Maximizing phenolics, antioxidants and sensory acceptance of UV and ultrasound-treated peanuts

LWT

Volumn 43, Issue 7, 2010, Pages 1058-1066

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

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Antioxidants; Response surface methodology; Total phenolics; Ultrasound; UV

Indexed keywords

SURFACE PROPERTIES; ULTRASONICS;

ANTIOXIDANT CAPACITY; OXYGEN RADICAL ABSORBANCE CAPACITIES; PROCESS PARAMETERS; RESPONSE SURFACE METHODOLOGY; SENSORY ACCEPTANCE; TOTAL ANTIOXIDANT CAPACITIES (TAC); TOTAL PHENOLICS; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES;

ANTIOXIDANTS;

ARACHIS HYPOGAEA;

EID: 79955945612     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.02.009     Document Type: Article

References (29)

1. Becker, J. V. W., Armstrong, G. O., van der Merwe, M. J., Lambrechts, M. G., Vivier, M. A., & Pretorius, I. S. (2003). Metabolic engineering of Saccharomyces cereviseae for the synthesis of wine-related antioxidant resveratrol. FEMS Yeast Research, 4, 79-85.
2. Cantos, E., Espin, J. C., & Tomas-Barberan, F. A. (2001). Postharvest induction modeling method using UV irradiation pulses for obtaining trans-resveratrolenriched table grapes: a new " functional" fruit? Journal of Agricultural and Food Chemistry, 49, 5052-5058.
3. Cantos, E., Garcia-Viguera, C., de Pascual-Teresa, S., & Tomas-Barberan, F. A. (2000). Effect of postharvest ultraviolet irradiation on resveratrol and other phenolics of cv. Napoleon table grapes. Journal of Agricultural and Food Chemistry, 48, 4606-4612.
4. Duh, P. D., & Yen, G. C. (1995). Changes in antioxidant activity and components of methanolic extracts of peanut hulls irradiated with ultraviolet light. Food Chemistry, 54, 127-131.
5. Erkan, M., Wang, S. Y., & Wang, C. Y. (2008). Effect of UV treatment on antioxidant capacity, antioxidant enzyme activity and decay in strawberry fruit. Postharvest Biology and Technology, 48, 163-171.
6. Fernandez-Pachon, M. S., Villaño, D., Garcia-Parrilla, M. C., & Troncoso, A. M. (2004). Antioxidant activity of wines and relation with their polyphenolic composition. Analytica Chimica Acta, 513, 113-118.
7. Fu, B., & Labuza, T. P. (2005). Shelf life testing: procederes and prediction methods for frozen foods. http://www.Faculty.che.umn.edu/fsch/./PDF_files/papers/FrozenFood_ShelfLife.pdf. Accessed 11.26.05.
8. Gonzales-Aguilar, G. A., Villegas-Ochoa, M. A., Martinez-Tellez, M. A., Gardea, A. A., & Ayala-Zavala, J. F. (2007). Improving antioxidant capacity of fresh-cut mangoes treated with UV-C. Journal of Food Science, 72, S197-S201.
9. Hwang, J.-U., Shue, Y.-S., & Chang, H.-M. (2001). Antioxidative activity of roasted and defatted peanut kernels. Food Research International, 34, 639-647.
10. Kim, D.-O., Lee, K. W., Lee, H. J., & Lee, C. Y. (2002). Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. Journal of Agricultural and Food Chemistry, 50, 3713-3717.
11. Lee, S. -C., Jeong, S. -M., Kim, S. -Y., Park, H. R., 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.
12. Lin, L.,Wu, J., Ho, K.-P., & Qi, S. (2001). Ultrasound-induced physiological effects and secondary metabolites (saponin) production in Panax ginseng cell cultures. Ultrasound in Medicine and Biology, 27, 1147-1152.
13. Prior, R. L., Cao, G., Martin, A., Sofic, E., McEwan, J., O'Brien, C., et al. (1998). Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. Journal of Agricultural and Food Chemistry, 46, 2686-2693.
14. Prior, R. L., Hoang, H., Gu, L., Wu, X., Bacchiocca, M., Howard, L., et al. (2003). Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples. Journal of Agricultural and Food Chemistry, 51, 3273-3279.
15. Resurreccion, A. V. A. (1998). Consumer sensory testing for product development. Gaithersburg, MA, USA: Aspen Publishers, Inc.
16. Rice-Evans, C. A., Miller, N. J., & Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science, 2(4), 152-159.
17. Rudolf, J. L., Phillips, R. D., Chinnan, M. S., & Resurreccion, A. V. A. (2002). Postharvest induction of resveratrol in peanut kernels by grinding. In. Proceedings of the 2002 IFT Annual Meeting (Abstract# 15C-9). Anaheim, CA, USA: Institute of Food Technologists.
18. Rudolf, J. L., & Resurreccion, A. V. A. (2005). Elicitation of resveratrol in peanut kernels by application of abiotic stresses. Journal of Agricultural and Food Chemistry, 53, 10186-10192.
19. Rudolf, J. L., & Resurreccion, A. V. A. (2007). Optimization of trans-resveratrol concentration and sensory properties of peanut kernels, by slicing and ultrasound treatment, using response surface methodology. Journal of Food Science, 72, S450-S462.
20. Sales, J. M., & Resurreccion, A. V. A. (2009). Maximising resveratrol and piceid contents in UV and ultrasound treated peanuts. Food Chemistry, 117, 674-680.
21. Sanchez-Moreno, C., Cao, G., Ou, B., & Prior, R. L. (2003). Anthocyanin and proanthocyanidin content in selected white and red wines. Oxygen Radical Absorbance Capacity comparison with nontraditional wines obtained from highbush blueberry. Journal of Agricultural and Food Chemistry, 51, 4889-4896.
22. Singleton, V. L., Orthofer, R., & Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Methods of Enzymology, 299, 152-178.
23. Soleas, G. J., Diamandis, E. P., & Goldberg, D. M. (1997). Resveratrol: a molecule whose time has come? and gone? Clinical Biochemistry, 30(2), 91-113.
24. Talcott, S. T., Passeretti, S., Duncan, C. E., & Gorbet, D. W. (2005). Polyphenolic content and sensory properties of normal and high oleic acid peanuts. Food Chemistry, 90, 379-388.
25. USDA. (2007). Oxygen radical absorbance capacity (ORAC) of selected foods-2007. Nutrient Data Laboratory Home Page. Agricultural Research Service, U.S. Department of Agriculture. http://www.ars.usda.gov/nutrientdata. Accessed 23.05.08.
26. Villaño, D., Fernandez-Pachon, M. S., Troncoso, A. M., & Garcia-Parilla, M. C. (2004). The antioxidant activity of wines determined by the ABTS+ method: influence of sample dilution and time. Talanta, 64, 501-509.
27. Wang, C. Y., Chen, C.-T., & Wang, S. Y. (2009). Changes of flavonoid content and antioxidant capacity of blueberries after illumination with UV-C. Food Chemistry, 117, 426-431.
28. Wu, J., & Lin, L. (2002). Ultrasound-induced stress responses of Panax ginseng cells: enzymatic browning and phenolics production. Biotechnology Progress, 18, 862-866.
29. Wu, X., Gu, L., Holden, J., Haytowitz, D. B., Gebhardt, S. E., Beecher, G., et al. (2004). Development of a database for total antioxidant capacity in foods: a preliminary study. Journal of Food Composition and Analysis, 17, 407-422.