Tags

Type your tag names separated by a space and hit enter

Antioxidant properties of extracts obtained from raw, dry-roasted, and oil-roasted US peanuts of commercial importance.
Plant Foods Hum Nutr. 2010 Sep; 65(3):311-8.PF

Abstract

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+Show Affiliations

Department of Food Science and Technology, The University of Georgia, 100 Cedar Street, Athens, GA 30602-7610, USA.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

20198439

Citation

Craft, Brian David, et al. "Antioxidant Properties of Extracts Obtained From Raw, Dry-roasted, and Oil-roasted US Peanuts of Commercial Importance." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 65, no. 3, 2010, pp. 311-8.
Craft BD, Kosińska A, Amarowicz R, et al. Antioxidant properties of extracts obtained from raw, dry-roasted, and oil-roasted US peanuts of commercial importance. Plant Foods Hum Nutr. 2010;65(3):311-8.
Craft, B. D., Kosińska, A., Amarowicz, R., & Pegg, R. B. (2010). Antioxidant properties of extracts obtained from raw, dry-roasted, and oil-roasted US peanuts of commercial importance. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 65(3), 311-8. https://doi.org/10.1007/s11130-010-0160-x
Craft BD, et al. Antioxidant Properties of Extracts Obtained From Raw, Dry-roasted, and Oil-roasted US Peanuts of Commercial Importance. Plant Foods Hum Nutr. 2010;65(3):311-8. PubMed PMID: 20198439.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antioxidant properties of extracts obtained from raw, dry-roasted, and oil-roasted US peanuts of commercial importance. AU - Craft,Brian David, AU - Kosińska,Agnieszka, AU - Amarowicz,Ryszard, AU - Pegg,Ronald Bruce, PY - 2010/3/4/entrez PY - 2010/3/4/pubmed PY - 2011/2/1/medline SP - 311 EP - 8 JF - Plant foods for human nutrition (Dordrecht, Netherlands) JO - Plant Foods Hum Nutr VL - 65 IS - 3 N2 - 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. SN - 1573-9104 UR - https://www.unboundmedicine.com/medline/citation/20198439/Antioxidant_properties_of_extracts_obtained_from_raw_dry_roasted_and_oil_roasted_US_peanuts_of_commercial_importance_ L2 - https://doi.org/10.1007/s11130-010-0160-x DB - PRIME DP - Unbound Medicine ER -