Fortification of cookies with peanut skins: Effects on the composition, polyphenols, antioxidant properties, and sensory quality

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 46, 2014, Pages 11228-11235

  De Camargo, Adriano Costa ^a,b   Vidal, Carolina Maldonado Martins ^b   Canniatti Brazaca, Solange Guidolin ^b   Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

byproduct; fiber; moisture; polyphenol; proanthocyanidin

Indexed keywords

ANTIOXIDANTS; BYPRODUCTS; DIMERS; ELECTROSPRAY IONIZATION; FIBERS; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MOISTURE; SENSORY PERCEPTION;

ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; COMMERCIAL EXPLOITATION; HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY-DIODE ARRAY DETECTIONS; MULTI-STAGE MASS SPECTROMETRY; POLYPHENOLS; PROANTHOCYANIDINS; TOTAL PHENOLIC CONTENT;

OILSEEDS;

ARACHIS HYPOGAEA;

ANTIOXIDANT; FOOD ADDITIVE; POLYPHENOL;

ADOLESCENT; ADULT; ANALYSIS; CHEMISTRY; DIET SUPPLEMENTATION; DIETARY FIBER; ELECTROSPRAY MASS SPECTROMETRY; FEMALE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; MIDDLE AGED; PEANUT; TASTE; YOUNG ADULT;

ADOLESCENT; ADULT; ANTIOXIDANTS; ARACHIS HYPOGAEA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIETARY FIBER; FEMALE; FOOD ADDITIVES; FOOD, FORTIFIED; HUMANS; MALE; MIDDLE AGED; POLYPHENOLS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TASTE; YOUNG ADULT;

EID: 84914140143     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf503625p     Document Type: Article

References (45)

1. Sarnoski, P. J.; Boyer, R. R.; OKeefe, S. F. Application of proanthocyanidins from peanut skins as a natural yeast inhibitory agent J. Food Sci. 2012, 77, M242-M249
2. Lewis, W. E.; Harris, G. K.; Sanders, T. H.; White, B. L.; Dean, L. L. Antioxidant and anti-inflammatory effects of peanut skin extracts Food Nutr. Sci. 2013, 4, 22-32
3. Rossi, M.; Negri, E.; Parpinel, M.; Lagiou, P.; Bosetti, C.; Talamini, R.; Montella, M.; Giacosa, A.; Franceschi, S.; La Vecchia, C. Proanthocyanidins and the risk of colorectal cancer in Italy Cancer Causes Control 2010, 21, 243-250
4. Chandrasekara, N.; Shahidi, F. Antioxidative potential of cashew phenolics in food and biological model systems as affected by roasting Food Chem. 2011, 129, 1388-1396
5. Phan-Thien, K.-Y.; Wright, G. C.; Lee, N. A. Peanut antioxidants: part 2. Quantitation of free and matrix-bound phytochemicals in five selected genotypes with diverse antioxidant capacity by high performance liquid chromatography (HPLC) LWT-Food Sci. Technol. 2014, 57, 312-319
6. Monagas, M.; Garrido, I.; Lebron-Aguilar, R.; Gomez-Cordoves, M.; Rybarczyk, A.; Amarowicz, R.; Bartolome, B. Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins J. Agric. Food Chem. 2009, 57, 10590-10599
7. Francisco, M. L. D.; 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 Chem. 2009, 117, 356-363
8. n Food Chem. 2012, 131, 927-939
9. Ma, Y. Y.; Kerr, W. L.; Swanson, R. B.; Hargrove, J. L.; Pegg, R. B. Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity Food Chem. 2014, 145, 883-891
10. Francisco, M. L. D.; Resurreccion, A. V. A. Antioxidant capacity and sensory profiles of peanut skin infusions LWT-Food Sci. Technol. 2012, 47, 189-198
11. Hathorn, C. S.; Sanders, T. H. Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skins J. Food Sci. 2012, 77, S407-S411
12. Sharma, P.; Gujral, H. S. Cookie making behavior of wheat-barley flour blends and effects on antioxidant properties LWT-Food Sci. Technol. 2014, 55, 301-307
13. Bilgicli, N.; Ibanoglu, S.; Herken, E. N. Effect of dietary fibre addition on the selected nutritional properties of cookies J. Food Eng. 2007, 78, 86-89
14. AOAC. Official Methods of Analysis of AOAC International, 18 th ed.; AOAC International: Gaithersburg, MD, USA, 2006.
15. Swain, T.; Hillis, W. E. The phenolic constituents of Prunus domestica. I. - The quantitative analysis of phenolic constituents J. Sci. Food Agric. 1959, 10, 63-68
16. de Camargo, A.; Vieira, T.; Regitano-DArce, M.; Calori-Domingues, M.; Canniatti-Brazaca, S. Gamma radiation effects on peanut skin antioxidants Int. J. Mol. Sci. 2012, 13, 3073-3084
17. John, J. A.; Shahidi, F. Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa) J. Funct. Foods 2010, 2, 196-209
18. Chandrasekara, N.; Shahidi, F. Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa J. Agric. Food Chem. 2011, 59, 5006-5014
19. Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice-Evans, C. Antioxidant activity applying an improved ABTS radical cation decolorization assay Free Radical Biol. Med. 1999, 26, 1231-1237
20. Wettasinghe, M.; Shahidi, F. Scavenging of reactive-oxygen species and DPPH free radicals by extracts of borage and evening primrose meals Food Chem. 2000, 70, 17-26
21. Alasalvar, C.; Karamac, M.; Kosinska, A.; Rybarczyk, A.; Shahidi, F.; Amarowicz, R. Antioxidant activity of hazelnut skin phenolics J. Agric. Food Chem. 2009, 57, 4645-4650
22. Bingham, S. A.; Day, N. E.; Luben, R.; Ferrari, P.; Slimani, N.; Norat, T.; Clavel-Chapelon, F.; Kesse, E.; Nieters, A.; Boeing, H.; Tjonneland, A.; Overvad, K.; Martinez, C.; Dorronsoro, M.; Gonzalez, C. A.; Key, T. J.; Trichopoulou, A.; Naska, A.; Vineis, P.; Tumino, R.; Krogh, V.; Bueno-de-Mesquita, H. B.; Peeters, P. H. M.; Berglund, G.; Hallmans, G.; Lund, E.; Skeie, G.; Kaaks, R.; Riboli, E. Dietary fibre in food and protection against colorectal cancer in the European prospective investigation into cancer and nutrition (EPIC): an observational study Lancet 2003, 361, 1496-1501
23. Eshak, E. S.; Iso, H.; Date, C.; Kikuchi, S.; Watanabe, Y.; Wada, Y.; Wakai, K.; Tamakoshi, A.; JACC Study Group. Dietary fiber intake is associated with reduced risk of mortality from cardiovascular disease among Japanese men and women J. Nutr. 2010, 140, 1445-1453
24. Post, R. E.; Mainous, A. G.; King, D. E.; Simpson, K. N. Dietary fiber for the treatment of type 2 diabetes mellitus: a meta-analysis J. Am. Board Family Med. 2012, 25, 16-23
25. Du, H.; van der A, D. L.; Boshuizen, H. C.; Forouhi, N. G.; Wareham, N. J.; Halkjær, J.; Tjønneland, A.; Overvad, K.; Jakobsen, M. U.; Boeing, H.; Buijsse, B.; Masala, G.; Palli, D.; Sørensen, T. I. A.; Saris, W. H. M.; Feskens, E. J. M. Dietary fiber and subsequent changes in body weight and waist circumference in European men and women Am. J. Clin. Nutr. 2010, 91, 329-336
26. Elhayany, A.; Lustman, A.; Abel, R.; Attal-Singer, J.; Vinker, S. A low carbohydrate Mediterranean diet improves cardiovascular risk factors and diabetes control among overweight patients with type 2 diabetes mellitus: a 1-year prospective randomized intervention study Diabetes, Obes. Metab. 2010, 12, 204-209
27. Tiveron, A. P.; Melo, P. S.; Bergamaschi, K. B.; Vieira, T. M. F. S.; Regitano-dArce, M. A. B.; Alencar, S. M. Antioxidant activity of Brazilian vegetables and its relation with phenolic composition Int. J. Mol. Sci. 2012, 13, 8943-8957
28. n J. Funct. Foods 2011, 3, 144-158
29. de Toledo, N. M. V.; Rocha, L. C.; da Silva, A. G.; Brazaca, S. G. C. Interaction and digestibility of phaseolin/polyphenol in the common bean Food Chem. 2013, 138, 776-780
30. Miraliakbari, H.; Shahidi, F. Antioxidant activity of minor components of tree nut oils Food Chem. 2008, 111, 421-427
31. Fracassetti, D.; Lawrence, N.; Tredoux, A. G. J.; Tirelli, A.; Nieuwoudt, H. H.; Du Toit, W. J. Quantification of glutathione, catechin and caffeic acid in grape juice and wine by a novel ultra-performance liquid chromatography method Food Chem. 2011, 128, 1136-1142
32. de Camargo, A. C.; Vieira, T. M. F. S.; Regitano-dArce, M. A. B.; de Alencar, S. M.; Calori-Domingues, M. A.; Spoto, M. H. F.; Canniatti-Brazaca, S. G. Gamma irradiation of in-shell and blanched peanuts protects against mycotoxic fungi and retains their nutraceutical components during long-term storage Int. J. Mol. Sci. 2012, 13, 10935-10958
33. Sobolev, V. S.; Cole, R. J. Note on utilisation of peanut seed testa J. Sci. Food Agric. 2004, 84, 105-111
34. Liyana-Pathirana, C. M.; Shahidi, F. Antioxidant activity of commercial soft and hard wheat (Triticum aestivum L.) as affected by gastric pH conditions J. Agric. Food Chem. 2005, 53, 2433-2440
35. Rakic, S.; Jankovic, S.; Marcetic, M.; Zivkovic, D.; Kuzevski, J. The impact of storage on the primary and secondary metabolites, antioxidant activity and digestibility of oat grains (Avena sativa) J. Funct. Foods 2014, 7, 373-380
36. Gu, L. W.; House, S. E.; Wu, X. L.; Ou, B. X.; Prior, R. L. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products J. Agric. Food Chem. 2006, 54, 4057-4061
37. de Camargo, A. C.; Vieira, T. M. F. S.; Regitano-DArce, M. A. B.; de Alencar, S. M.; Calori-Domingues, M. A.; Canniatti-Brazaca, S. G. Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts Int. J. Mol. Sci. 2012, 13, 2827-2845
38. Yu, J.; Ahmedna, M.; Goktepe, P. Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics Food Chem. 2005, 90, 199-206
39. 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
40. Fernandes, S. P.; Dringen, R.; Lawen, A.; Robinson, S. R. Inactivation of astrocytic glutamine synthetase by hydrogen peroxide requires iron Neurosci. Lett. 2011, 490, 27-30
41. Chen, M.-c.; Ye, Y.-y.; Ji, G.; Liu, J.-w. Hesperidin upregulates heme oxygenase-1 to attenuate hydrogen peroxide-induced cell damage in hepatic L02 cells J. Agric. Food Chem. 2010, 58, 3330-3335
42. Pulido, R.; Bravo, L.; Saura-Calixto, F. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay J. Agric. Food Chem. 2000, 48, 3396-3402
43. Paiva-Martins, F.; Gordon, M. H. Effects of pH and ferric ions on the antioxidant activity of olive polyphenols in oil-in-water emulsions J. Am. Oil Chem. Soc. 2002, 79, 571-576
44. Appeldoorn, M. M.; Sanders, M.; Vincken, J. P.; Cheynier, V.; Le Guerneve, C.; Hollman, P. C. H.; Gruppen, H. Efficient isolation of major procyanidin A-type dimers from peanut skins and B-type dimers from grape seeds Food Chem. 2009, 117, 713-720
45. Ou, K.; Gu, L. Absorption and metabolism of proanthocyanidins J. Funct. Foods 2014, 7, 43-53