Metabolomic profiling and identification of flavonoids related compounds in peanut seed oils for inhibition of aspergillus flavus growth.

Peanut seeds are highly susceptible to Aspergillus flavus infection and subsequent aflatoxin contamination, posing serious health risks. Although Aspergillus flavus infection in peanuts has been widely studied, the role of seed coat color and associated oil metabolites remains unclear. This research systematically evaluated four peanut varieties, analyzing phenotypic traits, metabolic profiles, and resistance to Aspergillus flavus. Results showed significant differences in testa color, fatty acid composition, antioxidant capacity, and metabolite profiles. Anthocyanins in red peanuts were positively correlated with antifungal infection. Further metabolomic profiling identified 517 metabolites cross four-types peanut oil. In-vitro assays indicated that baicalein, vanillic acid, and jaceosidin strongly inhibited fungal growth, while isorhamnetin and hesperetin exhibited moderate effects. These findings emphasize the importance of flavonoids in repression of Aspergillus flavus growth, providing a basis for metabolic-based strategies to reduce the fungal proliferation in peanuts.