Document Detail


Antioxidant properties of extracts obtained from raw, dry-roasted, and oil-roasted US peanuts of commercial importance.
MedLine Citation:
PMID:  20198439     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Raw, skinless peanut kernels from US commercial production lines were dry- and oil-roasted according to standard industrial practices. Eighty percent (v/v) methanolic extracts from the peanut cultivars were prepared and characterized by RP-HPLC: five predominant compounds were found comprising free p-coumaric acid and potential p-coumaric acid derivatives, as elucidated by DAD-UV spectra with comparisons to those of commercial standards. A Spanish high-oleic peanut possessed the greatest naturally-occurring level of p-coumaric acid and its derivatives, followed by a high-oleic Runner, a normal Runner, and a Virginia peanut. Upon thermal processing, p-coumaric acid was liberated at the expense of its derivatives according to the relationship: oil roasting > dry roasting > raw. A high-oleic Runner exhibited the greatest increase (∼785%) in free p-coumaric acid levels after oil roasting. For many of the samples from the 2007 crop, processing increased the TPC and antioxidant capacities in the order of raw < dry roast < oil roast, but results were cultivar dependent. Oil-roasted peanuts were more effective at scavenging O2(.-) than their dry-roasted counterparts, as determined by a photochemiluminescence assay. Overall findings indicate that although thermal processing altered the composition of peanut kernel antioxidants, TPC values and radical-scavenging activities are preserved. Depending on peanut type, cultivar, and harvest date, enhanced antioxidant capacities can result.
Authors:
Brian David Craft; Agnieszka Kosińska; Ryszard Amarowicz; Ronald Bruce Pegg
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.    
Journal Detail:
Title:  Plant foods for human nutrition (Dordrecht, Netherlands)     Volume:  65     ISSN:  1573-9104     ISO Abbreviation:  Plant Foods Hum Nutr     Publication Date:  2010 Sep 
Date Detail:
Created Date:  2010-09-24     Completed Date:  2011-01-31     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8803554     Medline TA:  Plant Foods Hum Nutr     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  311-8     Citation Subset:  IM    
Affiliation:
Department of Food Science and Technology, The University of Georgia, 100 Cedar Street, Athens, GA 30602-7610, USA.
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MeSH Terms
Descriptor/Qualifier:
Antioxidants / analysis,  pharmacology*
Arachis hypogaea / chemistry*
Commerce
Coumaric Acids / analysis,  pharmacology*
Food Handling / methods
Oleic Acid / analysis,  pharmacology*
Plant Extracts / chemistry,  pharmacology*
Plant Oils / analysis,  pharmacology
Reactive Oxygen Species / metabolism*
Seeds / chemistry*
United States
Chemical
Reg. No./Substance:
0/Antioxidants; 0/Coumaric Acids; 0/Plant Extracts; 0/Plant Oils; 0/Reactive Oxygen Species; 112-80-1/Oleic Acid
Comments/Corrections
Erratum In:
Plant Foods Hum Nutr. 2010 Sep;65(3):309-10

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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