scholarly journals High Oleic Peanut Oil Modulates Promotion Stage in Lung Tumorigenesis of Mice Treated with Methyl Nitrosourea

2005 ◽  
Vol 11 (2) ◽  
pp. 231-235 ◽  
Author(s):  
Tatsuya YAMAKI ◽  
Isao NAGAMINE ◽  
Keiko FUKUMOTO ◽  
Tomohiro YANO ◽  
Mitsuyoshi MIYAHARA ◽  
...  
Keyword(s):  
Peanut Oil ◽  
Lung Tumorigenesis ◽  
High Oleic ◽  
Methyl Nitrosourea

scholarly journals Oxidative changes of vegetable oils during microwave heating

2011 ◽  
Vol 23 (No. 6) ◽  
pp. 230-239 ◽  
Author(s):  
J. Dostálová ◽  
P. Hanzlík ◽  
Z. Réblová ◽  
J. Pokorný
Keyword(s):  
Microwave Heating ◽  
Vegetable Oils ◽  
Acid Content ◽  
Peanut Oil ◽  
Polyenoic Acid ◽  
Lipid Degradation ◽  
Gamma Tocopherol ◽  
High Oleic ◽  
Pork Lard ◽  
Low Levels

The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25°C and 200°C. The peroxide value, the contents of conjugated dienoic and trienoic acids, and polymers were used as markers of lipid degradation. Sunflower oil was found the least stable oil because of a high polyenoic acid content and a low content of γ-tocopherol. Rapeseed oil was more stable because of a lower polyenoic acid content and a high γ-tocopherol level. Conventional peanut oil was relatively stable, but substantially less stable than high-oleic peanut oil. Pork lard and high-oleic peanut oil formed only low levels of polymers due to a low polyenoic acid content.    

scholarly journals Characterization of physicochemical and sensory attributes of a novel high-oleic peanut oil cultivar (Arachis hypogaea ssp. Fastigiata L.)

2017 ◽  
Vol 60 (6) ◽  
pp. 653-657 ◽  
Author(s):  
Ho-Jeong Lim ◽  
Da-Som Kim ◽  
Jeong Hoon Pan ◽  
Suk-Bok Pae ◽  
Hoe-Sung Kim ◽  
...  
Keyword(s):  
Arachis Hypogaea ◽  
Sensory Attributes ◽  
Peanut Oil ◽  
High Oleic

Dark chocolate with a high oleic peanut oil microcapsule content

2018 ◽  
Vol 98 (15) ◽  
pp. 5591-5597 ◽  
Author(s):  
Silvia AC Agibert ◽  
Suzana C da S Lannes
Keyword(s):  
Dark Chocolate ◽  
Peanut Oil ◽  
High Oleic

scholarly journals High Oleic Acid Peanut Oil and Extra Virgin Olive Oil Supplementation Attenuate Metabolic Syndrome in Rats by Modulating the Gut Microbiota

Nutrients ◽  
2019 ◽  
Vol 11 (12) ◽  
pp. 3005 ◽  
Author(s):  
Zhihao Zhao ◽  
Aimin Shi ◽  
Qiang Wang ◽  
Jinrong Zhou
Keyword(s):  
Metabolic Syndrome ◽  
Drinking Water ◽  
Oleic Acid ◽  
Gut Microbiota ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Peanut Oil ◽  
High Oleic Acid ◽  
High Oleic

Unhealthy dietary patterns are important risk factors for metabolic syndrome (MS), which is associated with gut microbiota disorder. High oleic acid peanut oil (HOPO) and extra virgin olive oil (EVOO), considered as healthy dietary oil, are rich in oleic acid and bioactive phytochemicals, yet efficacy of MS prevention and mechanisms linking to gut microbiota remain obscure. Herein, we investigated HOPO and EVOO supplementation in attenuating diet-induced MS, and the potential mechanisms focusing on modulation of gut microbiota. Physiological, histological and biochemical parameters and gut microbiota profiles were compared among four groups fed respectively with the following diets for 12 weeks: normal chow diet with ordinary drinking water, high-fat diet with fructose drinking water, HOPO diet with fructose drinking water, and EVOO diet with fructose drinking water. HOPO or EVOO supplementation exhibit significant lower body weight gain, homeostasis model assessment-insulin resistance (HOMA-IR), and reduced liver steatosis. HOPO significantly reduced cholesterol (TC), triglyceride (TG), and low-density lipoprotein (LDL) level, while EVOO reduced these levels without significant difference. HOPO and EVOO prevented gut disorder and significantly increased β-diversity and abundance of Bifidobacterium. Moreover, HOPO significantly decreased abundance of Lachnospiraceae and Blautia. These findings suggest that both HOPO and EVOO can attenuate diet-induced MS, associated with modulating gut microbiota.

High oleic acid oil suppresses lung tumorigenesis in mice through the modulation of extracellular signal-regulated kinase cascade

Lipids ◽  
2002 ◽  
Vol 37 (8) ◽  
pp. 783-788 ◽  
Author(s):  
Tatsuya Yamaki ◽  
Tomohiro Yano ◽  
Haruna Satoh ◽  
Tatsuo Endo ◽  
Chinami Matsuyama ◽  
...  
Keyword(s):  
Oleic Acid ◽  
High Oleic Acid ◽  
Lung Tumorigenesis ◽  
Acid Oil ◽  
Extracellular Signal Regulated Kinase ◽  
High Oleic ◽  
Extracellular Signal ◽  
Kinase Cascade

Antioxidant and anti-isomerization effects of sesamol and resveratrol on high oleic acid peanut oil

LWT ◽  
2020 ◽  
Vol 123 ◽  
pp. 109077 ◽  
Author(s):  
Jinian Huang ◽  
Qiang Sun ◽  
Guohui Song ◽  
Shuning Qi ◽  
Jing Chen ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Peanut Oil ◽  
High Oleic Acid ◽  
High Oleic

scholarly journals Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3036
Author(s):  
Hui Hu ◽  
Aimin Shi ◽  
Hongzhi Liu ◽  
Li Liu ◽  
Marie Laure Fauconnier ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Raw Materials ◽  
Raw Material ◽  
Peanut Oil ◽  
High Oleic Acid ◽  
High Oleic ◽  
Oil Processing ◽  
Consumer Feedback ◽  
Volatile Precursors ◽  
High Oleic Peanuts

High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties. However, consumer feedback showed that the aroma of high-oleic peanut oil was not as good as the oil obtained from normal-oleic peanut variety. The aim of this study was to investigate the key volatile compounds and precursors of peanut oil prepared with normal- and high-oleic peanuts. The peanut raw materials and oil processing samples used in the present study were collected from a company in China. Sensory evaluation results indicated that normal-oleic peanut oil showed stronger characteristic flavor than high-oleic peanut oil. The compounds methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and benzaldehyde were considered as key volatiles which contribute to dark roast, roast peanutty and sweet aroma of peanut oil. The initial concentration of volatile precursors (arginine, tyrosine, lysine and glucose) in normal-oleic peanut was higher than in high-oleic peanut, which led to more characteristic volatiles forming during process and provided a stronger oil aroma of. The present research will provide data support for raw material screening and sensory quality improvement during high-oleic acid peanut oil industrial production.

Further Studies On The Inheritance Of Fatty Acid Composition In Peanut1

1993 ◽  
Vol 20 (2) ◽  
pp. 74-76 ◽  
Author(s):  
D. A. Knauft ◽  
K. M. Moore ◽  
D. W. Gorbet
Keyword(s):  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Recessive Gene ◽  
Peanut Oil ◽  
High Oleic ◽  
Digenic Inheritance ◽  
Recessive Genes

Abstract Oleic and linoleic acid together constitute about 80% of the fatty acid composition in peanut oil. Increasing the ratio of oleic to linoleic acid will improve the keeping quality of peanut oil. A University of Florida breeding line, designated F435, averages 80% oleic acid and 2% linoleic acid. Initial genetic studies of this fatty acid composition showed that a single recessive gene controlled the trait in two genetic backgrounds and a second recessive gene was necessary for expression in a third background. Further studies have shown monogenic inheritance in 12 parental backgrounds and digenic inheritance in one background. This suggests that either one of the two recessive genes may be common in peanut germplasm, and that crosses could be expected to segregate in simple monogenic ratios. When the proportion of genes from F435 is reduced through backcrossing to less than 0.8%, fatty acid composition remains similar to the original F435 line. Organoleptic and agronomic characteristics do not appear affected by the fatty acid composition change. Given the simple inheritance, lack of background genetic effects, and lack of apparent undesirable linkages, incorporation of high oleic acid into peanut cultivars should be straightforward.

Physicochemical, chromatographic, oxidative, and thermogravimetric parameters of high-oleic peanut oil (Arachis hypogaea L. IAC-505)

2019 ◽  
Vol 138 (2) ◽  
pp. 1793-1800 ◽  
Author(s):  
Orquídea Vasconcelos dos Santos ◽  
Silvia Ainara Cardoso Agibert ◽  
Rosângela Pavan ◽  
Ignácio José de Godoy ◽  
Carlos Emmerson Ferreira da Costa ◽  
...  
Keyword(s):  
Arachis Hypogaea ◽  
Peanut Oil ◽  
High Oleic ◽  
Arachis Hypogaea L
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