@article{klevorn_dean_johanningsmeier_2019, title={Metabolite Profiles of Raw Peanut Seeds Reveal Differences between Market-Types}, volume={84}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.14450}, abstractNote={AbstractPeanuts (Arachis hypogaea L.) are prized for their flavor and popular worldwide as food or as food ingredients. The raw peanut seed contains the precursor compounds to roasted peanut flavor and has the potential to be manipulated through traditional breeding methods. However, little is known about the metabolome of the raw seeds. Comprehensive metabolite profiles of both raw runner and Virginia‐type peanuts were determined. Using a system incorporating several methodologies including (RP)/UPLC‐MS/MS and HILIC/UPLC‐MS/MS, along with quantitation of fatty acids, free amino acids, and tocopherols, 365 metabolites were identified and of these, 52 were significantly different between market types (P < 0.05). Higher levels of gamma‐glutamylalanine, oxylipins, purine metabolites, and alpha‐ketoglutarate derived members of the glutamate family of amino acids defined the Virginia‐type, while runner‐type peanuts were differentiated by their ethylmalonate and eicosenoate content. This study presents a comprehensive analysis of the raw peanut seed, providing knowledge of the range of small molecules present in peanuts. The new information presented here will enable future research for peanut quality improvement.Practical ApplicationPeanuts are widely used as snack foods and as food ingredients. Knowledge of the secondary metabolite compounds in raw peanuts is needed to determine their importance in peanut flavor and nutritional quality. This report used a nontargeted analytical approach for the identification of these types of compounds in peanuts for the first time. These data were supplemented with quantitative analysis of free amino acids and tocopherols and discussed as potential flavor precursors and health promoting compounds.}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Klevorn, Claire M. and Dean, Lisa L. and Johanningsmeier, Suzanne D.}, year={2019}, month={Mar}, pages={397–405} }
 @article{klevorn_dean_2018, title={A metabolomics-based approach identifies changes in the small molecular weight compound composition of the peanut as a result of dry-roasting}, volume={240}, ISSN={["1873-7072"]}, DOI={10.1016/j.foodchem.2017.08.058}, abstractNote={Raw peanuts in the USA are subjected to thermal processing, such as dry-roasting, prior to consumption. A multi-instrument metabolomics-based platform along with targeted analyses was used to determine changes in the low-molecular-weight compound composition of peanuts due to dry-roasting. Runner and virginia-type peanut seeds were characterized using several analytical platforms including (RP)/UPLC-MS/MS (positive and negative ion mode ESI) and HILIC/UPLC-MS/MS with negative ion mode ESI. Of the 383 compounds identified, 16 compounds were unique to the roasted peanuts. Using pathway analysis, compounds associated with arginine and proline metabolism were found to be the most changed. Products of chemical degradation and compounds contained within the vesicular bodies of the peanut increased after roasting. Dry-roasting had a significant impact on the levels and types of low-molecular-weight compounds present. These findings provide useful information about composition changes due to roasting.}, journal={FOOD CHEMISTRY}, author={Klevorn, Claire M. and Dean, Lisa L.}, year={2018}, month={Feb}, pages={1193–1200} }
 @article{johanningsmeier_harris_klevorn_2016, title={Metabolomic Technologies for Improving the Quality of Food: Practice and Promise}, volume={7}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-022814-015721}, abstractNote={ It is now well documented that the diet has a significant impact on human health and well-being. However, the complete set of small molecule metabolites present in foods that make up the human diet and the role of food production systems in altering this food metabolome are still largely unknown. Metabolomic platforms that rely on nuclear magnetic resonance (NMR) and mass spectrometry (MS) analytical technologies are being employed to study the impact of agricultural practices, processing, and storage on the global chemical composition of food; to identify novel bioactive compounds; and for authentication and region-of-origin classifications. This review provides an overview of the current terminology, analytical methods, and compounds associated with metabolomic studies, and provides insight into the application of metabolomics to generate new knowledge that enables us to produce, preserve, and distribute high-quality foods for health promotion. }, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 7}, author={Johanningsmeier, Suzanne D. and Harris, G. Keith and Klevorn, Claire M.}, year={2016}, pages={413–438} }
 @article{dean_klevorn_hess_2016, title={Minimizing the Negative Flavor Attributes and Evaluating Consumer Acceptance of Chocolate Fortified with Peanut Skin Extracts}, volume={81}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13533}, abstractNote={AbstractIn recent years, there has been increased interest in antioxidant‐rich products by consumers wanting to enhance the health benefits of their diet. Chocolate has been identified as a natural source of antioxidant compounds, which resulted in the development of polyphenol‐enriched chocolate products that are now available commercially. This study investigated the use of phenolic compounds extracted from peanut skins as a novel antioxidant source for the enrichment of milk chocolate. The extracts were encapsulated with maltodextrin to lessen their bitterness. Antioxidant potential of the encapsulated peanut skin extracts was evaluated by the 2,2‐diphenyl‐1‐picrylhydrazl radical quenching assay. Encapsulated peanut skins were found to have a corrected Trolox equivalency of 31.1 μmol/g of chocolate up to 0.8% (w/w). To produce a product with an antioxidant content similar to that of dark chocolate yet which maintained the milder flavor of milk chocolate, the best estimate threshold of encapsulated peanut skin extract in chocolate was 0.9 % (w/w) based on the standard method (American Society of Testing Materials; ASTM E‐679). Consumer liking of milk chocolate enhanced by adding subthreshold (0.8 % (w/w)) inclusion levels of encapsulated peanut skin extract was found to be at parity with milk chocolate as a control.}, number={11}, journal={JOURNAL OF FOOD SCIENCE}, author={Dean, L. L. and Klevorn, C. M. and Hess, B. J.}, year={2016}, month={Nov}, pages={S2824–S2830} }