Peanut extracts from

Moving-bed percolation systems are used for extraction from many types of ceUular particles such as seeds, beans, and peanuts (see Nuts). In most of these cases organic solvents are used to extract the oils from the particles. Pre-treatment of the seed or nut is usually necessary to increase the number of ceUs exposed to the solvent by increasing the specific surface by flaking or rolling. The oil-rich solvent (or misceUa) solution often contains a small proportion of fine particles which must be removed, as weU as the oil separated from the solvent after leaching. 

To confirm the validity of DNA extracted from plants for the PCR and for specific detection of peanuts. 

By the nature of the process by which olive oil is extracted from the olive, the oil is susceptible to contamination. The high price associated with olive oil of the highest purity— extra virgin olive oil — also leads to falsification by unscrupulous vendors who blend with less costly oils such as com, peanut, and soybean oil. Various analytical techniques have been devised to authenticate the purity of olive oil by detecting certain oil components. 

Follow-up studies utilized finely-milled legume flours and the addition of soybean flour as a fat-control agent in an effort to improve doughnut quality (5). The legume products and doughnuts prepared from them are shown in Figure 5. On a dry weight basis, peanut flour from solvent extracted peanuts (PF-SE) contained 0.9% fat and 54.4% protein while cowpea flour (CF) contained 1.4% fat and 25.5% protein. Peanut flour from partially defatted untoasted peanuts (PF-PD-U) contained 34.5% fat and 34.9% protein while peanut flour from partially defatted peanuts toasted at 160°C contained 34.4% fat and 37.6% protein. 

In vitro studies were conducted with enzymes extracted from peanut (7), pea (. ), and onion (9). The enzymes were fractionated by ammonium sulfate precipitation, dialyzed, and stored frozen until used. The enzymes were assayed for various activities as described In the Results and Discussion. 

S-(Tetrachloronitrophenyl)-N-malonylcysteine was not produced in sufficiently high yield in peanut cell culture to be the only product of S-(TCNP)GSH metabolism (Figure 9). S,S -(Tetra-chlorophenylene)dicysteine may have been produced from S-(TCNP)GSH after a second reaction with GSH, The metabolite at fraction 75 was not identified in the aqueous extracts from peanut cell cultures. It appeared to be formed from S,S -(TCP)diCys and it may have been an N-malonylcysteine conjugate. 

Figure 9. HPLCs of yvater-soluble extracts from peanut cell cultures treated with [ C] PCNB. Extracts were chromatographed on a column of Ct with a water/ acetonitrile/acetic acid gradient similar to that described previously (6).

Isolates from oils from roasted oats (b, c) were quite different in odor compared with those described above. Notes such as roasted, peanut, butterscotch, sesame seeds, creamy, caramel-like were used. Among the compounds identified, furanmethanol (2-furfurylalcohol), 2-methylfurfural, 2,6-dimethylpyrazine and acetylpyrazine were given these pleasant descriptions. Moreover, the stability of oils extracted from roasted oats were better than that of oils extracted directly from crude oats (Fors Eriksson, submitted for publication 1988). 

Four types of condensed tannins were studied in the adhesive dips 1) extracts from pecan nut pith obtained by digestion with aqueous sodium sulfite-sodium carbonate solutions, 2) purified tannins from southern pine bark, 3) extracts from southern pine bark obtained by digestion with aqueous sodium sulfite-sodium carbonate solutions, and 4) tannins extracted with acetone-water solutions from peanut skins. 

The sulfite extract performed nearly as well as the peanut skin tannin in bonding to nylon. Use of a tannin sulfonate derivative does not seem to hinder the development of strong bonds (compare peanut skin and sulfite extracts from pine bark). Likewise, the presence of carbohydrates in the tannin extracts does... 

Food-grade butane in a supercritical, low-pressure, liquefied gas extraction procedure has also been described for oil extraction from peanuts (21). The extraction process consists of mixing the liquefied butane with the material to form a slurry. The liquefied gas and oil are moved to a solvent recovery system where the oil is removed from the butane. The oil is pumped from the solvent recovery system to a holding tank, and the butane is then transformed into a gas in the solvent recovery system and transported back to the butane storage tank for reuse. 

Microwave treatment, because of its rapid heating of materials, is being explored in a multitude of crops for enzyme inactivation (25-28), for extraction of natural products (29), and oil and fat extraction from seeds and food products (30-32). Microwave treatment of peanut seed prior to press extraction increased oil recovery approximately 10% at an optimum treatment time of 30 seconds (30). However, free fatty acid content initially increased with exposure time as well as peroxide value (30). Research on use of microwave treatment in blanching of peanuts indicated an influence on oil stability depending on treatment conditions (33). 

Water deprivation and exogenous ADH administration are two diagnostic tests that can be used to differentiate neurogenic from nephrogenic DI. The latter test is pursued only after there is a failure to produce concentrated urine in response to the water-deprivation test (Schott 1998). Until recently, the most commonly used form of exogenous ADH was a water-insoluble tannate of arginine vasopressin extracted from the posterior pituitary and suspended in peanut oil. This preparation is no longer available. Currently,... 

Figure 5.9. Structure of aflatoxins extracted from corn and peanuts.

PHYSICAL PROPERTIES an oil extracted from the seeds, fruit, or nuts of vegetables or other plant matter considered to be a mixture of mixed glycerides, including cottonseed, linseed, com, coconut, olive, peanut, tung, perilla, oiticica, and babassu insoluble in water MP (unknown) BP (unknown) SG (0.91 - 0.95 at 68 F) VP (unknown). 

Bal Ischmiester and Dereksen ( ) reported nine alcohols isolated from a steam distillate of peanuts. Brown et al. (62) resolved extracts from roasted peanuts into various fractions via classical chemical techniques. A number of acids were found, including acetic, propionic, isobuyric, isovaleric, valeric, heptanoic, decanoic, lauric, myristic, phenylacetic, and dihy-droxynapthaleneacetic. Carbonyl compounds reported were hexanal, 2, 4-decadienal, and 2-oxooctanal. Tentative evidence was presented for aliphatic lactones, which are powerful flavoring agents. 

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