La farina di arachidi è prodotta dalla macinazione di arachidi sgrassate e parzialmente sgrassate. Questo ingrediente è usato principalmente come fonte di proteine a basso contenuto di grassi e come agente addensante in varie ricette, compresi prodotti da forno, frullati e altre preparazioni culinarie. Offre un sapore distinto di arachide che può arricchire dolci e piatti salati.
Profilo Nutrizionale (per 100 grammi).
- Calorie Circa 327 kcal.
- Proteine Circa 50 grammi, rendendola una fonte eccellente di proteine vegetali.
- Grassi Circa 12 grammi, significativamente inferiore rispetto alle arachidi intere a causa del processo di sgrassatura.
- Carboidrati Circa 35 grammi, parte dei quali sono fibre.
- Fibre Circa 15 grammi, contribuendo alla salute digestiva.
- Vitamine e minerali Contiene vitamine del gruppo B, magnesio, fosforo e potassio.
Processo di produzione industriale
La produzione di farina di arachidi comporta una serie di passaggi volti a elaborare le arachidi per creare un prodotto in polvere fine, ricco di proteine e a basso contenuto di grassi. La farina di arachidi è utilizzata in varie applicazioni culinarie, inclusa la panificazione, come addensante per salse e come integratore proteico. È apprezzata anche per le sue proprietà esaltatrici del sapore. Ecco una descrizione dettagliata del processo:
- Selezione e pulizia delle arachidi. Le arachidi vengono accuratamente selezionate e pulite per rimuovere impurità e detriti.
- Sgrassaggio. Le arachidi vengono sgrassate per ridurre il contenuto di grassi. Questo è spesso realizzato tramite pressione a freddo o l'uso di solventi.
- Tostatura (opzionale). Le arachidi possono essere tostate per migliorare il sapore e la digeribilità della farina finale.
- Macinazione. Le arachidi sgrassate (e tostate, se applicabile) vengono macinate in una polvere fine.
- Setacciatura. La polvere viene setacciata per garantire uniformità nella granulometria e per rimuovere eventuali grumi.
Considerazioni.
La farina di arachidi è particolarmente utile per coloro che cercano di aumentare l'assunzione proteica senza l'elevato apporto calorico dei grassi. È anche considerata una buona scelta per le diete a basso contenuto di carboidrati.
Allergie Essendo un derivato delle arachidi, non è adatta a chi soffre di allergie alle arachidi.
Uso in Cucina Può essere utilizzata per addensare zuppe e salse, in ricette di pane e dolci, o come ingrediente proteico in frullati e barrette energetiche.
Benefici e Limiti Offre un alto contenuto di proteine e fibre con meno grassi rispetto alle arachidi intere, ma è importante bilanciare l'uso di farina di arachidi con altre fonti di nutrienti per garantire una dieta varia ed equilibrata.
L'Arachide (Arachis hypogaea L.) è una pianta appartenente alla famiglia delle Leguminaceae che si sviluppa in altezza fino a 60 cm e i suoi baccelli nascono e crescono nella terra.
E' una coltura importante per la produzione di olio (25-28%) e di proteine (43-55%)(1).
I maggiori produttori di arachidi sono Cina e India con una produzione che rappresenta circa i 2 terzi del mondo, seguite dagli USA e da Israele.
Alcune specie di arachidi :
- Arachis duradensis
- Arachis ipaensis
- Arachis thaliana
- Arachis porphyrocalix
Studi
Il consumo di arachidi è stato associato ad un minor rischio relativo di malattie coronariche (2) e i soggetti che hanno consumato arachidi 2+ volte alla settimana avevano un rischio relativo di malattia coronarica di 0,66 (CI: 0,46-0,94) (3).
In questo studio effettuato su uomini obesi, il consumo di 85 grammi di arachidi durante il pasto, ha influenzato favorevolmente la risposta endoteliale e triglicerica (4).
Composti fenolici
Il contenuto fenolico (mg / kg) di acido cinnamico, epicatechina, catechina, acido caffeico, acido p- coumarico, rutina, isoquercitrina, acido transferulico, resveratrolo, luteolina, quercetina variava da ND a 3,9, da 17,0 a 32,1 Da 22.0 a 41.0, da ND a 1.2, da 0.6 a 57.9, da 2.3 a 5.4, da 0.0 a 0.4, da ND a 1.4, da ND a 0.8, da ND a 0.7, da ND a 6.5 e da ND a 0.9, rispettivamente (5).
Nella pelle di Arachis hypogaea si trovano abbondanti quantità di antociani e flavonoli (6).
Sicurezza
In alcune persone le arachidi possono dare reazioni allergiche.
Arachidi studi
Bibliografia________________________________________________________________________
(1) Pandey MK, Wang H, Khera P, Vishwakarma MK, Kale SM, Culbreath AK, Holbrook CC, Wang X, Varshney RK, Guo B. Genetic Dissection of Novel QTLs for Resistance to Leaf Spots and Tomato Spotted Wilt Virus in Peanut (Arachis hypogaea L.). Front Plant Sci. 2017 Jan 31;8:25. doi: 10.3389/fpls.2017.00025. PMID: 28197153; PMCID: PMC5281592.
Abstract. Peanut is an important crop, economically and nutritiously, but high production cost is a serious challenge to peanut farmers as exemplified by chemical spray to control foliar diseases such as leaf spots and thrips, the vectors of tomato spotted wilt virus (TSWV). The objective of this research was to map the quantitative trait loci (QTLs) for resistance to leaf spots and TSWV in one recombinant inbred line (RIL) mapping population of "Tifrunner × GT-C20" for identification of linked markers for marker-assisted breeding. Here, we report the improved genetic linkage map with 418 marker loci with a marker density of 5.3 cM/loci and QTLs associated with multi-year (2010-2013) field phenotypes of foliar disease traits, including early leaf spot (ELS), late leaf spot (LLS), and TSWV. A total of 42 QTLs were identified with phenotypic variation explained (PVE) from 6.36 to 15.6%. There were nine QTLs for resistance to ELS, 22 QTLs for LLS, and 11 QTLs for TSWV, including six, five, and one major QTLs with PVE higher than 10% for resistance to each disease, respectively. Of the total 42 QTLs, 34 were mapped on the A sub-genome and eight mapped on the B sub-genome suggesting that the A sub-genome harbors more resistance genes than the B sub-genome. This genetic linkage map was also compared with two diploid peanut physical maps, and the overall co-linearity was 48.4% with an average co-linearity of 51.7% for the A sub-genome and 46.4% for the B sub-genome. The identified QTLs associated markers and potential candidate genes will be studied further for possible application in molecular breeding in peanut genetic improvement for disease resistance.
(2) Hu FB, Stampfer MJ, Manson JE, Rimm EB, Colditz GA, Rosner BA, Speizer FE, Hennekens CH, Willett WC. Frequent nut consumption and risk of coronary heart disease in women: prospective cohort study. BMJ. 1998 Nov 14;317(7169):1341-5. doi: 10.1136/bmj.317.7169.1341.
Abstract. Objective: To examine the relation between nut consumption and risk of coronary heart disease in a cohort of women from the Nurses' Health Study....Conclusions: Frequent nut consumption was associated with a reduced risk of both fatal coronary heart disease and non-fatal myocardial infarction. These data, and those from other epidemiological and clinical studies, support a role for nuts in reducing the risk of coronary heart disease.
(3) Kris-Etherton PM, Hu FB, Ros E, Sabaté J. The role of tree nuts and peanuts in the prevention of coronary heart disease: multiple potential mechanisms. J Nutr. 2008 Sep;138(9):1746S-1751S. doi: 10.1093/jn/138.9.1746S.
Abstract. Epidemiologic and clinical trial evidence has demonstrated consistent benefits of nut and peanut consumption on coronary heart disease (CHD) risk and associated risk factors. The epidemiologic studies have reported various endpoints, including fatal CHD, total CHD death, total CHD, and nonfatal myocardial infarct. A pooled analysis of 4 U.S. epidemiologic studies showed that subjects in the highest intake group for nut consumption had an approximately 35% reduced risk of CHD incidence. The reduction in total CHD death was due primarily to a decrease in sudden cardiac death. Clinical studies have evaluated the effects of many different nuts and peanuts on lipids, lipoproteins, and various CHD risk factors, including oxidation, inflammation, and vascular reactivity. Evidence from these studies consistently shows a beneficial effect on these CHD risk factors. The LDL cholesterol-lowering response of nut and peanut studies is greater than expected on the basis of blood cholesterol-lowering equations that are derived from changes in the fatty acid profile of the diet. Thus, in addition to a favorable fatty acid profile, nuts and peanuts contain other bioactive compounds that explain their multiple cardiovascular benefits. Other macronutrients include plant protein and fiber; micronutrients including potassium, calcium, magnesium, and tocopherols; and phytochemicals such as phytosterols, phenolic compounds, resveratrol, and arginine. Nuts and peanuts are food sources that are a composite of numerous cardioprotective nutrients and if routinely incorporated in a healthy diet, population risk of CHD would therefore be expected to decrease markedly.
(4) Liu X, Hill AM, West SG, Gabauer RM, McCrea CE, Fleming JA, Kris-Etherton PM. Acute Peanut Consumption Alters Postprandial Lipids and Vascular Responses in Healthy Overweight or Obese Men. J Nutr. 2017 May;147(5):835-840. doi: 10.3945/jn.116.246785.
(5) Park SH, Do MH, Lee JH, Jeong M, Lim OK, Kim SY. Inhibitory Effect of Arachis hypogaea (Peanut) and Its Phenolics against Methylglyoxal-Derived Advanced Glycation End Product Toxicity. Nutrients. 2017 Nov 4;9(11):1214. doi: 10.3390/nu9111214.
Abstract. Methylglyoxal (MGO) is a highly reactive dicarbonyl compound that causes endothelial dysfunction and plays important roles in the development of diabetic complications. Peanuts are rich in energy, minerals, and antioxidants. Here, we report the potential beneficial effects of peanuts, and particularly the phenolic contents, against MGO-mediated cytotoxicity. Firstly, we optimized the extraction conditions for maximum yield of phenolics from peanuts by examining different processing methods and extraction solvents. To estimate the phenolic contents of peanut extracts, a simultaneous analysis method was developed and validated by ultra-high-performance liquid chromatography-tandem mass spectrometry. We found that roasted peanuts and their 80% methanol extracts showed the highest amount of total phenolics. Secondly, we evaluated the inhibitory effects of phenolics and peanut extracts against MGO-mediated cytotoxicity. Phenolics and peanut extracts were observed to inhibit advanced glycation end product (AGE) formation as well as to break preformed AGEs. Furthermore, pretreatment with peanut extracts significantly inhibited MGO-induced cell death and reactive oxygen species production in human umbilical vein endothelial cells. Peanut extracts prevented MGO-induced apoptosis by increasing Bcl-2 expression and decreasing Bax expression, and MGO-mediated activation of mitogen-activated protein kinases (MAPKs). In conclusion, the constituents of peanuts may prevent endothelial dysfunction and diabetic complications.
(6) Zhao Z, Wu M, Zhan Y, Zhan K, Chang X, Yang H, Li Z. Characterization and purification of anthocyanins from black peanut (Arachis hypogaea L.) skin by combined column chromatography. J Chromatogr A. 2017 Oct 13;1519:74-82. doi: 10.1016/j.chroma.2017.08.078.
