A comprehensive insight into peanut: Chemical structure of compositions, oxidation process, and storage conditions

Peanuts contain a diverse and vast array of chemical and biological compounds having a rich nutritional profile and contain an excellent source of health-promoting substances. This multipurpose product can be used to extract oil and protein which plays an important role in the economy of many countries. Therefore, covering all aspects of peanut structural components (including peanut bioactive compounds, proteins, and oil content) and studying different approaches from oxidation mechanisms to improving the quality shelf life of peanuts (by introducing coating agents or the impact of storage conditions and packaging materials) seem to be necessary. Also, the present review will summarize the extraction methods and advance technologies for obtaining peanut protein/oil to reduce the use of classical methods and energy-intensive technologies for peanut processing (from harvest to storage). Therefore, increasing information in these issues will help the general peanut processes perform with a shorter time and less consumption of chemicals (such as organic solvents for oil extraction or chemical antioxidants to increase shelf life). Finally, this paper provides a summary and outlook of the peanut wastes as an applicable agricultural by-products. In this regard, this review will also aim at identifying areas where knowledge is insufficient and setting priorities for further research.