Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes

Autores
Larrauri, Mariana; Zunino, María Paula; Zygadlo, Julio Alberto; Grosso, Nelson; Nepote, Valeria
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Peanut skins are a natural source of phenolic compounds with antioxidant activity and potential utility as food preservatives. The purpose of this study was to determine the chemical composition and antioxidant activities of extracts and purified fractions obtained from peanut skins prepared by blanching and roasting processes. Peanut skins from blanching and roasting processes were used to obtain crude extracts. These crude extracts were purified by solvent partition with n-hexane, ethyl acetate, and water. The ethyl acetate fraction obtained from blanched peanut skins was separated in a column packed with Sephadex LH-20 and separated into three new fractions of different colors: yellow, purple, and brown. The extraction yield, total phenols and flavonoids, scavenging activity towards different radicals (DPPH, hydroxyl, and superoxide anion), ferrous ion chelating activity, and accelerated sunflower oil oxidation were evaluated in crude extracts and purified fractions. The peanut skin fraction compounds were analyzed by HPLC-ESI-MS/MS. The extracts obtained from blanched peanut skins displayed a higher phenolic content (672.40 mg GAE/g) than those prepared from roasted peanut skins (416.92 mg GAE/g). Purification using solvent partition with ethyl acetate and column chromatography increased total phenolic content and antioxidant activity of peanut skin extracts. Fractions with higher total phenolic contents were associated with higher scavenging activities towards DPPH and superoxide anion radicals, and higher ferrous ion chelating activity. The yellow fraction exhibited higher flavonoid content and showed higher hydroxyl radical scavenging activity. In the accelerated sunflower oil oxidation test, peroxide values were lower in the color fraction samples. The main compounds present in peanut skin color fractions were phenolic acids, flavonoids, and stilbenes. The purified fractions of peanut skins displayed antioxidant properties and reduced peroxide formation in sunflower oil. These fractions could be used as a natural antioxidant in food products.
Fil: Larrauri, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Zunino, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Zygadlo, Julio Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Materia
Antioxidant
Peanut
Preserving
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/24271
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/24271
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processesLarrauri, MarianaZunino, María PaulaZygadlo, Julio AlbertoGrosso, NelsonNepote, ValeriaAntioxidantPeanutPreservingPeanut skins are a natural source of phenolic compounds with antioxidant activity and potential utility as food preservatives. The purpose of this study was to determine the chemical composition and antioxidant activities of extracts and purified fractions obtained from peanut skins prepared by blanching and roasting processes. Peanut skins from blanching and roasting processes were used to obtain crude extracts. These crude extracts were purified by solvent partition with n-hexane, ethyl acetate, and water. The ethyl acetate fraction obtained from blanched peanut skins was separated in a column packed with Sephadex LH-20 and separated into three new fractions of different colors: yellow, purple, and brown. The extraction yield, total phenols and flavonoids, scavenging activity towards different radicals (DPPH, hydroxyl, and superoxide anion), ferrous ion chelating activity, and accelerated sunflower oil oxidation were evaluated in crude extracts and purified fractions. The peanut skin fraction compounds were analyzed by HPLC-ESI-MS/MS. The extracts obtained from blanched peanut skins displayed a higher phenolic content (672.40 mg GAE/g) than those prepared from roasted peanut skins (416.92 mg GAE/g). Purification using solvent partition with ethyl acetate and column chromatography increased total phenolic content and antioxidant activity of peanut skin extracts. Fractions with higher total phenolic contents were associated with higher scavenging activities towards DPPH and superoxide anion radicals, and higher ferrous ion chelating activity. The yellow fraction exhibited higher flavonoid content and showed higher hydroxyl radical scavenging activity. In the accelerated sunflower oil oxidation test, peroxide values were lower in the color fraction samples. The main compounds present in peanut skin color fractions were phenolic acids, flavonoids, and stilbenes. The purified fractions of peanut skins displayed antioxidant properties and reduced peroxide formation in sunflower oil. These fractions could be used as a natural antioxidant in food products.Fil: Larrauri, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Zunino, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Zygadlo, Julio Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaElsevier Science2016-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/24271Larrauri, Mariana; Zunino, María Paula; Zygadlo, Julio Alberto; Grosso, Nelson; Nepote, Valeria; Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes; Elsevier Science; Industrial Crops and Products; 94; 10-2016; 964-9710926-6690CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.indcrop.2016.09.066info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0926669016306653info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:08:17Zoai:ri.conicet.gov.ar:11336/24271instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:08:18.138CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes
title Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes
spellingShingle Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes
Larrauri, Mariana
Antioxidant
Peanut
Preserving
title_short Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes
title_full Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes
title_fullStr Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes
title_full_unstemmed Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes
title_sort Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes
dc.creator.none.fl_str_mv Larrauri, Mariana
Zunino, María Paula
Zygadlo, Julio Alberto
Grosso, Nelson
Nepote, Valeria
author Larrauri, Mariana
author_facet Larrauri, Mariana
Zunino, María Paula
Zygadlo, Julio Alberto
Grosso, Nelson
Nepote, Valeria
author_role author
author2 Zunino, María Paula
Zygadlo, Julio Alberto
Grosso, Nelson
Nepote, Valeria
author2_role author
author
author
author
dc.subject.none.fl_str_mv Antioxidant
Peanut
Preserving
topic Antioxidant
Peanut
Preserving
dc.description.none.fl_txt_mv Peanut skins are a natural source of phenolic compounds with antioxidant activity and potential utility as food preservatives. The purpose of this study was to determine the chemical composition and antioxidant activities of extracts and purified fractions obtained from peanut skins prepared by blanching and roasting processes. Peanut skins from blanching and roasting processes were used to obtain crude extracts. These crude extracts were purified by solvent partition with n-hexane, ethyl acetate, and water. The ethyl acetate fraction obtained from blanched peanut skins was separated in a column packed with Sephadex LH-20 and separated into three new fractions of different colors: yellow, purple, and brown. The extraction yield, total phenols and flavonoids, scavenging activity towards different radicals (DPPH, hydroxyl, and superoxide anion), ferrous ion chelating activity, and accelerated sunflower oil oxidation were evaluated in crude extracts and purified fractions. The peanut skin fraction compounds were analyzed by HPLC-ESI-MS/MS. The extracts obtained from blanched peanut skins displayed a higher phenolic content (672.40 mg GAE/g) than those prepared from roasted peanut skins (416.92 mg GAE/g). Purification using solvent partition with ethyl acetate and column chromatography increased total phenolic content and antioxidant activity of peanut skin extracts. Fractions with higher total phenolic contents were associated with higher scavenging activities towards DPPH and superoxide anion radicals, and higher ferrous ion chelating activity. The yellow fraction exhibited higher flavonoid content and showed higher hydroxyl radical scavenging activity. In the accelerated sunflower oil oxidation test, peroxide values were lower in the color fraction samples. The main compounds present in peanut skin color fractions were phenolic acids, flavonoids, and stilbenes. The purified fractions of peanut skins displayed antioxidant properties and reduced peroxide formation in sunflower oil. These fractions could be used as a natural antioxidant in food products.
Fil: Larrauri, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Zunino, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Zygadlo, Julio Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Nepote, Valeria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
description Peanut skins are a natural source of phenolic compounds with antioxidant activity and potential utility as food preservatives. The purpose of this study was to determine the chemical composition and antioxidant activities of extracts and purified fractions obtained from peanut skins prepared by blanching and roasting processes. Peanut skins from blanching and roasting processes were used to obtain crude extracts. These crude extracts were purified by solvent partition with n-hexane, ethyl acetate, and water. The ethyl acetate fraction obtained from blanched peanut skins was separated in a column packed with Sephadex LH-20 and separated into three new fractions of different colors: yellow, purple, and brown. The extraction yield, total phenols and flavonoids, scavenging activity towards different radicals (DPPH, hydroxyl, and superoxide anion), ferrous ion chelating activity, and accelerated sunflower oil oxidation were evaluated in crude extracts and purified fractions. The peanut skin fraction compounds were analyzed by HPLC-ESI-MS/MS. The extracts obtained from blanched peanut skins displayed a higher phenolic content (672.40 mg GAE/g) than those prepared from roasted peanut skins (416.92 mg GAE/g). Purification using solvent partition with ethyl acetate and column chromatography increased total phenolic content and antioxidant activity of peanut skin extracts. Fractions with higher total phenolic contents were associated with higher scavenging activities towards DPPH and superoxide anion radicals, and higher ferrous ion chelating activity. The yellow fraction exhibited higher flavonoid content and showed higher hydroxyl radical scavenging activity. In the accelerated sunflower oil oxidation test, peroxide values were lower in the color fraction samples. The main compounds present in peanut skin color fractions were phenolic acids, flavonoids, and stilbenes. The purified fractions of peanut skins displayed antioxidant properties and reduced peroxide formation in sunflower oil. These fractions could be used as a natural antioxidant in food products.
publishDate 2016
dc.date.none.fl_str_mv 2016-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/24271
Larrauri, Mariana; Zunino, María Paula; Zygadlo, Julio Alberto; Grosso, Nelson; Nepote, Valeria; Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes; Elsevier Science; Industrial Crops and Products; 94; 10-2016; 964-971
0926-6690
CONICET Digital
CONICET
url http://hdl.handle.net/11336/24271
identifier_str_mv Larrauri, Mariana; Zunino, María Paula; Zygadlo, Julio Alberto; Grosso, Nelson; Nepote, Valeria; Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes; Elsevier Science; Industrial Crops and Products; 94; 10-2016; 964-971
0926-6690
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.indcrop.2016.09.066
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0926669016306653
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
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dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
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reponame_str CONICET Digital (CONICET)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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