Source: UNIVERSITY OF GEORGIA submitted to NRP
NUTRIENTS AND BIOACTIVES OF GEORGIA COMMODITIES
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
Reporting Frequency
Annual
Accession No.
0217235
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
(N/A)
Project Start Date
Mar 1, 2009
Project End Date
Feb 28, 2015
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
UNIVERSITY OF GEORGIA
200 D.W. BROOKS DR
ATHENS,GA 30602-5016
Performing Department
Food Science & Technology
Non Technical Summary
Consumption of low-fat and wholesome foods is increasing as more people are recognizing the need for a healthful lifestyle. The search for foods which contribute to a healthy diet and that aid in chronic disease prevention has been the guide for the identification of plant foods possessing important phytonutrients, micronutrients, proteins, dietary fiber, and sterols. Research has and continues to contribute to the development of functional foods, nutraceuticals, and medical foods designed specifically for nutritional and therapeutic treatments. Such beneficial components that will be studied in the proposed project include the following: (i) various fatty acids including omega-3 polyunsaturated fatty acids with the potential to counteract serum cholesterol buildup and to intervene in or direct the synthesis of certain compounds which are thought to participate in arthritis, inflammatory response, allergic response, cancer, pain and other pathological states; (ii) vitamin E with the capability to act as serum cholesterol-lowering agents or preventative agents for several disease states including cancer and coronary heart disease; (iii) phenolics which are believed to inhibit tumor formation and to act as antioxidants in a similar manner as that of vitamin E; (iv) phytosterols to help control the absorption of dietary cholesterol; and (v) carotenoids which act as antioxidants and to assist in disease prevention.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
(N/A)
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
7011211100010%
7011830100010%
7011199100010%
5021211100025%
5021830100025%
5021199100020%
Goals / Objectives
The goals and objectives of the proposed research are as follows: (i) To conduct compositional studies on Georgia agricultural products (e.g., peanuts, pecans, blackberries, blueberries, muscadines, soybeans) deemed as beneficial to the state's consumers and agriculture producers & processors; (ii) To carry out analytical method development activities primarily in the area of antioxidant and radical-scavenging capacities; (iii) To initiate studies on polyphenolic determinations of selected Georgia agricultural products; and (iv) To conduct studies on the impact of processing on the nutrient and bioactive constituents of Georgia agricultural products and processed foods. Knowledge gained from the research can be used by the associated industry in targeted marketing campaigns to promote health & wellness attributes of the Georgia commodities/products to health-conscious consumers.
Project Methods
For each Georgia product, selected analyses will be performed depending on the basic make up of the commodity. Analyses may include the following: proximate compositional analysis {i.e., moisture, crude protein, carbohydrate, crude lipid, and ash}; fatty acid methyl esters (FAMEs) profiling by GC-FID; phytosterol determinations by GC-FID; vitamin E by HPLC with fluorescence detection; preparation of phenolic extracts from the raw material for fractionation and then characterization by HPLC or HPLC-MS; as well as measuring antioxidant and radical-scavenging capabilities of phenolic extracts and/or fractions by the oxygen radical absorbance capacity assay, trolox equivalent antioxidant capacity assay, and the modified ferric reducing/antioxidant power assay. All studies will be set-up to allow the application of recognized statistical analysis procedures. Often statistical analysis (one way ANOVA) of results is performed by using the Statistical Analysis System (SAS). Differences of the mean will be compared by Tukey's Studentized Range Test at p < 0.05. When statistical experimental-design advice is required, statisticians at UGA will be consulted.

Progress 03/01/09 to 02/28/15

Outputs
Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The goals of this project are to conduct compositional studies on Georgia agricultural products (e.g., peanuts, pecans, blackberries, blueberries, vegetables) deemed as beneficial to the state's consumers and agricultural producers and processors; to carry out analytical method development activities primarily in the area of antioxidant and radical-scavenging capacities; to initiate studies on polyphenolic determinations of selected Georgia agricultural products; and to conduct studies on the impact of processing on the nutrient and bioactive constituents of Georgia agricultural products and processed foods. PARTICIPANTS: Dr. Ronald B. Pegg (principal investigator) works with and trains a number of PhD and MS graduate students involved with his Hatch project. Ms. Katie Robbins (PhD candidate), Mr. Yi Gong (PhD candidate), Ms. Elizabeth Carr (MS candidate), and Ms. Marybeth Kellett (MS candidate) have all been working on a Georgia pecan project, which was the focus in this final year. Ms. Kellett and I have also been collaborating with Dr. Phillip Greenspan in UGA's Department of Pharmaceutical and Biomedical Sciences; this is where the cell culture studies using the cellular antioxidant activity (CAA) assay on pecan phenolics is being performed. Mr. Yi Gong has been characterizing the phenolics in pecans by HPLC-MS, while Ms. Elizabeth Carr has been determining the vitamin E content in this important Georgia tree nut. TARGET AUDIENCE: The delivery of presentations at national and international meetings is directed to academia (food chemists, food processors, nutritionists, dieticians) as well as individuals working with companies in the functional foods and nutraceutical sector. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period. How have the results been disseminated to communities of interest?Through the publication of peer-reviewed journal articles as well as oral or poster presentations at food science-themed national or international meetings. Findings on the nutrients of Georgia pecans were also disseminated by Dr. Pegg to tree nut buyers, processors, and health experts during his education mission sponsored by the US Pecan Council in Korea, Hong Kong, and Shanghai. What do you plan to do during the next reporting period to accomplish the goals?This is the last reporting period.

Impacts
What was accomplished under these goals? OUTPUTS: Research from this Hatch project has contributed to the development of functional foods, nutraceutical ingredients, and potential medical foods designed specifically for nutritional benefits. In 2015, graduate students focused much of their research on the nutrients and bioactives of Georgia pecans and pecan oils. The phenolics in Georgia pecans were isolated, separated, characterized, and quantitated. Their antioxidant activity was also determined by classical in vitro assays, and development of a cellular antioxidant assay to better assess the bioavailability of pecan antioxidant constituents in the small intestine continued. The findings of the in vitro antioxidant assays research were published in another peer-reviewed journal, while the bioactives in pecan oil were published in a book on specialty oils for Woodhead Publishing. Nine presentations on pecan nutrients, bioactives {including antioxidants} and health benefits were made at national/international meetings. The cellular antioxidant assay (CAA) results for pecan phenolics were presented at the Institute of Food Technologists' (IFT) Annual Meeting + Food Expo and the oral and poster presentation won first prize in IFT's "Nutraceuticals & Functional Foods" Division. At this same conference in 2015, a poster presentation on the vitamin E content in Georgia pecan cultivars was made. In addition to pecan research, findings on the nutrients, bioactives and health benefits of consuming Georgia peanuts and the nutrient status of fresh and frozen fruits and vegetables were disseminated as oral presentations at two national meetings by the Principal Investigator. Dr. Pegg also travelled in 2015 to Seoul (Korea), Hong Kong, and Shanghai, China, where he delivered three seminars on the nutrients, bioactives, and health-promoting properties of Georgia pecans. Moreover in this final year of the Hatch project, Dr. Pegg was awarded a plaque by the U.S. Pecan Growers Council for his Dedication and Service to the Pecan Industry for International Educational Seminar Series, based on his research efforts involving Georgia pecans.

Publications

  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Gong Y & Pegg RB. 2015. Chapter 3. Tree nut oils: Properties and processing for use in food. In: Talbot G (ed.), Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications, Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 290, 65-86. Cambridge, UK: Woodhead Publishing Ltd.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Robbins KS, Gong Y, Wells ML, Greenspan P & Pegg RB. 2015. Investigation of the antioxidant capacity and phenolic constituents of U.S. pecans. Journal of Functional Foods, 15, 11-22.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Pegg RB, Kellett M, Gong Y & Greenspan P. 2015. Relationship between in vitro and biological antioxidant assays of pecan phenolics. Session #285, Nutraceuticals and Functional Food Ingredients: Chemistry and Health, 2015 International Chemical Congress of Pacific Basin Societies (PacifiChem), Honolulu, HI, December 15-20. (Abstract Control ID: 2298324, Paper #251, Oral Presentation, Thursday December 17, 2015 in Technical Program, p. 292TECH).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Gong Y, Hudson RD & Pegg RB. 2015. The nutrients, bioactives, and health benefits of Georgia pecans. 8th International Conference and Exhibition on Nutraceuticals & Functional Foods, International Society for Nutraceuticals and Functional Foods, Wuxi, China, September 20-23. (Oral presentation  Abstract O52 in Book of Abstracts, p. 103).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Hudson RD, Gong Y & Pegg RB. 2015. Similarities in the nutrient and bioactive profiles of Georgia pecans and Chinese hickory (Shan He Tao/???). 8th International Conference and Exhibition on Nutraceuticals & Functional Foods, International Society for Nutraceuticals and Functional Foods, Wuxi, China, September 20-23. (Oral presentation  Abstract O51 in Book of Abstracts, p. 102).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Pegg RB. 2015. The nutrients, bioactives, and health benefits of consuming peanuts. 8th International Conference and Exhibition on Nutraceuticals & Functional Foods, International Society for Nutraceuticals and Functional Foods, Wuxi, China, September 20-23. (Oral presentation  Abstract O54 in Book of Abstracts, p. 104).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Carr EC & Pegg RB. 2015. Tocopherol contents of selected Georgia pecan cultivars across two crop years. Institute of Food Technologists Annual Meeting + Food Expo, Chicago, IL, July 11-14. (Abstract ID 12515; Poster presentation 066-131 in IFT15 Program & Exhibit Directory, p. 69 and in IFT 15 eBook of Abstracts, p. 118).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Gong Y, Wells ML & Pegg RB. 2015. Analysis of the volatile compounds in raw and roasted pecans by HS-SPME-GC-MS. Institute of Food Technologists Annual Meeting + Food Expo, Chicago, IL, July 11-14. (Abstract ID 12639; Poster presentation 098-006 in IFT15 Program & Exhibit Directory, p. 78 and in IFT 15 eBook of Abstracts, p. 182).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Gong Y, Wells ML & Pegg RB. 2015. Phenolic contents and antioxidant capacities of Georgia pecan cultivars across two years. Institute of Food Technologists Annual Meeting + Food Expo, Chicago, IL, July 11-14. (Abstract ID 12083; Poster presentation 066-106 in IFT15 Program & Exhibit Directory, p. 69 and in IFT 15 eBook of Abstracts, p. 114).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Kellett M, Greenspan P & Pegg RB. 2015. Antioxidant activity of pecan phenolics in a cell-based assay. Institute of Food Technologists Annual Meeting + Food Expo, Chicago, IL, July 11-14. (Abstract ID 12484; Poster presentation 066-023 in IFT15 Program & Exhibit Directory, p. 68 and in IFT 15 eBook of Abstracts, p. 101).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Pegg RB. 2015. Re-examination of the nutrient status of fresh and frozen fruits and vegetables. Fruits and Veggies All Forms Luncheon, sponsored jointly by the Can Manufacturers Institute, Canned Food Alliance, and Frozen Food Foundation, Hall of States, April 24, Washington, DC. (Oral presentation).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Dolphus AN, Duong Q, Clark KD & Pegg RB. 2015. Determination of phytate forms in tree nuts by HPLC-ESI-MS/MS. 2015 CAES Undergraduate Student Research Symposium, University of Georgia, Connor Hall, April 15, Athens, GA. (Poster presentation).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Pegg RB. 2015. Antioxidantes en Nueces. 10� Congreso Internacional de Ingenier�a Qu�mica, Alimentos y Ambiental (10� CONIIQUAA UDLAP), Universidad de las Am�ricas Puebla, April 10, Puebla, Mexico. (Oral presentation).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Pegg RB & Gong Y. 2015. Update on the pecan nutrition seminar series in China. Georgia Pecan Growers Association 50th Annual Educational Conference and Exhibition, Georgia National Fairgrounds, March 25, Perry, GA. (Oral presentation).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2015 Citation: Pegg RB, Wells ML & Greenspan P. 2015. Strengthening the position of Georgia pecans in the health & wellness market based on the bioavailability of antioxidant constituents. Meeting of the Georgia Agricultural Commodity Commission for Pecans, March 17, Macon, GA. (Oral presentation).


Progress 10/01/13 to 09/30/14

Outputs
Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The goals of this project are to conduct compositional studies on Georgia agricultural products (e.g., peanuts, pecans, blackberries, blueberries, vegetables) deemed as beneficial to the state's consumers and agricultural producers and processors; to carry out analytical method development activities primarily in the area of antioxidant and radical-scavenging capacities; to initiate studies on polyphenolic determinations of selected Georgia agricultural products; and to conduct studies on the impact of processing on the nutrient and bioactive constituents of Georgia agricultural products and processed foods. PARTICIPANTS: Dr. Ronald B. Pegg (principal investigator) works with and trains a number of PhD and MS graduate students involved with his Hatch project. Ms. Yuanyuan Ma (PhD candidate) and Mr. Clarence Sanders (MS candidate) have been working on a peanut skin/peanut butter project. For this study, we have been collaborating with Dr. William Kerr, a food engineer and Professor in UGA's Department of Food Science and Technology, and Dr. Ruthann Swanson, a sensory scientist and Associate Professor in UGA's Department of Foods and Nutrition. Prototype products were formulated and characterized by Ms. Ma. Mr. Sanders conducted the sensory analyses {with consumer panels} associated with the peanut butter products. Mr. Floirendo Flores (PhD candidate) was trained by Dr. Pegg on how to extract anthocyanins from blueberries, although he has a different major professor. For Mr. Flores, techniques, specifically in vitro chemical assays, on how to measure and quantitatively determine antioxidant activity were shown by Dr. Pegg. His major professor is not a chemist and lacks this knowledge. Ms. Katie Robbins (PhD candidate), Mr. Yi Gong (PhD candidate), Ms. Elizabeth Carr (MS candidate), and Ms. Marybeth Kellett (MS candidate) have been working on a pecan project. Ms. Kellett and I have also been collaborating with Dr. Phillip Greenspan in UGA's Department of Pharmaceutical and Biomedical Sciences; this is where the cell culture studies using the cellular antioxidant activity (CAA) assay on pecan phenolics is being performed. Mr. Yi Gong has been characterizing the phenolics in pecans by HPLC-MS, while Ms. Elizabeth Carr has been determining the vitamin E content in this important Georgia tree nut. Mr. Adrian Kerrihard (PhD candidate) has been working on predictive modeling for the accumulation of lipid oxidation products during storage of edible oils, including Georgia peanut oil. TARGET AUDIENCE: The delivery of presentations at national and international meetings is directed to academia (food chemists, food processors, nutritionists, dieticians) as well as individuals working with companies in the functional foods and nutraceutical sector. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period. How have the results been disseminated to communities of interest?Through the publication of peer-reviewed journal articles as well as oral or poster presentations at food science-themed national or international meetings. The findings of the peanut skin-fortified peanut butter study were passed on representatives of the American Peanut Council and Birdsong Peanuts. What do you plan to do during the next reporting period to accomplish the goals?Continue the research, deliver oral and poster presentations of the findings, and write and have published the results in the form of manuscripts.

Impacts
What was accomplished under these goals? OUTPUTS: Research from this Hatch project has and continues to contribute to the development of functional foods, nutraceuticals, and medical foods designed specifically for nutritional and therapeutic treatments. In 2014, graduate students performed a number of bioactive and nutrient analyses on Georgia commodities: these included pecans, peanuts, peanut oil, and blueberries. Much effort on the characterization of free and bound phenolics in peanut-skin fortified peanut butters as well as the sensory impact of their presence in the product prototypes was put forward. This was extremely interesting research, which resulted in the publication of four peer-reviewed papers published in high-impact factor food science journals. In terms of research on Georgia pecans, the phenolics from this tree nut were isolated, separated, characterized, and quantitated. Their antioxidant activity was also determined by classical in vitro assays, and development of a cellular antioxidant assay to better assess the bioavailability of pecan antioxidant constituents in the small intestine continued. The findings of the in vitro antioxidant assays research were published in a peer-reviewed journal, and via delivery of one oral and two poster presentations at national and international scientific meetings in 2014. Furthermore, the principal investigator went to Beijing, Hangzhou, and Guangzhou, China, in 2014 to deliver three seminars on the nutrients, bioactives, and health-promoting properties of Georgia pecans. In terms of blueberry research, the anthocyanins of blueberries were isolated, microencapsulated, and then their fate was characterized by in vitro digestion. These findings were published in a peer-reviewed journal and delivered as a poster presentation at an American Chemical Society National meeting.

Publications

  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Pegg RB, Robbins KS, Kellett M & Greenspan P. 2014. The polyphenolics of pecans. 7th International Conference and Exhibition on Nutraceuticals & Functional Foods, International Society for Nutraceuticals and Functional Foods, Istanbul Military Museum & Culture Site, Istanbul, Turkey, October 14-17. (Oral presentation  Abstract O46 in Book of Abstracts, p. 105).
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Ma Y, Kosi?ska-Cagnazzo A, Kerr WL, Amarowicz R, Swanson RB & Pegg RB. 2014. Separation and characterization of soluble esterified and glycoside-bound phenolic compounds in dry-blanched peanut skins by liquid chromatographyelectrospray ionization mass spectrometry. Journal of Agricultural and Food Chemistry, 62, 11488-11504.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Ma Y, Kosi?ska-Cagnazzo A, Kerr WL, Amarowicz R, Swanson RB & Pegg RB. 2014. Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatographyelectrospray ionization mass spectrometry. Journal of Chromatography A, 1356, 64-81.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Sanders CT III, DeMaise CL, Kerr WL, Hargrove JL, Pegg RB & Swanson RB. 2014. Peanut skins-fortified peanut butters: Effects on consumer acceptability and quality characteristics. LWT  Food Science and Technology, 59, 222-228.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Robbins KS, Ma Y, Wells ML, Greenspan P & Pegg RB. 2014. Separation and characterization of phenolic compounds from U.S. pecans by liquid chromatographytandem mass spectrometry. Journal of Agricultural and Food Chemistry, 62, 4332-4341.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Flores FP, Singh RK, Kerr WL, Pegg RB & Kong F. 2014. Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion. Food Chemistry, 153, 272-278.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Ma Y, Kerr WL, Swanson RB, Hargrove JL & Pegg RB. 2014. Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fiber content and antioxidant activity. Food Chemistry, 145, 883-891.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Harrison J, Hargrove J, Kerr WL, Pegg RB & Swanson R. 2014. Response to a better-for you peanut butter by three consumer population segments: A focus group study. FNCE 2014, Food & Nutrition Conference & Expo, Academy of Nutrition and Dietetics, Atlanta, GA, October 18-21. (Poster presentation  Abstract in Journal of the Academy of Nutrition and Dietetics, 114(Supplement 2), A-61).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Pegg RB. 2014. Delivery and applications of nutraceuticals and functional food ingredients. 17th World Congress of Food Science and Technology & Expo, International Union of Food Science and Technology (IUFoST), Montreal, Canada, August 17-21. (Oral presentation No. CS1.2.3 in IUFoST Final Detailed Program, p. 28).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Kerrihard AL, Craft BD, Nagy K & Pegg RB. 2014. Predictive modeling for the accumulation of lipid oxidation products. 248th American Chemical Society National Meeting & Exposition, San Francisco, CA, August 10-14. (Agricultural & Food Chemistry Division Abstract No. AGFD 224 in Cornucopia, Fall 2014, p. 76).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Pegg RB, Ma Y, Robbins KS & Greenspan P. 2014. Separation and characterization of phenolic compounds from pecans and dry-blanched peanut skins by liquid chromatography-electrospray ionization mass spectrometry. 8th World Congress on Polyphenols Applications, International Society of Antioxidants in Nutrition and Health, Lisbon, Portugal, June 4-6. (Abstracts for Oral Presentations, Day 3  June 6, 2014 in Abstracts Book, p. 58).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Flores FP, Singh RK, Kerr WL, Pegg RB & Kong F. 2014. In vitro phenolics content and antioxidant activity of microencapsulated blueberry anthocyanins: Effects of solvent-based extracts and encapsulant types. 247th American Chemical Society National Meeting & Exposition, Dallas, TX, March 16-20. (Agricultural & Food Chemistry Division Abstract No. AGFD 131 in Cornucopia, Spring 2014, p. 52).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Pegg RB. 2014. Functional foods: The good, the bad, and the ugly. Southeast IFT Food Industry Expo 2014, Cobb Galleria Center, Atlanta, GA, March 13. (Oral presentation  Abstract in Food Expo 2014 Program Brochure, p. 2).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2014 Citation: Pegg RB. 2014. The pecan: A healthful and nutrient-dense tree nut. 107th Annual Convention of the Southeastern Pecan Growers Association, Southeastern Pecan Growers Association, Beau Rivage Resort & Casino, Biloxi, MS, February 22, 2014. (Oral presentation in Program Guide @ sepga.com/files/4313/9468/7388/pegg.pdf, 24 p.).


Progress 01/01/13 to 09/30/13

Outputs
Target Audience: Nothing Reported Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?The goals of this project are to conduct compositional studies on Georgia agricultural products (e.g., peanuts, pecans, blackberries, blueberries, vegetables) deemed as beneficial to the state's consumers and agricultural producers and processors; to carry out analytical method development activities primarily in the area of antioxidant and radical-scavenging capacities; to initiate studies on polyphenolic determinations of selected Georgia agricultural products; and to conduct studies on the impact of processing on the nutrient and bioactive constituents of Georgia agricultural products and processed foods. PARTICIPANTS: Dr. Ronald B. Pegg (principal investigator) works with and trains a number of PhD and MS graduate students involved with his Hatch project. Mr. Floirendo Flores (PhD candidate) and Mr. Michael Paul (MS candidate) were trained by Dr. Pegg on how to extract and recover blueberry and muscadine phenolics, although both have different major professors. For Mr. Flores and Mr. Paul, techniques, specifically in vitro chemical assays, on how to measure and quantitatively determine antioxidant activity were shown by Dr. Pegg. Their professors are not chemists and lack this knowledge. Ms. Yuanyuan Ma (PhD candidate) has been working on a peanut skin/peanut butter project. For this study, we have been collaborating with Dr. William Kerr, a food engineer and Professor in UGA's Department of Food Science and Technology, and Dr. Ruthann Swanson, a sensory scientist and Associate Professor in UGA's Department of Foods and Nutrition. Prototype products were formulated and characterized by Ms. Ma. Ms. Katie Robbins (PhD candidate), Mr. Yi Gong (PhD candidate), and Ms. Elizabeth Carr (MS candidate) have been working on a pecan project. Ms. Robbins and I have also been collaborating with Dr. Phillip Greenspan in UGA's Department of Pharmaceutical and Biomedical Sciences; this is where the cell culture studies on the anti-inflammatory activity of pecan phenolics is being performed. Mr. Yi Gong has been characterizing the phenolics in pecans by HPLC-MS, while Ms. Elizabeth Carr has been determining the vitamin E content in this important Georgia tree nut. Ms. Linshan Li (MS candidate) has been working on the selected nutrient analyses (including vitamin C and carotenoids) for fresh and frozen fruits and vegetables. Mr. Adrian Kerrihard (PhD candidate) and Mr. Taylor Lee (Undergraduate student) have been working on method development and refinement of antioxidant assays to determined hydrophilic and hydrophobic antioxidant compounds, which will be applied to the phenolics of Georgia commodities. TARGET AUDIENCE: The delivery of presentations at national and international meetings is directed to academia (food chemists, food processors, nutritionists, dieticians) as well as individuals working with companies in the functional foods and nutraceutical sector. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period. How have the results been disseminated to communities of interest?Through the publication of peer-reviewed journal articles as well as oral or poster presentations at food science-themed national or international meetings. What do you plan to do during the next reporting period to accomplish the goals?Continue the research, deliver oral and poster presentations of the findings, and write and have published the results in the form of manuscripts.

Impacts
What was accomplished under these goals? OUTPUTS: Research from this Hatch project has and continues to contribute to the development of functional foods, nutraceuticals, and medical foods designed specifically for nutritional and therapeutic treatments. In 2013, graduate students performed a number of bioactive and nutrient analyses on Georgia commodities: these included blueberries, muscadine grapes, peanuts, peanut oil, as well as pecans. The phenolics of blueberries {notably their anthocyanins} and muscadine grapes were characterized as well as the impact of processing of the fruits. The findings were published in three peer-reviewed journal articles. The effect of drying on Georgia sweet potato chips was also evaluated and published in a peer-reviewed journal. Four different types of peanut skins were acquired from industrial sources, ground to a fine particle size by a novel grinding technique and incorporated into peanut butter formulations, as a means to generate a functional food with excellent antioxidant properties and a good source of fiber claim. The findings from the peanut skin study were published in a peer-reviewed food processing journal, as well as being passed along to members of the peanut industry. In terms of oral and poster presentations: three were made dealing with the bioactives or nutraceuticals of Georgia commodities. At the annual Institute of Food Technologists (IFT), Euro Fed Lipid, and International Society for Nutraceuticals and Functional Foods (ISNFF) meetings, presentation on the antioxidant activity of blueberries, bioactives of pecan and peanut oils, and role of pecans and peanuts at preventing chronic diseases, respectively, were delivered.

Publications

  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Beuchat LR & Pegg RB. 2013. Improving the safety and quality of pecans. In: Harris LJ (ed.), Improving the Safety and Quality of Nuts, Woodhead Publishing Series in Food Science, Technology and Nutrition: Number 250, 297-329. Cambridge, UK: Woodhead Publishing Ltd.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Flores FP, Singh RK, Kerr WL Pegg RB & Kong F. 2013. Antioxidant and enzyme inhibitory activities of blueberry anthocyanins prepared using different solvents. Journal of Agricultural and Food Chemistry, 61, 4441-4447.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Martino KM, Paul MS, Pegg RB & Kerr WL. 2013. Effect of different timetemperature conditions and clarification on the total phenolics and antioxidant constituents of muscadine grape juice. LWT  Food Science and Technology, 53, 327-330.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Ma Y, Kerr WL, Cavender GA, Swanson RB, Hargrove JL & Pegg RB. 2013. Effect of peanut skin incorporation on the color, texture, and total phenolics content of peanut butters. Journal of Food Process Engineering, 36, 316-328.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Pallas LA, Pegg RB & Kerr WL. 2013. Quality factors, antioxidant activity, and sensory properties of jet-tube dried rabbiteye blueberries. Journal of the Science of Food and Agriculture, 93, 1887-1897.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Xu S, Pegg RB & Kerr WL. 2013. Sensory and physicochemical properties of sweet potato chips made by vacuum-belt drying. Journal of Food Process Engineering, 36, 353-363.
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Pegg RB. 2013. Latest developments on the role of tree nuts and peanuts in the prevention of chronic diseases. 6th International Conference and Exhibition on Nutraceuticals & Functional Foods, International Society for Nutraceuticals and Functional Foods, Howard Civil Service International House, Taipei, Taiwan, November 5-9. (Plenary lecture  Abstract PL3 in Book of Abstracts, p. 69).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Pegg RB, Gong Y & Amarowicz R. 2013. Emerging markets for tree nut and peanut oils in the 21st century. 11th Euro Fed Lipid Congress, Euro Fed Lipid/European Federation for the Science and Technology of Lipids, Antalya, Turkey, October 27-30. (Oral presentation  Abstract in Book of Abstracts, p. 168).
  • Type: Conference Papers and Presentations Status: Published Year Published: 2013 Citation: Flores F, Singh R, Kerr W, Pegg R & Kong F. 2013. Antioxidant, ?-amylase, and ?-glucosidase inhibitory activities of blueberry anthocyanins prepared using different solvents. Institute of Food Technologists Annual Meeting + Food Expo, Chicago, IL, July 13-16. (Poster presentation 135-04 in IFT13 Program & Exhibit Directory, p. 83 and at under Technical Abstracts Search).


Progress 01/01/12 to 12/31/12

Outputs
OUTPUTS: Research has and continues to contribute to the development of functional foods, nutraceuticals, and medical foods designed specifically for nutritional and therapeutic treatments. The goals of this project are to conduct compositional studies on Georgia agricultural products (e.g., peanuts, pecans, blackberries, blueberries, vegetables) deemed as beneficial to the state's consumers and agriculture producers and processors; to carry out analytical method development activities primarily in the area of antioxidant and radical-scavenging capacities; to initiate studies on polyphenolic determinations of selected Georgia agricultural products; and to conduct studies on the impact of processing on the nutrient and bioactive constituents of Georgia agricultural products and processed foods. In 2012, graduate students performed a number of bioactive and nutrient analyses on Georgia commodities. These included peanut skins, pecans as well as fruits and vegetables. Four different types of peanut skins were acquired from industrial sources, ground to a fine particle size by a novel grinding technique and incorporated into peanut butter formulations, as a means to generate a functional food with excellent antioxidant properties and a good source of fiber claim. The findings from the peanut skin study were published in a peer-reviewed journal, as well as being passed along to members of the peanut industry. Pecan samples of known cultivars were acquired throughout Georgia and analyzed for their antioxidant, radical-scavenging, anti-glycation and anti-inflammatory capacities. Cell culture studies were performed to assess anti-inflammatory activity of pecan phenolics. The results on the antioxidant status, anti-glycation activity and potential health benefits from the pecan research were presented at a number of meetings in 2012. Specifically, the principal investigator went to Shanghai, China, in July 2012 to deliver two seminars on the nutrients, bioactives, and health-promoting properties on U.S. pecans, and organized a tree nut and peanut symposium of highly-respected nut researchers at the 2012 Annual Meeting of the International Society for Nutraceuticals and Functional Foods in Kona, Hawaii from December 1-6 2012. Fruits and vegetables (namely blueberries, strawberries, green beans, peas, broccoli, spinach, corn, and cauliflower) were purchased both fresh and frozen and analyzed for their vitamin A, C, folate and mineral contents. To date, the nutrient findings from the fruits and vegetables study were passed along to the Frozen Food Foundation. PARTICIPANTS: Dr. Ronald B. Pegg (principal investigator) works with and trains a number of PhD and MS graduate students. Ms. Juli Bierwirth (PhD candidate) has been working on the blackberry project as has undergraduate student Mr. Andrew Norton. Ms. Yuanyuan Ma (PhD candidate) has been working on the peanut skin/peanut butter project. For this study, we have been collaborating with Dr. William Kerr, a food engineer and Professor in UGA's Department of Food Science and Technology, and Dr. Ruthann Swanson, a sensory scientist and Associate Professor in UGA's Department of Foods and Nutrition. Ms. Katie Robbins (PhD candidate) and Mr. Yi Gong (PhD candidate) have been working on the pecan project. Ms. Robbins and I have also been collaborating with Dr. Phillip Greenspan in UGA's Department of Pharmaceutical and Biomedical Sciences; this is where the cell culture studies have been performed. Ms. Linshan Li (MS candidate) and Ms. Elizabeth Carr (Undergraduate student) have been working on the selected nutrient analyses for fresh and frozen fruits and vegetables; Elizabeth specifically performs folate analyses. Mr. Adrian Kerrihard (PhD candidate) and Mr. Taylor Lee (Undergraduate student) have been working on method development and refinement of antioxidant assays to determined hydrophilic and hydrophobic antioxidant compounds. TARGET AUDIENCES: Dr. Pegg has delivered a number of lectures/seminars on various aspects of the projects researched in his lab. Specifically in July 2012 he went to Shanghai, China, to educate Chinese buyers of U.S. pecans on the nutrients and bioactives available in this tree nut indigenous to the United States. The goal here was to entice nut importers/buyers to purchase more U.S. pecans for the growing Chinese market. On the other hand, the tree nut and peanut symposium organized by Dr. Pegg as part of the 2012 Annual Meeting of the International Society for Nutraceuticals and Functional Foods (ISNFF) in Kona, Hawaii from December 1-6 2012 was to share information amongst scientists (food chemists, nutritionists, and dieticians) researching the health benefits of tree nuts. In the audience were members of the Georgia Pecans Growers Association, Almond Board of California, Walnut Board of California, and the Hershey Company. A couple of these organizations have already shown an interest in organizing a symposium for the 2013 ISNFF meeting. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

Impacts
Ground peanut skin incorporation into peanut butter formulations revealed that there was a concentration-dependent increase in antioxidant capacity. It was determined that addition levels of blanched peanut skins up to 2.5% did not negatively impact the sensory quality of the peanut butter, while at the same time markedly improved the antioxidant level of the product and afforded a good fiber claim to be made. Such health-related claims are in line with concerns of the present-day consumer. The findings were passed onto members of the peanut industry for further scrutiny. The pecan study revealed that the antioxidant levels of pecans, as assessed by the Oxygen Radical Absorbance Capacity (ORAC) and Ferric Ion Reducing Antioxidant Power (FRAP) assays, are highest amongst the tree nuts. Deemed important is the choice of solvent system to extract the polar proanthocyanidins, which are rich in pecans. Measured ORAC values were in-line, if not higher in most cases, with those reported in a USDA-ARS study which also showed that pecans are the top nut in terms of in vitro antioxidant status. These findings that Georgia pecans are packed with antioxidants have been used by the Georgia Agricultural Commodity Commission for Pecans in advertisements to promote the healthfulness of pecans. The fruits and vegetables study is revealing that the selected nutrient levels of fresh and frozen fruits and vegetables are, for the most part, comparable. This goes against the belief of many consumers that fresh fruits and vegetables are much healthier than their frozen counterparts. In some cases, the nutrient levels in frozen fruits and vegetables were superior to those of fresh produce, which had been stored in a refrigerator after purchase for up to five days. The design of this study is such that the collected nutrient data is worthy of submission to the National Nutrient Database for Standard Reference for consideration of incorporation into the Database.

Publications

  • Bierwirth, J.E., Greenspan, P., Norton, A.J., Kerr, W.L. and Pegg, R.B. 2012. The influence of in vitro digestion on the anti-inflammatory capacity of blackberry phenolics. 5th International Conference and Exhibition on Nutraceuticals and Functional Foods, International Society for Nutraceuticals and Functional Foods, Kailua-Kona, Hawaii, USA, December 1-6. (Poster presentation, Abstract P128 in Book of Abstracts, p. 210).
  • Craft, B.D., Kerrihard, A.L., Amarowicz, R. and Pegg, R.B. 2012. Phenol-based antioxidants and the in vitro methods used for their assessment. CRFSFS 11:148-173.
  • Greenspan, P., Robbins, K.S. and Pegg, R.B. 2012. Pecan phenolics inhibit fructose-mediated protein glycation. 5th International Conference and Exhibition on Nutraceuticals and Functional Foods, International Society for Nutraceuticals and Functional Foods, Kailua-Kona, Hawaii, USA, December 1-6. (Poster presentation, Abstract P129 in Book of Abstracts, p. 210).
  • Hudson, R.D., Gong, Y. and Pegg, R.B. 2012. The acceptance and consumption of pecans (Carya illinoinensis) in China based on historical preference for Shan He Tao, a native hickory. 5th International Conference and Exhibition on Nutraceuticals and Functional Foods, International Society for Nutraceuticals and Functional Foods, Kailua-Kona, Hawaii, USA, December 1-6. (Oral presentation, Abstract O97 in Book of Abstracts, p. 117).
  • Ma, Y., Kerr, W.L., Cavender, G.A., Swanson, R.B., Hargrove, J.L. and Pegg, R.B. 2012. Effect of peanut skin incorporation on the color, texture, and total phenolics content of peanut butters. J. Food Proc. Eng. doi:10.1111/j.1745-4530.2012.00693.x (in press)
  • Pegg, R.B. and Kearney, P. 2012. Peanuts in our daily diet: Reduction in CVD and diabetes risk factors. 5th International Conference and Exhibition on Nutraceuticals and Functional Foods, International Society for Nutraceuticals and Functional Foods, Kailua-Kona, Hawaii, USA, December 1-6. (Oral presentation, Abstract O117 in Book of Abstracts, p. 128).
  • Pegg, R.B. and Eitenmiller, R.R. 2012. Peanut oil: How plant breeding efforts and high-oleic oil chemistry are changing the landscape. 10th Euro Fed Lipid Congress, Euro Fed Lipid/European Federation for the Science and Technology of Lipids, Cracow, Poland, September 23-26. (Oral presentation, Abstract in Book of Abstracts, p. 124).
  • Pegg, R.B. and Wells, M.L. 2012. Improving competitiveness of US pecans based on nutritional and health-promoting components. 46th Annual Western Pecan Growers Association Conference Proceedings, Las Cruces, NM, March 4-6. (Oral presentation, Article in 2012 Proceedings, pp. 58-64).
  • Robbins, K.S., Greenspan, P. and Pegg, R.B. 2012. Pecan phenolics and their antioxidant and anti-inflammatory properties. 5th International Conference and Exhibition on Nutraceuticals and Functional Foods, International Society for Nutraceuticals and Functional Foods, Kailua-Kona, Hawaii, USA, December 1-6. (Oral presentation, Abstract O101 in Book of Abstracts, p. 119).