Improvement and Maintenance of Flavor, Shelf Life, Functional Characteristics, and Biochemical/Bioactive Components in Peanuts, Peanut Products and Related Commodities through Improved Handling, ...

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
204	1830	1000	100%

Progress 07/02/15 to 07/01/20

Outputs
Progress Report Objectives (from AD-416): Objective 1. Determine the relationship between maturity, moisture, handling, and processing interactions with the fatty acid contents of peanuts that will potentially affect nutritional composition, flavor, shelf-life and texture characteristics of whole peanuts. Objective 2. Enable improved peanut flavor, flavor consistency and nutritional composition through integration of novel peanut genetic/ genomic resources. Sub-objective 2.A. Evaluate the flavor and quality characteristics of specific peanut varieties or breeding lines in cooperation with U.S. peanut breeders. Sub-objective 2.B. Evaluate the flavor and quality characteristics of accessions in the peanut germplasm collection. Objective 3. Identify the bioactives and characterize their functional food attributes from raw/roasted peanuts and peanut skins. Approach (from AD-416): The four market types, runners, virginias, spanish and valencias, will be examined for the development of high oleic to linoleic (O/L) after sorting lots at harvest into maturity classes to determine the relationship of O/L ratio to market type and maturity. Late generation peanut breeding lines and varietal checks included in the Uniform Peanut Performance Tests (UPPT) and from the USDA NPGS and grown out by the collaborators over three crop years will be examined for physical, chemical, and where possible sensory quality using constantly updated analytical equipment. Peanuts will be obtained from a commercial shelling operation for Identification and quantification, where possible, of the secondary metabolites. This is the final report for this project, which terminated in July 2020. All planned experiments were completed prior to this report. There were several tangible results realized over the 5 years of the project. ARS researchers at Raleigh, North Carolina, determined that the growth and development of peanuts takes place entirely underground. Since peanut plants are indeterminate flowering, new kernels are constantly being set throughout the lifetime of the plant up to the time of harvest. At harvest, there are no visible indicators as to the maturity of the peanut kernels produced. ARS researchers at Raleigh, North Carolina, determined the actual maturity of the kernels was found to have substantial effects on the quality of the peanut produced, most importantly in high oleic varieties whose longer shelf life is a result of high levels of monounsaturated fatty acids than the conventional normal oleic varieties. The development of fatty acids at maturity was proven in all four of the peanut market types. ARS researchers at Raleigh, North Carolina, believe sorting by size will not necessarily reduce the content of immature peanuts in a lot, but has proven to be the most effective means to ensure the quality of the lot by reducing the number of normal oleic peanuts in high oleic lots. The US peanut germplasm collection contains 7,000 accessions which can be used for conventional breeding of new cultivars with improved drought, disease and insect damage resistance and produce higher yield and peanut grade. Chemical composition and peanut flavor are of importance to peanut consumers. Determination of these characteristics was done by ARS researchers at Raleigh, North Carolina, to provide information as to how accessions from the collection will affect them when used as breeding material. This is a valuable resource provided to conventional breeders and those searching for genetic markers of these traits. Using a metabolomics approach, ARS researchers at Raleigh, North Carolina, determined it was possible to identify 365 compounds in runner and virginia peanuts that characterize their composition and indicated how the market types differ. This information was provided by ARS researchers at Raleigh, North Carolina, in the first report of peanut composition using this non targeted approach. Using this methodology, ARS researchers at Raleigh, North Carolina, compared roasted peanuts to raw peanuts to define how roasted peanut flavor develops. This information will lead to more genetic markers identified for USA peanut flavor, which has proven to be the most highly marketable characteristic for global peanut sales. The usefulness of feeding unblanched (skin on) high oleic peanuts to layer hens was proven by the production of eggs with different fatty acid profiles and more highly colored yolks. ARS researchers at Raleigh, North Carolina, determined that broiler chickens fed unblanched high oleic peanuts were found to be equivalent to those fed conventional soybean/ corn diets in tests of the sensory characteristics of the breast meat with consumers. Financial support for this work was provided by the 4th, 6th and 10th rounds of the ARS Innovation Funds and by grants from the North Carolina Peanut Growers Association in 2018, 2019 and 2020. Peanut skins are a substantial waste problem for the peanut blanching industry. Products such as peanut butter and candy use blanched peanuts. The skins have proven to be a source of small phenolic compounds with noted bioactivity. In addition to chemical antioxidant properties, they have been shown have anti-inflammatory effects in cell culture. In mouse models, peanut skins significantly mitigated the effects on the livers, spleens and blood chemistry of feeding an atherogenic diet. Production of a free-flowing powder from ethanolic extracts was done by ARS researchers at Raleigh, North Carolina, using maltodextrin encapsulation. Use of this powder as a food ingredient increased the chemical antioxidant value of flavor coated peanuts and milk chocolate. Consumers were unable to detect the presence of the ingredient in the products as the encapsulation mitigated the bitter flavor. This provides a use for the waste material as well as providing preservative and human health benefits to the products incorporating the ingredient. Accomplishments 01 Waste peanut skins produce a functional food ingredient. Utilization of waste peanut skins from peanut blanching plants was made by extracting the skins with an aqueous solvent mixture and spray drying the extracts with maltodextrin to produce a free-flowing powder with reduced bitter flavor. ARS scientists at Raleigh, North Carolina, produced a powder that was incorporated in commercially prepared peanut butter. The chemical antioxidant value as measured by a spectrophotometric assay was increased. The shelf life as determined by descriptive sensory analysis and the presence of fatty acid oxidation products as measured by gas chromatography coupled with mass spectrophotometry was not found to be increased by the presence of the material at levels up to 2% by weight. 02 Chemical composition of entries in the 2018 Uniform Peanut Performance Tests. Peanut cultivars from the 2018 Uniform Peanut Performance Tests were evaluated by ARS researchers at Raleigh, North Carolina, for chemical and sensory characteristics. Samples from five USA peanut breeders were submitted to ARS at Raleigh, North Carolina, after processing at the National Peanut Research Laboratory in Dawson, Georgia. The breeders are cooperators from Universities, private corporations and other ARS units. Samples were analyzed for moisture, total lipid, fatty acid profiles, sugars, and tocopherols using established methods. The flavor characteristics of the samples after dry roasting were evaluated by the descriptive sensory panel maintained by ARS researchers at Raleigh, North Carolina. The results were reported to participants in the program and are available to other interested parties on demand so that the information can be used by the cooperators and others in the peanut industry for the suitability of new cultivars for growing areas and food processing. 03 The flavor and nutritional composition of peanuts is dependent on the maturity of the peanut kernel and can vary with market type. The peanut is an indeterminate flowering plant. As such, peanut pods on the plant are not all at the same level of maturity at harvest. The degree of maturity affects the peanut composition in that lipid levels, fatty acid profiles, protein and carbohydrate levels all change as the peanut matures. These factors impact the flavor and texture of roasted peanuts. ARS scientists at Raleigh, North Carolina, evaluated the composition of peanuts from each of the four market types, runner, virginia, spanish and valencia, and determined the impact that maturity has on each. This information was published in a peer reviewed journal and will provide growers with parameters to follow to ensure optimum quality. Peanut Product Processors will be able to use the information to select growing areas and market types to suit their end use. 04 Innovation funds award. ARS researchers at Raleigh, North Carolina, were awarded the 4th, 6th and 10th Round ARS Innovation Funds for the value-added utilization of high-oleic peanuts and/or agricultural by- products such as peanut skins as a feed ingredient in animal production. 05 2020 North Carolina Peanut Growers Grant to fund award. ARS researchers at Raleigh, North Carolina, were awarded a 2020 North Carolina Peanut Growers Grant to fund research to further validate the utilization of in shell-whole peanuts, or high-oleic peanuts and/or peanut skin waste as a feed ingredient in poultry and egg production. The data generated from these studies have either been published and/or currently in preparation for publication in peer-reviewed scientific journals.

Impacts
(N/A)

Publications

Warren, M.F., Vu, T.C., Toomer, O.T., Fernandez, J.D., Livingston, K.A. 2020. Efficacy of 1-a-Hydroxycholecalciferol supplementation in young broiler feed suggests reducing calcium levels at grower phase. Frontiers in Veterinary Science. 7:245.
Toomer, O.T., Sanders, E., Vu, T.C., Livingston, M., Wall, B., Melheiros, R.D., Carvalho, L.V., Livingston, K.A., Ferket, P.R., Anderson, K.E. 2020. Potential transfer of peanut and/or soy proteins from poultry feed to the meat and/or eggs produced. ACS Omega. 5(2):1080-1085.
Dean, L.L., Eickholt, C.M., Lafountain, L.J., Hendrix, K. 2020. Effects of maturity on the development of oleic acid and linoleic acid in the four peanut market types. Journal of Food Research. 9(4):1-9.
Toomer, O.T., Livingston, M., Wall, B., Sanders, E., Vu, T.C., Malheiros, R., Livingston, K., Carvalho, L., Ferket, P.R., Dean, L.L. 2020. Feeding high-oleic peanuts to meat-type broiler chickens enhances the fatty acid profile of the meat produced. Poultry Science. 99:2236-2245.

Progress 10/01/18 to 09/30/19

Outputs
Progress Report Objectives (from AD-416): Objective 1. Determine the relationship between maturity, moisture, handling, and processing interactions with the fatty acid contents of peanuts that will potentially affect nutritional composition, flavor, shelf-life and texture characteristics of whole peanuts. Objective 2. Enable improved peanut flavor, flavor consistency and nutritional composition through integration of novel peanut genetic/ genomic resources. Sub-objective 2.A. Evaluate the flavor and quality characteristics of specific peanut varieties or breeding lines in cooperation with U.S. peanut breeders. Sub-objective 2.B. Evaluate the flavor and quality characteristics of accessions in the peanut germplasm collection. Objective 3. Identify the bioactives and characterize their functional food attributes from raw/roasted peanuts and peanut skins. Approach (from AD-416): The four market types, runners, virginias, spanish and valencias, will be examined for the development of high oleic to linoleic (O/L) after sorting lots at harvest into maturity classes to determine the relationship of O/L ratio to market type and maturity. Late generation peanut breeding lines and varietal checks included in the Uniform Peanut Performance Tests (UPPT) and from the USDA NPGS and grown out by the collaborators over three crop years will be examined for physical, chemical, and where possible sensory quality using constantly updated analytical equipment. Peanuts will be obtained from a commercial shelling operation for Identification and quantification, where possible, of the secondary metabolites. With a value of over one billion dollars at the farm level, the peanut crop ranks as number twelve among U.S. food crops. In addition, the peanut industry is composed of producers, shellers, and manufacturers. The Market Quality and Handling Unit is focused on addressing issues of flavor, nutrition, processing, and value-added products that are critical to delivering optimized peanut products across all peanut industry segments. Maturity Determination. Samples of the four peanut market type cultivars (runner, virginia, spanish, valencia) were supplied by various cooperators in the USA. Analysis of bulk and single seed fatty acids, moisture and total oil contents was performed and the data was statistically analyzed. Several peer reviewed manuscripts were published with one currently in review at the journal. The study described the relationship of peanut seed maturity, moisture and oil content in relationship to market types was described. A larger monograph of all the information is being drafted. Uniform Peanut Performance Tests (UPPT). Samples of peanut varieties and breeding line currently in development were provided by participating USA peanut breeders in the Uniform Peanut Performance Tests (UPPT) for the crop year 2018. Samples were analyzed for total fat, total protein, moisture content, fatty acid and sugar profiles, tocopherol content and sensory characteristics after roasting by a trained descriptive sensory panel. Creation of the data set is still in progress as the samples were received later than normal this year. The data will be compiled and reported to the cooperators and to the program website at the USDA, ARS National Peanut Research Laboratory. Oil Development in Peanuts as Affected by Growing Location. Peanut varieties with varying oil composition were grown at several locations in the USA. Evaluation of the total oil and the fatty acid profiles was performed. Results were reported to the cooperator for publication in a peer reviewed manuscript. This is a multiyear ongoing project to evaluate the suitability of peanut cultivars to growing regions in cooperation with the USDA ARS Wheat, Peanut, and Other Field Crops Unit in Stillwater, OK. Secondary Metabolite Profiles of Peanuts. A series of targeted and non- targeted analyses of the metabolites present in raw and roasted runner and virginia type peanuts was performed. The results were statistically analyzed and published in two peer reviewed journal articles. An additional study concentrating on the volatile compounds that have roasted peanut flavor impact is being completed. Progress was reported at the 2018 annual meeting of the American Peanut Research and Educational society and a manuscript for peer review is being prepared. Use of Peanut Skins as a Natural Antioxidant. Extracts of peanut skins were prepared and encapsulated with maltodextrin to create a food additive. The antioxidant properties were evaluated by a series of additions to commercial peanut butter. The samples were stored under accelerated conditions for a shelf life study over six months. The samples were evaluated for flavor by a descriptive sensory panel using the standard peanut lexicon. Chemical analysis of oxidation products was performed. The data is currently being evaluated. Use of Peanut Skins as a Functional Food Ingredient and Its Effects on Human Glycemic Response. Previous research from the Market Quality and Handling Research Unit has produced a functional food ingredient from peanut skins, a food processing waster material. This ingredient has shown antioxidant activity in chemical assays and anti-inflammatory effects in cell culture. Sensory analysis with consumers has proven that the material is acceptable as a food ingredient with minimal negative flavor impacts. Use of the ingredient as part of a flavored coating for roasted peanuts had a moderating influence on the glycemic response of young, healthy adults who consumed the products. This study was published in a peer reviewed publication (PLOS ONE). Peanut Composition of Commercial Cultivars. A study of peanut composition of selected current cultivars is being initiated in cooperation with the Department of Food Science at the University of Georgia. Seeds of the selected cultivars have been obtained and planted at the USDA, ARS National Peanut Laboratory in Dawson, Georgia. After harvesting and curing, analyses will be performed. Provided technical supervision to 3-Graduate Students in the Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina State University. Additional funding was awarded to an ARS researcher: 2019-2020, ⿿Flavor, texture and protein characterization of commercially available peanut varieties in in Southeast U.S. by sensory evaluation and instrumental techniques⿝, in cooperation with the University of Georgia. Phenolic compound extracts from peanut skins were incorporated in an atherogenic (high in saturated fatty acids and cholesterol) murine diet to determine anti-inflammatory and biological effects of peanut skin phenolic extracts in vivo. Mice were fed either a control diet, diet high in saturated fatty acids and cholesterol alone or a diet high in saturated fatty acids enriched with phenolic extracts from peanut skins to adult mice for 16 weeks. Tissues were collected for analysis and study results are published. Broiler meat-type chickens were fed a diet of 1. Non-roasted whole unblanched high-oleic peanuts and corn, or 2. A control diet, or 3. A control diet supplemented with 6% oleic fatty acid oil to determine the effects on the nutritional profile, sensory attributes, and quality of the meat produced and broiler performance. From this study, two manuscripts have been prepared. The results of the meat quality, sensory attributes and broiler performance data has been published. The nutritional content data analyzed from chicken breast samples is currently being analyzed, summarized and prepared for publication. Layer hens were fed a diet of 1. Non-roasted whole unblanched high-oleic peanuts and corn, or 2. Conventional layer hen diet (soybean meal and corn), or 3. A control diet supplemented with 6% oleic fatty acid oil to determine the effects on the fatty acid profile and sensory attributes of table eggs produced and hen performance. This study was conducted to help determine the usefulness of high-oleic peanuts within the poultry feed industry. All data has been collected, analyzed, summarized and prepared for publication. Layer hens were fed a diet of 1. Non-roasted whole unblanched high-oleic peanuts and corn, or 2. Conventional control layer hen diet, or 3. A control diet supplemented with 3% peanuts skins, or 4. A control diet supplemented with 6% oleic fatty acid oil to determine the effects on the fatty acid profile of table eggs produced and hen performance. This study was conducted to help determine the usefulness of peanut skins and/ or whole unblanched high-oleic peanuts within the animal feed industries. Data is being collected currently and will be analyzed, summarized and prepared for publication. An agreement is currently being established to determine the comparative antimicrobial and bioactive components of essential oils and extracts from U.S. and Malaysian peanut cultivars with varying seed coats using in vitro and/or in vivo methodologies. This project is targeted to begin August 2019. Accomplishments 01 Profiles of secondary metabolites in raw and roasted peanuts. A non- targeted metabolomics study was used by ARS scientists in Raleigh, North Carolina, to evaluate raw and roasted peanuts of the runner and virginia market types. Pathways analysis was performed to determine the source of the compounds identified from the composition of the starting materials. Various statistical models were used to evaluate the data. Using the information, targeted analyses were performed to determine the actual content of certain metabolites. From this study, valuable information was obtained about the composition of peanuts and compounds that serve as precursors to roasted peanut flavor and nutrients. This study will be important to peanut breeders needing to identify genetic markers for certain traits and components to increase the sustainability and value of the USA peanut crop. 02 The flavor and nutritional composition of peanuts is dependent on the maturity of the peanut kernel and can vary with market type. The peanut is an indeterminate flowering plant. As such, peanut pods on the plant are not all at the same level of maturity at harvest. The degree of maturity affects the peanut composition in that lipid levels, fatty acid profiles, protein and carbohydrate levels all change as the peanut matures. These factors impact the flavor and texture of roasted peanuts. ARS scientists in Raleigh, North Carolina, evaluated the composition of peanuts from each of the four market types, runner, virginia, spanish and valencia, and determined the impact that maturity has one each. This information will provide growers with parameters to follow to insure optimum quality. Processors will be able to use the information to select growing areas and market types to suit their end use. 03 Waste peanut skins produce a functional food ingredient. Utilization of waste peanut skins from peanut blanching plants was made by extracting the skins with an aqueous solvent mixture and spray drying the extracts with maltodextrin to produce a free-flowing powder with reduced bitter flavor. ARS in Raleigh, North Carolina, produced a powder that was incorporated into flavored coating mixes. The coating mixes were used to make flavor peanuts that had similar or higher antioxidant values than fruits such as strawberries and blueberries due to the phenolic compounds present in the new functional ingredient. The antioxidant and consumer perception studies were published in a peer reviewed journal. USA Producers of peanut products such as roasted peanut and peanut butter produce hundreds of thousands of pounds of this material annually that currently disposed of as waste material or low-grade animal feed. This research shows practical application of food processing waste material to produce a value-added food ingredient which can provide human health benefits. 04 Chemical composition of entries in the 2018 Uniform Peanut Performance Tests. Peanut cultivars from the 2018 Uniform Peanut Performance Tests were evaluated for chemical and sensory characteristics. Samples from five USA peanut breeders were submitted to ARS scientists in Raleigh, North Carolina, after processing by ARS scientists in Dawson, Georgia. The breeders are cooperators from universities, private corporations and other ARS units. Samples were analyzed for moisture, total lipid, fatty acid profiles, sugars, and tocopherols using established methods. The flavor characteristics of the samples after dry roasting were evaluated by the descriptive sensory panel maintained by the Unit. The results were reported to participants in the program and are available to other interested parties on demand so that the information can be used by the cooperators and others in the peanut industry for the suitability of new cultivars for growing areas and food processing.

Impacts
(N/A)

Publications

Klevorn, C.M., Dean, L.L., Johanningsmeier, S.D. 2019. Metabolite profiles of raw peanut seeds reveal differences between market-types. Journal of Food Science. 84(3):397-405.
Toomer, O.T., Hulse-Kemp, A.M., Dean, L.L., Boykin, D.L., Ramon, M., Anderson, K.E. 2019. Feeding high-oleic peanuts to layer hens enhances egg yolk color and oleic fatty acid content in shell eggs. Poultry Science. 98:1732-1748.
Toomer, O.T., Vu, T.C., Pereira, M., Williams, K. 2019. Dietary supplementation with peanut skin polyphenolic extracts (PSPE) reduces hepatic lipid and glycogen stores in mice fed an atherogenic diet. Journal of Functional Foods. 55:362⿿370.
Toomer, O.T. 2018. A comprehensive review of the value-added uses of peanut(Arachis hypogaea) skins and by-products. Critical Reviews in Food Science and Nutrition. 30:1-10.
Christman, L.M., Dean, L.L., Bueno-Almeida, C., Weissburg, J.R. 2018. Acceptability of peanut skins as a natural antioxidant in flavor coated peanuts. Journal of Food Science. 83(10):2571-2577.
Christman, L.M., Dean, L.L., Allen, J.C., Feng Godinez, S., Toomer, O.T. 2019. Peanut skin phenolic extract attenuates hyperglycemic responses in vivo and in vitro. PLoS One. 14(3):e0211459.
Lima, H.K., Vogel, K., Wagner-Gillespie, M., Hubble, C., Dean, L.L., Fogelman, A.D. 2018. Nutritional comparison of raw, holder pasteurized and shelf-stable human milk products. Journal of Pediatric Gastroenterology and Nutrition. 66(5):649-653.
Perrin, M.P., Pawlak, R., Dean, L.L., Christis, A., Friend, L. 2018. A cross-sectional study of fatty acids and brain derived neurotrophic factor (BDNF) in human milk from lactating women following vegan, vegetarian, and omnivore diets. American Journal of Clinical Nutrition. pp. 1-10.
Toomer, O.T., Wall, B., Sanders, E., Sipple, L., Vu, T.C., Malheiros, R., Carvalho, L.M., Ferket, P.R., Livingston, M., Drake, M. 2019. Meat quality and sensory attributes of meat produced from broiler chickens fed a high oleic peanut diet. Journal of Meat Science. 0:1-10.

Progress 10/01/17 to 09/30/18

Outputs
Progress Report Objectives (from AD-416): Objective 1. Determine the relationship between maturity, moisture, handling, and processing interactions with the fatty acid contents of peanuts that will potentially affect nutritional composition, flavor, shelf-life and texture characteristics of whole peanuts. Objective 2. Enable improved peanut flavor, flavor consistency and nutritional composition through integration of novel peanut genetic/ genomic resources. Sub-objective 2.A. Evaluate the flavor and quality characteristics of specific peanut varieties or breeding lines in cooperation with U.S. peanut breeders. Sub-objective 2.B. Evaluate the flavor and quality characteristics of accessions in the peanut germplasm collection. Objective 3. Identify the bioactives and characterize their functional food attributes from raw/roasted peanuts and peanut skins. Approach (from AD-416): The four market types, runners, virginias, spanish and valencias, will be examined for the development of high oleic to linoleic (O/L) after sorting lots at harvest into maturity classes to determine the relationship of O/L ratio to market type and maturity. Late generation peanut breeding lines and varietal checks included in the Uniform Peanut Performance Tests (UPPT) and from the USDA NPGS and grown out by the collaborators over three crop years will be examined for physical, chemical, and where possible sensory quality using constantly updated analytical equipment. Peanuts will be obtained from a commercial shelling operation for Identification and quantification, where possible, of the secondary metabolites. With a value of over one billion dollars at the farm level, the peanut crop ranks as number twelve among U.S. food crops. In addition, the peanut industry is composed of producers, shellers, and manufacturers. The Market Quality and Handling Unit is focused on addressing critical problems facing these stakeholders. Problem areas include flavor, nutrition, processing, and value-added traits that are critical to delivering optimized peanut products. Maturity Determination. Samples of all four market type cultivars were supplied by various cooperators in the U.S. Analysis of bulk and single seed fatty acid content was completed and the data was statistically analyzed. The manuscript discussing the characteristics of seed maturity, moisture and oil content in relationship to market type is currently being composed. The amount of information has proven to be too large for a conventional peer reviewed journal article and is being drafted as a monograph. Uniform Peanut Performance Tests (UPPT). Samples of peanut varieties and breeding lines currently in development were provided by U.S. peanut breeders participating in the Uniform Peanut Performance Tests (UPPT) for the crop year 2017. Samples were analyzed for total fat, moisture content, fatty acid profiles, sugars profiles, tocopherols, and sensory characteristics by the descriptive panel. The data was compiled and reported to the cooperators and to the program website at National Peanut Research Laboratory. Secondary Metabolite Profiles of Peanuts. Metabolites were analyzed from raw and roasted runner and virginia peanuts. The results were summarized statistically and reported at the 2018 annual meeting of the American Peanut Research and Education Society. One manuscript was published in a peer reviewed journal (Food Chemistry) and a second manuscript was submitted to the Journal of Food Science and is in revision. Use of Peanut Skins as a Functional Ingredient. Peanut skin extracts were spray dried to produce a free flowing, water soluble powder with measurable antioxidant activity. The powder was incorporated into two flavored mixes and used to coat peanuts. The chemical antioxidant activity of the flavor coated peanuts was measured and found to be two to three times higher than the uncoated peanuts and higher than fruits such as strawberries and blueberries which are known for their antioxidant contents. A consumer liking test was conducted and the flavor coated peanuts were compared to commercial products and found to be as acceptable as those products. A manuscript describing the antioxidant activity and the consumer acceptance of the products was submitted to a peer reviewed journal (Journal of Food Science). Health Effects of Peanut Skins Extract. Extracts of the phenolic compounds from peanut were found to reduce blood glucose levels, liver toxicity and improve the health of mice when incorporated into an atherogenic diet. A control of standard mouse diet and an atherogenic diet (high-cholesterol, high fat) without added peanut skin extract was fed to the control groups. A manuscript is being prepared for submission to a peer reviewed journal. Graduate Students: 4 graduate students in the Department of Food, Bioprocessing, and Nutrition Sciences at North Carolina. Outside Grant Funding: Awarded 2018-2019 6th Round ARS Innovation Award - Research Proposal, ¿Improvement and Maintenance of Flavor, Shelf Life, Functional Characteristics, and Biochemical/Bioactive Components in Peanuts and Peanut Products." Awarded 2018-2019 North Carolina Peanut Growers Association Funding - Research Proposal, The Impact of High-Oleic Peanut Diet on the Fatty Acid Profile, Nutrient Profile and Sensory Attributes of Shell Eggs and Meat Produced from Layer Hens and Broiler Chickens.¿ Awarded 2017-2018 4th Round ARS Innovation Award - Research Proposal, ¿Improvement and Maintenance of Flavor, Shelf Life, Functional Characteristics, and Biochemical/Bioactive Components in Peanuts and Peanut Products". Accomplishments 01 Waste peanut skins produce a functional food ingredient. Utilization of waste peanut skins from peanut blanching plants was made by extracting the skins with an aqueous solvent mixture and spray drying the extracts with maltodextrin to produce a free-flowing powder with reduced bitter flavor. ARS researchers at Raleigh, North Carolina, produced a powder that was incorporated into flavored coating mixes. The coating mixes were used to make flavor peanuts that had similar or higher antioxidant values than fruits such as strawberries and blueberries due to the phenolic compounds present in the new functional ingredient. A practical application of waste peanut skins was developed and found acceptable by peanut consumers that will add value to this material. The study was published in a peer reviewed journal. 02 A new cashew product was evaluated for the nutritional composition. Nut skins are known for their high phenolic content which has chemical antioxidant activity. A process which removes the caustic oil from cashew skins was developed by a cooperator in India which allows for skin on cashews to be produced human consumption. ARS researchers at Raleigh, North Carolina, evaluated the nutritional composition of the skin on cashews and compared them to raw and dry roasted cashews. The new product was found to have similar nutrient levels and to be higher in antioxidant activity to the other types of cashews. This work was used prepare point of sale information for consumers and to promote the new cashew product. This product was awarded a new product award at a trade show for natural products. 03 Peanut nutrition and flavor is affected by roasting conditions. This work was used prepare point of sale information for consumers and to promote the new cashew product. This product was awarded a new product award at a trade show for natural products. The changes in peanut nutritional composition and flavor with roasting parameters in a simulated industrial setting were determined. ARS researchers at Raleigh, North Carolina, used a pilot scale roaster that simulated an industrial belt-type roaster to determine how changes in time, temperature and air flow affect the quality of roasted peanuts. Optimal conditions were determined for jumbo runner type peanuts. 04 Chemical composition of entries in the 2017 Uniform Peanut Performance Tests. Peanut cultivars from the 2017 Uniform Peanut Performance Tests were evaluated for chemical and sensory characteristics. Samples from five USA peanut breeders were submitted to ARS researchers at Raleigh, North Carolina, after processing at Dawson, Georgia, location. The breeders are cooperators from Universities, private corporations and other ARS units. Samples were analyzed for moisture, total lipid, fatty acid profiles, sugars, and tocopherols using established methods. The flavor characteristics of the samples after dry roasting were evaluated by the descriptive sensory panel maintained by the unit. The results were reported on the website of program so that the information can be used by the cooperators and others in the peanut industry for the suitability of new cultivars for growing areas and food processing. 05 Profiles of secondary metabolites in raw and roasted peanuts. A non- targeted metabolomics study was used by ARS researchers Raleigh, North Carolina, to evaluate raw and roasted peanuts of the runner and virginia market types. Pathways analysis was performed to determine the source of the compounds identified from the composition of the starting materials. Various statistical models were used to evaluate the data. Using the information, targeted analyses were performed to determine the actual content of certain metabolites. From this study, valuable information was obtained about the composition of peanuts and compounds that serve as precursors to roasted peanut flavor and nutrients. This study will be important to peanut breeders needing to identify genetic markers for certain traits and components to increase the sustainability and value of the USA peanut crop. 06 The flavor and nutritional composition of peanuts is dependent on the maturity of the peanut kernel and can vary with market type. The peanut is an indeterminate flowering plant. As such, peanut pods on the plant are not all at the same level of maturity at harvest. The degree of maturity affects the peanut composition in that lipid levels, fatty acid profiles, protein and carbohydrate levels all change as the peanut matures. These factors impact the flavor and texture of roasted peanuts. ARS researchers in Raleigh, North Carolina, evaluated the composition of peanuts from each of the four market types, runner, virginia, spanish and valencia, and determined the impact that maturity has one each. This information will provide growers with parameters to follow to insure optimum quality. Processor will be able to use the information to select growing areas and market types to suit their end use. 07 The incorporation of high oleic peanuts into poultry feed improves the nutritional levels of eggs. Egg producers have information on using high oleic peanuts in their hen feeding regimens to increase yellow color in eggs yolks and increase oleic acid levels in the eggs as well. Eggs produced by layer hens fed a diet containing high-oleic peanuts had significantly greater intense yellow color, Beta-carotene (Vitamin A precursor) and total oleic fatty acid content in comparison to eggs produced by hens fed a conventional diet. ARS researchers at Raleigh, North Carolina, used high-oleic peanuts in study of poultry feed to enrich the nutritional content of eggs from layer hens. Improved vitamin levels and fatty acid profiles resulted. The study was funded by an ARS Innovation Award. 08 The extracts from waste peanut skins improved the health of mice. Adult male mice were assigned to one of three treatments: standard mouse chow diet, atherogenic (high-cholesterol, high fat) diet, or atherogenic diet with added peanut skin extracts. The extracts were prepared from waste peanut skins using aqueous food grade solvents and spray dried to produce a free-flowing powder. ARS researchers at Raleigh, North Carolina, evaluated the blood and body weights of the mice over the course of 16 weeks. Mice fed the diet containing the peanut skin extract were found to have reduced blood glucose levels, reduced liver toxicity, and improved overall health when compared to mice fed the atherogenic diet alone. This animal model demonstrated that peanut skin extracts as a food ingredient have the potential for positive impact on human health.

Impacts
(N/A)

Publications

Klevorn, C.M., Dean, L.L. 2017. A metabolomics-based approach identifies changes in the small molecular weight compound composition of the peanut as a result of dry-roasting. Food Chemistry. 240:1193-1200.
Griffin, L.E., Dean, L.L. 2017. Nutrient composition of raw, dry-roasted, and skin-on cashews. Journal of Food Research. 6:13-28.
Toomer, O.T., Pereira, M., Do, A., Williams, K. 2017. Gender and dose dependent ovalbumin induced hypersensitivity responses in murine model of food allergy. Journal of Food, Nutrition and Population Health. 1:1-6.
Hao, Z., Malyala, D., Dean, L.L., Ducoste, J. 2017. Attenuated total reflectance fourier transform infrared spectroscopy for determination of long chain free fatty acid concentration in oily wastewater using the double wavenumber extrapolation technique. Talanta. 165:526-532.
Shi, X., Dean, L.L., Sandeep, K.P., Davis, J.P., Sanders, T.H. 2017. The effects of different dry roast parameters on peanut quality using an industrial, belt-type roaster simulator. Food Chemistry. 240:974-979.

Progress 10/01/16 to 09/30/17

Outputs
Progress Report Objectives (from AD-416): Objective 1. Determine the relationship between maturity, moisture, handling, and processing interactions with the fatty acid contents of peanuts that will potentially affect nutritional composition, flavor, shelf-life and texture characteristics of whole peanuts. Objective 2. Enable improved peanut flavor, flavor consistency and nutritional composition through integration of novel peanut genetic/ genomic resources. Sub-objective 2.A. Evaluate the flavor and quality characteristics of specific peanut varieties or breeding lines in cooperation with U.S. peanut breeders. Sub-objective 2.B. Evaluate the flavor and quality characteristics of accessions in the peanut germplasm collection. Objective 3. Identify the bioactives and characterize their functional food attributes from raw/roasted peanuts and peanut skins. Approach (from AD-416): The four market types, runners, virginias, spanish and valencias, will be examined for the development of high oleic to linoleic (O/L) after sorting lots at harvest into maturity classes to determine the relationship of O/L ratio to market type and maturity. Late generation peanut breeding lines and varietal checks included in the Uniform Peanut Performance Tests (UPPT) and from the USDA NPGS and grown out by the collaborators over three crop years will be examined for physical, chemical, and where possible sensory quality using constantly updated analytical equipment. Peanuts will be obtained from a commercial shelling operation for Identification and quantification, where possible, of the secondary metabolites. Objective 1. Samples of spanish and valencia cultivars were received from Oklahoma and New Mexico cooperators. Fatty acid analysis of bulk and single seed fatty acid content was determined and statistically analyzed. The manuscript discussing the characteristics of maturity, moisture and oil content in comparison with runner and virginia peanuts is in preparation. Objective 2. Sub-objective 2A. Samples of peanut varieties and breeding lines currently in development were received from U.S. peanut breeders participating in the Uniform Peanut Performance Tests (UPPT) for the crop year 2016. Samples were analyzed for total fat, moisture content, fatty acid profiles, sugar profiles, tocopherols and sensory characteristics by the descriptive panel. The data was compiled and reported to the cooperators and to the program website. Objective 2. Sub-objective 2B. No samples of accessions from the U.S. peanut germplasm collection for the third year of the project were received from the cooperator at Auburn University, as the funding was not available. The results from previous years were reported to the cooperator and contributions were made to a manuscript in preparation by the cooperator. This portion of the project is considered to be terminated. Objective 3. Non targeted and targeted analysis of the metabolites present in raw and roasted runner and virginia peanuts was performed. The results were statistically analyzed and reported at a national meeting. Two manuscripts have been prepared and submitted to peer reviewed journals. Objective 3. Jumbo runner peanuts were roasted using three different roasting techniques to three different roast color levels. The results were statistically evaluated and the effects on shelf life and roast peanut flavor were evaluated. Two manuscripts were published in peer- reviewed journals. Objective 3. Peanut skin extracts were spray dried to produce a free flowing, water-soluble powder with measurable antioxidant activity. The powder was incorporated into milk chocolate to produce a final product with equal or higher bioactivity than commercial dark chocolate. A manuscript describing the consumer acceptance of the product was published in a peer-reviewed journal. Objective 3. Peanut proteins from raw and dry roasted peanut flours were extracted for comparative analysis between cultivars and conventional and high-oleic breeding lines of peanuts. The data collection and analysis is ongoing and lab results will be completed and published in a peer-reviewed scientific journal by December 2018. Objective 3. Phenolic compound extracts from peanut skins were incorporated in an atherogenic (high in saturated fatty acids and cholesterol) murine diet to determine anti-inflammatory and biological effects of peanut skin phenolic extracts in vivo. Mice were fed either a control diet, diet high in saturated fatty acids and cholesterol alone or a diet high in saturated fatty acids enriched with phenolic extracts from peanut skins to adult mice for 20 weeks. Tissues were collected for analysis and study results will be completed and published in a peer- reviewed scientific journal by December 2018. Objective 3. Layer hens were fed a diet of non-roasted whole high-oleic peanuts and corn or a conventional layer hen diet (soybean meal and corn) to determine the effect of high-oleic peanuts on the fatty acid profile of table eggs and hen performance. This study was conducted to help determine the usefulness of peanuts within the food and feed industries. All egg samples have been collected and are currently being analyzed. Study results will be completed and published in a peer-reviewed scientific journal by December 2018. Accomplishments 01 Usefulness of peanuts and peanut-by-products as a new food ingredient. ARS scientists in Raleigh, North Carolina, received an ARS Innovation Fund award for the utilization of peanut skin waste as a new dietary food ingredient. The phenolic compounds from peanut skins were extracted with an aqueous solvent and spray dried with maltodextrin to produce a free flowing powder to enhance peanut skin sensory attributes. This free flowing phenolic compound extract was incorporated into milk chocolate to enhance the nutritional value without adversely affecting flavor according to consumer sensory perceptions. The resulting chocolate product had a similar or higher antioxidant activity than dark chocolate due to the phenolic compounds present in the new functional ingredient. The consumer perception study was published in a peer-reviewed journal. 02 Development and publication of cashew flavor lexicon. A lexicon for the evaluation of cashew flavor and texture was created by ARS Scientists in Raleigh, North Carolina. Prior to this, no lexicon for cashews was available in the scientific literature. The sensory parameters were created and formalized by a descriptive panel. The lexicon was produced using commercial and experimental cashew products. The new lexicon was published in a peer reviewed journal. 03 Effects of roasting on peanut flavor attributes. ARS scientists at Raleigh, North Carolina, completed a multiyear comparative study of the effects of peanut variety, size, moisture content, oil content, geographical growing location, and roast time on peanut flavor and color attributes. The outcome will be of interest to commercial peanut roasters for the optimization of roasted peanut flavor when producing products from a range of starting materials. Information uncovered in the study concerning the timing of flavor development will aid sensory chemists with the identification of both positive and negative flavor components. 04 Comparative peanut roasting (dry, oil, blister frying) analysis on peanut flavor, color and shelf life. ARS scientists at Raleigh, North Carolina, used Jumbo runner peanuts and three types of commercial peanut roasting methods (conventional oil roasting, blister frying and dry roasting) to evaluate comparatively for optimum flavor and extended shelf life. The resulting colors were designated as light, medium and dark. Chemical and descriptive sensory evaluations were performed before and after storage under accelerated conditions. These results demonstrate that differing peanut flavor profiles, textures and shelf life are dependent upon each roasting method. 05 Chemical and sensory evaluation of peanut breeding lines. Peanut cultivars from the 2016 Uniform Peanut Performance Trials were evaluated for chemical and sensory characteristics. Samples were analyzed from five USA peanut breeders submitted to the ARS scientists in Raleigh, North Carolina, after processing at the National Peanut Laboratory in Dawson, Georgia. The breeders are cooperators from Universities and other ARS units. Samples were analyzed for moisture, total lipid, fatty acid profiles, sugars and tocopherols using established methods. The descriptive sensory panel evaluated the flavor characteristics of the samples after dry roasting. This information will be impactful to the peanut industry for the suitability of new cultivars for geographical growing regions and food processing. 06 Use of metabolic markers as a tool to improve peanut flavor. A non- targeted metabolomics study was used by ARS scientists in Raleigh, North Carolina, to evaluate raw and roasted peanuts of the runner and virginia market types. Pathways analysis was performed to determine the source of the compounds identified from the composition of the starting materials. Various statistical models were used to evaluate the data. Using the information, targeted analyses were performed to determine the actual content of certain metabolites. From this study, valuable information was obtained about the composition of peanuts and the precursors to compounds responsible for flavors and nutrients. This study will be important to peanut breeders needing to identify genetic markers for certain traits and components to increase the sustainability and value of the USA peanut crop. This is the first reported study of the use of this approach to peanut science. 07 Handling and processing methods to enhance peanut flavor and shelf life of oil roasted peanuts. Oil roasting of peanuts produces unique and highly desirable peanut flavored products. Current commercial processing of oil-roasted peanuts has resulted in occurrences of defects in finished products that consumers have found to be undesirable. These included pooling of oil in containers or the opposite effect of dull peanut appearance with loss of adherence of added salt and other flavor enhancers. A study was conducted by ARS scientists in Raleigh, North Carolina, to evaluate the effects of moisture in raw peanuts before roasting and the process of cooling rate on oil-roasted peanuts. While initial moisture content had a major effect on final roasted peanut color, it was not found to be influential on causing defects in the final product. The rate of cooling after roasting was found to have an effect on the peanut appearance after roasting. Increased rates of cooling resulted in reduced the prevalence of dull roasted peanut surfaces and/or loss of flavor enhancers. 08 Usefulness of peanuts and peanut-by-products as a new food ingredient. Utilization of peanut skin waste acquired during the peanut blanching process was utilized as a functional food ingredient. ARS scientists in Raleigh, North Carolina, extracted the phenolic compounds from peanut skins using food-grade aqueous solvents and spray dried with maltodextrin to produce a free flowing powder, with considerable antioxidant activity. This free flowing phenolic compound extract was incorporated into savory seasoning mixtures and coated onto roasted peanuts via a panning procedure. The resulting coated products were evaluated and rated positively by consumers. Production of a functional food ingredient from waste peanut skins is a viable use of agricultural waste material produced by peanut blanching facilities that produce tons of peanut skin waste annually in the U.S.

Impacts
(N/A)

Publications

Dean, L.L., Klevorn, C.M., Hess, B.J. 2016. Minimizing the negative flavor attributes and evaluating consumer acceptance of chocolate fortified with peanut skin extracts. Journal of Food Science. 81(Nr. 11):S2824-S2830. doi: 10.1111/1750-3841.13533.
Griffin, L.E., Drake, M., Dean, L.L. 2017. Development of a lexicon for cashew nuts. Journal of Sensory Studies. 32:e12244.
Shi, X., Davis, J.P., Xia, Z., Sandeep, K.P., Sanders, T.H., Dean, L.L. 2016. Characterization of peanuts after dry roasting, oil roasting, and blister frying. LWT - Food Science and Technology. 75:520-528.
Toomer, O.T. 2016. Nutrition education and promotion in the U.S. Journal of Food, Nutrition and Population Health. 1:1.
Toomer, O.T. 2017. Nutritional chemistry of the peanut (Arachis hypogaea). Critical Reviews in Food Science and Nutrition. doi:10.1080/10408398.2017. 1339015.
Shi, X., Sandeep, K.P., Davis, J.P., Sanders, T.H., Dean, L.L. 2016. Kinetics of color development of peanuts during dry roasting using a batch roaster. Journal of Food Process Engineering. 40(3):1-9.

Progress 10/01/15 to 09/30/16

Outputs
Progress Report Objectives (from AD-416): Objective 1. Determine the relationship between maturity, moisture, handling, and processing interactions with the fatty acid contents of peanuts that will potentially affect nutritional composition, flavor, shelf-life and texture characteristics of whole peanuts. Objective 2. Enable improved peanut flavor, flavor consistency and nutritional composition through integration of novel peanut genetic/ genomic resources. Sub-objective 2.A. Evaluate the flavor and quality characteristics of specific peanut varieties or breeding lines in cooperation with U.S. peanut breeders. Sub-objective 2.B. Evaluate the flavor and quality characteristics of accessions in the peanut germplasm collection. Objective 3. Identify the bioactives and characterize their functional food attributes from raw/roasted peanuts and peanut skins. Approach (from AD-416): The four market types, runners, virginias, spanish and valencias, will be examined for the development of high oleic to linoleic (O/L) after sorting lots at harvest into maturity classes to determine the relationship of O/L ratio to market type and maturity. Late generation peanut breeding lines and varietal checks included in the Uniform Peanut Performance Tests (UPPT) and from the USDA NPGS and grown out by the collaborators over three crop years will be examined for physical, chemical, and where possible sensory quality using constantly updated analytical equipment. Peanuts will be obtained from a commercial shelling operation for Identification and quantification, where possible, of the secondary metabolites. Samples were received from the National Peanut Laboratory as part of the Uniform Peanut Performance Trials. Samples were characterized for total fat, moisture, fatty acids profiles, tocopherols, and sugars using established analytical methods. Sensory characteristics were determined using the ARS descriptive sensory panel. Results were reported to the program website. Samples from the �core of the core� of the peanut germplasm collection were received from a cooperator at Auburn University. Samples were characterized for sugars and tocopherols and sensory profiles. Results were reported at a national meeting of the funding organization. Spanish peanuts with a low oleic acid level control were submitted by an ARS peanut breeder. Single seed fatty acid profiles were performed to add information to a manuscript being prepared on all peanut market types. Jumbo runner peanuts were roasted using three different techniques to three different roast colors. The sensory characteristics and effects on shelf life were evaluated. The study report was written and submitted to a peer review journal. Non target analysis of the metabolites present raw runner and virginia peanuts was performed. The results were statistically evaluated and reported at a national and an international meeting. This is the first report of the metabolic profile of the peanut. Accomplishments 01 Peanut oil blends with different levels of oleic acid content demonstrated differences in shelf life and oxidative stability are associated with the ratio of oleic acid to linoleic acid in the lipid of peanuts. High oleic peanuts (oleic acid to linoleic acid ratios above 9) are prized for their longer shelf life in food products containing peanuts. Scientist with the ARS in Raleigh, North Carolina, in cooperation with a industrial cooperator used oil was expressed from peanuts and blended to create models contain ratios from 1 to 38 and tested them for the onset of rancidity, off flavors, changes in density and viscosity after storage under accelerated conditions. While viscosity was greatest for high oleic samples when comparing fresh oils, after storage under abusive conditions oil viscosity increased exponentially with decreasing O/L ratio due to oxidation/polymerization reactions. This information was published in a peer reviewed journal. Peanut processor can use this information to evaluate the suitability of peanut cultivars for their applications. 02 A functional food ingredient created from extracts of peanut skins after spray drying and encapsulation with maltodextrin was used to increase the antioxidant activity in chocolate without negative flavor impact. Peanut skins are removed during the blanching operation for most peanuts. Peanut processing plants produce thousands of tons of peanut skins which represent a waste management problem. The skins have proven to have high levels of phenolic compounds with bioactivity but also have bitter flavors. ARS scientists in Raleigh, North Carolina, in cooperation with North Carolina State University created a powdered ingredient from the peanut skins that was incorporated into milk chocolate. This resulted in a milk chocolate product with levels of bioactivity higher than that of conventional dark chocolate. Extensive sensory testing proved that the flavor of the product was not changed at levels objectionable to consumers. A manuscript was submitted to a peer reviewed journal and an invention disclosure was filed. 03 A lexicon for the evaluation of cashew flavor and texture was created. There was no sensory lexicon for cashews in the scientific literature before the one developed by the Market Quality and Handling Research Unit. Sensory parameter were created and formalized. A descriptive sensory panel maintained by the unit validated the lexicon using commercial and experimental cashew products. The new lexicon was submitted to a peer reviewed sensory journal for publication. 04 A new type of cashew product was evaluated for nutrient and sensory profiles. Skin-on cashews have not been available in the past due to contamination with a caustic liquid that naturally occurs in the shells. A new process was developed by a private corporation that eliminates the contamination. ARS scientists in Raleigh, North Carolina, completed a characterization of the nutrients and other chemical components in this new type of cashew product provided by the industrial processor in comparison with conventionally blanched cashew products currently available at the retail level. Sensory characteristics were also evaluated using a lexicon for the descriptive sensory parameters was created. 05 Peanut roasting by three different commercial methods were compared to determine how quality parameters are affected by the methodology. The color of roasted peanuts is used as the major determinant for the optimum finished product. The main methods of roasting are dry roasting, oil roasting and blister frying. Each method requires different time and temperature combinations to achieve equivalent final colors. ARS scientists in Raleigh, North Carolina, subjected jumbo runner market type peanuts to the three different roasting operations at the time and temperature combinations to achieve equivalent light, medium and dark final roasted colors. Chemical and descriptive sensory evaluations before and after accelerated storage showed that each technique produced a product with significantly different textures and flavors and that the shelf life was affect by the type of roasting as well as the final roasted color. A manuscript describing the study and the findings was submitted to a peer reviewed journal. 06 Hamsters used as model for the study of diet effects on cardiovascular disease onset indicators are not affected by standard reference diets. Syrian Golden hamsters are often used to determine the effects of dietary ingredients including peanuts on the development of cardiovascular disease. These results have close relationships with the probability of the risk factor on humans. This study was performed by ARS scientists in Raleigh, North Carolina to prove that these animals are an effect model by showing the reference diets used as the controls in these studies has no effect on atherosclerotic disease factors as the animal age by monitoring the changes in related metabolites over the course of thirty one weeks. By proving the suitability of this animal model, their use for the diet effects of peanuts and peanut products is validated. This study was published in a peer reviewed manuscript. 07 Peanut cultivars from the 2015 Uniform Peanut Performance Trials (UPPT) were evaluated for chemical and sensory characteristics. Samples from seven USA peanut breeders were submitted to the ARS Market Quality and Handling Research Unit after processing at the National Peanut Laboratory. The breeders are cooperators from Universities and other ARS units. Samples were analyzed for moisture, total lipid, fatty acids profiles, sugars, and tocopherols using established methods. The flavor characteristics of the samples after dry roasting were evaluated by the descriptive sensory panel maintained by the Unit. The results were reported on the website of the program so the information can be used by the cooperators and others in the peanut industry for the suitability of new cultivars for growing areas and food processing. 08 Accessions from the U.S. Peanut Germplasm Collection were evaluated for chemical and sensory characteristics. As part of an ongoing cooperation with Auburn University with funding by the Peanut Foundation, samples of the �core of the core� of the U.S. Peanut Germplasm Collection were submitted to the ARS Market Quality and Handling Research Unit. The core samples are selected from the much larger germplasm collection as representative of the most important morphological traits. The samples were analyzed for sugars and tocopherols using established methods. The flavor characteristics of the samples after dry roasting were evaluated by the descriptive sensory panel maintained by the Unit. This is the first study of the flavor characteristics of samples of from the collection. Results were reported to the cooperator to be used as part of a larger study for the suitability of including the selected germplasm accessions for conventional peanut plant breeding for crop improvement.

Impacts
(N/A)

Publications

Davis, J.P., Price, K.M., Dean, L.L., Sweigart, D.S., Cottonaro, J.M., Sanders, T.H. 2016. Peanut Oil Stability and Physical Properties Across a Range of Industrially Relevant O/L Ratios. Peanut Science. 43:1-11.
Stephens, A.M., Sanders, T.H. 2015. blood lipid distribution, aortic cholesterol concentrations, and selected inflammatory and bile metabolism markers in syrian hamsters fed a standard breeding diet. Journal of the American Association for Laboratory Animal Science. Vol. 54 (4).