Impact of storage conditions on the composition and antioxidant activity of peanut skin phenolic-based extract

BODOIRA ROMINA; ROSSI, YANINA; ALEXIS VELEZ; MARIANA MONTENEGRO; MARCELA MARTÍNEZ; PABLO RIBOTTA; DAMIÁN MAESTRI

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2022 p. 1 - 9

0950-5423

With a view to its potential application as a food antioxidant, this study evaluated the impact of storage conditions (ReTD: darkness, 4 ºC; RoTD: darkness, 25 ºC; RoTL: light, 25 ºC) on the composition and antioxidant activity of a peanut skin phenolic-based extract (PSE). Results showed that the composition and several selected antioxidant capacities of PSE were preserved when stored in ReTD. Under these conditions, most of the identified compounds did not show significant losses in concentration at the final storage time (12 months). When tested in a highly unsaturated lipid system, this extract also showed the same antioxidant efficacy as the original extract (t0). Meanwhile, reducing power and radical scavenging activities of PSE stored in darkness were virtually retained; irrespective of the temperature condition, the parameters analyzed remained almost constant over all the storage time. Overall, the results highlight the importance of the dark condition as a key factor for the PSE´s composition and antioxidant activity preservation. In conclusion, the research findings suggest simple and low-cost conditions that guarantee the conservation of the PSE composition and the continuity of its antioxidant properties during prolonged storage.