Antioxidant properties of Argentine peanut skins: a comparative study of Runner and Virginia varieties
In response to consumer demand for healthier foods, this study analyzed phenolic extracts from peanut skins, a by-product with antioxidant properties. Argentine Runner and Virginia peanut varieties were evaluated, comparing yields, chemical compositions, and antioxidant activities. Phenolic compound...
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| Autores principales: | , , , , , , , , |
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| Formato: | Artículo revista |
| Lenguaje: | Inglés |
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Facultad de Ciencias Agropecuarias
2025
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/agris/article/view/46688 |
| Aporte de: |
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I10-R352-article-46688 |
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| record_format |
ojs |
| institution |
Universidad Nacional de Córdoba |
| institution_str |
I-10 |
| repository_str |
R-352 |
| container_title_str |
AgriScientia |
| language |
Inglés |
| format |
Artículo revista |
| topic |
agroindustrial by-products Argentine cultivars polyphenols extraction yield oxidative stability subproductos agroindustriales cultivares argentinos polifenoles rendimiento de extracción estabilidad oxidativa |
| spellingShingle |
agroindustrial by-products Argentine cultivars polyphenols extraction yield oxidative stability subproductos agroindustriales cultivares argentinos polifenoles rendimiento de extracción estabilidad oxidativa Barrionuevo, María Guillermina Bergesse, Antonella Estefanía Fushimi, Melisa Barbero, Alexis Damián Vera, Leonardo Gabriel Riveros, Cecilia Gabriela Quiroga, Patricia Raquel Grosso, Nelson Rubén Nepote, Valeria Nepote, Valeria Antioxidant properties of Argentine peanut skins: a comparative study of Runner and Virginia varieties |
| topic_facet |
agroindustrial by-products Argentine cultivars polyphenols extraction yield oxidative stability subproductos agroindustriales cultivares argentinos polifenoles rendimiento de extracción estabilidad oxidativa |
| author |
Barrionuevo, María Guillermina Bergesse, Antonella Estefanía Fushimi, Melisa Barbero, Alexis Damián Vera, Leonardo Gabriel Riveros, Cecilia Gabriela Quiroga, Patricia Raquel Grosso, Nelson Rubén Nepote, Valeria Nepote, Valeria |
| author_facet |
Barrionuevo, María Guillermina Bergesse, Antonella Estefanía Fushimi, Melisa Barbero, Alexis Damián Vera, Leonardo Gabriel Riveros, Cecilia Gabriela Quiroga, Patricia Raquel Grosso, Nelson Rubén Nepote, Valeria Nepote, Valeria |
| author_sort |
Barrionuevo, María Guillermina |
| title |
Antioxidant properties of Argentine peanut skins: a comparative study of Runner and Virginia varieties |
| title_short |
Antioxidant properties of Argentine peanut skins: a comparative study of Runner and Virginia varieties |
| title_full |
Antioxidant properties of Argentine peanut skins: a comparative study of Runner and Virginia varieties |
| title_fullStr |
Antioxidant properties of Argentine peanut skins: a comparative study of Runner and Virginia varieties |
| title_full_unstemmed |
Antioxidant properties of Argentine peanut skins: a comparative study of Runner and Virginia varieties |
| title_sort |
antioxidant properties of argentine peanut skins: a comparative study of runner and virginia varieties |
| description |
In response to consumer demand for healthier foods, this study analyzed phenolic extracts from peanut skins, a by-product with antioxidant properties. Argentine Runner and Virginia peanut varieties were evaluated, comparing yields, chemical compositions, and antioxidant activities. Phenolic compoundswere extracted using 70 % ethanol, and analyses included extraction yield, proximate composition, total polyphenol content (TPC), total flavonoid content (TFC), and phenolic composition by HPLC–ESI-MS/MS. Antioxidant activity was assessed via DPPH, TEAC, Fe²+ chelation, OH· scavenging, and sunflower oil oxidation assays (Rancimat and oven test). Virginia peanut skins exhibited higher extraction yield (18.96 g/100 g) and TPC (230.27 mg GAE/g) compared to Runner skins (10.96 g/100 g, and 79.63 mg GAE/g, respectively). Various phenolic compounds were identified and quantified in both extracts. The Virginia extract was richer in coutaric acid and procyanidins, while the Runner extract had higher levels of malonyl caffeoyl quinic acid and quercetin. The Virginia extract had stronger activity in DPPH and TEAC assays, but weaker OH· scavenging activity compared to the Runner extract. Both extracts performedcomparably to BHT in the oven test on sunflower oil. These results support thefeasibility of using peanut skins as a sustainable antioxidant source for the foodindustry. |
| publisher |
Facultad de Ciencias Agropecuarias |
| publishDate |
2025 |
| url |
https://revistas.unc.edu.ar/index.php/agris/article/view/46688 |
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2025-08-10T05:28:59Z |
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2025-08-10T05:28:59Z |
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I10-R352-article-466882025-07-22T19:49:14Z Antioxidant properties of Argentine peanut skins: a comparative study of Runner and Virginia varieties Propiedades antioxidantes del tegumento de maní argentino: un estudio comparativo entre las variedades Runner y Virginia Barrionuevo, María Guillermina Bergesse, Antonella Estefanía Fushimi, Melisa Barbero, Alexis Damián Vera, Leonardo Gabriel Riveros, Cecilia Gabriela Quiroga, Patricia Raquel Grosso, Nelson Rubén Nepote, Valeria Nepote, Valeria agroindustrial by-products Argentine cultivars polyphenols extraction yield oxidative stability subproductos agroindustriales cultivares argentinos polifenoles rendimiento de extracción estabilidad oxidativa In response to consumer demand for healthier foods, this study analyzed phenolic extracts from peanut skins, a by-product with antioxidant properties. Argentine Runner and Virginia peanut varieties were evaluated, comparing yields, chemical compositions, and antioxidant activities. Phenolic compoundswere extracted using 70 % ethanol, and analyses included extraction yield, proximate composition, total polyphenol content (TPC), total flavonoid content (TFC), and phenolic composition by HPLC–ESI-MS/MS. Antioxidant activity was assessed via DPPH, TEAC, Fe²+ chelation, OH· scavenging, and sunflower oil oxidation assays (Rancimat and oven test). Virginia peanut skins exhibited higher extraction yield (18.96 g/100 g) and TPC (230.27 mg GAE/g) compared to Runner skins (10.96 g/100 g, and 79.63 mg GAE/g, respectively). Various phenolic compounds were identified and quantified in both extracts. The Virginia extract was richer in coutaric acid and procyanidins, while the Runner extract had higher levels of malonyl caffeoyl quinic acid and quercetin. The Virginia extract had stronger activity in DPPH and TEAC assays, but weaker OH· scavenging activity compared to the Runner extract. Both extracts performedcomparably to BHT in the oven test on sunflower oil. These results support thefeasibility of using peanut skins as a sustainable antioxidant source for the foodindustry. En respuesta a la demanda de los consumidores por alimentos saludables, este estudio analizó extractos fenólicos del tegumento de maní, un subproducto con propiedades antioxidantes. Se evaluaron las variedades argentinas Runner y Virginia, comparando rendimientos, composición química y actividad antioxidante. Los compuestos fenólicos fueron extraídos utilizando etanol 70 % y se determinaron rendimientos de extracción, composición, contenido de polifenoles totales (CPT), flavonoides totales (CFT) y composición mediante HPLC–ESI-MS/MS. La actividad antioxidante fue evaluada mediante ensayos DPPH, TEAC, quelación de Fe²+, captura de OH· y pruebas de oxidación acelerada de aceite de girasol (Rancimat y estufa). El tegumento Virginia exhibió mayor rendimiento de extracción (18,96 g/100 g) y CPT (230,27 mg GAE/g) que el Runner (10,96 g/100 g y 79,63 mg GAE/g). Se identificaron y cuantificaron diferentes compuestos fenólicos. El extracto Virginia contuvo más ácido coutárico y procianidinas, mientras que el Runner presentó mayores niveles de ácido malonil cafeoilquínico y quercetina. El extracto Virginia tuvo mayor actividad DPPH y TEAC, pero inferior actividad OH· que el Runner. Ambos extractos mostraron desempeño comparable al BHT en la prueba de oxidación acelerada. Estos resultados refuerzan la viabilidad del tegumento de maní como fuente sostenible de antioxidantes naturales para la industria alimentaria. Facultad de Ciencias Agropecuarias 2025-07-22 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/agris/article/view/46688 10.31047/1668.298x.v42.n1.46688 AgriScientia; ##issue.vol## 42 ##issue.no## 1 (2025); 43-57 AgriScientia; Vol. 42 Núm. 1 (2025); 43-57 1668-298X 10.31047/1668.298x.v42.n1 eng https://revistas.unc.edu.ar/index.php/agris/article/view/46688/49797 Derechos de autor 2025 María Guillermina Barrionuevo, Antonella Estefanía Bergesse, Melisa Fushimi, Alexis Damián Barbero, Leonardo Gabriel Vera, Cecilia Gabriela Riveros, Patricia Raquel Quiroga, Nelson Rubén Grosso, Valeria Nepote https://creativecommons.org/licenses/by-sa/4.0 |