4.1.4 Antinutritional Factors
Despite being a rich source of complex carbohydrates, proteins, some minerals, and
energy due to higher fat content (approximately 50%), the antinutritional factors
such as phytates, condensed tannins, trypsin, and α-amylase inhibitors limit the
consumption and nutritional value of oilseeds to a great extent (Tanwar et al.
2019). Raw peanuts contain 852 mg/100 g of phytates, 0.09 mg/100 g of tannins,
16.31 units/mg of trypsin inhibitors, and 62.5 units/mg α-amylase (Rackis et al.
1986; Elkowicz and Sosulski 1982; Stansbury et al. 1950). The growth depression
and altered pancreatic function in rats fed with raw or dry heat-treated legumes have
been attributed to their proteinase inhibitors and lectins (Herzig et al. 1997). Sitren
et al. (1985) studied the in vivo and in vitro assessment of antinutritional factors in
peanut and soy. The rats fed with raw peanuts had lower liver weight, while no such
change in weight was observed in the moist heated peanut-fed group. Moreover, it
was found that the trypsin inhibitor activity was modestly reduced (76%) when dry
heat was applied, whereas moist heat effectively decreased it by approximately 82%
(Sitren et al. 1985). Ejigui et al. (2005) compared the traditional processing methods
such as germination and roasting to reduce the antinutritional factors in peanuts. The
results showed that the combination of germination followed by roasting was
effective in decreasing the antinutritional contents significantly ( p < 0.05) except
for trypsin inhibitors (Ejigui et al. 2005). The recommendation is to use the wet heat
instead of dry heat to effectively reduce the trypsin and α-amylase inhibitors, since
the moist heat is more effective in reducing digestive enzymes inhibitors.
4.1.5 Bioactive Compounds
Bioactive compounds are potent phytochemicals found in small quantities in various
plant-based foods; however they have tremendous potential to positively affect
metabolism. The beneficial effects of bioactive compounds include antioxidant
activity, altering gene expression, inducing/inhibiting enzyme activity, and receptor
induction/inhibition. Peanuts contain certain bioactive compounds that include flavonoids, phytosterols, essential amino acids, and stilbenes (Davis et al. 2015). This
portion pertains to the various bioactive constituents found in peanuts which have
important health functions which are described in the following sections.
4.1.5.1 Flavonoids
Flavonoids are aromatic, phenolic, organic compounds produced by plants and are
present in leaves, bark, flowers, and seeds. These compounds are derived from
phenylalanine and give rise to a wide family of aromatic compounds (Havsteen
2002). More than 4000 flavonoids have been discovered till date and have various
4 Groundnut (Peanut) (Arachis hypogaea)
9 9
Despite being a rich source of complex carbohydrates, proteins, some minerals, and
energy due to higher fat content (approximately 50%), the antinutritional factors
such as phytates, condensed tannins, trypsin, and α-amylase inhibitors limit the
consumption and nutritional value of oilseeds to a great extent (Tanwar et al.
2019). Raw peanuts contain 852 mg/100 g of phytates, 0.09 mg/100 g of tannins,
16.31 units/mg of trypsin inhibitors, and 62.5 units/mg α-amylase (Rackis et al.
1986; Elkowicz and Sosulski 1982; Stansbury et al. 1950). The growth depression
and altered pancreatic function in rats fed with raw or dry heat-treated legumes have
been attributed to their proteinase inhibitors and lectins (Herzig et al. 1997). Sitren
et al. (1985) studied the in vivo and in vitro assessment of antinutritional factors in
peanut and soy. The rats fed with raw peanuts had lower liver weight, while no such
change in weight was observed in the moist heated peanut-fed group. Moreover, it
was found that the trypsin inhibitor activity was modestly reduced (76%) when dry
heat was applied, whereas moist heat effectively decreased it by approximately 82%
(Sitren et al. 1985). Ejigui et al. (2005) compared the traditional processing methods
such as germination and roasting to reduce the antinutritional factors in peanuts. The
results showed that the combination of germination followed by roasting was
effective in decreasing the antinutritional contents significantly ( p < 0.05) except
for trypsin inhibitors (Ejigui et al. 2005). The recommendation is to use the wet heat
instead of dry heat to effectively reduce the trypsin and α-amylase inhibitors, since
the moist heat is more effective in reducing digestive enzymes inhibitors.
4.1.5 Bioactive Compounds
Bioactive compounds are potent phytochemicals found in small quantities in various
plant-based foods; however they have tremendous potential to positively affect
metabolism. The beneficial effects of bioactive compounds include antioxidant
activity, altering gene expression, inducing/inhibiting enzyme activity, and receptor
induction/inhibition. Peanuts contain certain bioactive compounds that include flavonoids, phytosterols, essential amino acids, and stilbenes (Davis et al. 2015). This
portion pertains to the various bioactive constituents found in peanuts which have
important health functions which are described in the following sections.
4.1.5.1 Flavonoids
Flavonoids are aromatic, phenolic, organic compounds produced by plants and are
present in leaves, bark, flowers, and seeds. These compounds are derived from
phenylalanine and give rise to a wide family of aromatic compounds (Havsteen
2002). More than 4000 flavonoids have been discovered till date and have various
4 Groundnut (Peanut) (Arachis hypogaea)
9 9