Total phenolics and antioxidant capacity of heat-treated peanut skins

Journal of Food Composition and Analysis

Volumn 22, Issue 1, 2009, Pages 16-24

  Francisco, Maria Leonora Lotis D ^a   Resurreccion, A V A ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Antioxidant capacity; Folin Ciocalteu; Food composition; PRTC; TEAC; Total phenolics

Indexed keywords

ARACHIS HYPOGAEA; ELAGATIS;

EID: 61849152381     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.05.012     Document Type: Article

References (42)

1. Alfawaz M., Smith J.S., and Jeon I.J. Maillard reaction products as antioxidants in pre-cooked ground beef. Food Chemistry 51 (1994) 311-318
2. Anese M., Manzocco L., Nicoli M.C., and Lerici C.R. Role of the Maillard reaction products in affecting the overall antioxidant properties of processed foods. Poster Abstracts. In: O'Brien J., Nursten H.E., Crabbe M.J.C., and Ames J.M. (Eds). The Maillard reaction in foods and medicine (1998), The Royal Society of Chemistry, Cambridge 399
3. Bartosz G., Janaszewska A., Ertel D., and Bartosz M. Simple determination of peroxyl radical-trapping capacity. Biochemistry and Molecular Biology International 46 (1998) 519-528
4. Chiou R.Y.Y. Antioxidative activity in oils prepared from peanut kernels subjected to various treatments and roasting. Journal of Agricultural and Food Chemistry 40 (1992) 1958-1962
5. Cornell J.A. Experiments with mixtures: Designs, models and the analysis of data (1981), Wiley, New York pp. 155-169
6. Daigle D.J., Conkerton E.J., Hammons R.O., and Branch W.D. A preliminary classification of selected white testa peanuts (Arachis hypogaea L.) by flavonoid analysis. Peanut Science 10 (1983) 40-43
7. Didzbalis J., Ritter K.A., Trail A.C., and Plog F.J. Identification of fruity/fermented odorants in high-temperature-cured roasted peanuts. Journal of Agricultural and Food Chemistry 52 (2004) 4828-4833
8. Doblado R., Zielinski H., Piskula M., Kozlowska H., Munoz R., Frias J., et al. Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis var. Carilla. Journal of Agricultural and Food Chemistry 53 (2005) 1215-1222
9. Duh P.D., and Yen G.C. Antioxidant efficacy of methanolic extracts of peanut hulls in soybean and peanut oils. Journal of the American Oil Chemists' Society 74 (1997) 745-748
10. Giusti M.M., and Wrolstad R.E. Characterization and measurement of anthocyanins by UV-visible spectroscopy. In: Wrolstad R.E., Acree T.E., Decker E.A., Penner M.H., Reid D.S., Schwartz S.J., Shoemaker C.F., Smith D., and Sporns P. (Eds). Current Protocols in Food Analytical Chemistry (2000), John Wiley & Sons, Inc. http://www.does.org/masterli/facsample.htm [Accessed 3-2-2006]
11. Healthcare Opportunities for Food Ingredient Manufacturers, [Online] 2007. Available from: http://www.kaloramainformation.com/Healthcare-Opportunities-Food-1468551/ [Accessed 4-20-2008].
12. Huang S.C., Yen G.C., Chang L.W., Yen W.J., and Duh P.D. Identification of an antioxidant, ethyl protocatechuate, in peanut seed testa. Journal of Agricultural and Food Chemistry 51 (2003) 2380-2383
13. Hwang J.Y., Shue Y.S., and Chang H.M. Antioxidative activity of roasted and defatted peanut kernels. Food Research International 34 (2001) 639-647
14. Jeong S.M., Kim S.Y., Kim D.R., Jo S.C., Nam K.C., Ahn D.U., et al. Effect of heat treatment on the antioxidant activity of extracts from citrus peels. Journal of Agricultural and Food Chemistry 52 (2004) 3389-3393
15. Karchesy J.J., and Hemingway R.W. Condensed tannins: (4β-8;2β-O-7)-linked procyanidins in Arachis hypogaea L. Journal of Agricultural and Food Chemistry 34 (1988) 966-970
16. Kim S.-Y., Jeong S.-M., Park W.-P., Nam K.C., Ahn D.U., and Lee S.-C. Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food Chemistry 97 (2006) 472-479
17. Kim D.O., and Lee C.Y. Comprehensive study on Vitamin C equivalent antioxidant capacity (VCEAC) of various polyphenolics in scavenging a free radical and its structural relationship. Critical Reviews in Food Science and Nutrition 44 (2004) 253-273
18. Krings U., El-Saharty Y., El-Zeany B.A., Pabbel B., and Berger R.G. Antioxidant activity of extracts from roasted wheat germ. Food Chemistry 71 (2000) 91-95
19. Krings U., Johansson L., Zorn H., and Berger R.G. In vitro DNA-protective activity of roasted wheat germ and fractions thereof. Food Chemistry 97 (2006) 712-718
20. Lee S.C., Jeong S.M., Kim S.Y., Park H.R., Nam K.C., and Ahn D.U. Effect of far-infrared radiation and heat treatment on the antioxidant activity of water extracts from peanut hulls. Food Chemistry 94 (2006) 489-493
21. Lee S.C., Kim J.-H., Jeong S.M., Kim D.-R., Ha J.-U., Nam K.C., et al. Effect of far-infrared radiation on the antioxidant activity of rice hulls. Journal of Agricultural and Food Chemistry 51 (2003) 4400-4403
22. Lee K.W., Kim Y.J., Lee H.J., and Lee C.Y. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. Journal of Agricultural and Food Chemistry 51 (2003) 7292-7295
23. Lopez-Galilea I., Andueza S., di Leonardo I., de Pena M.P., and Cid C. Influence of torrefacto roast on antioxidant and pro-oxidant activity of coffee. Food Chemistry 94 (2006) 75-80
24. Lou H., Yamazaki Y., Sasaki T., Uchida M., Tanaka H., and Oka S. A-type proanthocyanidins from peanut skins. Phytochemistry 51 (1999) 297-308
25. Lou H., Yuan H., Ma B., Ren D., Ji M., and Oka S. Polyphenols from peanut skins and their free radical-scavenging effects. Phytochemistry 65 (2004) 2391-2399
26. Markwalder H.U., and Neukom H. Diferulic acid as a possible crosslink in hemicelluloses from wheat germ. Phytochemistry 15 (1976) 836-837
27. Nepote V., Grosso N.R., and Guzman C.A. Optimization of extraction of phenolic antioxidants from peanut skins. Journal of the Science of Food and Agriculture 85 (2005) 33-38
28. Nicoli M.C., Anese M., and Parpinel M. Influence of processing on the antioxidant properties of fruit and vegetables. Trends in Food Science and Technology 10 (1999) 94-100
29. Pilarski R., Zielinski H., Ciesiolka D., and Gulewicz K. Antioxidant activity of ethanolic and aqueous extracts of Uncaria tomentosa (Willd.) DC. Journal of Ethnopharmacology 104 (2006) 18-23
30. Prior R.L., Wu X., and Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry 53 (2005) 4290-4302
31. Sellappan S., Akoh C.C., and Krewer G. Phenolic compounds and antioxidant capacity of Georgia-grown Blueberries and Blackberries. Journal of Agricultural and Food Chemistry 50 (2002) 2432-2438
32. Singleton V.L., Orthofer R., and Lamuela-Raventos R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 299 (1999) 152-178
33. Sobolev V.S., and Cole R.J. Note on utilization of peanut seed testa. Journal of the Science of Food and Agriculture 84 (2004) 105-111
34. 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
35. Vinokur Y., Rodov V., Reznick N., Goldman G., Horev B., Umiel N., et al. Rose petal tea as an antioxidant-rich beverage: Cultivar effects. Journal of Food Science 71 (2006) S42-S47
36. Woodroof J.G. Salted peanuts. In: Woodroof J.G. (Ed). Peanuts: Production, processing, products. 3rd ed. (1983), AVI Publishing Co., Inc., Connecticut 232
37. Yen W.-J., Chang L.-W., and Duh P.-D. Antioxidant activity of peanut seed testa and its antioxidative component, ethyl protocatechuate. Lebensmittel-Wissenschaft und-Technologie 38 (2005) 193-200
38. Yilmaz, Y. (2002). Antioxidant activities of grape skin and grape seed polyphenolics and potential use of antioxidants in foods as a functional food ingredient. PhD. Thesis. University of Georgia.
39. Yilmaz Y., and Toledo R. Antioxidant activity of water-soluble maillard reaction products. Food Chemistry 93 (2005) 273-278
40. Yu J., Ahmedna 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
41. Yu J., Ahmedna M., Goktepe I., and Dai J. Peanut skin procyanidins: Composition and antioxidant activities as affected by processing. Journal of Food Composition and Analysis 19 (2006) 364-371
42. Zielinski H. Peroxyl radical-trapping capacity of germinated legume seeds. Nahrung/Food 46 (2002) 100-104