ANTIOXIDANT ACTIVITY OF PEANUT (Arachis hypogaea L.) SKIN EXTRACT IN CHÍA (Salvia hispánica L.) BULK OIL AND IN O/W EMULSIONS

M.V. JALIL RAMALLO; P.D. RIBOTTA; C.L. BERTOLINO; D.M. MAESTRI; R.M. BODOIRA; A. VELEZ; M.L. MARTÍNEZ

Lisboa

Conferencia; II International Conference of la ValSe-Food Network - V Symposium chia - link; 2019

Recovery of bioactive compounds from wastes is gaining interest because they could add value to by-product. In this work, green solvent extraction (sub-critical water/ethanol) was used to obtain bioactive compounds from peanut skin (PS). Extracts (PSE) were tested as antioxidant agents in bulk chia oil (by Rancimat at 100°C) and in chía O/W emulsion (by oven test at 40°C for 15 days) at six and two concentrations respectively. Total Phenol content of PSE was 0.52 mg GA/ mg dry extract (DE). Regarding antioxidant activity, the IC50 was 4.96 µg DE/mL and 82.58 µg DE/mL for DPPH and β-carotene linolenic techniques respectively. In the presence of PSE - composed mainly by monomeric and dimeric flavonoids ? bulk chia oil stability was significantly increased (75-85%) in relation to the control treatment (without any antioxidant) and the response was extracts concentration dependent. As a positive control TBHQ (at 200 mg/kg oil) was used, and this increased IT in 80%. Moreover PSE offered greater protection against accelerated oxidation to chia oil than the antioxidants used in previous works. In chia O/W emulsions the PSE effect again oxidation also was high than TBHQ and extracts concentration dependent. PSE composition may be able to explain the high antioxidant activity shown in the chia oil and O/W emulsion. Sub-critical fluid extraction of peanut skin may provide an efficient method to obtain extracts rich in phenolic compounds with potential use as antioxidant in chia oil and in acid emulsified products such sauces and mayonnaises.Acknowledgments. This work was supported by grant Ia ValSe-Food-CYTED (Ref. 119RT0567), CONICET, SECyT and UNC.