Optimization of extraction of phenolic antioxidants from peanut skins.

NEPOTE, VALERIA; GROSSO, NESLON R.; GUZMAN, CARLOS

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Wiley and Sons Ltd. / Wiley Interscience

Lugar: London, UK; Año: 2005 vol. 85 p. 33 - 38

0022-5142

This work was conducted to optimize the extraction conditions for the best recovery of antioxidant compounds from peanut skins. The extracts from the peanut skins were obtained by different extraction methods. The extraction conditions were: different ethanol proportions as the solvent (0, 30, 50, 70 and 96% v/v in distilled water), different peanut skins particle sizes (0-1, 1-2 and 2-10 mm and non-crushed skins), different relations solvent/skins (20, 30, 40, 50 and 60 mL g-1), different extraction times (by maceration and shaking) and different number of extractions. The different extracts obtained under different extraction conditions were compared with special regard to yield, total phenolic compounds and radical scavenging activity. The results showed that the best delivery of phenolic compounds was reached using 70% ethanol, non-crushed peanut skins, ratio of solvent/solid of 20mL g-1, at 10 minutes shaking and three extractions. The maximum yield of 0.118 g g-1 was recorded for phenolic compounds when extracted at the best conditions.