Natural antioxidant effect from peanut skins in honey-roasted peanuts

Journal of Food Science

Volumn 69, Issue 7, 2004, Pages 295-300

  Nepote, V ^a   Mestrallet, M G ^a   Grosso, N R ^a  

^a Instituto Multidisciplinario de Biologia Vegetal   (Argentina)

Author keywords

Antioxidant; Consumer test; Descriptive analysis; Peanut; Peroxide value

Indexed keywords

ARACHIS HYPOGAEA;

EID: 4744338407     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb13632.x     Document Type: Article

References (25)

1. Ahmed EH, Young CT. 1982. Composition, quality, and flavor of peanuts. In: Pattee HE, Young CT, editors. Peanut science and technology, Yoakum, Tex.: American Peanut Research and Education Society, Inc. p 655-88.
2. [AOAC] Assn. of Official Analytical Chemists. 1980. Official methods of analysis. Horwitz W, editor. 13th ed. Washington, D.C.: AOAC.
3. Bett KL, Boylston TD. 1992. Effect of storage on roasted peanut quality. In: St. Angelo AJ, editor. Lipid oxidation in food. ACS Symposium Series 500. Washington, D.C.: American Chemical Society. p 322-43.
4. Brannan GL, Koehler PE, Ware GO. 1999. Physico-chemical and sensory characteristics of defatted roasted peanuts during storage. Peanut Sci 26:44-53.
5. Buckholz LL, Daun H. 1981. Instrumental and sensory characteristics of roasted peanut flavor volatiles. In: Teranishi R, Barrera-Benitez H, editors. Quality of selected fruits and vegetables. ACS Symposium Series 170. Washington, D.C.: American Chemical Society. p 163-81.
6. Crippen KL, Vercellotti JR, Lovegren NV, Sanders TH. 1992. Defining roasted peanut flavor quality. Part. 2. Correlation of GC volatiles and sensory flavor attributes. In: Charalambous G, editor. Food science and human nutrition. Amsterdam: Elsevier Science Publisher BV. p 211-27.
7. Duh P, Yen G. 1997. Antioxidant efficacy of methanolic extracts of peanut hulls in soybean and peanut oils. JAOCS 74(6):745-8.
8. Duh P, Yeh D, Yen G. 1992. Extraction and identification of an antioxidative component from peanut hulls. JAOCS 69(8):814-8.
9. Gills LA, Resurreccion AVA. 2000. Sensory and physical properties of peanut butter treated with palm oil and hydrogenated vegetable oil to prevent oil separation. J Food Sci 65(1):173-80.
10. Grosso NR, Guzman CA. 1995. Chemical composition of aboriginal peanut (A. hypogaea) seeds from Peru. J Agric Food Chem 43:102-5.
11. Grosso NR, Resurreccion AVA. 2002. Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. J Food Sci 67(4):1530-7.
12. Heath RL, Packer L. 1968. Photoperoxidation in isolated chloroplast. I. Kinetics and stoichiometry of fatty acid peroxidation. Arch Biochem Biophys 125:189-98.
13. Ito N, Hagiwara A, Shibata M, Ogiso T, Fukushima S. 1982. Induction of squamous cell carcinoma in the forestomack of F334 rats treated with butylated hidroxyanisole. Jpn J Canc Res(Gann) 73:332-4.
14. Johnsen PB, Civille GV, Vercellotti JR, Sanders TH, Dus CA. 1988. Development of a lexicon for the description of peanut flavor. J Sensory Stud 3:9-17.
15. Kosugi H, Jojima T, Kikugawa K. 1989. Thiobarbituric acid-reactive substances from peroxidized lipids. Lipids 24:873-81.
16. Meilgaard M, Civille GV, Carr BT. 1991. Sensory evaluation techniques. 2nd ed. Boca Raton, Fla.: CRC Press Inc. p 135-83.
17. Muego-Gnanasekharan KF, Resurrección AVA. 1992. Physicochemical and sensory characteristic of peanut paste stored at different temperatures. J Food Sci 57:1385-9.
18. Nepote V, Grosso NR, Guzman CA. 2002. Extraction of antioxidant components from peanut skins. Grasas Aceites 53(4):391-5.
19. Peryam DR, Pilgrim FI. 1957. Hedonic scale method of measuring food preferences. Food Technol 11(9):9-14.
20. Plemmons LE, Resurreccion AVA. 1998. A warm-up sample improves reliability of responses in descriptive analysis. J. Sensory Stud 13:359-76.
21. St. Angelo AJ. 1996. Lipid oxidation in food. Crit Rev Food Sci Nutr 36(3):175-224.
22. Warner KJH, Dimick PS, Ziegler GR, Mumma RO, Hollender R. 1996. Flavor-fade and off flavor in ground roasted peanuts as related to selected pyrazines and aldehydes. J Food Sci. 61:469-472.
23. Yen G, Duh P. 1994. Scavenging effect of methanolic extracts of peanut hulls on free-radical and active-oxygen species. J Agric Food Chem 42:629-32.
24. Yen G, Duh P. 1995. Antioxidant activity of methanolic extracts of peanut hulls from various cultivars. JAOCS 72 (9):1065-7.
25. Yen G, Duh P, Tsai C. 1993. Relationship between antioxidant activity and maturity of peanut hulls. J Agric Food Chem 41:67-70.