Abstract
Abstract Shelled, raw peanuts were placed in storage approximating commercial conditions at 6.2–6.3% and 8.7–9.2% moisture contents during a two year period. The 1978 storage period was from December, 1978 through August, 1979. The 1979 period was from October, 1979 through March, 1980. The moisture condition 8.7% for 1978 and 9.2% for 1979 showed significant differences in free amino acids and free sugars when compared to the 6% treatment. This suggests that 9% moisture content allows increased hydrolysis of complex constituents and significant deterioration of quality to occur. Peanuts with 9% moisture contents produced darker peanut butter with reduced flavor quality than those with 6%. Hunter reflectance values indicated that the skins of raw peanuts with higher moisture content were also darker. Evaluation of the lipid fractions suggested that only the phospholipid fraction from the 9% moisture treatment was significantly changed. Since phospholipids are primarily associated with the membrance portions of plant cells this change suggests that a breakdown in cellular compartmentation may be occurring. Iodine values and oxidative stability values were not significantly affected and approximated values already published in the literature for stored peanuts.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 9
Claim · model-written summary
The 9% moisture condition showed significant differences in free amino acids and free sugars of peanut compared with the 6% treatment.
- Taxon
- Peanut
Arachis hypogaeat0 - Treatment
- moisture condition 8.7% for 1978 and 9.2% for 1979e1
- Outcome
- free amino acids and free sugarse1
- Comparator
- 6% treatmente1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“The moisture condition 8.7% for 1978 and 9.2% for 1979 showed significant differences in free amino acids and free sugars when compared to the 6% treatment”
t0“Storage and Moisture Effects on Peanut Composition”
Claim · model-written summary
Storage at 9% moisture content is suggested to increase hydrolysis of complex constituents in peanut.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- 9% moisture contente2
- Outcome
- hydrolysis of complex constituentse2
- Direction
- increasede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“This suggests that 9% moisture content allows increased hydrolysis of complex constituents and significant deterioration of quality to occur”
t0“Storage and Moisture Effects on Peanut Composition”
Claim · model-written summary
Storage at 9% moisture content is suggested to cause significant deterioration of peanut quality.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- 9% moisture contente2
- Outcome
- deterioration of qualitye2
- Direction
- significant deterioratione2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“This suggests that 9% moisture content allows increased hydrolysis of complex constituents and significant deterioration of quality to occur”
t0“Storage and Moisture Effects on Peanut Composition”
Claim · model-written summary
Peanuts stored at 9% moisture produced darker peanut butter than those at 6% moisture.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- 9% moisture contentse3
- Outcome
- peanut buttere3
- Direction
- darkere3
- Comparator
- 6%e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Peanuts with 9% moisture contents produced darker peanut butter with reduced flavor quality than those with 6%”
t0“Storage and Moisture Effects on Peanut Composition”
Claim · model-written summary
Peanuts stored at 9% moisture produced peanut butter with reduced flavor quality compared with 6% moisture.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- 9% moisture contentse3
- Outcome
- flavor qualitye3
- Direction
- reducede3
- Comparator
- 6%e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Peanuts with 9% moisture contents produced darker peanut butter with reduced flavor quality than those with 6%”
t0“Storage and Moisture Effects on Peanut Composition”
Claim · model-written summary
Raw peanuts with higher moisture content had darker skins, as shown by Hunter reflectance values.
- Taxon
- PeanutArachis hypogaeat0
- Organ / stage
- skins of raw peanutse4
- Treatment
- higher moisture contente4
- Outcome
- Hunter reflectance valuese4
- Direction
- darkere4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Hunter reflectance values indicated that the skins of raw peanuts with higher moisture content were also darker”
t0“Storage and Moisture Effects on Peanut Composition”
Claim · model-written summary
Only the phospholipid fraction from the 9% moisture treatment was significantly changed among lipid fractions.
- Taxon
- PeanutArachis hypogaeat0
- Treatment
- 9% moisture treatmente5
- Outcome
- phospholipid fractione5
- Direction
- changede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Evaluation of the lipid fractions suggested that only the phospholipid fraction from the 9% moisture treatment was significantly changed”
t0“Storage and Moisture Effects on Peanut Composition”
Claim · model-written summary
The phospholipid change suggests a breakdown in cellular compartmentation in peanut at 9% moisture.
- Taxon
- PeanutArachis hypogaeat0
- Compound
- phospholipidse6
- Outcome
- breakdown in cellular compartmentatione6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“Since phospholipids are primarily associated with the membrance portions of plant cells this change suggests that a breakdown in cellular compartmentation may be occurring”
t0“Storage and Moisture Effects on Peanut Composition”
Claim · model-written summary
Iodine values and oxidative stability values of peanut were not significantly affected by storage moisture.
- Taxon
- PeanutArachis hypogaeat0
- Outcome
- Iodine values and oxidative stability valuese7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“Iodine values and oxidative stability values were not significantly affected”
t0“Storage and Moisture Effects on Peanut Composition”
The same questions in other papers
soil water · quality: general · Arachis hypogaea (peanut)Positive and negative results
1 paper in the same direction as this paper · 1 in the opposite direction
- positive
- no effect
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.