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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: 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
Formato: Artículo revista
Lenguaje:Inglés
Publicado: Facultad de Ciencias Agropecuarias 2025
Materias:
agroindustrial by-products
Argentine cultivars
polyphenols
extraction yield
oxidative stability
subproductos agroindustriales
cultivares argentinos
polifenoles
rendimiento de extracción
estabilidad oxidativa
Acceso en línea:https://revistas.unc.edu.ar/index.php/agris/article/view/46688
Aporte de:
AgriScientia de Universidad Nacional de Córdoba
Descripción
Sumario: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.

Ejemplares similares