INVESTIGADORES
LARRAURI Mariana
congresos y reuniones científicas
Título:
Chemical composition and antioxidant activity of phenolic extracts and their purified fractions obtained from peanut skins
Autor/es:
LARRAURI MARIANA; ASENSIO CLAUDIA M.; QUIROGA PATRICIA RAQUEL; GROSSO NELSON R.; ZUNINO M.PAULA; ZYGADLO JULIO A.; NEPOTE VALERIA
Lugar:
Chicago, Illinois
Reunión:
Congreso; IFT Annual meeting and food expo; 2013
Institución organizadora:
IFT Institute of Food Technologist
Resumen:
Peanut skins are rich in phenolic compounds with antioxidant property that can be
a source of natural antioxidant to be used in food for increasing its shelf life and stability. The objective of this
study was to determine the chemical composition and antioxidant activity of phenolic extracts and purified
fraction obtained form peanut skins. Peanut skins were obtained by blanching process from ?Runner? peanuts
(Argentina). Crude extract (B-Cr) was obtained by solid-liquid extraction from peanut skins using ethanol 70%.
B-Cr was partitioned in two fractions with ethyl acetate (B-EA) and water (B-W). B-EA was separated by
column chromatography (CC) packed with Sephadex LH-20 using ethanol as elution solvent in three new
fractions: yellow (Y), purple (P) and brown (B). Total phenolics, chelating activity Fe+2, DPPH analysis and
hydroxyl radical-scavenging were determined in all fractions. Statistical analysis was performed on the data
(ANOVA and Fisher-LSD test). Fractions Y, P, and B exhibited higher phenol content and antioxidant activity
thant B-Cr, B-EA, and B-W. Significant correlations were observed between total phenolic, chelating activity
Fe+2, and DPPH values. P and B had the highest phenolic content (863.72 and 763.73 mg phenol/g dry
matter, respectively), chelating activity Fe+2 (IC50: 25.73 and 58.26, respectively), and DPPH activity (IC50 =
1.03 and 0.65, respectively). Fraction Y had the lowest phenolic content (374.38 mg phenol/g dry matter),
chelating activity Fe+2 (IC50 = 91.53) and DPPH activity (IC50 = 4.7), but showed the best hydroxyl radicalscavenging
capacity (IC50 = 0.93). Purification process of peanut skin extracts increased the antioxidant
property in peanut skin extracts. Crude extract and its purified fractions of peanut skins are a potential natural
antioxidant that can be used to preserve and prolong shelf-life of food products.