Peanuts

Bioactive Food in a Shell

Photo copyright © iStockphoto.com/RedHelga

pg 30 12.09 • www.ift.org

Research has identified numerous functional compounds in
peanuts that promote health and may reduce the risk
of cardiovascular disease, cancer, and diabetes.
B
acked by scientific evidence related to health and
disease prevention, peanuts have emerged as a major
functional food. In the past, peanuts were errone-
ously perceived as unhealthy due to their high fat
content. However, research findings have elevated the
image of peanuts, which contain numerous functional
and health-promoting compounds, including arginine,
monounsaturated oleic and other polyunsaturated fatty
acids, dietary fiber, folate, niacin, vitamin E, and miner-
als—magnesium, copper, potassium, phosphorus,
calcium, and selenium. Furthermore, bioactive phenolic
compounds have been identified in peanuts, several
which have high antioxidant capacity (Francisco and
Resurreccion, 2008).
Disease Prevention
Several epidemiological studies have shown that frequent
peanut consumption reduced the risk of type 2 diabetes,
cardiovascular disease (CVD), cancer, and weight gain.
A daily intake of two tablespoons equivalent to 1 oz or
32 g of peanut butter or a handful (1 oz or 28 g) of pea-
nuts and other nuts reduced the risk of type 2 diabetes in
women by 21% (Nurses’ Health Study; Jiang et al.,
2002), while as little as 0.4–3.1 g daily intake of peanuts
by Chinese women reduced the risk of type 2 diabetes by
20% (Shanghai Women’s Health Study; Villegas et al.,
2008).
Women with type 2 diabetes had a 44% risk reduc-
tion of CVD after daily consumption of at least 1
tablespoon (16 g) of peanut butter or 1 oz (28 g) of pea-
nuts or other nuts (Nurses’ Health Study; Li et al.,
2009). Healthy adults who regularly ate peanuts
improved their indices of CVD risk, including lowered
serum triacylglycerol (TAG) and increased serum mag-
nesium, folate, alpha-tocopherol, copper, and arginine
concentrations (Alper and Mattes, 2003). Similarly in
Ghana, healthy adults who consumed 500 kcal of pea-
nuts daily reduced their total cholesterol and TAG levels
BY ANNA V.A. RESURRECCION, JOCELYN M. SALES,
INNA POTREBKO, MARIA LEONORA LOTIS DL. FRANCISCO,
& HENRY L. HITCHCOCK
by 7.2% and 20%, respectively (Lokko et al., 2007).
An inverse relation between frequent peanut con-
sumption and risk of colorectal cancer in Taiwanese
women was observed with a remarkable 58% risk reduc-
tion (Yeh et al., 2006). Regular peanut intake improved
the diet quality of consumers as evidenced by higher
intake of vitamins A, E, and folate, calcium, magnesium,
zinc, iron, and dietary fiber; and by lower intake of satu-
rated fat and cholesterol, without increasing their body
mass index despite higher energy intake over a two-day
period (Griel et al., 2004). Furthermore, during a
30-wk study with daily peanut consumption, partici-
pants maintained their ratings for pleasantness or hunger
for peanuts and did not prefer other snack foods with
different tastes and fat contents (Alper and Mattes,
2002).
Phenolics and Antioxidants
A comparison of total phenolics and antioxidant capaci-
ties (AOC) of food, nutraceuticals, and dietary
supplements is problematic because they are analyzed
using different analytical methods. Among these meth-
ods, three assays were proposed for standardization at
the First International Congress on Antioxidant Methods
held in June 2004: (1) Folin-Ciocalteau, (2) oxygen radi-
cal absorbance capacity (ORAC), and (3) Trolox
equivalent antioxidant capacity (TEAC) (Prior et al.,
2005). All three methods are necessary for routine
assessment of AOC, and together they measure the mul-
tiple reaction mechanisms of antioxidants toward various
radical or oxidant sources in a mixed or complex system
as food (Prior et al., 2005).
The Folin-Ciocalteau method uses an electron trans-
fer mechanism to measure reducing capacity of samples
and results are normally expressed as total phenolic con-
tents (Prior et al., 2005). Roasted peanut kernels have
about 1 mg/g total phenolics but the concentration
increases six-fold when they are consumed with skins. »»
12.09 • www.ift.org 31 pg
Peanuts:
Bioactive Food In A Shell
Figure 1. Total phenolics of roasted peanuts with skins compared with other known rich food sources.
160
Concentration (mg GAE/g)
10
5 red wine. They also contain
0 respectively. Spices are the highest
Roasted Roasted
peanut peanuts
kernels1 with skins2
1
Talcott et al. (2005)
2
TP is calculated from Talcott et al. (2005) for kernals and from Francisco and Resurreccion (2009) for skins
3
USDA (2007)
4
Leibert et al. (1999)
Roasted peanuts have higher total
phenolics compared to well-known
food sources such as green tea, red
wine, blueberries, and cocoa drink
(Figure 1). Roasted peanuts with
skins have 10% more phenolics, on
a per gram basis, than blueberries
and more than twice the phenolics
in red wine. They also contain
approximately 6 and 8 times more
total phenolics than in green tea
and cocoa drink, respectively.
Spices are the highest sources of
total phenolics (USDA, 2007). For
example, cinnamon has 26 times
more phenolics than roasted pea-
nuts with skins (Figure 1).
However, the spice is consumed in
such minute quantities to have a
considerable dietary impact. On a
per serving basis, a serving (24.8 g
or 1 oz) of roasted peanuts with
skins will provide 40% more total
phenolics than a serving (0.76 g or
1/3 tsp) of cinnamon, and as much
as a serving of cocoa drink (236
mL), about half a glass of red wine
(147 mL), half a cup of green tea
(236 mL), and about one fifth of a
cup of blueberries (148 g).
pg 32 12.09 • www.ift.org
Total Phenolics
Red Blueberries3 Cinnamon3 Green Cocoa
Wine3 tea4 drink3
Several chronic and degenera-
tive diseases such as cancer, heart,
Alzheimer’s and Parkinson’s dis-
ease, and aging are theorized to be
caused by oxidative stress and reac-
tive oxygen species, damaging
biomolecules such as proteins, lip-
ids, and DNA (Prior and Cao,
1999). While the human body has
developed a number of systems to
eliminate free radicals from the
body, it is far from 100% efficient.
The two recommended meth-
ods for measuring AOC (Prior et
al., 2005) are based on differing
mechanisms for terminating free
radical reactions. ORAC is a hydro-
gen atom transfer-based assay that
measures quenching of peroxyl-
free radicals, whereas TEAC is a
single electron transfer-based assay
that quantifies the scavenging abil-
ity of antioxidants to the radical
cation ABTS.+. Both methods mea-
sure hydrophilic and lipophilic
antioxidants (Prior et al., 2005).
AOC in ORAC and TEAC assays is
expressed in micromoles of Trolox,
a water-soluble vitamin E analog,
or Trolox equivalents (TE).
Peanuts have higher AOC com-
pared to well-known foods such as
green tea and red wine (Figure 2).
Roasted peanuts have 32 µM TE/g
ORAC on a per gram basis, and
when consumed with skins, they
have more than double the amount.
Roasted peanuts with skins have
the equivalent ORAC as blueber-
ries and almost twice as much as in
approximately 5 and 6 times more
than in green tea and cocoa drink,
food sources of antioxidants with
cinnamon having 40 times greater
ORAC than peanuts with skins. A
1-oz serving of roasted peanuts
with skins provides as much ORAC
as a serving of cinnamon (1/3 tsp)
and a cup of green tea (236 mL) but
less than red wine (147 mL), blue-
berries (148 g,) and cacao drink
(236 mL).
Bioactive Compounds
Since 1973, studies have found
many phenolic bioactive com-
pounds in peanuts which are
classified into four major classes—
stilbenes, flavonoids, phenolic
acids, and phytosterols (Francisco
and Resurreccion, 2008). Many
scientists believe it is a combination
of these plant polyphenols and not
just a single component that pro-
vides the most stable source of
health benefits.
Stilbenes are a class of phyto-
alexins or low molecular mass
secondary metabolites produced by
plants (Boue et al., 2009) in
response to infection, injury, or
stress (Soleas et al., 1997). The
major stilbene found in peanuts is
resveratrol, the most widely known
bioactive compound, discovered in
1990 in red wine and associated
with the so called “French
paradox”—a phenomenon seen in
France where mortality from coro-
nary heart disease is relatively low
(33% less) despite relatively high levels of Figure 2. ORAC of peanuts compared to other known rich food sources.
dietary saturated fat, as compared to Antioxidant Capacity
Western diets (Stanley and Mazier, 1999). 2700
This observation led to the conclusion that
resveratrol present in red wine might pro-
vide some protection from coronary heart ORAC value (µM TE/g)
disease.
Resveratrol is associated with reduced 100
CVD, including atherosclerosis protection
and inhibition of platelet aggregation (Kris-
Etherton et al., 2002). Reseveratrol also
has cancer-preventive (Jang et al., 1997), 50
anti-estrogenic (Kris-Etherton et al.,
2002), strong antioxidant, and anti-inflam-
matory (Chang et al., 2006) activities. The
role of resveratrol in anti-aging or longevity 0
(Baur et al., 2006) and therapeutic poten- Roasted Roasted Red Blueberries3 Cinnamon3 Green Cocoa
tial in Alzheimer’s disease was recently peanut peanuts Wine3 tea4 drink3
discovered (Marambaud et al., 2005). kernels1 with skins2
Roasted peanuts are one of the impor- 1
Talcott et al. (2005)
tant food sources of resveratrol after red 2
TP is calculated from Talcott et al. (2005) for kernals and from Francisco and Resurreccion (2009) for skins
wine, red grape juice, and dark chocolate 3
USDA (2007)
4
Leibert et al. (1999)
(Figure 3) with a maximum concentration
of 0.08 ppm (Sobolev and Cole, 1999), and
when consumed with skins, provide about Georgia enhanced resveratrol even further wine, but not as effective as ultrasound
3 times more resveratrol. Peanut butter has to 29 times more than roasted peanuts with (Potrebko and Resurreccion, 2009).
3.4 times more resveratrol than roasted skins, up to 6.39 ppm using ultrasound Resveratrol in red wine, red grape juice,
peanuts with skins, and boiled peanuts may (Sales and Resurreccion, 2009). Likewise, and dark chocolate falls within concentra-
contain up to 23 times more. A patented UV treatment increased resveratrol 11 tions found in peanut products.
method developed at the University of times up to 2.36 ppm, similar to that of red Flavonoids are secondary plant

12.09 • www.ift.org 33 pg
Peanuts:
Bioactive Food In A Shell

Figure 3. Resveratrol concentration of peanuts compared to other known rich food sources. reduced mortality risk of coronary
Resveratrol artery disease by 65% (Arts and
7 Hollman, 2005). Quercetin and
catechin inhibit platelet aggregation
(Pignatelli et al., 2000) whereas
Concentration (ppm)

procyanidin dimers and trimers are

6 antioxidants that protect cell mem-
brane disruption (Verstraeten et
al., 2005). In addition, coumarin
1 derivatives and flavonoid glucosides
have therapeutic potential for
weight control (Moreno et al.,
0.5 2006).
Isoflavones (e.g., daidzein,
genistein, glycitein, formononetin)
0 are found in peanuts and legumes
Roasted Roasted Peanut Boiled Resv- Red Red Dark
peanut peanuts butter3 peanuts1 enhanced wine5 grape chocolate7
(Francisco and Resurreccion,
kernels1 with skins2 peanuts4 juice6 2008). Soybeans have the highest
concentration of isoflavones and
1
Sobolev and Cole (1999)
2
Calculated from Sobolev and Cole (1999) for kernels and from Franciso and Resurreccion (2009) for skins
chick peas have the lowest. Peanuts
3
Ibern-Gomez et al. (2003) have 211 ppm of total isoflavones,
4
Sales and Resurreccion (2009) placing them between soybeans and
5
McMurtrey et al. (2005) chick peas.
6
Romera-Perez et al. (1999)
Flavanols (e.g., catechin, gallo-
7
Counet et al. (2006)
catechin, proanthocyanidins) are
phenolics widely distributed in found in fruits, green tea, red
leaves, seeds, bark, and flowers. wine, and peanuts (Francisco and
They play many different roles in Resurreccion, 2008; Figure 4).
the ecology of plants, such as natu- Peanuts contribute 160 ppm of
ral pesticide, catalyst, visual total flavanols content on a per
attractor, and light screen. Some gram basis, slightly higher than
flavonoids are extremely potent peanut butter and less than red
Figure 4. Flavanols concentration of peanuts compared to odorants and have bitter and astrin- wine. Green tea provides 5 times
other known rich food sources. gent flavors. Over 4,000 flavonoids more flavanols than peanuts,
Flavanols have been identified and catego- depending upon the brewing
rized into several classes, based on conditions.
the differences of their structure, Phenolic acids are derivatives of
800 including flavonols, flavones, flava- benzoic and cinnamic acids (Liu,
Concentration (mg/kg)

nols, flavanones, anthocyanidins, 2004). They are abundant in food

and isoflavonoids (Liu, 2004). and account for about one-third of
600 A growing number of studies the phenolic compounds in the diet
suggest that a high flavonoid intake (Liu, 2004). Phenolic acids can
may be correlated with decreased affect the color, sensory, nutri-
400 risk of cancer (Pignatelli et al., tional, and antioxidant properties
2000). Men with higher intakes of of foods.
200 flavonoids, myricetin or quercetin, Phenolic acids are associated
had lower prostate or lung cancer with reduced risk of CVD.
incidences, respectively (Knekt et Protocatechuic acid inhibits LDL
0 al., 2002). Flavonoids decreased oxidation (Yen and Hsieh, 2002),
Peanuts Peanut Red Apples Green
butter wine tea
atherosclerosis by suppressing LDL whereas ferulic acid has a hypoten-
oxidation (Yen and Hsieh, 2002). sive effect and decreases blood
Francisco and Resurreccion (2008) Flavonols, flavones, and catechin glucose, cholesterol, and LDL
pg 34 12.09 • www.ift.org
levels (Ardiansyah et al., 2008;
Balasubahini et al., 2003). Ferulic acid has
therapeutic potential in Alzheimer’s disease
(Ono et al., 2005).
One class of phenolic acids is hydroxy-
benzoic acid, including gallic,
protocatechuic, and α-hydroxybenzoic
acids. Their major food sources are berries
and peanuts. Peanuts contribute 40–60%
more hydroxybenzoic acids, on a per gram
basis, than strawberries and raspberries,
but have half the amount found in blackber-
ries (Francisco and Resurreccion, 2009).
The most frequently occurring class of
phenolic acids is hydroxycinnamic acid,
such as caffeic, ferulic, sinapic, chloro-
genic, and coumaric acids. Their major
food sources are fruits, coffee, and peanuts
(Francisco and Resurreccion, 2009).
Roasted peanuts contain about 300 ppm of
hydroxycinnamic acid. Apples contain
twice the amount of roasted peanuts, on a
per gram basis; plums and coffee contain 4
to 6 times more. Blueberry has the highest
concentration, which is about 8 times more
than in roasted peanuts.
Phytosterols are found chiefly in vegeta-
ble oils and have chemical structures
similar to cholesterol. Beta-sitosterol is the
main phytosterol (Awad et al., 1998) and is
abundant in Western diets (Kris-Etherton
et al., 2002).
As a source of phytosterols, peanuts
receive much attention due to their cancer-
preventive activities such as inhibiting
colon, prostate, and breast cancers (Awad
et al., 2000; Awad et al., 2007) and pro-
tection from atherosclerosis (Awad et al.,
2004). β-sitosterol inhibits colon and pros-
tate cancers (Awad et al., 1998; von Holtz
et al., 1998) and reduces cholesterol levels
(Kris-Etherton et al., 2002). The U.S.
Food and Drug Administration in 2000
approved the use of a labeling health claim
for certain foods about the relationship
between plant sterols and the reduced risk
of coronary heart disease. Plant sterols and
stanols work by blocking the absorption of
cholesterol from the diet (Ohr, 2003).
Vegetable oils are the major source of
β-sitosterol with unrefined oils having
greater amounts than refined (Awad et al.,
Figure 5. Phytosterol concentration of peanuts compared to other known rich food sources.
400
Concentration (mg/100 g)
300
200
100
0
Roasted
peanuts
(Valencia)
Awad et al. (2000)
2000; Figure 5). Unrefined peanut oil has
33% more β-sitosterol than extra virgin
olive oil and 15% less than soybean oil.
Roasted peanuts have 94 mg per 100 g,
which is 43% less than peanut butter and
52% less than extra virgin olive oil. Sesame
oil has the highest concentration of the
compound and contains 2 times more than
peanut oil.
Living Long, Living Well
Research has clearly demonstrated that the
bioactive components in peanuts may
reduce disease risks. Peanuts, peanut prod-
ucts, and their by-products are a source of
a wide array of functional compounds, phe-
nolics, and antioxidants that provide
positive healthful benefits. To date, we
have only scratched the surface of this area
of research and scientists are discovering
more bioactive compounds with beneficial
effects. A quote from the book, “Longevity
Factor” (Maroon, 2009) appropriately
sums up the exciting prospects provided by
bioactive compounds, “Plants and the
amazing small molecules that they produce
under stress have provided humans an edge
in our struggle for survival, and now they
may offer us the key to achieving a more
ambitious goal: Living long and living
well.” FT
–Sitosterol
Peanut Unrefined Extra Sesame Soybean
butter peanut virgin oil oil
oil olive oil
Anna V.A. Resurreccion, Ph.D., a Professional Member of IFT
and IFT Fellow, is Professor, Dept. of Food Science and
Technology, University of Georgia, 1109 Experiment St.,
Griffin, Georgia 30223-1731 (aresurr@uga.edu). Jocelyn M.
Sales, a Student Member of IFT, is a Ph.D. in Food Science
Candidate, Dept. of Food Science and Technology, University
of Georgia (joyce23@uga.edu). Inna Potrebko, a Student
Member of IFT, is Research Coordinator, Dept. of Food Science
and Technology, University of Georgia (potrebko@uga.edu).
Maria Leonora Lotis dL. Francisco, Ph.D., is Associate
Professor, Department of Food Science and Nutrition,
University of the Philippines, Diliman, Quezon City,
Philippines (lotis_francisco@yahoo.com). Henry L. Hitchcock
is Research Professional II, Dept. of Food Science and
Technology, University of Georgia (lhitch@uga.edu).
This article was adapted from a conference presentation by
author Resurreccion in Peanuts: High Value Super Food, The
Peanut Institute, Napa, CA, May 8–11, 2009.
The authors wish to thank the U.S. Dept. of Agriculture through
National Research Initiative Grant. No. 20063550316989, the
USDA Cooperative State Research, Education, and Extension
Service NRA 71.1 Improving Quality and Value, and the USAID
Peanut Collaborative Research Program Grant No. LAG-G-00-
96-00013-00 for partial funding of this research.
References on page 36 »»
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Peanuts:
Bioactive Food In A Shell
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