AGROTECHNOLOGIES AND AGRICULTURAL INDUSTRY

. Its biological features and soil and climatic conditions limit the cultivation of peanuts in Ukraine. A prerequisite for obtaining high stable peanut yields is sowing with high-quality seeds characterized by excellent sowing and yield properties.

No 151 scientists investigated the chemical distribution of Pb, Cd, and Zn in various industrially contaminated soils and the centers of their accumulation in the vegetative and reproductive organs of peanuts. The mobility and bioavailability of these metals can be distributing in the following sequence: Cd>Pb>Zn.
The results showed that their accumulation in peanut roots and seed coat depends mainly on the metal content in the soil. The main part of Pb, Cd and Zn accumulated in the underground organs of peanut (roots and seed coat); in the stems, this amount was much lower, which is evidence of the limited mobility of heavy metals in the plant. The content of Zn in the shell and in the kernels was almost the same, unlike Pb and Cd. More Pb was contained in the seed coat, and Cd -on the contrary. This proves that the seed coat acts as a selective filter in case of accumulation of heavy metal salts in the peanut kernel [6]. Studies [6;8] have shown that growing peanuts on soils contaminated with heavy metals leads to a significant decrease in protein content in the kernel. Elements such as Cr, Cu and Zn accumulate more in the roots and leaves of peanuts.
It has been proven [9] that liming of soils reduces the intake of Cd into the plant. Thus, the Florunner peanut variety is the most sensitive to Cd accumulation. Choosing the variety, soil type, growing location, and fertilization are effective ways to minimize the amount of Cd in the peanut kernel.
The best way to reduce the level of heavy metals in plant material is hydrothermal treatment (cooking, blanching, and steaming). As a result, the loss of these minerals can reach 60% [7].
Studying the ability of a plant to accumulate heavy metals by variety is an important task to identify varieties that accumulate heavy metals to a lesser extent. Unfortunately, this problem has not yet been studied in Ukraine.
Accidents at nuclear facilities and nuclear weapons testing have led to radioactive contamination of large areas of the globe. The radioactive substances released into the environment after the Chornobyl accident are represented by isotopes of cesium-137 and strontium-90, which are located in the deep soil layer and enter plants through the root path.

No 151
The nature and extent of their accumulation in plants depend on many factors, including the level of soil contamination, its type and biological characteristics of the crop (variety), the length of the growing season, and the morphological part of the plant [1]. It has also been established that the application of mineral fertilizers can lead to an increase in the use of chemical elements with natural radioactivity in agricultural lands. A significant amount of stable strontium enters the soil with simple superphosphate [7].
Studying the ability of a plant to accumulate heavy metals by variety is an important task to identify varieties that accumulate heavy metals to a lesser extent. Unfortunately, this problem has not yet been studied in Ukraine.
Accidents at nuclear facilities and nuclear weapons testing have led to radioactive contamination of large areas of the globe. The radioactive substances released into the environment after the Chornobyl accident are represented by isotopes of cesium-137 and strontium-90, which are located in the deep soil layer and enter plants through the root path. The nature and extent of their accumulation in plants depend on many factors, including the level of soil contamination, its type and biological characteristics of the crop (variety), the length of the growing season, and the morphological part of the plant [6]. It has also been established that the application of mineral fertilizers can lead to an increase in the use of chemical elements with natural radioactivity in agricultural lands. A significant amount of stable strontium enters the soil with simple superphosphate [1].
For example, in the southern part of Turkey, scientists measured the concentration of natural radioactivity in peanut samples using gamma spectrometry. The following radioactive isotopes were identified in the samples: 40K, 226Ra, and 232Th [8].
The best way to reduce the content of radioactive isotopes is by cooking. In this case, a significant part of radionuclides (10-60%) remains in the broth [7][8].
No studies have been founding on the content of radioactive isotopes in domestic peanuts, so it is necessary to study this issue for the feasibility of further use of peanuts in healthy foods.
One of the types of food contaminants is fungal metabolites. Mold affects products of both plant and animal origin at any stage of their production, transportation and storage, in production and at home. Untimely harvesting, insufficient drying, storage and transportation of products with incomplete protection from moisture lead to the growth of micromycetes and the formation of toxic substances. Among the mycotoxins that are hazardous to human and animal health, the most common are aflatoxins, which have strong carcinogenic properties. These are toxic secondary metabolites produced mainly by Aspergillus flavus and A. Parasiticus [13]. Their toxicity is caused by interaction with nucleophilic sites of DNA, RNA and proteins, which leads to a violation of the permeability of membranes of subcellular structures and suppression of DNA and RNA synthesis [14]. The most toxic is aflatoxin B1, which for 1.7 mg/kg in a short period can lead to irreversible liver damage and cancer, and at 75 mg/kg -to death [8].
Aflatoxins are mainly contaminated with grains, corn, soybeans, wheat, rice, and nuts, such as peanuts, almonds, Brazil nuts, hazelnuts, walnuts, cashews, pecans, and pistachios [8]. Peanuts are a good substrate for Aspergillus growth and aflatoxin production [12]. The factors that cause high levels of contamination are imperfect agricultural methods of planting, harvesting, drying, transportation and storage of the product [9].
Spinach (up to 1330 mg/100 g), sorrel, parsley (up to 500 mg/100 g), rhubarb (765 mg/100 g) and carambola (1000 mg/100 g) are characterized by the highest content of oxalic acid [93]. The content of this acid is relatively high in nuts and berries [4].
According to [96][97][98][99], peanuts also belong to foods with a high content of oxalic acid, which varies from 131 mg/100 g to 160 mg/100 g and even reaches 250 mg/100 g, which can lead to nephropathy.
A.M. Finch and co-authors [10] found that foods with a high fat content had a relatively high average oxalate absorption (for peanuts and chocolate, 8 respectively) compared to spinach (average oxalate absorption of 1.5%). This is because fats interact with calcium in the gastrointestinal tract, thereby reducing the amount of calcium available to bind to oxalate. Thus, more oxalate is absorbed into the body.
It is known that the reduction of oxalic acid content in plant material is influenced by preliminary moisture and heat treatment, namely soaking, cooking, blanching. It has been founding that after blanching, the total amount of oxalates decreases by 9-19%, during cooking -up to 50%, and their content is much lower in canned products [11][12][13][14]. This is because oxalic acid is highly soluble in water and diffuses into the solution.
The authors of [7] studied the effect of roasting on changes in the content of oxalic acid in peanuts. It was proving that this type of processing slightly reduces its content (up to 7%). This is due to the partial removal of the shell, which contains a small amount of this toxicant.
Peanuts are one of the most common food allergens. It is included in the list of foods listed in Annex III of the European Commission legislation as an allergenic ingredient, the presence of which must be indicated on the label [6]. Almost any food can cause allergies, but more than 90% of food allergies are triggered by eight foods: milk, eggs, peanuts, tree nuts, shellfish, fish, wheat, and soy [7].
Many people are allergic to peanuts, and its prevalence is growing rapidly. In Western countries and the United States, it increased from 0.4% in 1997 to 1.4% in 2008 in children [8]. Physical symptoms of an allergic reaction may include itching, hives, eczema, facial swelling, asthma, abdominal pain, low blood pressure, cardiac arrest, and anaphylaxis [6].
To date, 13 peanut allergens (Ara h 1-Ara h 13) have been identified and are recorded in the allergen nomenclature of the International Union of Immunological Societies subcommittee. These allergens come from 7 protein families [11]. It has been established that the main peanut allergens that pose the greatest threat are Ara h 1, Ara h 2 and Ara h 3 [14].
Ara h 1 is a glycoprotein belonging to the bicillin (7S) family, makes up 12-16% of the total peanut protein and causes  No 151 allergic reactions in 35-95% of peanut-sensitized patients [11]. Ara h 2 is also a glycoprotein that makes up 5.9-9.3% of the total peanut protein [1]. This albumin 2S, also known as conglutin, functions as a trypsin inhibitor [11]. More than 95% of peanut allergy sufferers in the United States are intolerant to this allergen. Ara h 2 has also been found to be more potent than Ara h 1 [2]. Ara h 3 is a globulin that belongs to the legumin (11S) family and is also a trypsin inhibitor. Antibodies to this allergen are detected in 50% of patients [2][3][4][5]. Ara h 4 is an isoform of the Ara h 3 allergen. It is no longer considered a separate allergen and has been renamed Ara h 3.02 [6].
Ara h 5 belongs to the profilin family and regulates actin polymerization [1; 7]. Its content is low in peanuts and provokes allergies in 13% of patients.
Ara h 6 is a protein that belongs to the conglutin family and has similar allergenicity to Ara h 2. It is resistant to heat treatment and proteolytic enzymes [5]. Ara h 7 belongs to the conglutinin (2S) family [13]. It is the least studied allergen, although studies [17] have shown that 43% of patients with peanut allergy were sensitive to this allergen [27].
Ara h 8 belongs to the PR-10 family of proteins. It is thermolabile and not resistant to proteolytic cleavage [5; 14]. Ara h 9 is a nonspecific lipid carrier protein [14]. Ara h 10 and Ara h 11 belong to the oleosin family. Ara h 12 and Ara h 13 belong to the defensin family [11].