Impact of different cooking methods on the chemical profile of high-oleic acid peanut seeds

文献类型： 外文期刊

第一作者： Xiao, Yuan

作者： Xiao, Yuan;Liu, Hao;Du, Puxuan;Liang, Xuanqiang;Li, Haifen;Lu, Qing;Li, Shaoxiong;Liu, Haiyan;Hong, Yanbin;Chen, Xiaoping;Varshney, Rajeev K.;Varshney, Rajeev K.

作者机构：

关键词： High oleic acid peanut; Domestic cooking; Metabolomics; Metabolite profile; Protein-fatty composition

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 379 卷

页码：

收录情况： SCI

摘要： High oleic acid (OA) peanut seeds (PS) can be beneficial for human health. However, chemical variations in high OA PS after domestic cooking are not fully understood. In order to investigate the impact of different cooking methods on the chemical profile of high-OA PS, widely established metabolomics approach was employed to identify the relative contents of PS metabolites. Herein, 630 metabolites within 27 categories were characterized in PS, of which 141, 157, 402 differential metabolites were observed in each treatment group (boiling, baking, and frying) when compared to the raw seed. Accordingly, bioactive substances were maximally preserved in baked high-OA PS. Further conventional methods (HPLC-UV/GC-MS) quantified the absolute composition of amino and fatty acids, verifying the reliability of metabolomic analysis. Collectively, the understanding of the phytochemical substances in relation to the domestic cooking method established a foundation for future high OA PS processing.

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