TY - JOUR
T1 - Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics
AU - Yu, Jianmei
AU - Ahmedna, Mohamed
AU - Goktepe, Ipek
PY - 2005/3/1
Y1 - 2005/3/1
N2 - Peanut skin is a by-product of the peanut industry that has low economic value despite its high content of antioxidants such as phenolics. The effects of three skin removal methods (direct peeling, blanching, and roasting) and extraction solvents (water, ethanol, and methanol) on total phenolics and total antioxidant activities (TAA) of peanut skin extracts were studied, and the composition of extracts were determined by HPLC. Results show that both skin removal methods and extraction solvents had significant effects on total extractable phenolics and TAA, with the combination of roasting and ethanol extraction being the most efficient recovery method. One gram dry peanut skin contained 90-125 mg total phenolics. TAAs of water and ethanol extracts of peanut skin were 3.39 and 4.10 mM Trolox Equivalent/mM of total phenolics compared with 1.91 and 2.46, respectively, for green tea. Three classes of phenolics (phenolic acids, flavonoids, and stilbene) were found in peanut skin extracts. © 2004 Elsevier Ltd. All rights reserved.
AB - Peanut skin is a by-product of the peanut industry that has low economic value despite its high content of antioxidants such as phenolics. The effects of three skin removal methods (direct peeling, blanching, and roasting) and extraction solvents (water, ethanol, and methanol) on total phenolics and total antioxidant activities (TAA) of peanut skin extracts were studied, and the composition of extracts were determined by HPLC. Results show that both skin removal methods and extraction solvents had significant effects on total extractable phenolics and TAA, with the combination of roasting and ethanol extraction being the most efficient recovery method. One gram dry peanut skin contained 90-125 mg total phenolics. TAAs of water and ethanol extracts of peanut skin were 3.39 and 4.10 mM Trolox Equivalent/mM of total phenolics compared with 1.91 and 2.46, respectively, for green tea. Three classes of phenolics (phenolic acids, flavonoids, and stilbene) were found in peanut skin extracts. © 2004 Elsevier Ltd. All rights reserved.
KW - Antioxidant activity
KW - HPLC separation
KW - Peanut skin
KW - Polyphenols
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U2 - 10.1016/j.foodchem.2004.03.048
DO - 10.1016/j.foodchem.2004.03.048
M3 - Article
SN - 0308-8146
VL - 90
SP - 199
EP - 206
JO - Food Chemistry
JF - Food Chemistry
IS - 1-2
ER -