INVESTIGADORES
LARRAURI Mariana
congresos y reuniones científicas
Título:
Chemical composition and antioxidant activity of phenolic extracts from peanut skins obtained by different industrial process
Autor/es:
LARRAURI MARIANA; ASENSIO CLAUDIA M.; QUIROGA PATRICIA RAQUEL; MARTIN MARIA PAULA; GROSSO NELSON R.; ZUNINO M.PAULA; ZYGADLO JULIO A.; NEPOTE VALERIA
Lugar:
New Orleans, Luisiana
Reunión:
Congreso; IFT 2014 Annual meeting and food expo; 2014
Institución organizadora:
IFT Institute of Food Technologist
Resumen:
Peanut skins present phenolic compounds with antioxidant properties which are
excellent as a source of natural antioxidants. In food products, the antioxidants have the function of
neutralized the action of free radicals produced by oxidation reactions. The objective of this study was to
determine the chemical composition and antioxidant activity of extracts rich in phenolic compounds form
peanut skins obtained by two industrial process: blanching (B) and roasting (R). Peanut skins were obtained
from Argentinean high oleic peanuts (Argentina) cultivar ?Granoleico?. Crude extract (B-Cr and R-Cr) were
obtained by solid-liquid extraction from peanut skins using ethanol 70% (E). B-Cr and R-CR were partitioned
in four fractions with ethyl acetate (B-E and R-E) and water (B-W and R-W). Chemical composition of peanut
skins was determined: fat, protein, moisture, and ash contents. Total phenolic content and free-radical
scavenging activity (DPPH) were analyzed in all fractions. Statistical analysis was performed on the data
(ANOVA and Fisher-LSD test). Roasting peanuts skins exhibited higher fat and ash (23.66% and 3.34%,
respectively) compared with blanching peanuts skins (17.04% and 2.41%, respectively). Peanuts skins from
blanching process had highest total phenols content than roasting process (12.11% and 7.67%, respectively).
B-Cr, B-E, and R-E exhibited higher phenolic content (674.8, 701.24, and 681.05 mg phenol/g dry matter;
respectively). B-W and R-W showed the lowest total phenols content (528.68 and 283.52 mg phenol/g dry
matter; respectively). The highest antioxidant activity (DPPH) was exhibited by B-E (IC50 = 1.51) followed by
B-Cr, R-Cr, and R-E (IC50 = 2.01, IC50 = 2.33, and IC50 = 2.08, respectively). The lowest DPPH activity was
shown by B-W and R-W (IC50 = 3.03 and IC50 = 5.2, respectively). Peanut skin extracts obtained from
blanching process show higher total phenolic content and higher antioxidant properties measured with respect
to those extract obtained by roasting process.