Phenolic profile, antioxidants, and sensory acceptance of bioactive-enhanced peanuts using ultrasound and UV

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 795-803

  Sales, Jocelyn M ^a   Resurreccion, A V A ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Antioxidants; Peanuts; Phenolic compounds; Response surface methodology; Ultrasound; UV light

Indexed keywords

ANTIOXIDANT; CAFFEIC ACID; COUMARIC ACID; FERULIC ACID; PHENOL; PICEID; RESVERATROL;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL PARAMETERS; CHEMICAL REACTION KINETICS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD IRRADIATION; FOOD QUALITY; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PEANUT; PROCESS OPTIMIZATION; ULTRASOUND; ULTRAVIOLET RADIATION;

EID: 77951647516     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.058     Document Type: Article

References (35)

1. Cantos E., Garcia-Viguera C., de Pascual-Teresa S., and Tomas-Barberan F.A. Effect of postharvest ultraviolet irradiation on resveratrol and other phenolics of cv. Napoleon table grapes. Journal of Agricultural and Food Chemistry 48 (2000) 4606-4612
2. Drewnowski A., and Gomez-Carneros C. Bitter taste, phytonutrients, and the consumer: A review. American Journal of Clinical Nutrition 72 (2000) 1424-1435
3. Francisco M.L.dL., and Resurreccion A.V.A. Development of a reversed phase high performance liquid chromatography (RP-HPLC) procedure for the simultaneous determination of phenolic compounds in peanut skin extracts. Food Chemistry 117 (2009) 356-363
4. Francisco M.L.dL., and Resurreccion A.V.A. Total phenolics and antioxidant capacity of heat-treated peanut skins. Journal of Food Composition and Analysis 22 (2009) 16-24
5. Ghiselli A., Nardini M., Baldi A., and Scaccini C. Antioxidant activity of different phenolic fractions separated from an Italian red wine. Journal of Agricultural and Food Chemistry 46 2 (1998) 361-367
6. Gulcin I. Antioxidant activities of caffeic acid (3,4-dihydroxycinnamic acid). Toxicology 217 (2006) 213-220
7. Gulcin I. Antioxidant properties of resveratrol: A structure-activity insight. Innovative Food Science and Emerging Technologies 11 (2010) 210-218
8. Ibern-Gómez M., Roig-Pérez S., Lamuela-Raventós R.M., and de la Torre-Boronat M.C. Resveratrol and piceid levels in natural and blended peanut butters. Journal of Agricultural and Food Chemistry 48 (2000) 6352-6354
9. Kim D.-O., Lee K.W., Lee H.J., and Lee C.Y. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. Journal of Agricultural and Food Chemistry 50 (2002) 3713-3717
10. Lamuela-Raventós R.M., Romero-Pérez A.I., Waterhouse A.L., and de la Torre-Boronat M.C. Direct HPLC analysis of cis- and trans-resveratrol and piceid isomers in Spanish red Vitis vinifera wines. Journal of Agricultural and Food Chemistry 43 (1995) 281-283
11. Lesschaeve I., and Noble A.C. Polyphenols: Factors influencing their sensory properties and their effects on food and beverage preferences. American Journal of Clinical Nutrition 8 Suppl. (2005) 330S-335S
12. Lin L., Wu J., Ho K.-P., and Qi S. Ultrasound-induced physiological effects and secondary metabolites (saponin) production in Panax ginseng cell cultures. Ultrasound in Medicine and Biology 27 8 (2001) 1147-1152
13. 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
14. Manach C., Scalber A., Morand C., Remesy C., and Jimenez L. Polyphenols: Food sources and bioavailability. American Journal of Clinical Nutrition 79 (2004) 727-747
15. Mattila P., and Hellström J. Phenolic acids in potatoes, vegetables, and some of their products. Journal of Food Composition and Analysis 20 (2007) 152-160
16. McMurtrey K.D., Minn J., Pobans K., and Schultz T.P. Analysis of wines for resveratrol using direct injection high-pressure liquid chromatography with electrochemical detection. Journal of Agricultural and Food Chemistry 42 10 (1994) 2077-2080
17. Naczk M., and Shahidi F. Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. Journal of Pharmaceutical and Biomedical Analysis 41 (2006) 1523-1542
18. Pellegrini N., Serefini M., Columbi B., Del Rio D., Salvatore M.B., and Brighenti F. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. The Journal of Nutrition 133 (2003) 2812-2819
19. Potrebko I., and Resurreccion A.V.A. Effect of ultraviolet doses in combined ultraviolet-ultrasound treatments on trans-resveratrol and trans-piceid contents in sliced peanut kernels. Journal of Agricultural and Food Chemistry 57 (2009) 7750-7756
20. FL)) of plasma and other biological and food samples. Journal of Agricultural and Food Chemistry 51 (2003) 3273-3279
21. Resurreccion A.V.A. Consumer sensory testing for product development (1998), Aspen Publishers, Inc, Gaithersburg, MA
22. Resurreccion A.V.A., Sales J.M., Potrebko I., Francisco M.L.L.dL., and Hitchcock H.L. Peanuts: Bioactive food in a shell. Food Technology 63 12 (2009) 30-36
23. Romero-Pérez A.I., Ibern-Gómez M., Lamuela-Raventós R.M., and de la Torre-Boronat M.C. Piceid, the major resveratrol derivative in grape juices. Journal of Agricultural and Food Chemistry 47 (1999) 1533-1536
24. Rudolf J.L., and Resurreccion A.V.A. Elicitation of trans-resveratrol in peanut kernels by application of abiotic stresses. Journal of Agricultural and Food Chemistry 53 (2005) 10186-10192
25. Sales J.M., and Resurreccion A.V.A. Maximizing resveratrol and piceid contents in UV and ultrasound treated peanuts. Food Chemistry 117 (2009) 674-680
26. Sales, J. M., & Resurreccion, A. V. A. (in review). Maximizing phenolics, antioxidants, and sensory acceptance of UV and ultrasound treated peanuts. LWT - Food Science and Technology.
27. Singleton V.L., Orthofer R., and Lamuela-Raventos R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Methods of Enzymology 299 (1999) 152-178
28. Snyder L.R., Kirkland J.J., and Glajch J.L. Practical HPLC method development. 2nd ed. (1997), John Wiley & Sons, Inc, New York
29. Talcott S.T., Duncan E.C., 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
30. 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
31. USDA (United States Department of Agriculture), Agricultural Research Service (ARS) Nutrient Data Laboratory. (2007). USDA National Nutrient Database for Standard Reference, Release 17. Nutrient Data Laboratory Home Page: Accessed 08.07.08.
32. + method: Influence of sample dilution and time. Talanta 64 (2004) 501-509
33. Yang C.S., Landau J.M., Huang M.T., and Newmark H.L. Inhibition of carcinogenesis by dietary polyphenolic compounds. Annual Reviews Nutrition 21 (2001) 381-406
34. 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
35. 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