INVESTIGADORES
GROSSO Nelson
congresos y reuniones científicas
Título:
Chemical composition and antioxidant activity of phenolic extracts and their purified fractions obtained from peanut skins
Autor/es:
LARRAURI, M.; P. R. QUIROGA; ASENSIO C.; ZUNINO, M. P.; ZYGADLO, J. A.; GROSSO, N. R.; NEPOTE V.
Lugar:
Chicago
Reunión:
Congreso; IFT 13 - Annual Meeting and Food Expo; 2013
Institución organizadora:
Institute of Food Technologists - IFT
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 radical-scavenging 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.
Industry
Relevant Information:
The shelf-life of food products could be prolonged by
the addition of natural preservatives. Peanut skins are a waste from blanched
processing of peanut kernels. Phenolic compounds extracted from peanut skins
showed remarkable antioxidant activity. These compounds from peanut skins have
a considerable potential in the food industry as natural antioxidant to be used
in fatty food products to substitute synthetic ones.