Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins

Journal of Food Science

Volumn 77, Issue 11, 2012, Pages

  Hathorn, Chellani S ^a   Sanders, Timothy H ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Antioxidants; Descriptive sensory analysis; Peanut; Peanut butter; Peanut skins

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; COLOR; DIET SUPPLEMENTATION; FEMALE; FOOD HANDLING; FOOD QUALITY; HUMAN; MALE; NUTRITIONAL VALUE; PEANUT; TASTE;

ANTIOXIDANTS; ARACHIS HYPOGAEA; COLOR; DIETARY SUPPLEMENTS; FEMALE; FOOD HANDLING; FOOD QUALITY; HUMANS; MALE; NUTRITIVE VALUE; PHENOLS; TASTE;

ARACHIS HYPOGAEA;

EID: 84869861994     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02953.x     Document Type: Article

References (52)

1. Ballard TS, Mallikarjuman P, Zhou K, O'Keefe SF. 2009. Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology. J Agric Food Chem 57:3064-72.
2. Beecher JW, Drake MA, Luck PJ, Foegeding EA. 2008. Factors regulating astringency of whey protein beverages. J Dairy Sci 91:2553-60.
3. Bett KL, Vercellotti JR, Lovegren NV, Sanders TH, Hinsch RT, Rasmussen GK. 1994. A comparison of the flavor and compositional quality of peanuts from several origins. Food Chem 51:21-7.
4. Breslin PAS, Gilmore MM, Beauchamp GK, Green BG. 1993. Psychophysical evidence that oral astringency is a tactile sensation. Chem Senses 18:405-17.
5. Buck VI. 2010. Rheological properties of peanut paste and characterization of fat bloom formation in peanut-chocolate confectionary. [PhD dissertation]. Blacksburg, VA : Virginia Polytechnic Inst. and State Univ. 137 p. Available from: http://scholar.lib.vt.edu/theses/available/etd-04152010-105532/unrestricted/VinodiniI_D_2010.pdf. Accessed Oct 07, 2011.
6. Charlton AJ, Baxter NJ, Khan ML, Moir AJ, Haslam E, Davies AP, Williamson MP. 2002. Polyphenol/peptide binding and precipitation. J Agric Food Chem 50:1593-1601.
7. Chukwumah Y, Walker LT, Verghese M. 2009. Peanut skin color: a biomarker for total polyphenolic content and antioxidative capacities of peanut cultivars. Int J Mol Sci 10:4941-52.
8. Davis JP, Dean LL, Price KM, Sanders TH. 2010. Roast effects on the hydrophilic and lipophilic capacities of peanut flours, blanched peanut seed and peanut skins. Food Chem 119:539-47.
9. Drake MA. 2007. Invited review: sensory analysis of dairy foods. J Dairy Sci 90:4925-37.
10. El-Alfy AT, Ahmed AAE, Fatani AJ. 2005. Protective effect of red grape seeds proanthyocyanidins against induction of diabetes by alloxan in rats. Pharama Res 52:264-70.
11. Francisco MLDL, Resurreccion AVA. 2008. Functional components in peanuts. Crit Rev Food Sci Nutr 48:715-46.
12. Frankel EN. 1998. Lipid oxidation. Scotland : The Oily Press Ltd. p 303.
13. Garrido I, Monagas M, Gómez-Cordovés C, Bartolome, B. 2008. Polyphenols and antioxidant properties of almond skins: influence of industrial processing. J Food Sci 73:C106-15.
14. Ha HV, Pokorny J, Sakurai H. 2007. Peanut skin antioxidants. J Food Lipids 14:298-314.
15. Hayashi N, Ujihara T, Kohata K. 2005. Reduction of catechin astringency by the complexation of gallate-type catechins with pectin. Biosci Biotechnol Biochem 69:1306-10.
16. Jöbstl E, O'Connell J, Faircloough JP, Williamson MP. 2004. Molecular model for astringency produced by polyphenol/protein interactions. Biomacromolecules 52:942-9.
17. Johnsen PB, Civille GV, Vercellotti JR, Sanders TH, Dus, CA. 1988. Development of a lexicon for the description of peanut flavor. J Sensory Stud 3:9-17.
18. Johnson HM. 2007. Almond skins as a natural antioxidant. [MSc thesis]. Clemson, SC : Clemson Univ. 86 p. Available from: http://etd.lib.clemson.edu/documents/1193079453/umi-clemson-1309.pdf. Accessed Aug 16, 2011.
19. Karadag A, Ozcelik B, Saner S. 2009. Review of methods to determine antioxidant capacities. Food Anal Methods 2:41-60.
20. Karchesy JJ, Hemingway RW. 1986. Condensed tannins (4β→ 8;2β→O→ 7)-linked procyanidins in Arachis hypogea L. J Agric Food Chem 34:966-70.
21. Lea AGH, Arnold GM. 1978. The phenolics of ciders: bitterness and astringency. J Sci Food Agric 29:478-83.
22. Lopez R, Mateo-Vivaracho L, Ferreira V. 2007. Optimization and validation of a taste dilution analysis to characterize wine taste. J Food Sci 72:S345-51.
23. Lou H, Yamazaki Y, Sasaki T, Uchida M, Tanaka H, Oka S. 1999. A-type proanthocyanidins from peanut skins. Phytochemistry 54:297-308.
24. Lyman BJ, Green BG. 1990. Oral astringency: effects of repeated exposure and interactions with sweeteners. Chem Senses 15:151-64.
25. McNeil KL, Sanders TH, Civille GV. 2002. Descriptive analysis of commercially available creamy style peanut butters. J Sens Stud 17:391-414.
26. Meilgaard M, Civille GV, Carr BT. 1999. Sensory evaluation techniques. 3rd ed. New York : CRC Press. p 387.
27. Nepote V, Grosso NR, Guzman CA. 2004. Radical scavenging activity of extracts of Argentine peanut skins (arachis hypogagea) in relation to its trans-resveratrol content. J Argentine Chem Soc 92:41-9.
28. Noble AC. 1994. Bitterness in wine. Physiol Behav 56:1251-5.
29. O'Keefe SF, Wang H. 2006. Effects of peanut skin extract on quality and storage stability of beef products. Meat Sci 73:278-86.
30. Osakabe N, Yamagishi M. 2009. Procyanidins in theobroma cacao reduce plasma cholesterol levels in high cholesterol-fed rats. J Clin Biochem Nutr 45:131-6.
31. Pattee HE, Giesbrecht FG, Isleib TG. 1999. Sensory attribute variation in low-temperature stored roasted peanut paste. J Agric Food Chem 47:2415-20.
32. Peleg H, Noble AC. 1999. Effect of viscosity, temperature and pH on astringency in cranberry juice. Food Qual Pref 10:343-7.
33. Peleg H, Gacon K, Schlich P, Noble AC. 1999. Bitterness and astringency of flavan-3-ol monomers, dimmers and trimers. J Sci Food Agric 79:1123-8.
34. Pinent M, Blay M, Bladé MC, Salvadó MJ, Arola L, Ardévol, A. 2004. Grape seed-derived procyanidins have an antihyperglycermic effect in streptozocin-induced diabetes rats and insulinomimetic activity in insulin-sensitive cell lines. Endocrinology 145:4985-90.
35. Prior RL, Hoang H, Gu LW, Wu XL, Bacchiocca M, Howard L, Hampschwoodill M, Huang DJ, Ou BX, Jacob R. 2003. Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORAC(FL)) of plasma and other biological and food samples. J Agric Food Chem 51:3273-9.
36. Robichaud JL, Noble AC. 1990. Astringency and bitterness of selected Phenolics in wine. J Sci Food Agric 53:343-53.
37. Sanders TH. 1979. Effect of variety, location and year on tannin content of peanut seed coats. Peanut Sci 6:62-4.
38. Sanders TH, Vercellotti JR, Crippen KL, Civille GV. 1989. Effect of maturity on roast color and descriptive flavor of peanuts. J Food Sci 54:475-7.
39. Scalbert A, Williamson G. 2000. Dietary intake and bioavailability of polyphenols. J Nutr 130:2073S-85.
40. Schirack AV, Drake MA, Sanders TH, Sandeep KP. 2006. Impact of microwave blanching on the flavor of roasted peanuts. J Sens Stud 21:428-40.
41. Schmitzer V, Slatnar A, Veberic R, Stampar F, Solar A. 2011. Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.). J Food Sci 76:S14-9.
42. Schwartz SJ, Von Elbe JH, Giusti MM. 1996. Colorants. In: Damodaran S, Parkin KL, Fennema OR, editors. Fennema's food chemistry. 4th ed. Boca Raton, Fla. : CRC Press. p 571-638.
43. Shimizu-Ibuka A, Udagawa H, Kobayashi-Hattori K, Mura K, Tokue C, Takita T, Arai, S. 2009. Hypocholesterolemic effect of peanut skins and its fractions: a case record of rats fed on a high-cholesterol diet. Biosci Biotecnol Biochem 73:205-8.
44. Smith AK, June H, Noble AC. 1996. Effects of viscosity on the bitterness and astringency of grape seed tannin. Food Qual Pref 7:161-6.
45. Stansbury MF, Field ET, Guthrie JD. 1950. The tannin and related pigments in the red skins (testa) of peanut kernels. Am Oil Chem Soc 8:317-21.
46. United States Dept. of Agriculture (USDA). 2007. Oxygen radical absorbance capacity (ORAC) of selected foods. p 1-34.
47. United States Dept. of Agriculture (USDA). 2011. World agricultural production. Peanut area, yield and production. Table 13.
48. Waterhouse AL. 2002. Determination of total phenolics. In: Wrolstad ER, Acree ET, Haejung A, Decker AE, Penner HM, Reid SD, Schwartz JS, Shoemaker JS, Smith MD, Sporns P, editors. Current protocols in food analytical chemistry. New York : John Wiley and Sons Inc. p I 1.1.1-I 1.1.8.
49. Williamson G, Holst B. 2008. Dietary reference intake (DRI) value for dietary polyphenols: are we heading in the right direction British J Nutr 3:S55-8.
50. Young ND, Sanders TH, Drake MA, Osborne J, Civille G. 2005. Descriptive analysis and US consumer acceptability of peanuts from different origins. Food Qual Pref 16:37-43.
51. Yu J, Ahmedna M, Goktepe I. 2005. Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics. Food Chem 90:199-206.
52. Yu J, Ahmedna M, Goktepe I, Dai J. 2006. Peanut skin procyanidins: composition and antioxidant activities as affected by processing. J Food Comp Anal 19:364-71.