Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 22, 2009, Pages 10590-10599

  Monagas, Maria ^a   Garrido, Ignacio ^a   Lebrón Aguilar, Rosa ^b   Carmen Gomez Cordoves M ^a   Rybarczyk, Anna ^c   Amarowicz, Ryszard ^c   Bartolomé, Begoña ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTO DE QUÍMICA FÍSICA ROCASOLANO   (Spain)

^c INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Antioxidant capacity; Flavan 3 ols; LC ESI MS; MALDI TOF MS; Nut skins; Procyanidins; Prodelphinidins; Propelargonidins

Indexed keywords

ANTIOXIDANT; FLAVAN 3 OL; FLAVAN-3-OL; FLAVONOID; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOLS; PROANTHOCYANIDIN;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; HAZELNUT; HEAT; MASS SPECTROMETRY; PEANUT; PLANT SEED; PRUNUS;

ANTIOXIDANTS; ARACHIS HYPOGAEA; CORYLUS; FLAVONOIDS; HOT TEMPERATURE; PHENOLS; PLANT EXTRACTS; PROANTHOCYANIDINS; PRUNUS; SEEDS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

ARACHIS HYPOGAEA; CORYLUS; PRUNUS DULCIS;

EID: 72449182197     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901391a     Document Type: Article

References (47)

1. Manach, C.; Scalbert, A.; Morand, C.; Rémésy, C.; Jiménez, L. Polyphenols: food sources and bioavailability, Am. J. Clin. Nutr. 2004, 79, 727-747.
2. Ferreira, D.; Slade, D.; Marais, J. P. J. Flavans and proanthocyanidins. In The Flavonoids. Chemistry, Biochemistry and Applications; Andersen, O. M., Markham, K. R., Eds.; Taylor and Francis: Boca Raton, FL, 2006; p 553.
3. Aron, P. M.; Kennedy, J. A. Flavan-3-ols: nature, occurrence and biological activity. Mol. Nutr. Food Res. 2008, 52, 79-104.
4. Mursu, J.; Nurmi, T.; Tuomainen, T. P.; Ruusunen, A.; Salonen, J. T.; Voutilainen, S. The intake of flavonoids and carotid atherosclerosis: the Kuopio Ischaemic Heart Disease Risk Factor Study. Br. J. Nutr. 2007, 98, 814-818.
5. Mursu, J.; Voutilainen, S.; Nurmi, T.; Tuomainen, T. P.; Kurl, S.; Salonen, J. T. Flavonoid intake and the risk of ischaemic stroke and CVD mortality in middle-aged Finnish men: The Kuopio Ischaemic Heart Disease Risk Factor Study. Br. J. Nutr. 2008, 100, 890-895.
6. King, J. C.; Blumberg, J.; Ingwersen, L.; Jenab, M.; Tucker, K. L. Tree nuts and peanuts as components of a healthy diet. J. Nutr. 2008, 138,1736S-1740S.
7. Chen, C. Y. O.; Blumberg, J. B. Phytochemical composition of nuts. Asia Pac. J. Clin. Nutr. 2008, 17, 329-332.
8. Kornsteiner, M.; Wagner, K. H.; Elmadfa, I. Tocopherols and total phenolics in. 10 different nut types, Food Chem. 2006, 98, 381-387.
9. (9) Saura-Calixto, F.; Serrano, J.; Gofii, I. Intake and bioaccessibility of total polyphenols in a whole diet, Food Chem. 2007,101,492-501. (Pubitemid 44349109)
10. Jenkins, D. J. A.; Kendall, C. W. C.; Marchie, A.; Faulkner, D. A.; Wong, J. M. W.; De Souza, R.; Emam, A.; Parker, T. L.; Vidgen, E.; Trautwein, E. A.; Lapsley, K. G.; Josse, R. G.; Leiter, L. A.; Singer, W.; Connelly, P. W. Direct comparison of a dietary portfolio of cholesterol-lowering foods with a statin in hypercholesterolemic participants, Am. J. Clin. Nutr. 2005, 81, 380-387.
11. Jiang, R.; Jacobs, D. R. Jr; Mayer-Davis, E.; Szklo, M.; Herrington, D.; Jenny, N. S.; Kronmal, R.; Barr, R. G. Nut and seed consumption and inflammatory markers in the Multi-Ethnic Study of Atherosclerosis, Am. J. Epidemiol. 2006, 163, 222-231.
12. (12) Cortes, B.; Nunez, I.; Cofán, M.; Gilabert, R.; Pérez-Heras, A.; Casals, E.; Deulofeu, R.; Ros, E. Acute effects of high-fat meals enriched with walnuts or olive oil on postprandial endothelial function. J. Am Coll. Cardiol. 2006,48,1.666-1671. (Pubitemid 44528174)
13. Jenkins, D. J. A.; Hu, F. B.; Tapsell, L. C.; Josse, A. R.; Kendall, C. W. C. Possible benefit of nuts in type 2 diabetes, Nutr. 2008, 138, 1752S-1756S,
14. Torabian, S.; Haddad, E.; Rajaram, S.; Banta, J.; Sabate, J. Acute effect of nut consumption, on plasma total polyphenols, antioxidant capacity and lipid peroxidation. J. Hum. Nutr. Diet. 2009, 22,64-71.
15. Senter, S. D.; Horvat, R. J.; Forbus, W. R. Comparative GLC-MS analysis of phenolic acids of selected tree nuts. J. Food Sci. 1983, 48, 798-799.
16. Milbury, P. E.; Chen, C. Y.; Dolnikowski, G. G.; Blumberg, J. B. Determination of flavonoids and phenolics and their distribution in almonds, J. Agric. Food Chem. 2006, 54, 5027-5033.
17. Monagas, M.; Garrido, I.; Lebrón-Aguilar, R.; Bartolomé, B.; Gomez-Cordovés, C. Almond (Prunus dulcis (Mill.) D.A. Webb) skins as a potential source of bioactive polyphenols. J. Agric. Food Chem. 2007, 55, 8498-8507.
18. (18) Amarowicz, R.; Troszyńska, A.; Shahidi, F. Antioxidant activity of almond seed extract and its fractions, J. food Lipids 2005,12,344-358. (Pubitemid 43934739)
19. Wijeratne, S. S. K; Amarowicz, R.; Shahidi, F. Antioxidant activity of almonds and their by-products in food model systems, J. Am. Oil Chem. Soc. 2006, 83, 223-230.
20. Contini, M.; Baccelloni, S.; Massantini, R.; Anelli, G. Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room, temperature, Food Chem. 2008, 110, 659-669.
21. Shahidi, F.; Alasalvar, C.; Liyana-Pathirana, C. M. Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L.) and hazelnut byproducts. J. Agric. Food Chem. 2007, 55,1212-1220.
22. Yu, J.; Ahmedna, M.; Goktepe, I. Peanut skin phenolics: extraction, identification, antioxidant activity, and potential applications. ACS Symp. Ser. 2007, No.956, 226-241.
23. Van Ha, H.; Pokorny, J.; Sakurai, H. Peanut skin antioxidants. J. food Lipids 2007, 14 (3), 298-314.
24. Yang, J.; Liu, R. H.; Halim, L. Antioxidant and antiproliferative activities of common edible nut seeds. LWT - Food Sci. Technol. 2009, 42,1-8.
25. Garrido, I.; Monagas, M.; Gómez-Cordovés, C.; Bartolomé, B. Polyphenols and antioxidant properties of almond skins: Influence of industrial processing, J. Food Sci 2008, 73, C106-C115.
26. Yu, J.; Ahmedna, M.; Goktepe, I.; Dai, J. Peanut skin procyanidins: composition and antioxidant activities as affected by processing. J. food Compos. Anal. 2006, 19, 364-371.
27. Rohn, S.; Buchner, N.; Driemel, G.; Rauser, M.; Kroh, L. W. Thermal degradation of onion quercetin glucosides under roasting conditions. J. Agric. Food Chem. 2007, 55,1568-1573.
28. (28) Buchner, N.; Krumbein, A.; Rohn, S.; Kroh, L. W. Effect of thermal processing on the flavonols rutin and quercetin. Rapid Commun. Mass Spectrom. 2006, 20, 3229-3235. (Pubitemid 44626786)
29. (29) Amarowicz, R.; Karamac, M.; Chavan, U. Influence of the extraction procedure on the antioxidative activity of lentil seed extracts in a β-carotene-linoleate model system. Grasas Aceites 2001,52, 89-93. (Pubitemid 33341231)
30. Strumeyer, D. H.; Malin, M. J. Condensed tannins in grain sorghum: Isolation, fractionation, and characterization, J. Agric. Food Chem. 1975, 23, 909-914.
31. Singleton, V. L.; Rossi, J. A. Colorimetry of total phenolics with phosphomolibdicphosphotungstic acid reagent, Am. J. Enol. Vitic. 1965, 16, 144-158.
32. Price, M. L.; Van Scoyoc, S.; Butler, L. G. A critical evaluation of the vanillin reaction, as an assay for tannin in sorghum-grain, J. Agric. Food Chem. 1978, 26, 1214-1218.
33. Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; RiceEvans, C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Med. 1999, 26,1231-1237.
34. Dávalos, A.; Gómez-Cordovés, C; Bartolomé, B. Extending applicability of the oxygen radical absorbance capacity (ORACfluorescein) assay. J. Agric, Food Chem. 2004, 52, 48-54.
35. (35) Amarowicz, R.; Karamac, M.; Weidner, S.; Abe, S.; Shahidi, F. Antioxidant activity of wheat caryopses and embryos extracts. J. food Lipids 2002, 9, 201-210. (Pubitemid 36218496)
36. Oyaizu, M. Studies on products of browning reaction: Antioxidative activities of products of browning reaction, prepared from glucosamine, ¿¿p. J. Nutr. 1986, 44, 307-315.
37. Krueger, C. G.; Vestling, M. M.; Reed, J. D. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry of heteropolyflavan-3-ols and glucosylated heteropolyflavans in sorghum. [Sorghum bicolor (L.) Moench]. J. Agric. Food Chem, 2003, 51, 538-543.
38. Alasalvar, C.; Karamac, M.; Amarowicz, R.; Shahidi, F. Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover, Agric. Food Chem. 2006, 54,4826-4832.
39. (39) Amarowicz, R.; Troszyriska, A.; Kosiriska, A.; Lamparski, G.; Shahidi, F. Relation between sensory astringency of extracts from selected tannin-rich foods and their antioxidant activity. J. Food Lipids 2008, 15,28-41. (Pubitemid 351214480)
40. Gu, L.; Kelm, M. A.; .Hammerstone, J. F.; Beecher, G.; Holden, J.; Haytowitz, D.; Gebhardt, S.; Prior, R. L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption. J.Nutr. 2004, 134, 613-617.
41. Gu, L.; Keim, M. A.; Hammerstone, J. F.; Beecher, G.; Holden, J.; Haytowitz, D.; Prior, R. L. Screening of foods containing proanthocyanidins and their structural characterization using LC-M.S/MS and thiolytic degradation. J. Agric. Food Chem. 2003, 51,7513-7521.
42. (42) Lou, H.; Yuan, H.; Ma, B.; Ren, D.; Ji, M.; Oka, S. Polyphenols from peanut skins and their free radical-scavenging effects. PhytoChemistry 2004, 65, 2391-2399. (Pubitemid 39237258)
43. Karchesy, J. J.; Hemingway, R. W. Condensed tannins: (4β-8;2β- O-7)-linked procyanidins in Arachis hypogaea L. J. Agric. Food Chem. 1986, 34, 966-970.
44. Lou, H.; Yamazaki, Y.; Sasaki, T.; Uchida, M.; Tanaka, H.; Oka, S. A-type proanthocyanidins from, peanut skins. Phytochemistry 1999, 51, 297-308.
45. (45) Shahat, A. A.; Cos, P.; De Bruyne, T.; Apers, S.; Hammouda, F. M.; Ismail, S. I.; Azzam, S.; Claeys, M.; Goovaerts, E.; Pieters, L.; Vanden Berghe, D.; Vlietinck, A. J. Antiviral and antioxidant activity of flavonoids and proanthocyanidins from. Crataegus sinaica. Planta Med. 2002, 68, 539-541. (Pubitemid 34774751)
46. Verstraeten, S. V.; Hammerstone, J. F.; Keen, C. L.; Fraga, C. G.; Oteiza, P. I. Antioxidant and membrane effects of procyanidin dimers and trimers isolated from peanut and cocoa. J. Agric. Food Chem. 2005, 53, 5041-5048.
47. (47) Lazarus, S. A.; Adamson, G. E.; Hammerstone, J. F.; Schmitz, H. H. High-performance liquid chromatography/mass spectrometry analysis of proanthocyanidins in foods and beverages, J. Agric. Food Chem. 1999, 47, 3693-3701. (Pubitemid 29449491)