Peanuts: Production, Nutritional Content and Health Implications

$130.00

Richard W. Cook (Editor)

Series: Food and Beverage Consumption and Health
BISAC: HEA048000

Peanuts are among the most popular oilseeds in the world. When their price is considered, they present a competitive advantage in comparison to other nuts such as macadamia, walnuts, hazelnuts, Brazil nuts and cashew nuts. Peanuts are a good source of protein, and, depending on the cultivar, may render amounts of up to 80% unsaturated fatty acids. Tocopherol, also known as vitamin E, is found in high concentration in peanuts. Furthermore, peanuts are recognized by their high polyphenol contents. Phenolic compounds from several classes, namely, phenolic acids, flavonoids, and stilbenes have been identified in peanuts.

Polyphenols have antimicrobial, anti-inflammatory, anticarcinogenic, and antioxidant properties. As such, peanuts may be beneficial to consumers through the prevention of chronic diseases. This book discusses information regarding the nutritional and possible nutraceutical potential of peanuts and peanut products, as well as the anticipated impacts of production of new cultivars and processing on their content. The value of peanuts as a source of nutrients and nutraceuticals, and its production is also highlighted and discussed. (Imprint: Nova)

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Table of Contents

Table of Contents

Preface

Chapter 1 – Determination of Peanut Digestibility and Allergenicity Using In Vitro and In Vivo Experimental Models (pp. 1-30)
Ondulla T. Toomer, Martine Ferguson, Andrew Do, Marion Pereira and Kristina Williams (U.S. Food and Drug Administration, Laurel, Maryland, United States)

Chapter 2 – Lower Solvent Concentration and Time for Extraction of Peanut Skin Antioxidants at Optimized Conditions (pp. 31-50)
Adriano Costa de Camargo, Thais Maria Ferreira de Souza Vieira, Gabriela Boscariol Rasera, Solange Guidolin Canniatti-Brazaca, Severino Matias de Alencar and Marisa Aparecida Bismara Regitano-d’Arce (Department of Agri-Food Industry, Food & Nutrition, “Luiz de Queiroz” College of Agriculture, (ESALQ/USP), University of São Paulo, Brazil)

Chapter 3 – Gamma Irradiation to Improve Microbiological Safety of Peanuts: Effects on Peroxide Value, HS-SPME–GC/MS Hexanal Content and Sensory Acceptance (pp. 51-68)
Adriano Costa de Camargo, Marisa Aparecida Bismara Regitano-d’Arce, Thais Maria Ferreira de Souza Vieira, Severino Matias de Alencar, Claudio Rosa Gallo, Marta Helena Fillet Spoto, Paula Porrelli Moreira da Silva and Solange Guidolin Canniatti-Brazaca (Department of Agri-Food Industry, Food & Nutrition, ‘‘Luiz de Queiroz’’ College of Agriculture (ESALQ/USP), University of São Paulo, Brazil)

Chapter 4 – Peanuts As a Source of Protein, Unsaturated Fatty Acids, Tocopherol and Polyphenols (pp. 69-80)
Adriano Costa de Camargo and Solange Guidolin Canniatti-Brazaca (Department of Agri-Food Industry, Food & Nutrition, “Luiz de Queiroz” College of Agriculture, (ESALQ/USP), University of São Paulo, Brazil)

Chapter 5 – A Non-Toxigenic Strain of Aspergillus flavus As a Biological Control against Aflatoxin Production in Peanuts (pp. 81-94)
Maria Antonia Calori-Domingues, Deborah Teles, Giancarlo Hercoton Ponce, Adriano Costa de Camargo, Carlos Tadeu dos Santos Dias, Eduardo Micotti da Gloria, Lília Sichmann Heiffig-del Aguila and Ignácio José de Godoy (Department of Agri-Food Industry, Food & Nutrition, ‘‘Luiz de Queiroz’’ College of Agriculture (ESALQ/USP), University of São Paulo, Brazil)

Chapter 6 – Genetic Improvement in Oleate Content in Peanuts (pp. 95-140)
Chuan Tang Wang, Xiu Zhen Wang, Yue Yi Tang, Qi Wu, Quan Xi Sun, Qing Xuan Gong, Zhen Yang, Dong Qing Hu, Zheng Jia Xu, Wan Li Ni, Xiao Ling Zhai, Hua Yuan Gao, Rong Hua Chen, Xiao Lin Wang, Shu Tao Yu and Lang Qian (Shandong Peanut Research Institute, Qingdao, P R China, and others)

Chapter 7 – Peanut Production, Trade and Competitiveness (pp. 141-158)
Chen Di (College of Economics and Management, Shenyang Agricultural University, China)

Index

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