메뉴 건너뛰기




Volumn 26, Issue 6, 2008, Pages 447-457

Antioxidant activity of peanut skin extracts from conventional and high-oleic peanuts

Author keywords

Antioxidant activity; Free radical scavenging; Labiatae plant extracts; Natural antioxidants; Peanut skins; Schaal oven test; Synthetic antioxidants

Indexed keywords

ARACHIS HYPOGAEA; BRASSICA NAPUS; LAMIACEAE;

EID: 58649114672     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/29/2008-cjfs     Document Type: Article
Times cited : (22)

References (40)
  • 1
    • 0023219256 scopus 로고
    • The deoxyribose method. A simple test-tube assay for determination of rate constants for reactions of hydroxyl radicals
    • ARUOMA O.I., HALLIWELL B., GUTTERIDGE J.M.C. (1987): The deoxyribose method. A simple test-tube assay for determination of rate constants for reactions of hydroxyl radicals. Analytical Biochemistry, 165: 215-219.
    • (1987) Analytical Biochemistry , vol.165 , pp. 215-219
    • ARUOMA, O.I.1    HALLIWELL, B.2    GUTTERIDGE, J.M.C.3
  • 4
    • 2442429538 scopus 로고    scopus 로고
    • Effect of industrial microwave treatment on the antioxidant activity of herbs and spices
    • BERTELLI D., MIGLIETTA F., PLESSIS M. (2004): Effect of industrial microwave treatment on the antioxidant activity of herbs and spices. Italian Journal of Food Science, 16: 97-104.
    • (2004) Italian Journal of Food Science , vol.16 , pp. 97-104
    • BERTELLI, D.1    MIGLIETTA, F.2    PLESSIS, M.3
  • 6
    • 0002196742 scopus 로고
    • Repeatability of the determination of oxidative stability of vegetable oils during the Schaal test
    • DAVÍDEK J., DOBIÁSOVÁ S., POKORNÝ J. (1985). Repeatability of the determination of oxidative stability of vegetable oils during the Schaal test. Sborník VŠCHT v Praze, E, 58: 163-173.
    • (1985) Sborník VŠCHT v Praze, E , vol.58 , pp. 163-173
    • DAVÍDEK, J.1    DOBIÁSOVÁ, S.2    POKORNÝ, J.3
  • 7
    • 0034030648 scopus 로고    scopus 로고
    • Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical
    • ESPIN J.C., SOLER-RIVAS C., WICHERS H.J. (2000): Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical. Journal of Agricultural and Food Chemistry, 48: 648-656.
    • (2000) Journal of Agricultural and Food Chemistry , vol.48 , pp. 648-656
    • ESPIN, J.C.1    SOLER-RIVAS, C.2    WICHERS, H.J.3
  • 9
    • 1942434165 scopus 로고    scopus 로고
    • Measuring antioxidant activity
    • POKORNÝ J, YANISHLIEVA N, GORDON M, eds, Woodhead Publishing Ltd, Cambridge
    • GORDON M.H. (2000): Measuring antioxidant activity. In: POKORNÝ J., YANISHLIEVA N., GORDON M. (eds): Antioxidants in Food. Woodhead Publishing Ltd., Cambridge.
    • (2000) Antioxidants in Food
    • GORDON, M.H.1
  • 10
    • 33751157265 scopus 로고
    • Scavenging effect of methanolic extracts of peanut hulls on free-radical and active-oxygen species
    • GOW C.Y., PIN D.D. (1994): Scavenging effect of methanolic extracts of peanut hulls on free-radical and active-oxygen species. Journal of Agricultural and Food Chemistry, 42: 629-632.
    • (1994) Journal of Agricultural and Food Chemistry , vol.42 , pp. 629-632
    • GOW, C.Y.1    PIN, D.D.2
  • 15
    • 7044248041 scopus 로고
    • The improved pyrogallol method by using termination agent for superoxide dismutase measurement
    • JING T.Y., ZHAO X.Y. (1995): The improved pyrogallol method by using termination agent for superoxide dismutase measurement. Progress of Biochemistry and Biophysics, 22: 84-86.
    • (1995) Progress of Biochemistry and Biophysics , vol.22 , pp. 84-86
    • JING, T.Y.1    ZHAO, X.Y.2
  • 16
    • 0030015296 scopus 로고    scopus 로고
    • The chemistry and antioxidant properties of tocopherols and tocotrienols
    • KAMAL-ELDIN A., APPELQVIST L.Å. (1996): The chemistry and antioxidant properties of tocopherols and tocotrienols. Lipids, 39: 671-701.
    • (1996) Lipids , vol.39 , pp. 671-701
    • KAMAL-ELDIN, A.1    APPELQVIST, L.A.2
  • 18
    • 0031790242 scopus 로고    scopus 로고
    • Analysis of total phenols and other oxidation substrates and antioxidants by means of the Folin-Ciocalteu reagent
    • LAMUELA-RAVENTOS R.M., ORTHOFER R., SINGLETON V.I. (1999): Analysis of total phenols and other oxidation substrates and antioxidants by means of the Folin-Ciocalteu reagent. Methods of Enzymology, 299: 152-178.
    • (1999) Methods of Enzymology , vol.299 , pp. 152-178
    • LAMUELA-RAVENTOS, R.M.1    ORTHOFER, R.2    SINGLETON, V.I.3
  • 19
    • 4744338407 scopus 로고    scopus 로고
    • Natural antioxidant effect from peanut skins in honey-roasted peanuts
    • NEPOTE V., MESTRALLET M.G., GROSSO N.R. (2004): Natural antioxidant effect from peanut skins in honey-roasted peanuts. Journal of Food Science, 69: S295-S300.
    • (2004) Journal of Food Science , vol.69
    • NEPOTE, V.1    MESTRALLET, M.G.2    GROSSO, N.R.3
  • 20
    • 0026221472 scopus 로고
    • A comparative study on the susceptibilities of soybean, sunflower and peanut oils to singlet molecular oxygen photooxidation
    • NEUMANN M.M., FUSERO S.N., GARCÍA N.A. (1991): A comparative study on the susceptibilities of soybean, sunflower and peanut oils to singlet molecular oxygen photooxidation. Journal of American Oil Chemists' Society, 68: 662-665.
    • (1991) Journal of American Oil Chemists' Society , vol.68 , pp. 662-665
    • NEUMANN, M.M.1    FUSERO, S.N.2    GARCÍA, N.A.3
  • 22
    • 85086809219 scopus 로고    scopus 로고
    • th Ed. Methods No. 2.204 and No. 2.501. Blackwell Scientific Publications, Oxford.
    • th Ed. Methods No. 2.204 and No. 2.501. Blackwell Scientific Publications, Oxford.
  • 23
    • 0041918888 scopus 로고    scopus 로고
    • Total antioxidant activity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays
    • PELLEGRINI N., SERAFINI M., COLOMBI B., DEL RIO D., SALVATORE S., BIANCHI M., BRIGHENTI S. (2003): Total antioxidant activity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. Journal of Nutrition, 133: 2812-2819.
    • (2003) Journal of Nutrition , vol.133 , pp. 2812-2819
    • PELLEGRINI, N.1    SERAFINI, M.2    COLOMBI, B.3    DEL RIO, D.4    SALVATORE, S.5    BIANCHI, M.6    BRIGHENTI, S.7
  • 24
    • 0029156182 scopus 로고
    • Changes in antioxidant activity and components of methanolic extracts of peanut hulls irradiated with ultraviolet light
    • PIN D.D., GEW C.Y. (1995): Changes in antioxidant activity and components of methanolic extracts of peanut hulls irradiated with ultraviolet light. Food Chemistry, 54: 127-131.
    • (1995) Food Chemistry , vol.54 , pp. 127-131
    • PIN, D.D.1    GEW, C.Y.2
  • 25
    • 58649095019 scopus 로고    scopus 로고
    • Effect of far-infrared irradiation and heat treatment on the antioxidant activity of extracts from peanut (Arachis hypogaea) shell
    • RAM A.R., EUN S.J., SEUNG C.J., SEUNG C.L. (2005): Effect of far-infrared irradiation and heat treatment on the antioxidant activity of extracts from peanut (Arachis hypogaea) shell. Journal of Korean Society of Food Science and Nutrition, 34: 1114-1117.
    • (2005) Journal of Korean Society of Food Science and Nutrition , vol.34 , pp. 1114-1117
    • RAM, A.R.1    EUN, S.J.2    SEUNG, C.J.3    SEUNG, C.L.4
  • 26
    • 0038758791 scopus 로고    scopus 로고
    • Evaluation of antioxidant activity of methanolic extract from peanut hulls in fried potato chips
    • REHMAN Z.U. (2003): Evaluation of antioxidant activity of methanolic extract from peanut hulls in fried potato chips. Plant Foods and Human Nutrition, 58: 75-83.
    • (2003) Plant Foods and Human Nutrition , vol.58 , pp. 75-83
    • REHMAN, Z.U.1
  • 27
    • 0346025355 scopus 로고    scopus 로고
    • The development and application of novel vegetable oils tailor-made for specific human dietary uses
    • SAKURAI H., POKORNY J. (2003): The development and application of novel vegetable oils tailor-made for specific human dietary uses. European Journal of Lipid Science and Technology, 105: 769-778.
    • (2003) European Journal of Lipid Science and Technology , vol.105 , pp. 769-778
    • SAKURAI, H.1    POKORNY, J.2
  • 29
    • 0034417693 scopus 로고    scopus 로고
    • Ascorbyl palmitate as an antioxidant for deep frying of potato chips in peanut oil
    • SATYANARAYANA A., GIRIDHAR N., JOSHI G.J., RAO D.G. (2000): Ascorbyl palmitate as an antioxidant for deep frying of potato chips in peanut oil. Journal of Food Lipids, 7: 1-10.
    • (2000) Journal of Food Lipids , vol.7 , pp. 1-10
    • SATYANARAYANA, A.1    GIRIDHAR, N.2    JOSHI, G.J.3    RAO, D.G.4
  • 32
    • 24044493243 scopus 로고    scopus 로고
    • Effect of far-infrared radiation and heat treatment on the antioxidant activity of water extracts from peanut hulls
    • SEUNG C.L., SEOK M.J., SO Y.K., HEE R.P., NAM K.C., AHN D.U. (2006): Effect of far-infrared radiation and heat treatment on the antioxidant activity of water extracts from peanut hulls. Food Chemistry, 94: 489-493.
    • (2006) Food Chemistry , vol.94 , pp. 489-493
    • SEUNG, C.L.1    SEOK, M.J.2    SO, Y.K.3    HEE, R.P.4    NAM, K.C.5    AHN, D.U.6
  • 34
    • 3543081571 scopus 로고    scopus 로고
    • Polyphenolic and antioxidant changes of normal, mid, and high oleic acid peanuts
    • TALCOTT S.T., DUNCAN C.E., DEL POZO-INSFRAN D., GORBET D.W. (2005a): Polyphenolic and antioxidant changes of normal, mid, and high oleic acid peanuts. Food Chemistry, 89: 77-84.
    • (2005) Food Chemistry , vol.89 , pp. 77-84
    • TALCOTT, S.T.1    DUNCAN, C.E.2    DEL POZO-INSFRAN, D.3    GORBET, D.W.4
  • 35
    • 5444233673 scopus 로고    scopus 로고
    • Polyphenolic content and sensory properties of normal and high oleic acid peanuts
    • TALCOTT S.T., PASSERETTI S., DUNCAN C.E., GORBET D.W. (2005b): Polyphenolic content and sensory properties of normal and high oleic acid peanuts. Food Chemistry, 90: 379-388.
    • (2005) Food Chemistry , vol.90 , pp. 379-388
    • TALCOTT, S.T.1    PASSERETTI, S.2    DUNCAN, C.E.3    GORBET, D.W.4
  • 37
    • 12344272137 scopus 로고    scopus 로고
    • Antioxidant activity of peanut seed testa and its antioxidative component, ethyl protocatechuate. LWT
    • WEN J.Y., LEE W.C., PIN D.D. (2005): Antioxidant activity of peanut seed testa and its antioxidative component, ethyl protocatechuate. LWT - Food Science and Technology, 38: 193-200.
    • (2005) Food Science and Technology , vol.38 , pp. 193-200
    • WEN, J.Y.1    LEE, W.C.2    PIN, D.D.3
  • 38
    • 33646428056 scopus 로고    scopus 로고
    • Sources of natural antioxidants: Vegetables, fruits, herbs, spices and teas
    • POKORNÝ J, YANISHLIEVA N, GORDON M, eds, Woodhead Publishing Ltd, Cambridge
    • YANISHLIEVA N., HEINONEN I.M. (2001): Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas. In: POKORNÝ J., YANISHLIEVA N., GORDON M. (eds): Antioxidants in Food. Woodhead Publishing Ltd., Cambridge: 210-263.
    • (2001) Antioxidants in Food , pp. 210-263
    • YANISHLIEVA, N.1    HEINONEN, I.M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.