Progress 11/01/07 to 10/30/09
Outputs
OUTPUTS: Nut consumption has been recommended by the FDA to reduce the risk of development of cardiovascular diseases due to its fatty acid profile and the antioxidative properties of bioactive compounds such as resveratrol. Our study seeks to identify peanut cultivars rich in these compounds as well as processing techniques that preserve and allow the bioavailability of these phytochemicals such that consumers obtain the health benefits associated with its consumption. Experiments were conducted to screen US cultivars of four peanut market types for bioactive compounds and to determine the effect of processing (roasting and boiling)on the phytochemical composition of peanuts. Peanut extracts from these experiments were analyzed for their polyphenol content as well as their antioxidant capacities. Further studies were conducted on the bioavailability of trans-resveratrol, a health promoting compound in peanuts using differentiated Caco-2 model. Information obtained from these studies have been disseminated to the scientific community at the Institute of Food Technologists Annual scientific meetings which provides a wide audience for the dissemination of research findings to various stakeholders in peanut production and utilization and also through publications in high impact peer-reviewed journals. PARTICIPANTS: (1) Dr. Lloyd T. Walker as principal investigator/project director (2) Dr. Yvonne Chukwumah Investigator/Postdoctoral Research Associate TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Studies on the screening of peanut cultivars identified and characterized previously reported compounds in peanuts (genistin, daidzein and trans-resveratrol) as well as isorhamnetin (present only in Valencia cultivars) and isorhamnetin-3-O-rutinoside (rutin) not previously reported in peanuts. A flavonoid with potent antioxidant capacity normally found in fruits, quercetin, was identified in cultivars of market types investigated and was 10-fold higher in Valencia peanuts compared to other market types suggestiog that Valencia cultivars are better sources of polyphenols from peanuts.We were able to establish a strong positive correlation (r2 = 0.80)between total polyphenol content (TP) of peanut extracts and their antioxdative capacities (TEAC)implying that high TP content of peanuts is indicative of high antioxidant capacity. While it was important that we assessed the effect of processing methods on the retention of peanut phytochemicals, it was equally important that we evaluated the bioavailability of these bioactive compounds in the processed products as absorption of these compounds directly affects its bioactivity. In-vitro digestion of boiled and roasted peanuts showed that digestion improves the bioaccesibility of some compounds namely caffeic acid catechin and genistein. Also the rate of transport and amount of resveratrol transported was higher for the hydrolyzed product than the non-hydrolyzed glycosides.This is the first study using digested peanut samples for transport study and although marked differences in rate of transport and amount transported were observed as opposed to previous reports, higher amounts transported from digests of roasted peanuts as opposed to boiled peanuts indicating higher bioavailability from roasted peanuts.
Publications
- Chukwumah,Y.; Walker, L. T.; Ogutu, S., Wambura, P., Verghese, M. Effect of canning on the bioactive polyphenols of peanuts and changes in phenolic composition during storage(IFT poster presentation, July 2010 Manuscript In progress) Chukwumah,Y.; Walker, L. T.; Verghese, M. Bioaccesibility of peanut phytochemicals: Effect of in-vitro digestion on phytochemical composition of boiled and roasted peanuts (IFT poster presentation, July 2010 Manuscript In progress)
- Chukwumah,Y.; Walker, L. T.; Vogler, B.; Verghese, M. Profiling of bioactive compounds in cultivars of Runner and Valencia peanut market-types using liquid chromatography/APCI mass spectrometry (IFT oral presentation, IFT Annual Meeting, June 6-9, Anaheim, CA June 2009 Manuscript In progress)
- Chukwumah,Y.; Walker, L.T.; Verghese, M. Peanut Skin Color: A Biomarker for Total Polyphenolic Content and Antioxidative Capacities of Peanut Cultivars. Int. J. Mol. Sci. 2009, 10, 4941-4952. http://www.mdpi.com/1422-0067/10/11/4941.
- Chukwumah,Y., L. T. Walker, M. Verghese. Peanut skin color as a biomarker for total polyphenolic content and antioxidative capacities of peanut cultivars (IFT poster presentation, IFT Annual Meeting, June 6-9, Anaheim, CA June 2009)
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