Peanut is an important crop grown worldwide. Commercially it is used mainly for oil production but apart from oil, the by-products of peanut contains many other functional compounds like proteins, fibers, polyphenols, antioxidants, vitamins and minerals which can be added as a functional ingredient into many processed foods. Recently it has also revealed that peanuts are excellent source of compounds like resveratrol, phenolic acids, flavonoids and phytosterols that block the absorption of cholesterol from diet. It is also a good source of Co-enzyme Q10 and contains all the 20 amino acids with highest amount of arginine. These bioactive compounds have been recognized for having disease preventive properties and are thought to promote longevity. The processing methods like roasting and boiling have shown increase in the concentration of these bioactive compounds. In the present paper an overview on peanut bioactive constituents and their health benefits are presented.

Peanuts as functional food: a review

Virus Diseases of Peanut

Review on pre- and post-harvest management of peanuts to minimize aflatoxin contamination

Biotechnological advances for combating Aspergillus flavus and aflatoxin contamination in crops

BACKGROUND: Peanut contamination by fungi is a concern of processors and consumers owing to the association of these micro-organisms with quality deterioration and aflatoxin production. In this study the fungicidal and detoxifying effects of ozone on aflatoxins in peanuts was investigated. Peanut kernels were ozonated at concentrations of 13 and 21 mg L −1 for periods of 0, 24, 48, 72 and 96 h. RESULTS: Ozone was effective in controlling total fungi and potentially aflatoxigenic species in peanuts, with a reduction in colony-forming units per gram greater than 3 log cycles at the concentration of 21 mg L −1 after 96 h of exposure. A reduction in the percentage of peanuts with internal fungal populations was also observed, particularly after exposure to ozone at 21 mg L −1 . A reduction inthe concentrationsof total aflatoxinsand aflatoxinB1 of approximately30 and25% respectively was observed for kernels exposed to ozone at 21 mg L −1 for 96 h. CONCLUSION: It was concluded that ozone is an important alternative for peanut detoxification because it is effective in controlling potentially aflatoxigenic fungi and also acts in the reduction of aflatoxin levels in kernels. c � 2011 Society of Chemical Industry

Efficacy of ozone as a fungicidal and detoxifying agent of aflatoxins in peanuts.

Drought, pod yield, pre-harvest Aspergillus infection and aflatoxin contamination on peanut in Niger

Abstract During a survey of soil nematodes in Iran, a population of a species belonging to the order Mononchida was recovered. The new species, Paramylonchulus iranicus sp. n. is characterized by body length (1292–1535 μm in females and 1476–1670 μm in males), c (20.2–29.0 in females and 19.9–27.4 in males), buccal cavity length (23.0–26.0 μm), post vulval uterine sac length (135–162 μm), spicule length (46.0–50.0 μm), gubernaculum length (8.0–11.0 μm), and tail length (49.0–70.0 μm in females and 55.0–73.0 μm in males). Canonical discriminant analysis clearly separated P. iranicus sp. n. from the closely related species Paramylonchulus based on the important morphometric characters of females and males. A molecular study of the 18S rDNA region of P. iranicus sp. n. places this population in a well-supported clade with other species of the genus.

A. Taheri

Papers

Drought, pod yield, pre-harvest Aspergillus infection and aflatoxin contamination on peanut in Niger

Description of Paramylonchulus iranicus sp. n. (Nematoda: Mononchida) from Iran