCollection 2024 Dec 30.
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.
花生因其富含必需营养素和具有促进健康的酚类化合物而备受重视。花生饼是油脂生产中一种廉价且未得到充分利用的农业工业副产品，通常被丢弃或用作动物饲料。本研究调查了热加工和品种差异对花生粉和油饼粉营养成分、酚类含量及生物学特性的影响，旨在提高它们作为食品配料的价值。研究结果表明，烘烤显著提高了花生粉及其油饼粉中的油脂含量（从9.98±0.11%提高到44.13±0.10%）、灰分含量（从1.28±0.01%提高到5.45±0.05%）、碳水化合物含量（从0.90±0.01%提高到28.09±0.28%）和能量值（从406.69±0.09千卡/100克提高到609.13±1.08千卡/100克），同时总多酚含量（从28.64±0.19毫克没食子酸当量/克提高到62.79±1.18毫克没食子酸当量/克）、总黄酮含量（从4.20±0.07毫克槲皮素当量/克提高到18.35±0.06毫克槲皮素当量/克）以及抗氧化活性也有所提高。相反，烘烤导致水分含量（从1.48±0.09%降低到6.25±0.15%）和蛋白质含量（从49.50±0.05%降低到54.24±0.01%）下降。在这些营养参数方面，发现两个花生品种之间存在显著差异。元素分析揭示了花生品种之间以及烘烤前后的显著差异，钾（12237.56±101.36 - 14513.34±168.62毫克/千克）是主要的常量元素，其次是磷（6156.86±36.19 - 8815.22±130.70毫克/千克）和镁（3037.92±13.87 - 4096.44±8.54毫克/千克），而锌（53.98±0.61 - 81.77±0.44毫克/千克）在微量元素中占主导地位。此外，花生粉和油饼粉对几种细菌表现出抗菌活性。可以推断，烘烤后的花生粉和油饼粉具有很高的营养价值，使其有望成为解决蛋白质 - 能量营养不良问题的候选物，并成为开发新食品的宝贵配料。
