Phytochemical content and antioxidant capacity of water-soluble isolates from peanuts (Arachis hypogaea L.)

Food Research International

Volumn 39, Issue 8, 2006, Pages 898-904

  Duncan, Christopher E ^a   Gorbet, Daniel W ^b   Talcott, Stephen T ^a  

^a UNIVERSITY OF FLORIDA   (United States)

^b UNIVERSITY OF FLORIDA   (United States)

Author keywords

Antioxidant; Fractionation; Peanuts; Polyphenolics; Storage

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; FOOD STORAGE; FRACTIONATION;

ANTIOXIDANT CAPACITY; POLYPHENOLICS; STORAGE;

AGRICULTURAL PRODUCTS;

AMINO ACIDS; ANTIOXIDANTS; FOOD STORAGE; FRACTIONATION; PEANUTS;

ARACHIS HYPOGAEA;

EID: 33746689701     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.05.009     Document Type: Article

References (27)

1. Anderson P.C., and Gorbet D.W. Influence of year and planting date on fatty acid chemistry of high-oleic acid and normal peanut genotypes. Journal of Agricultural and Food Chemistry 50 (2002) 1298-1305
2. Awad A.B., Chan K.C., Downie A.C., and Fink C.S. Peanuts as a source of β-sitosterol, a sterol with anticancer properties. Nutrition and Cancer 36 (2000) 238-241
3. Bland J.M., and Lax A.R. Isolation and characterization of a peanut maturity-associated protein. Journal of Agricultural and Food Chemistry 48 (2000) 3275-3279
4. Borrelli R.C., Visconti A., Mennella C., Anese M., and Fogliano V. Chemical characterization and antioxidant properties of coffee melanoidins. Journal of Agricultural and Food Chemistry 50 (2002) 6527-6533
5. Duke J.A. Handbook of phytochemical constituents of GRAS herbs and other economic plants (1992), CRC Press, Boca Raton, FL
6. Ehling S., and Shibamoto T. Correlation of acrylamide generation in thermally processed model systems of asparagine and glucose with color formation, amounts of pyrazines formed, and antioxidative properties of extracts. Journal of Agricultural and Food Chemistry 53 (2005) 4813-4819
7. Fajardo J.E., Waniska R.D., Cuero R.G., and Pettit R.E. Phenolic compounds in peanut seeds: enhanced elicitation by chitosan and effects on growth and aflatoxin B1 production by Aspergillus flavus. Food Biotechnology 9 (1995) 59-78
8. Feldman E.B. Assorted monounsaturated fatty acids promote healthy hearts. American Journal of Clinical Nutrition 70 (1999) 953-954
9. Fiedman M., Pang J., and Smith G.A. Ninhydrin-reactive lysine in food proteins. Journal of Food Science 49 (1984) 10-13
10. Hashim I., Koehler P.E., and Eitenmiller R.R. Tocopherols in runner and Virginia peanut cultivars at various maturity stages. Journal of the American Oil Chemists' Society 70 (1993) 633-635
11. Heinonen M., Rein D., Satué-Gracia M.T., Huang S.-W., German J.B., and Frankel E.N. Effect of protein on the antioxidant activity of phenolic compounds in a lecithin-liposome oxidation system. Journal of Agricultural and Food Chemistry 46 (1998) 917-922
12. Herraiz T., Galisteo J., and Chamorro C. l-tryptophan reacts with naturally occurring and food-occurring phenolic aldehydes to give phenolic tetrahydro-β-carboline alkaloids: activity as antioxidants and free radical scavengers. Journal of Agricultural and Food Chemistry 51 (2003) 2168-2173
13. Pattee H.E., Isleib T.G., Moore K.M., Gorbet D.W., and Giesbrecht F.G. Effect of high-oleic trait and paste storage variables on sensory attributes stability of roasted peanuts. Journal of Agricultural and Food Chemistry 50 (2002) 7366-7370
14. Peanut-Institute. (2002). Antioxidants from food sources, like peanuts and peanut butter, may protect against Alzheimer disease. Press Release, June 26.
15. Reed K.A., Sims C.A., Gorbet D.W., and O'Keefe S.F. Storage water activity affects flavor fade in high and normal oleic peanuts. Food Research International 35 (2002) 769-774
16. Rice-Evans C.A., Miller N.J., and Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biological Medicine 20 (1996) 933-956
17. Rice-Evans C.A., Miller N.J., and Paganga G. Antioxidant properties of phenolic compounds. Trends in Plant Science 2 4 (1997) 152-159
18. Sanders T.H. Non-detectable levels of trans-fatty acids in peanut butter. Journal of Agricultural and Food Chemistry 49 (2001) 2349-2351
19. SAS Institute, Inc. (2002). LMP Software Version 5; Cary, NC.
20. Sathe K.S., Hamaker B.R., Sze-Tao K.W.C., and Venkatachalam M. Isolation, purification, and biochemical characterization of a novel water-soluble protein from Inca peanut (Plukenetia volubilis L.). Journal of Agricultural and Food Chemistry 50 (2002) 4906-4908
21. Seo A., and Morr C.V. Activated carbon and ion exchange treatments for removing phenolics and phytate from peanut protein products. Journal of Food Science 50 (1985) 262-263
22. Talcott S.T., Brenes C.H., and Howard L.R. Contribution of periderm material and blanching time to the quality of pasteurized peach puree. Journal of Agricultural and Food Chemistry 48 (2000) 4590-4596
23. Talcott S.T., Duncan C.E., Del Pozo-Insfran D., and Gorbet D.W. Polyphenolic and antioxidant changes during storage of normal, mid, and high oleic acid peanuts. Food Chemistry 89 (2005) 77-84
24. Talcott S.T., Passeretti S., Duncan C.E., and Gorbet D.W. Polyphenolic content and sensory properties of normal and high oleic acid peanuts. Food Chemistry 90 (2005) 379-388
25. Talcott S.T., Percival S.S., Pitter-Moore J., and Celoria C. Phytochemical composition and antioxidant stability of fortified yellow passion fruit (Passiflora edulis). Journal of Agricultural and Food Chemistry 51 (2003) 935-941
26. Yanagimoto K., Lee K., Ochi H., and Shibamoto T. Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by the Maillard reaction. Journal of Agricultural and Food Chemistry 50 (2002) 5480-5484
27. Yu J., Ahmenda M., and Goktepe I. Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics. Food Chemistry 90 (2005) 199-206