Claim · model-written summary
Phytosterol content declined with increasing pH.
- Taxon
- Peanut
Arachis hypogaeat0 - Treatment
- pHe0
- Outcome
- phytosterols contente0
- Direction
- decreasede0
- Value
- 631.49 μg/ge0
- Qualifier
- 614.96 μg/g for pH 11.0e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSetting
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“phytosterols content decreased when pH got increased, with 631.49 μg/g for pH 6.8 and 614.96 μg/g for pH 11.0”
t0“Peanut Oil Bodies”
t1“Peanut Oil Bodies”
Title
Characterization of Peanut Oil Bodies Integral Proteins, Lipids, and Their Associated Phytochemicals
Farah Zaaboul; Husnain Raza; Cao Chen; et al. Journal of Food Science 2017. doi:10.1111/1750-3841.13995
Other claims from this paper (8)
- Observation Oil bodies were dispersed throughout peanut seed.
- Observation Peanut oil bodies had two oleosin isoforms of 14 and 16 kDa.
- Observation Oil body essential amino acids were 1.52 higher than in PPI.
- Observation Oleic and linoleic acids were the major fatty acids in oil and oil bodies regardless of pH.
- Association Tocopherol content rose with pH.
- Observation δ-Tocopherols were slightly associated with peanut oil bodies and resisted alkaline washing.
- Observation α-Tocopherols were weakly associated with oil bodies.
- Observation Peanut oil bodies contained oleosin isoforms and caleosin associated with emulsion stability.