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Several peanut seed storage proteins have been identified as allergens.
Independent to main constituents of peanut seed, antioxidants such as phytate and GSH vary simultaneously with higher significance of GSH.
Besides the differences in oil content between chickpea and peanut, there were also the differences in protein content: in peanut seed, protein content was higher, varying in wider range (i.e., from 18.4% to 29.1%) compared to chickpea seeds, where it varied from 11.3% to 17.6%.
Like how to pull the sandy soil back with her hoe and drop the peanut seed in just so.
JZ carried out the peanut seed RNA isolation and sequence data analyses and drafted the manuscript.
A correct choice was rewarded with an eighth of a peanut seed in both conditions.
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Nevertheless, relatively lower P phy implied potentially higher quality of peanut seeds.
Similarly to chickpea, phenolics from peanut seeds and particularly peanut skin have high antifungal and antioxidative activity [13-15 [13-15
However, if positive impact of phytate on lowering of allergenic properties of peanut seeds was taken into consideration, it's increase, along with GSH and phenolic increase, could additionally raise antioxidative properties of peanut seeds.
According to the results presented, oil and proteins in peanut seeds vary simultaneously, but in opposite directions.
In chickpea seeds, phenolics varied in range from 522.7 to 1,075.1 μg g−1 and in peanut seeds in range from 727.3 to 1,369.6 μg g−1.
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