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Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting

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Abstract

This study investigated the amounts of thiamin, riboflavin, and niacin in normal and high-oleic peanuts and compared the retention rates after roasting via HPLC analysis. Method validation showed a high linearity (r2 > 0.99), and the limits of detection and quantification were 0.001–0.038 and 0.002–0.115 µg/mL, respectively. Accuracy and precision were confirmed using standard reference materials. Thiamin content was not significantly different between the normal and high-oleic cultivars; however, it significantly decreased in the roasted peanut cultivars. Although there were no significant differences in riboflavin between the cultivars, a significantly increased amount of riboflavin was observed in the roasted peanuts, which confirms that riboflavin is highly stable to thermal treatment such as roasting. With only a small difference between the cultivars, niacin showed a decreased retention rate with roasting in normal cultivars, but a significantly increased retention rate with roasting in high-oleic cultivars. The amount of thiamin, riboflavin, and niacin present in peanuts and their retention rates after roasting showed variations among the cultivars. This study provides basic data on the water-soluble vitamins in raw and roasted peanuts.

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Acknowledgments

This research was supported by a Grant (17162MFDS082) from Ministry of Food and Drug Safety in 2018.

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Authors and Affiliations

  1. Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam, 52725, Republic of Korea

    Da-Som Kim, Hoe Sung Kim, Seong Jun Hong, Jin-Ju Cho, Jookyeong Lee & Eui-Cheol Shin

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  1. Da-Som Kim
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  2. Hoe Sung Kim
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  3. Seong Jun Hong
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Correspondence to Eui-Cheol Shin.

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Kim, DS., Kim, H.S., Hong, S.J. et al. Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting. Appl Biol Chem 61, 449–458 (2018). https://doi.org/10.1007/s13765-018-0381-5

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  • DOI: https://doi.org/10.1007/s13765-018-0381-5

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