The effect of heat on extractability and immunoreactivity of proteins from roasted peanut flours and whole peanuts was evaluated using two general protein assays and six commercial peanut ELISA kits, respectively. The highest amount of protein was recovered from roasted peanuts with all ELISAs, while recovery showed a decrease with increasing levels of roasting of the peanut flours. Only the Morinaga kit showed sufficient sensitivity to detect peanut at low concentrations of the dark roast peanut flours. Both the protein and immunoassays indicated a decrease in protein solubility with roasting. The underestimation by immunoassays is a combination of decreased solubility and heat induced changes in the proteins that are being targeted by the ELISA antibodies. These findings suggest that most commercial ELISA kits may not reliably quantify peanut present in dark roast peanut flours at ≤25 ppm.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2019.04.026 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Aflatoxin Contamination of Various Staple Foods from Angola and Mozambique.
Toxins (Basel)
November 2024
CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Aflatoxins constitute a significant risk in staple foods produced in African countries. This research aimed to analyze the total aflatoxin (AFT) contamination of various staple foods in Angola and Mozambique. A total of 233 samples of corn, peanuts, beans, rice, and cassava flour collected from farmers or local markets from the province of Cuanza Sul, Angola, and the provinces of Gaza and Inhambane, South Mozambique, were analyzed for the presence of AFT using the lateral flow strip method via AgraStrip Pro WATEX (Romer).
View Article and Find Full Text PDFAssessment of mycotoxins in infant flour and their decontamination in raw material during production processes in Ouagadougou.
Mycotoxin Res
December 2024
Laboratoire de Biologie Moléculaire Et de Génétique (LABIOGENE), Université Joseph KI-ZERBO, 03 BP 7021, Ouagadougou 03, Burkina Faso.
The infant flours produced in Burkina Faso are essentially a mixture of cereals and legumes. These raw materials are frequently contaminated with mycotoxins which pose a huge food safety and public health threat. The objective of this study was to determine mycotoxin levels in raw materials and infant flours in Ouagadougou and to investigate the impact of decontamination on the raw materials used in infant flour production.
View Article and Find Full Text PDFUpcycling commercial nut byproducts for food, nutraceutical, and pharmaceutical applications: A comprehensive review.
Food Chem
March 2025
Department of Biochemistry, Memorial University of Newfoundland, St. John 's, NL, Canada.
This article presents a comprehensive overview of upcycling commercial nut byproducts (such as Brazil nut, cashew, hazelnut, macadamia, peanut (also known as a legume), pecan, pine nut, pistachio, and walnut) for food, nutraceutical, and pharmaceutical applications. Upcycling nut byproducts, namely husk/hull, hard shell, brown skin, defatted flour/meal/cake, pine cone, cashew nut shell liquid, cashew apple, walnut septum, and dreg/okara, has great potential, not only to reduce/minimise waste, but also to fit within the circular economy concept. Each byproduct has its own unique functional properties, which can bring significant value.
View Article and Find Full Text PDFDietary arachidonic acid contributes to alleviation of peanut-induced allergy biomarkers in BALB/c, C57BL/6 and CD-1 mice.
Int Immunopharmacol
January 2025
Department of Chemistry, School of Sciences and Engineering, The American University in Cairo, New Cairo, Cairo, Egypt. Electronic address:
Objective: Despite its innumerable, invaluable and unique benefits to human development and welfare, consumption of the omega 6 polyunsaturated fatty acid, arachidonic acid (ARA) generates apprehension due to the association of its metabolites with allergy symptoms. Accordingly, it was deemed important to examine the impact of ARA supplementation on initiation and progress of peanut (PN)-induced allergy in mice of different MHC haplotypes.
Methods: Cohorts of BALB/c, C57BL/6, and outbred CD-1 mice were maintained two weeks before experimentation and until the end of the experiment on mouse food supplemented with equal amounts of milk powder containing 3 or 0 mg ARA/day/mouse, and then exposed to inhalation of 0 or 100 μg/mouse PN flour molecules twice for 4 weeks.
Utilizing chia flour-based gelled emulsion for the development of functional beef patties with enhanced nutritional profile.
Food Sci Nutr
October 2024
Food Engineering Department, Engineering Faculty Ege University Bornova Izmir Turkey.
This study evaluated chia flour, egg white powder, and peanut oil gelled emulsion (GE) as a fat replacer in beef patties. Four formulations were prepared, replacing beef fat with different levels of gelled emulsion: 0% (C), 50% (G50), 75% (G75), and 100% (G100). The beef patties with GE showed improved nutritional properties, technological parameters, and cooking characteristics.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!