Peanut is a well-known food allergen that causes adverse reactions ranging from mild urticaria to life-threatening anaphylaxis. Consumers suffering from peanut allergies should thus avoid consuming undeclared peanuts in processed foods. Therefore, effective cleaning methods are needed to remove food allergens from manufacturing facilities. To address this, wet cleaning methods with washing water at different temperatures, abstergents (peracetic acid, sodium bicarbonate, dilute sodium hypochlorite, detergent), and cleaning tools (brush, sponge, paper towel, and cotton) were investigated to remove peanuts from materials used in food manufacture, including plastics, wood, glass, and stainless steel. Peanut butter was coated on the surface of the glass, wood, stainless steel, and plastic for 30 min and cleaned using wet cleaning. The peanut residue on the cleaned surfaces was swabbed and determined using an optimized enzyme-linked immunosorbent assay (ELISA). Cleaning using a brush and hot water above 50oC showed an effective reduction of peanut residue from the surface. However, removing peanuts from wooden surfaces was complicated. These results provide information for selecting appropriate materials in food manufacturing facilities and cleaning methods to remove food allergens. Additionally, the cleaning methods developed in this study can be applied to further research on removing other food allergens.

The purpose of this study was to analyze the physicochemical properties by mixing ratio of soybean and peanut protein to secure basic data for developing alternative protein foods. As a result of analyzing the protein molecular weight pattern, it was confirmed that the specific molecular weight was affected by the soybean and peanut protein mixture. The content of glutamic acid, aspartic acid, arginine, glycine, serine, alanine, and tyrosine among nonessential amino acids was higher as the mixing ratio of peanut protein to soy protein was higher. However, the higher the peanut protein mixing ratio, the lower the water absorption capacity. Based on the results of this study, further studies, such as selecting soybean and peanut cultivars for determining the optimal mixing ratio of soybean and peanut protein and processing methods to improve physical properties, are necessary

This study was conducted to evaluate the effect of high-oleate and normal-oleate peanut consumption on adipose mass and serum lipids in obese-induced C57BL/6J mice. After four weeks of the high-fat diet, mice were randomly divided into six groups: normal control (NC) diet, high-fat control (HFC) diet, high-oleate peanut-seed (HOPS) diet, normal-oleate peanut-seed (NOPS) diet, high-oleate peanut-oil (HOPO) diet, and olive-oil (OO) diet. After four weeks, all four experimental diet groups showed significantly lower body weight and epididymal fat weight than HFC group. In four experimental diet groups, serum triglycerides (TG), total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) were significantly lower, and high-density lipoprotein cholesterol (HDL-C) was significantly higher than HFC group. TG was significantly decreased in HOPS group (92.1±1.2 mg/dL) than NOPS group (101.7±5.3 mg/dL, p<0.05). Similarly, LDL-C was significantly lower in HOPS group (66.1±2.8 mg/dL) than NOPS (76.9±1.5 mg/dL, p<0.05), on the other hand, HDL-C indicated a significant elevation in HOPS (50.5±2.1 mg/dL) than NOPS group (45.2±1.6 mg/dL, p<0.05). This result suggests that the consumption of high-oleate peanut has a favorable effect on the plasma lipid profile.

The purpose of this study was to provide the basic data of butternut squash (Cucurbita moschata) according to the drying methods. The proximate composition and chromaticity of freeze-dried and hot air-dried Cucurbita moschata powders were evaluated, and the antioxidant effects of these ethanolic extracts were analyzed by DPPH, ABTS, FRAP, reducing power activity, total phenolic, and flavonoid content. As a result, Cucurbita moschata was revealed to have high carbohydrate and crude protein contents, while crude ash and crude fat contents were relatively low. Also, it was confirmed that the hot air-dried Cucurbita moschata had lower L, a, and b values than the freeze-dried Cucurbita moschata. Additionally, as a result of analyzing the antioxidant activity of Cucurbita moschata ethanolic extracts, hot air-dried Cucurbita moschata ethanolic extract showed significantly superior antioxidant activity than freeze-dried Cucurbita moschata ethanolic extract. Also, hot air-dried Cucurbita moschata ethanolic extract was revealed to have a higher polyphenol content, but slightly lower flavonoid content than freeze-dried Cucurbita moschata ethanolic extract. Based on the data from this study, further experiments on Cucurbita moschata material are necessary.

The purpose of this study was to investigate the inhibitory effect of enzyme activity and anti-proliferation of human cancer cell lines (HCT 116, NCI-H460 and MCF-7) of peanut skin depending on cultivars (Arachis hypogaea L. cv. K-Ol, cv. Sinpalkwang, cv. Daan, cv. Heuksaeng) and extraction solvent. Peanut skin was extracted with 80% ethanol, 80% methanol, 80% acetone, and distilled water, followed by analysis of the enzyme inhibitory activity and anticancer activity. Methanol extract of Daan cultivar most effectively inhibited α-gluosidase (65.08%, 0.025 mg/mL), tyrosinase (82.49%, 2 mg/mL) and ACE (73.61%, 10 mg/mL). The inhibitory effect of peanut skin extracts on colon cancer cell (HCT-116), lung cancer cell (NCI-H460) and breast cancer cell (MCF-7) growth were investigate using MTT assay. The highest anti-proliferation of cancer cell line of peanut skin extracts was observed in the methanol extract of Daan cultivar. The cell viability on HCT 116, NCI-H460 and MCF-7 cell lines of methanol extracts from peanut skin of Daan cultivar was 48.13%, 41.03%, and 36.02% at 200 μg/mL, respectively. These results suggest that peanut skin extracts may mediate physiological activity, and provide valuable information for the use of peanut byproduct as a functional food material.

The purpose of this study was to evaluate the antioxidant activity of roasted and germinated peanut flours. This study also aims to utilize it as a functional material to be applied to processed foods. The moisture, crude protein, crude fat and ash carbohydrate contents of the common peanut powder used in this study were 1.27, 25.63, 42.19, 2.38, 28.20 g / 100 g, respectively. The moisture content, crude protein, crude fat and ash carbohydrate in germinated peanut powder were 1.47, 25.86, 42.86, 2.25 and 26.66 g / 100 g, respectively. 26.52, 45.02, 2.33, 24.70, g / 100 g, and the dietary fiber content of peanut, roasted peanut and germinated peanut powder was 12.27, 13.05 and 14.22 g / 100g, respectively. The antioxidants and radical scavenging ability of polyphenols and flavonoids in peanut powder treated with germination and germination compared to ordinary peanuts. Resverasterol content was high in the germinated peanut powder. Especially, germinated peanut powder can act as a natural antioxidant.

본 연구는 식품 부산물의 에탄올 추출물의 항산화능, 항균특성 및 첨가제로서의 기능성특성을 알아보기 위해 실시하였다. 조사대상은 카사바 부산물, 땅콩 부산물, 완두콩 부산물, 그리고 조미료 부산물이었다. 또한, 부산물 추출물 및 BHA를 첨가한 미트 패티의 저장 중 품질특성을 비교 분석하였다. 추출물 내 총 폴리페놀 및 플라보노이드 함량은 땅콩 부산물이 다른 추출물에 비해 높게 나타났다. DPPH라디칼 소거능은 땅콩 부산물 추출물에서 가장 높은 활성을 나타내었으며(p<0.05), ABTS 라디칼 소거능 및 FRAP 활성능에서는 완두콩 부산물 추출물이 가장 높은 결과를 나타내었다(p<0.05). 땅콩 부산물 추출물은 Streptococcus pneumoniae에 대해서 강한 활성을 나타내었고, 조미료 부산물 추출물은 S. aureus와 S. pneumoniae균에 대해 매우 강한 활성을 나타내었다. 미트 패티의 저장 중 지방산화 억제능은 카사바, 땅콩, 완두콩 부산물 추출물이 BHA 첨가군과 유사하게 낮은 2-thiobarbituric acid reactive substances(TBARS) 값을 나타내었다(p<0.05). 단백질 변패도 실험에서는 완두콩 부산물 추출물 처리구가 다른 시험구에 비해 유의적으로 낮은 값을 나타내었다(p<0.05). 이상의 결과, 식품부산물은 S. aureus과 E. coli 에 대해 항균활성이 우수하고, 지방산패를 억제하기 때문에 좋은 식품첨가물로서 이용이 가능할 것으로 사료된다.

쌀가루의 활용도를 높이기 위해서 제과 품목 중에 쌀파이를 제조하였고, 쌀파이에 볶음땅콩가루, 새싹땅콩가루를 첨가하여 쌀파이의 품질 특성을 분석하였다. 수분함량은 밀 파이에 비해 쌀파이가 낮았고, 볶음땅콩가루, 새싹 땅콩가루 등 부재료를 첨가했을 때 수분함량이 낮게 나타났다. pH는 밀파이에 비해 쌀로 만든 파이에서 pH가 낮게 나타났으며, 볶음땅콩가루나 새싹 땅콩가루를 첨가하였을 때 pH가 높게 나타났다. 반죽의 밀도는 밀파이에 비해 쌀로 만든 파이에서 밀도가 낮게 나타났으며, 볶음땅콩가루나 새싹 땅콩가루를 첨가했을 때 쌀파이보다는 밀도가 높게 나타났다. 손실률은 밀파이에 비해 쌀로 만든 파이에서 높게 나타났으며, 볶음땅콩가루나 새싹 땅콩가루를 첨가했을 때 쌀파이보다는 손실률이 낮게 나타났다. 쌀로 제조한 파이에서 볶음땅콩가루와 새싹땅콩가루를 첨가했을 때 명도(L)와 황색도(b)는 감소하고, 적색도(a)는 증가한 경향을 보였다. 쌀파이의 경도는 밀파이보다는 쌀가루로 만든 파이에서 경도가 증가하였으며, 볶음땅콩가루, 새싹땅콩가루를 첨가할수록 경도는 낮아졌다. 쌀파이의 지방산 조성은 포화 지방산은 myristic acid, palmitic acid, stearic acid로 나타났다. 단일불포화지방산은 주로 oleic acid로 구성된 것으로 확인되었고, 다가불포화지방산의 조성은 linoleic acid로 구성된 것으로 확인되었으며, 밀에 비해서 쌀가루로 제조한 파이에서 높게 나타났다.

The purpose of this study was to investigate the quality characteristics of roasted peanuts and the antioxidative effect of peanut oil added with sesame oil. Saltiness of roasted peanut increased with increasing salt content. In terms of color value, L and b values decreased as increasing concentration increased, whereas a value increased with increasing salt content. Overall, sensory evaluations proved that roasted peanuts with 15% added salt was preferred over other samples. For peanut oil added with sesame oil, acid values increased during the storage period, whereas samples made with sesame oil had lower values than the control group. Peroxide values increased rapidly for 21 days and then decreased. The acid and peroxide values were lower in peanut oil added with 50% sesame oil compared to peanut oil added with 30%, 10%, and 70% sesame oil, as well as the control. The TBA values of peanut oil made with 50% and 30% sesame oil were lower than those of the control and 70% and 10% sesame oil. According to the Rancimat method, PS-50% (524 min) and PS-30% (453 min) demonstrated longer induction periods as compared to the control (280 min), PS-70% (445 min), and PS-10% (291 min) samples.

본 연구는 고품질 땅콩나물 생산을 위해서 세근발생을 억제시키는 생장조절제의 처리 효과를 검정하기 위해 수행되었다. 땅콩나물의 세근발생억제제인 참시루와 6BA를 ‘조평’과 ‘베트남’땅콩에 처리하면 세근발생억제제의 처리농도가 높을수록 세근 발생수는 감소하였다. 그 효과는 6BA가 참시루보다 우수하였고, ‘베트남’ 땅콩보다는 ‘조평’에서 세근발생억제 효과가 명확하였다. 참시루 및 6BA의 배양용액을 1일간 간격으로 교체하면 배양용액을 교체하지 않는 처리구에 비해 부패균 활동을 억제 시켜 하배축 생장을 촉진시킨 반면 세근발생은 억제시켜 고품질 땅콩나물 생산이 가능하였다. 땅콩나물 재배의 배양용액에 GA3와 참시루를 혼용하여 처리하면 땅콩나물의 생육을 향상시켰고, 적정 처리조건은 GA3 50mg·L-1 + Chamsiru 8.40mg·L-1 처리였다.

땅콩뿌리혹선충(Meloidogyne arenaria)에 저항성인 녹비작물을 선발하기 위하여 콩과 녹비식물 9종, 비콩과 녹비식물 9종을 시험하였다. 콩과식물 녹비작물 중에서 네마장황과 알파파는 땅콩뿌리혹선충에 저항성을 보였으나, 검정콩3호, 등갈퀴, 레드클로버, 새완두, 세스바니아, 크림슨클로버, 헤어리비치 등은 모두 매우 감수성으로 나타났다. 비콩과 녹비식물 중에서 메리골드, 들묵새, 수단그라스, 숙근천인국, 하우스솔고, 호밀은 땅콩뿌리혹선충에 저항성이었고, 보리와 유채는 감수성이었다. 따라서 뿌리혹선충의 피해가 우려되는 포장에 사용 가능한 녹비식물은 콩과 식물로는 네마장황과 알팔파, 비콩과 식물로는 메리골드, 들묵새, 수단그라스, 숙근천인국, 하우스솔고, 호밀이다.

땅콩을 발아시켜 새싹으로 키우게 되면 땅콩에 함유되어 있는 resveratrol과 asparagine 성분이 크게 증가된다는 보고가 있다. 이러한 사실을 바탕으로 땅콩새싹 추출물을 이용한 숙취해소음료를 개발하였 다. 본 연구에서는 땅콩새싹 추출물을 이용한 숙취해소 음료가 항산화 및 알코올분해효소 활성에 미치는 영향을 조사하기 위해서, 총 페놀 함량과 DPPH radical 소거활성 및 ADH와 ALDH 효소활성을 in vitro 및 in vivo 실험을 통하여 확인하였다. in vitro 실험결과 총 페놀 함량과 DPPH radical 소거활성에 있 어서는 두 가지 모두 땅콩새싹 숙취해소음료가 제품A보다는 약 6배, 제품B보다는 약 2배 정도로 높은 활성을 보였으며, ADH와 ALDH 효소활성은 제품A 보다 각각 약 40배와 약 7배 정도로 높게 나타났으 며, 제품B 보다는 약 20배와 약 2배 정도로 높게 나타났다. in vivo 실험을 통한 혈중 알코올농도는 시 간이 경과함에 따라 빠르게 감소하는 경향을 보였고, 아세트알데히드는 시간이 경과함에 따라 대조군에 비하여 빠르게 분해되는 것을 확인할 수 있었다. 따라서 땅콩새싹을 이용한 숙취해소 음료는 시중에 판 매되고 있는 숙취해소음료와 비교해 볼 때 항산화 및 알코올분해효소 활성에 효과적이라 판단된다.