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Robin Y.-Y. Chiou

Prof. Robin Y.-Y. Chiou, Ph. D.
Peanut Research and Products Development Lab
Department of Food Science
National Chiayi University (NCYU)
Chiayi 60051, Taiwan, ROC.


Research Interest:
This is one of the renowned peanut-specified laboratories in the world which is led by Professor Robin Chiou. Prof. Chiou has been working with peanuts for more than 30 years. He finished his Ph. D. with peanut aflatoxin and protein utilization for his dissertation with Department of Food Science, University of Georgia in 1985. In this laboratory, a very wide spectrum of peanut-related research and products development has been conducted. The spectrum covers elimination of aflatoxin contamination, flavor enhancement during roasting, physicochemical changes of peanut proteins, oxidative rancidity with peanut commodities, and biosynthesis enhancement of stilbenoids as secondary metabolites induced by germination. R&D of functional foods covering dietary supplements and nutraceuticals for chronic diseases prevention with peanuts are the approaching goal currently pursued in this lab. The published abstracts of the referred papers with peanuts are summarized as follows.

Peanut Related Publications: 
Wang, S. H.; Chang, J. C.; Pokkaew, R.; Lee, J. F.; Chiou, R. Y. –Y., Modified fast procedure for the detection and screening of antiglycative phytochemicals. J. Agric. Food Chem. 2011, 59, 6906-6912.

Huang, C. P.; Au, L. C.; Chiou, R. Y. –Y.; Chung, P. C.; Chen, S. Y.; Tang, W. C.; Chang, C. L.; Fang, W. H.; Lin, S. B., Arachidin-1, a peanut stilbenoid, induces program cell death in human leukemia HL-60 cells. J. Agric. Food Chem. 2010, 58, 12123-12129.

Weng, Y. L.; Liao, H. F.; Li, A. F.; Chang, J. C.; Chiou, R. Y. -Y., Oral administration of resveratrol in suppression of pulmonary metastasis of BALB/c mice challenged with CT26 colorectal adenocarcinoma cells. Mol. Nutr. Food Res. 2010, 54, 259-267.

Cheng, J. C.; Kan, L. S.; Chen, J. T.; Chen, L. G.; Lu, H. C.; Lin, S. M.; Wang, S. H.; Yang, K. H.; Chiou, R. Y. -Y., Detection of cyanidin in different-colored peanut testae and identification of peanut cyanidin 3-sambubioside. J. Agric. Food Chem. 2009, 57, 8805-8811.

Lu, K. T.; Ko, M. C.; Chen, B. Y.; Huang, J. C.; Hsieh, C. W.; Lee, M. C.; Chiou, R. Y. –Y.; Wung, B. S.; Peng, C. H.; Yang, Y. L.,Neuroprotective effects of resveratrol on MPTP-induced neuron loss mediated by free radical scavenging. J. Agric. Food Chem. 2008, 56, 6910-6913.

Lin, B. S.; Lien, T. F.; Chao, M.R.; Lai, Y. H.; Chang, J. C.; Chou, S. J.; Liao, H. F.; Chiou, R. Y. -Y., Toxicological and nutraceutical assessments of peanut sprouts as daily supplements to feed Sprague-Dawley rats for 18 weeks. J. Sci. Food Agric. 2008, 88, 2201-2207.

Lin, S. F.; Ong, P. L.; Jhou, C. R.; Chiou, R. Y. -Y., Purification, identification, and characterization of peanut isocitrate lyase. J. Agric. Food Chem. 2008, 56, 1845-1851.

Djoko, B.; Chiou, R. Y. -Y.; Shee, J. J.; Liu, Y. W., Characterization of immunological activities of peanut stilbenoids, arachidin-1, piceatannol, and resveratrol on lipopolysaccharide-induced inflammation of RAW 264.7 macrophages. J. Agric. Food Chem. 2007, 55, 2376-2383.

Chang, J. C.; Lai, Y. H.; Djoko, B.; Wu, P. L.; Liu, C. D.; Liu, Y. W.; Chiou, R. Y. -Y., Biosynthesis enhancement and antioxidant and anti-inflammatory activities of peanut (Arachis hypogaea L.) arachidin-1, arachidin-3, and isopentadienylresveratrol. J. Agric. Food Chem. 2006, 54, 10281-10287.

Lu, K. T.; Chiou, R. Y-Y.; Chen, L. G.; Chen, M. H.; Tseng, W. T.; Hsieh, H. T.; Yang, Y. L., Neuroprotective effects of resveratrol on cerebral ischemia-induced neuron loss mediated by free radical scavenging and cerebral blood flow elevation. J. Agric. Food Chem. 2006, 54, 3126-3131.

Wang, K. H.; Lai, Y. H.; Chang, J. C.; Ko, T. F.; Shyu, S. L.; Chiou, R. Y. -Y., Germination of peanut kernels to enhance resveratrol biosynthesis and prepare sprouts as a functional vegetable. J. Agric. Food Chem. 2005, 53, 242-246.

Liu, C. D.; Wen, Y. Y.; Chiou, J. M.; Wang, K. H.; Chiou, R. Y. –Y., Comparative characterization of peanuts grown by aquatic floating cultivation and field cultivation for seed and resveratrol production. J. Agric. Food Chem. 2003, 51, 1582-1585.

Chiou, R. Y. –Y., Review: resveratrol, a promising phytochemical in grapes, grape juices, wines and peanuts. Food Sci. Agric. Chem. 2002, 4, 8-14.

Hsu, W.C.; Cho, P. J.; Wu, M. J.; Chiou, R. Y. –Y., A Rapid and Small-Scale Method for Estimating Antioxidative Potency of Peanut Sprouts. J. Food Sci. 2002, 67, 2604-2608.

Chen, R.S.; Wu, P. L.; Chiou, R. Y. –Y., Peanut roots as a source of resveratrol. J. Agric. Food Chem. 2002, 50, 1665-1667.

Chiou, R.Y.-Y.; Wen, Y. Y.; Ferng, S.; Learn, S. P., Mould infection and aflatoxin contamination of the peanut kernels harvested from spring and fall crops as affected by artificial inoculation of the seeded kernels with Aspergillus flavus and Aspergillus niger. J. Sci. Food Agri. 1999, 79, 1417-1422.

Chen, W.; Chiou, R.Y.-Y., A modified chemical procedure for rapid determination of glucosamine and its application for estimation of mold growth in peanut kernels and koji. J. Agric. Food Chem. 1999, 47, 1999-2004.

Ku, K. L.; Lee, R. S.; Young, C. T.; Chiou, R.Y.-Y., Roasted peanut flavor and related compostional characteristics of peanut kernels of spring and fall crops grown in Taiwan. J. Agric. Food Chem. 1998, 46, 3220-3224.

Chiou, R.Y.-Y.; Ku, K. L.; Chen, W. L., Compositional Characterization of Peanut Kernels after Subjection to Various Germination Times. J. Agric. Food Chem. 1997, 45, 3060-3064.

Chiou, R.Y.-Y.; Tsao, H. H., Aflatoxin content of single peanut kernels in commercial lots and in kernels artificially infected with Aspergillus parasiticus. J. Food Prot. 1997, 60, 843-848.

Chiou, R.Y.-Y., Estimation of fungal infection of peanut kernels by determination of free glutamic acid content. Appl. Environ. Microbiol. 1997, 63, 1083-1087.

Chiou, R.Y.-Y.; Yu, Z. R.; Wu, P. Y.; Chen, W.; Weng Y. M., Partial defatting of roasted peanut meals and kernels by supercritical CO2 using semi-continuous and intermittently depressurized processes. J. Agric. Food Chem. 1996, 44, 574-578.

Wu, P. Y.; Yen, Y. H.; Chiou, R.Y.-Y., Extraction of aflatoxin from peanut meal and kernels by CO2-methanol using a highly pressurized fluid extraction process. J. Food Prot. 1995, 58, 800-803.

Chen, M. J.; Chiou, R.Y.-Y., Variation of iron, copper, free fatty acid content and lipoxygenase activity in peanut kernels subjected to various pretreatments and roasting. Int. J. Food Sci. Nutr. 1995, 46, 145-148.

Chen, M. J.; Chiou, R. Y. –Y., Comparison of fatty acid composition and oxidative stability of peanut oils prepared from spring and fall crops of peanuts. J. Agric. Food Chem. 1995, 43, 676-679.

Chen, M. J.; Chiou, R. Y. –Y.,Variation of iron, copper, free fatty acid content and lipoxygenase activity in peanut kernels subjected to various pretreatments and roasting. Int. J. Food Sci Nutr. 1995, 46, 145-148.

Chiou, R.Y.-Y.; Wu, P. Y.; Yen, Y. H., Color sorting of lightly roasted and deskinned peanut kernels to diminish aflatoxin contamination in commercial lots. J. Agric. Food Chem. 1994, 42, 2156-2160.

Chiou, R.Y.-Y.; Cheng, S. L.; Tseng, C. Y.; Lin, T. C., Flavor fortification and characterization of raw peanut oils subjected to roasting with partially defatted peanut meal under various atmospheric conditions. J. Agric. Food Chem. 1993, 41, 1110-1113.

Chiou, R.Y.-Y., Antioxidative activity in oils prepared from peanut kernels subjected to various treatments and roasting. J. Agric. Food Chem. 1992, 40, 1958-1962.

Chiou, R.Y.-Y.; Ferng, S.; Liu, Y. F., Comparison of Sound and Shriveled Peanut Kernels from Sized Commercial Lots. J. Food Sci. 1992, 57, 998-1001.

Chiou, R.Y.-Y.; Shyu, S. L.; Tsai, C. L., Characterization of gamma irradiated peanut kernels stored one year under ambient and frozen conditions. J. Food Sci. 1991, 56, 1375-1377.

Chiou, R.Y.-Y.; Tseng, C. Y.; Ho, S., Characteristics of peanut kernels roasted under various atmospheric environments. J. Agric. Food Chem. 1991, 39, 1852-1856.

Chiou, R.Y.-Y.; Chang, Y. S.; Tsai, T. T.; Ho, S., Variation of flavor-related characteristics of peanuts during roasting as affected by initial moisture contents. J. Agric. Food Chem. 1991, 39, 1155-1158.

Chiou, R.Y.-Y.; Lin, C. M.; Shyu, S. L., Property Characterization of Peanut Kernels Subjected to Gamma Irradiation and Its Effect on the Outgrowth and Aflatoxin Production by Aspergillus parasiticus. J. FoodSci. 1990, 55, 210-213.

Chiou, R.Y.-Y., Effects of heat treatments on peanut arachin and conarachin. J. Food Biochem. 1990, 14, 219-232.

Chiou, R.Y.-Y. Tsai, T. T., Characterization of peanut proteins during roasting as affected by initial moisture content. J. Agric. Food Chem. 1989, 37, 1377-1381.

Chiou, R.Y.-Y., Water Adsorption of Peanut Kernels in a Closed System with Respect to Moisture Transfer. J. Food Sci. 1987, 54, 1105-1106.

Schaffner, D. W.; Beuchat, L. R.; Chiou, R.Y.-Y., Fermentation of aqueous extract of peanuts with Lactobacillus bulgaricus in a semi-continuous stirred tank reactor. Food. Microb. 1985, 2, 249-254.

Chiou, R.Y.-Y.Koehler, P. E.Beuchat, L. R., Hygroscopic characteristics of peanut components and their influence on growth and aflatoxin production by Aspergillus parasiticus. J. Food Prot. 1984, 47, 791-194.