• 대한가정학회지
• /
• 제29권4호
• /
• pp.25-35
• /
• 1991

This study was carried out to determine the proximate composition, amino acids and fatty acids contents and changes of physicochemical characteristics of each oil extracted from Spanish and Virginia type peanuts grown in Korea roasted at 110, 120, 130 and 14$0^{\circ}C$ for 2 minutes. 1. The moisture contents of raw Spanish and Virginia type peanuts were 6.5~6.8% respectively. The crude ash and reduced sugar contents of raw Spanish and Virginia type peanuts were 2.3% and 16.5% and the crude protein content was 27.0% in Spanish type peanuts and was aproximately 1% higher than in Virginia type peanut. The protein content was 25.7%~26.7% in Virginia type peanut roasted at 110, 120, 130 and 14$0^{\circ}C$. The crude fat content of Virginia type peanut was 46.0% which was aproximately 1% higher than that of Spanish type. But four kinds of oils content were 51.3%~51.8% in Spanish type peanut roasted at 110, 120, 130 and 14$0^{\circ}C$, which was about 2% higher than those of Virginia type. 2. Amino acids existed in peanut were glutamie acid, arginine, aspartic acid, leucine, glycine, phenylalanine, proline-lysine, tyrosine, valine and isoleucine, etc mainly. But methionine and threonine contents were very low. The content of glutamic acid was the highest in 71.6-81.7mg among amino acids. Glutamic acid content of Virginia type peanut was about 12% higher than that of Spanish type peanut. Total amino acid content was 441.8mg/g in Virginia type peanut and that was 16% higher than that of Spanish type peanut. The lysine content of Spanish and Virginia type peanuts roasted at 14$0^{\circ}C$ were 24% and 13%, these were lower than those of peanuts roasted at 11$0^{\circ}C$. 3. Main fatty acids of raw Spanish and Virginia type peanut oils were oleic(40.99-46.58%), linoleic(33.21-38.82%) and palmitic acid(9.72-11.58). Linoleic acid content of raw Virginia type peanuts was 5.6% higher than that of raw Spanish type peanut. And the oleic acid content of Spanish and Virginia type peanuts roasted at 11$0^{\circ}C$, 12$0^{\circ}C$, 13$0^{\circ}C$ and 14$0^{\circ}C$ was 50-53% and 41-43% respectively. Linoleic acid content of Spanish and Virginia type peanuts roasted at same temperatures as the former was about 28-31% and 37-38% respectively. That linoleic acid content of roasted peanuts was lower than that of raw peanuts. Linoleic acid content of raw and roasted Virginia type peanut, were higher than that of Spanish type peanuts. 4. Acid value and peroxide value of oils extracted from roasted Spanish and Virginia type peanuts were much higher than those of oils extracted from raw peanuts. The maximum AVs of oils extracted from Spanish and Virginia type roasted peanuts were samples roasted at 12$0^{\circ}C$and those AVs were 0.50 and 0.63 respectively. And the maximum POVs of oils extracted from Spanish and Virginia type roasted peanuts were samples roasted at 12$0^{\circ}C$ also and those POVs were 26.8 and 32.8 meq/kg. oil respectively. Acid value and peroxide value of oils extracted from roasted peanuts were increased with increasing the roasting temperatures from 11$0^{\circ}C$ to 12$0^{\circ}C$, then decreased, while TBA values were increased continuously with increasing the roasting temperatures.

• 한국응용곤충학회지
• /
• 제43권2호
• /
• pp.123-127
• /
• 2004

두류품종의 먹이조합에 따른 톱다리개미허리노린재의 약충발육, 성충수명 및 산란에 미치는 효과를 조사하였다. 약충기간은 20-28일로 장유콩(새알콩), 장유콩＋강낭콩 및 장유콩＋땅콩의 조합에서 가장 많았으며, 강낭콩에서 가장 길었다. 영기별 발육기간은 1령에서 2.4-2.5일, 2령에서 4.0-5.1일, 3령에서 4.2-6.0일, 4령에서 4.4-6.9일 그리고 5령에서 5.3-7.3일로 영기가 증가할수록 길어졌으며, 1령을 제외한 타령기에서 발육기간은 먹이조합에 따라 유의한 차이가 있었다. 우화율은 3.5-65%로 먹이조합에 따라 현저한 차이가 있었는데, 장유콩＋땅콩에서 65%로 가장 높았으며, 강낭콩에서 3.5%로 가장 낮았다. 약충사망율은 먹이조합에 관계없이 1령에서 가장 높았다. 성충수명은 5.5-11.2일로 장유콩＋땅콩에서 가장 길었으며, 강낭콩＋땅콩에서 가장 짧았고, 장유콩, 강낭콩, 땅콩 및 장유콩＋강낭콩에서 8.0-8.4일로 먹이에 따른 유의한 차이가 없었다. 총 산란수는 1.0-20.0개로 전체적으로 산란수가 매우 낮았으나, 장유콩＋땅콩＞장유콩＞딴콩＞장유콩＋강낭콩＞강방콩＞강낭콩＋땅콩의 순으로 많았다. 따라서 두류품종의 종자를 이용한 톱다리개미허리노린재의 사육은 장유콩＋땅콩 조합에서 가장 좋았으며, 다음은 장유콩이였다.

• Nutrition Research and Practice
• /
• 제8권2호
• /
• pp.158-164
• /
• 2014

BACKGROUD/OBEJECTIVES: This study aims to find out the effects of peanut sprout extracts on weight controls and protein expressions of transcription factors related to adipocyte differentiation and adipocytokine in rats under high-fat diets. MATERIALS/METHODS: Four week-old Sparague-Dawley (SD) were assigned to 4 groups; normal-fat (NF) diets (7% fat diet), high-fat (HF) diets (20% fat diet), high fat diets with low peanut sprout extract (HF + PSEL) diet (20% fat and 0.025% peanut sprout extract), and high fat diets with high peanut sprout extract (HF + PSEH) diet (20% fat and 0.05% peanut sprout extract). Body weight changes, lipid profiles in adipose tissue, and the mRNA protein expressions, such as peroxisome proliferator-activated receptor ${\gamma}$ ($PPAR{\gamma}$), CCAAT element binding protein ${\alpha}$ (C/EBP ${\alpha}$), leptin, and adiponectin, were determined. RESULTS: After 9 weeks of feeding, the HF + PSEH group had significantly less weight gains than the HF group (P < 0.05). However, the total dietary intakes or food efficiency ratios among groups were not significantly different. The weight of epididymal fat in HF + PSEH group, $3.61{\pm}0.5g$, or HF + PSEL group, $3.80{\pm}0.7g$, was significantly lower than the HF group, $4.39{\pm}0.4g$, (P < 0.05). Total lipids and total cholesterol in adipose tissue were significantly decreased in HF + PSEH group compared to those in the HF group, respectively (P < 0.05). PSEH supplementation caused AST and ALT levels to decrease when it compared to HF group, but it was not statistically significant. The protein expression of $PPAR{\gamma}$ in HF + PSEH group was significantly lower than the HF group (P < 0.05). Comparing with the HF group, the protein expression of adiponectin in HF + PSEH group was significantly increased (P < 0.05). The protein expressions of C/EBP ${\alpha}$ and leptin in HF + PSEH group were lower than the HF group, but it was not statistical significant. CONCLUSIONS: In conclusion, peanut sprout extract has anti-obesity effect by lowering the expressions of $PPAR{\gamma}$ which regulates the expression of adiponectin.

• 한국작물학회지
• /
• 제47권3호
• /
• pp.147-150
• /
• 2002

땅콩 수확시기 및 첨가제에 따른 땅콩경엽의 수량 및 사일리지용 사료가치를 비교 조사하였던 바 그 결과를 요약하면 다음과 같다. 1. 수확시기별 생육은 개화후 90일 수확시 경엽의 병해(갈색무늬병 및 흑색무늬병) 발생 정도가 낮고, 성숙협비율은 89%, 100립중은 81g으로 높았다. 2. 수확시기에 따른 경엽 및 종실 생산성은 개화후 90일에 경엽은 52 t/ha, 종실중은 3.6 t/ha이었다. 3. 경엽과 종실수량간에는 고도의 정상관($r^2$=0.62$^{**}$ )이 있었다. 4. 땅콩경엽의 사일리지 사료가치는 땅콩경엽+볏짚+젖산균 조제시 ADF 42.2%, NDF 49.6%, CP 10.5%, TDN 55.6%이었다. 5. 땅콩경엽 사일리지의 유기산함량은 땅콩경엽+볏짚 및 땅콩경엽+보릿짚에다 젖산균 첨가시 각각 산도 5.04 및 5.10, 낙산함량 3.12% 및 4.64%, 젖산함량은 7.34% 및 2.07%이었다.

• 한국식품저장유통학회지
• /
• 제6권3호
• /
• pp.292-296
• /
• 1999

땅콩의 착협비대기인 '98. 8. 5 - 8. 6 사이 2일간 207 mm에 달하는 집중호우에 의거 침수피해가 발생된 지역에서 약 1개월 후 시료를 채취하여 땅콩의 생육, 수량 및 품질변화에 대하여 조사한 결과, 주경장, 분지장, 생체중 등 지상부 생육과 종실수량은 침수일수가 길수록 현저히 감소되었고, 침수기간이 1일 정도 짧아도 침수기간 3일과 큰 차이없이 피해가 컸으며 땅콩종실의 저장기간중 지질의 산패율은 침수일수가 길수록 산패가 빨랐고, 불포화지방산인 Linoleic acid 조성비도 낮아 품질이 다소 저하되는 경향이었다. 침수일수에 따른 식물체의 지상부 무기성분은 질소, 인산 및 고토의 함량은 침수일수가 길수록 증가되었으나 칼리함량은 감소되었다. 침수피해지의 토양 분석결과 토양중 유기물, 인산 등 각종양분의 함량이 현저히 적어 무침수지에 비하여 양분용탈 및 유실이 심하여 비옥도가 크게 떨어졌다. 따라서 홍수에 의한 침수일수가 길수록 땅콩식물체의 무기성분함량. 품질 및 토양 비옥도에 크게 영향을 미침을 알 수 있었다.

• 한국식품영양과학회지
• /
• 제34권7호
• /
• pp.1114-1117
• /
• 2005

원적외선 조사 및 일반 열처리가 땅콩껍질의 항산화능에 미치는 영향을 조사하기 위하여 $150^{\circ}C$에서 각각 5, 10, 15, 20, 40 그리고 60분간 처리한 후, 메탄을 추출물을 제조하여 총 페놀함량, DPPH 라디칼 소거능 그리고 환원력을 측정하였다. 이 들 측정 결과, 무처리구 40.17mg/mL, $67.7\%$, 0.569에 비해 원적외선을 $150^{\circ}C$에서 5분간 조사한 처리구는 각각 42.30mg/mL, $76.3\%$, 0.639로 증가하였다. 한편, $150^{\circ}C$에서 5분간 일반 열처리 한 시료의 경우는 각각 43.52mg/mL, $79.3\%$, 0.623로 증가하였다. 그러나, 원적외선 조사 및 일반 열처리를 60분간 행하였을 경우에는 모두 대조구에 비해 감소하였다. 이상의 결과로 땅콩 껍질에 대한 적절한 원적외선 조사 및 열처리는 메탄올 추출물의 항산화 활성을 증가시킴을 확인할 수 있었다.

• 생물환경조절학회지
• /
• 제24권2호
• /
• pp.63-68
• /
• 2015

땅콩나물의 재배에 적합한 온도와 품종, 그리고 최적 레스베라트롤 생산을 위한 생육단계를 구명하고자 본 연구를 수행하였다. 땅콩나물용 적정품종을 선발하고자 8가지 국내외 육성품종의 외형적 특징, 발아율, 발아세, 유묘활력을 조사하였다. 그 결과 소비자의 요구를 반영하여 세근 발생량이 낮고 하배축이 굵은 '조평'이 가장 적절하였고, 땅콩나물 재배에 적합한 온도는 $27^{\circ}C$로 판단되었다. 레스베라트롤 함량이 높은 땅콩나물의 적정 생육시기를 구명하고자 치상 후 생육조사와 동시에 HPLC를 이용한 레스베라트롤 함량을 조사한 결과 레스베라트롤은 치상 후 9일차에 $17.0{\mu}g/g$ 이상의 높은 함유량을 나타내었다. 따라서 땅콩나물은 생산적 측면과 레스베라트롤의 함량을 고려했을 때 치상 후 9일차에 땅콩나물을 수확하는 것이 가장 적합할 것으로 판단된다.

• 농업생명과학연구
• /
• 제45권4호
• /
• pp.121-133
• /
• 2011

Effects of roasting on vitamin E content, color, microstructure and moisture of peanuts, and vitamin E content in peanut oils prepared from the roasted peanuts were investigated. Runner-type peanuts were roasted at 140, 150, and $160^{\circ}C$ for 10-20 min. As roasting temperature and time increased, the CIELAB $L^*$ value of peanuts decreased while $a^*$ and $b^*$ values increased, resulting in formation of the golden brown color of roasted peanuts. Moisture ratio (M/Mo) and color $b^*$ value of peanuts roasted at 140 to $160^{\circ}C$ showed a correlation of $b^*=21.61\;(M/Mo)^2-40.62\;(M/Mo)+34.12$ ($R^2=0.9123$). Overall changes in the tocopherol contents of peanuts and peanut oils were significantly affected by roasting temperature and time (p<0.05). Roasting at $140^{\circ}C$ caused a slight increase in the levels of tocopherols of peanuts over roasting time up to 20 min (p<0.05). There was no significant change in the tocopherol levels of peanuts during roasting at $150^{\circ}C$ for 20 min (p>0.05). At $160^{\circ}C$, the levels of tocopherols significantly decreased during the initial 10 min of roasting (p<0.05) while there was no extended loss after 10 min, resulting in about 5, 12, 20, and 10% losses of ${\alpha}$-, ${\beta}$-, ${\gamma}$- and ${\delta}$-T, respectively. After 20 min, total tocopherols decreased by 18%. However, tocopherol contents of pressed peanut oils significantly decreased at all roasting temperatures (p<0.05). After roasting peanuts at $160^{\circ}C$ for 20 min, about 84% of initial ${\alpha}$-T in peanut oils was retained. ${\alpha}$-T was the most stable to roasting while ${\gamma}$-T was the least. Swollen epidermal cells on the inner surface and broken cell walls of parenchyma tissue of peanut cotyledon were observed in peanuts after roasting at $160^{\circ}C$ for 15 min. Severe changes in microstructure of peanut by roasting would contribute to vitamin E stability because of exposure of oil droplets in peanuts to oxygen.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2022년도 추계학술대회
• /
• pp.312-312
• /
• 2022

Peanut hull as by-product has been discarded during peanut processing. However, peanut hull contains plenty of polyphenols that shows various physiological activities. The objectives of this study were to investigate anti-inflammatory and enzyme inhibitory activities of polyphenols from 'Sinpalkwang' peanut (Arachis hypogaea L.) hull. Compounds were isolated from methanol extracts of peanut hull by preparative-high performance liquid chromatography after identifying and quantifying polyphenols using Ultra performance liquid chromatography (UPLC) and UPLC-Quadrupole time-of-flight-mass spectrometry profiling. The structures of compounds were elucidated by one-dimensional [¹H, ¹³C] nuclear magnetic resonance (NMR) and two-dimensional NMR (correlated spectroscopy, heteronuclear single quantum coherence and heteronuclear multiple bond correlation). Three compounds were identified as 5,7-dihydroxy-4H-chromen-4-one (peak 2), luteolin (peak 4) and eriodictyol (peak 5). Significant differences in inflammatory mediator such as nitric oxide (NO), interleukin-6 (IL-6) and interleukin-1β (IL-lβ) in lipopolysaccharide stimulated Raw 264.7 macrophages and in enzyme (xanthine oxidase [XO] and α-glucosidase [AG]) inhibitory activities were observed between three compounds (p < 0.05). Peak 5 treated Raw 264.7 macrophages showed lower content of NO (16.4 uM), IL-6 (7.0 ng/mL), and IL-1β (60.6 pg/mL) than peak 2 (NO: 28.3 uM, IL-6: 11.3 ng/mL, IL-1β: 66.9 pg/mL) and peak 4 (NO: 24.7 uM, IL-6: 9.3 ng/mL, IL-1β: 62.6 pg/mL). Peak 5 showed higher XO inhibitory activity (84.7%) and higher AG inhibitory activity (52.4%) than peak 2 (XO inhibitory activity: 45.4%, AG inhibitory activity: 21.6%) and peak 4 (XO inhibitory activity: 37.9%, AG inhibitory activity: 37.5%) at concentration of 0.5mg/mL. This study suggests that peanut hull could be a potential source of anti-inflammatory and physiological materials while creating new use of discarded peanut hull as by-products concomitantly.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 1989년도 춘계 학술대회지
• /
• pp.114-115
• /
• 1989