A-type proanthocyanidins from peanut skins

Lou, Hongxiang; Yamazaki, Yoshimitsu; Sasaki, Tsutomu; Uchida, Masataka; Tanaka, Hidefumi; Oka, Syuichi

doi:10.1016/s0031-9422(98)00736-5

Cited by 179 publications

(170 citation statements)

References 8 publications

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“…Although ethanol has been previously reported as a more effective solvent for the recovery of phenolic compounds, our work shows that acetone and ethanol resulted in similar effects. It is has been shown that acetone can be used to extract procyanidins, as well as other flavanol moieties [36]. It is possible that similar compounds maybe responsible for the higher phenolic activity associated with the acetone fractions in our study.…”

Section: Total Phenolics and Antioxidant Activitymentioning

confidence: 67%

“…For Chardonnay and Merlot grade seeds, values of 638 and 345 μmol TE/g respectively have been reported [6]. There is a report of 92.1 μmol TE/g for blueberries and 92.6 μmol TE/g for cranberries, two foods that have been much discussed for their antioxidant properties [36]. Certain spices are also considered to be significant sources of antioxidant compounds based on their ORAC values.…”

Section: Total Phenolics and Antioxidant Activitymentioning

confidence: 99%

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Antioxidant and Anti-Inflammatory Effects of Peanut Skin Extracts

Lewis¹,

Harris²,

Sanders³

et al. 2013

FNS

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Peanut skins are regarded as a low economic value by-product of the peanut industry; however, they contain high levels of bioactive compounds including catechins and procyanidins, which are known for their health-promoting properties. The in vitro antioxidant activity of peanut skin extracts (PSE) has been reported but the associated anti-inflammatory properties have not been widely examined. This study investigated the anti-inflammatory effects of PSE on the pro-inflammatory enzyme, Cyclooxygenase-2 (COX-2) protein expression, on its downstream product, prostaglandin E 2 (PGE 2 ), and on nitrous oxide (NO) levels. Defatted peanut skins were extracted using two aqueous solvent mixtures (50% acetone and 90% ethanol), in order to compare the effects of the two solvent systems on antioxidant and anti-inflammatory properties. PSE antioxidant activity was determined by the hydrophilic oxygen radical absorbance capacity (H-ORAC) assay, while total phenolics were determined by the Folin-Ciocalteu assay and flavan-3-ols and procyanidins were quantified by HPLC. Acetone extracted PSE (A-PSE) exhibited numerically, but not statistically higher H-ORAC and total phenolic values than the ethanol extracted PSE (E-PSE) (1836 μmol Trolox/100 g and 67.9 mg GAE/g, and 1830 μmol Trolox/100 g and 51.8 GAE/g respectively). A-PSE also had higher levels of flavan-3-ols and procyanidins than E-PSE. RAW 264.7 cells were pretreated with 1.0%, 2.5% and 5.0% (v/v) of A-PSE or E-PSE and induced with the inflammatory marker, lipopolysaccharide (LPS) for 12 hours. COX-2 protein expression, measured by Western blotting was significantly (p < 0.05) inhibited by A-PSE and E-PSE at 2.5% and 5.0% concentrations. PGE 2 and NO levels measured by ELISA, were significantly (p < 0.05) decreased with increasing added levels of A-PSE and E-PSE suggesting that A-PSE and E-PSE not also possess similar antioxidant properties, but also exhibit similar anti-inflammatory effects.

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Section: Total Phenolics and Antioxidant Activitymentioning

confidence: 67%

Section: Total Phenolics and Antioxidant Activitymentioning

confidence: 99%

Antioxidant and Anti-Inflammatory Effects of Peanut Skin Extracts

Lewis¹,

Harris²,

Sanders³

et al. 2013

FNS

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“…Mass spectra of these four peaks (5,8,10, and 11) showed the [M + H] + ions corresponding to m/z 449, m/z 271, m/z 438, and m/z 287, respectively ( Figure 5). Because the peanuts were boiled in-shell with their skin intact, it is possible that these ions correspond to the monomeric and oligomeric proanthocyanidins that have been reported to be present in peanut skin (30,32,40). Also, the peanut hull (shell) has been reported to contain vanillin (a hydrolytic product of lignin) and luteolin (34,37).…”

Section: Resultsmentioning

confidence: 99%

Changes in the Phytochemical Composition and Profile of Raw, Boiled, and Roasted Peanuts

Chukwumah

Walker

Vogler

et al. 2007

J. Agric. Food Chem.

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Peanuts are consumed mostly as processed products. Although the effect of processing on isoflavone composition of legumes has been extensively studied, there has been no such study on peanuts. The objective of this study was to evaluate the effect of processing (boiling, oil-and dry-roasting) on the phytochemical composition of peanuts. Boiling had a significant effect on the phytochemical composition of peanuts compared to oil-and dry-roasting. Boiled peanuts had the highest total flavonoid and polyphenol content. The biochanin A and genistein content of boiled peanut extracts were two-and fourfold higher, respectively. trans-Resveratrol was detected only in the boiled peanuts, with the commercial product having a significantly (p e 0.05) higher concentration. Ultraviolet and mass spectrometry chromatograms for the boiled peanut extracts show the presence of four additional peaks that were not observed in the raw peanut extracts.

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“…For example, in addition to an existing 48 B-type linkage, an additional covalent bond is formed from the C-7 oxygen atom, from the carbon next to the participation C-8 carbon to the C-2 carbon of the 48 connected flavan-3-ol subunit, and is referred to as a 48, 2O7 bonding pattern and commonly referred to as A-type interflavan linkages. A-type linkages can be found in CT isolated from cranberries (Foo et al, 2000), peanut skins (Lou et al, 1999), and cinnamon (Anderson et al, 2004).…”

Section: Chemical Diversity Of Tanninsmentioning

confidence: 99%

The role of condensed tannins in ruminant animal production: advances, limitations and future directions

et al. 2017

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-Tannins represent one of the most abundant polyphenolic compounds in plants. Tannins exist as a multitude of chemically unique entities in nature. The most commonly occurring tannins are typically divided into two major classes based on chemical structure: hydrolysable (HT) or condensed tannins (CT). Hydrolysable tannins are esters of gallic or ellagic acid linked to a polyol core, typically glucose. Condensed tannins or proanthocyanidins consist of flavan-3-ol subunits linked together to form oligomers and polymers. Both HT and CT are defined as astringent, medium-to-high-molecular weight polyphenolic compounds that characteristically bind and precipitate soluble proteins. The objective of this paper was to present recent advances in CT-ruminant interactions, the limitations associated with understanding and using CT in ruminant animal production, and future needs for research to further advance our knowledge of the role of CT in optimization of ruminant animal production. Condensed tannins pose some anti-nutritional problems to ruminants due to their astringent property that reduces feed intake and, consequently, animal performance. Ruminants can, however, tolerate CT by slowly adapting the ruminal microbes to the toxic effects of CT and by releasing CT-binding salivary proteins. The protein-binding ability of CT has some benefits to the ruminant due to complexes formed with essential amino acids, preventing their degradation in the rumen, but releasing them in the lower gut for absorption by the animal. Recent data have suggested increased N retention when CT is given to growing animals. There are potential benefits of using CT and HT for anthelmintic purposes due to their ability to inhibit egg hatching and larval motility of gastrointestinal nematode parasites, especially in small ruminants. Condensed tannins also bind to minerals (Al, Ca, Co, Cu, Fe, Mg, Mn, P, and Zn). Although studies with ruminants have been contradictory, it has been reported that because the CT-metal ion complex is stable over a wide pH range, CT may reduce the bioavailability of minerals. Methane mitigation by feeding CT might be the most impactful benefit for ruminant production. Many empirical equations have been developed to predict ruminal methane emissions, but very few have included CT. Future research should focus on the improvement of methodology to assess CT biological activity, interaction with other plant-specialized metabolites, and associated physiological and nutritional impacts on ruminants.

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A-type proanthocyanidins from peanut skins

Cited by 179 publications

References 8 publications

Antioxidant and Anti-Inflammatory Effects of Peanut Skin Extracts

Antioxidant and Anti-Inflammatory Effects of Peanut Skin Extracts

Changes in the Phytochemical Composition and Profile of Raw, Boiled, and Roasted Peanuts

The role of condensed tannins in ruminant animal production: advances, limitations and future directions

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