Distribution of phenolic compounds in seed coat and cotyledon, and their contribution to antioxidant capacities of red and black seed coat peanuts (Arachis hypogaea L.)

Industrial Crops and Products

Volumn 67, Issue , 2015, Pages 448-456

  Attree, Roopam ^a,b   Du, Bin ^a,c   Xu, Baojun ^a  

^a BNU HKBU UNITED INTERNATIONAL COLLEGE   (China)

^b INDIAN INSTITUTE OF TECHNOLOGY   (India)

^c HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

Anthocyanins; Antioxidant; Arachis hypogaea L.; Cotyledon; Peanut seed coat; Phenolics

Indexed keywords

AGENTS; ANTHOCYANINS;

ANTI-OXIDANT ACTIVITIES; ARACHIS HYPOGAEA L; COTYLEDON; FERRIC REDUCING ANTIOXIDANT POWER (FRAP) ASSAYS; PEANUT SEEDS; PHENOLICS; TOTAL FLAVONOID CONTENTS; TOTAL PHENOLIC CONTENT;

ANTIOXIDANTS;

ANTIOXIDANT; BIOCHEMICAL COMPOSITION; CULTIVAR; GROUNDNUT; PHENOLIC COMPOUND; PHYTOCHEMISTRY; PIGMENT;

ARACHIS HYPOGAEA;

EID: 84922724527     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2015.01.080     Document Type: Article

References (34)

1. Alper C.M., Mattes R.D. Effects of chronic peanut consumption on energy balance and hedonics. Int. J. Obes. Relat. Metab. Disord. 2002, 26:1129-1137.
2. Association of Official Analytical Chemists AOAC Method no. 925.10 2000, Association of Official Analytical Chemists, Gaithersburg, MD.
3. Awad A.B., Chan K.C., Downie A.C., Fink C.S. Peanuts as a source of β-sitosterol, a sterol with anticancer properties. Nutr. Cancer 2000, 36:238-241.
4. Benzie I.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: the FRAP assay. Anal. Biochem. 1996, 239:70-76.
5. Bolling B.W., McKay D.L., Blumberg J.B. The phytochemical composition and antioxidant actions of tree nuts. Asia Pac. J. Clin. Nutr. 2010, 19:117-123.
6. Brend Y., Galili L., Badani H., Hovav R., Galili S. Total phenolic content and antioxidant activity of red and yellow quinoa (Chenopodium quinoa Willd.) seeds as affected by baking and cooking conditions. Food Nutr. Sci. 2012, 3:1150-1155.
7. Bridle P., Timberlake C.F. Anthocyanins as natural food colors-selected aspects. Food Chem. 1997, 58:103-109.
8. Broadhurst R.B., Jones W.T. Analysis of condensed tannins using acidified vanillin. J. Sci. Food Agric. 1978, 29:788-794.
9. Chen C.W., Ho C.T. Antioxidant properties of polyphenols extracted from green and black teas. J. Food Lipids 1995, 2:35-46.
10. Chukwumah Y., Walker L.T., Verghese M. Peanut seed coat color: a biomarker for total polyphenolic content and antioxidative capacities of peanut cultivars. Int. J. Mol. Sci. 2009, 10:4941-4952.
11. Chukwumah Y., Walker L., Vogler B., Verghese M. Changes in the phytochemical composition and profile of raw, boiled, and roasted peanuts. J. Agric. Food Chem. 2007, 55:9266-9273.
12. Dueñas M., Estrella I., Hernández T. Occurrence of phenolic compounds in the seed coat and the cotyledon of peas (Pisum sativum L.). Eur. Food Res. Technol. 2004, 219:116-123.
13. Dueñas M., Hernandez T., Estrella I. Assessment of in vitro antioxidant capacity of the seed coat and the cotyledon of legumes in relation to their phenolic contents. Food Chem. 2006, 98:95-103.
14. Dueñas M., Sun B., Hernández T., Estrella I., Spranger M.I. Proanthocyanidin composition in the seed coat of lentils (Lens culinaris L.). J. Agric. Food Chem. 2003, 51:7999-8004.
15. Feldman E.B. Assorted monounsaturated fatty acids promote healthy hearts. Am. J. Clin. Nutr. 1999, 70:953-954.
16. Heimler D., Vignolini P., Dini M.G., Romani A. Rapid tests to assess the antioxidant activity of Phaseolus vulgaris L. dry beans. J. Agric. Food Chem. 2005, 53:3053-3056.
17. Higgs J. The beneficial role of peanuts in the diet-part 2. Nutr. Food Sci. 2003, 33:56-64.
18. Kamei H., Kojima T., Hasegawa M., Koide T., Umeda T., Yukawa T., Terabe K. Suppression of tumor cell growth by anthocyanins in vitro. Cancer Invest. 1995, 13:590-594.
19. Lee J., Durst R.W., Wrolstad R.E. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method Collaborative study. J. AOAC Int. 2005, 88:1269-1278.
20. Nepote V., Grosso N.R., Guzman C.A. Optimization of extraction of phenolic antioxidants from peanut seed coats. J. Sci. Food Agric. 2005, 85:33-38.
21. Peanut-Institute Antioxidants from Food Sources, Like Peanuts and Peanut Butter, May Protect Against Alzheimer Disease 2002, Peanut-Institute, June 26, Press Release.
22. Sanders T.H., McMichael R.W., Hendrix K.W. Occurrence of resveratrol in edible peanuts. J. Agric. Food Chem. 2000, 48:1243-1246.
23. Segev A., Badani H., Galili L., Hovav R., Kapulnik Y., Shomer I., Galili S. Effects of baking, roasting and frying on total polyphenols and antioxidant activity in colored chickpea seeds. Food Nutr. Sci. 2012, 3:369-376.
24. Shem-Tov Y.O.A.V., Badani H., Segev A., Hedvat I., Galili S., Hovav R. Determination of total polyphenol, flavonoid and anthocyanin contents and antioxidant capacities of seed coats from peanut (Arachis hypogaea) lines with different seed coat colors. J. Food Biochem. 2012, 36:301-308.
25. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16:144-158.
26. Sobolev V.S., Cole R.J. trans-Resveratrol content in commercial peanuts and peanut products. J. Agric. Food Chem. 1999, 47:1435-1439.
27. Timberlake C.F., Henry B.S. Anthocyanins as natural food colorants. Progress Clin. Biol. Res. 1988, 280:107.
28. Todd J.J., Vodkin L.O. Pigmented soybean (Glycine max) seed coats accumulate proanthocyanidins during development. Plant Physiol. 1993, 102:663-670.
29. Van Ha H., Pokorny J., Sakurai H. Peanut seed coat antioxidants. J. Food Lipids 2007, 14:298-314.
30. Wang M.L., Gillaspie A.G., Morris J.B., Pittman R.N., Davis J., Pederson G.A. Flavonoid content in different legume germplasm seeds quantified by HPLC. Plant Genet. Resources Charact. Util. 2008, 6:62-69.
31. Win M.M., Abdul-Hamid A., Baharin B.S., Anwar F., Sabu M.C., Pak-Dek M.S. Phenolic compounds and antioxidant activity of peanut's seed coat, hull, raw kernel and roasted kernel flour. Pak. J. Bot. 2011, 43:1635-1642.
32. Xu B.J., Chang S.K.C. A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. J. Food Sci. 2007, 72:S159-S166.
33. Xu B.J., Chang S.K.C. Antioxidant capacity of seed coat, dehulled bean, and whole black soybeans in relation to their distributions of total phenolics, phenolic acids, anthocyanins, and isoflavones. J. Agric. Food Chem. 2008, 56:8365-8373.
34. Yu J., Ahmedna M., Goktepe I. Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut seed coat phenolics. Food Chem. 2005, 90:199-206.