| Antioxidant properties of extracts obtained from raw, dry-roasted, and oil-roasted US peanuts of commercial importance. | |
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MedLine Citation:
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PMID: 20198439 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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Brian David Craft; Agnieszka Kosińska; Ryszard Amarowicz; Ronald Bruce Pegg |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S. |
Journal Detail:
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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:
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Created Date: 2010-09-24 Completed Date: 2011-01-31 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 8803554 Medline TA: Plant Foods Hum Nutr Country: Netherlands |
Other Details:
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Languages: eng Pagination: 311-8 Citation Subset: IM |
Affiliation:
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Department of Food Science and Technology, The University of Georgia, 100 Cedar Street, Athens, GA 30602-7610, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Antioxidants
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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:
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0/Antioxidants; 0/Coumaric Acids; 0/Plant Extracts; 0/Plant Oils; 0/Reactive Oxygen Species; 112-80-1/Oleic Acid |
| Comments/Corrections | |
Erratum In:
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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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