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

Larrauri, Mariana; Zunino, María Paula; Zygadlo, Julio Alberto; Grosso, Nelson; Nepote, Valeria

doi:10.1016/j.indcrop.2016.09.066

Cited by 60 publications

(84 citation statements)

References 39 publications

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“…Gallic acid, vanillic acid and protocatechuic acid have already been identified in peanut skin but, as far as we know, the other hydroxybenzoic acids and derivatives have been here identified for the first time in peanuts (Figs A–D).…”

Section: Resultsmentioning

confidence: 66%

“…All the flavanols described above have already been identified in peanuts, but this is the first time that catechin‐ O ‐hexoside (Fig. F), a glycosylated flavanol, has been identified in peanuts.…”

Section: Resultsmentioning

confidence: 79%

“…Their high biological activities but low absorption remain a puzzle for scientists. 28 wileyonlinelibrary.com/jsfa All the flavanols described above have already been identified in peanuts, 9,10,19 but this is the first time that catechin-O-hexoside (Fig. 1F), a glycosylated flavanol, has been identified in peanuts.…”

Section: Hydroxycinnamic Acids and Derivativesmentioning

confidence: 82%

“…Isorhamnetin Many flavonols found in the present study have already been identified in peanuts. 10,30,31 Also, to the best of our knowledge, rhamnazin, a dimethoxylated derivative of quercetin reported to have potent antiangiogenic activity and antitumor efficacy, which can be found in Rhamus petiolaris, 32 and astragalin, a constituent of various traditional medicinal plants such as Cuscuta chinesis, described as displaying anti-inflammatory, antioxidant, anticancer, antidiabetic, anti-ulcer, anti-obesity, cardioprotective activities, neuroprotective effect and cosmetic use, 33 have been here identified for the first time in peanuts (Fig. 1G,H).…”

Section: Flavonols and Derivativesmentioning

confidence: 99%

“…Although some phenolic compounds in peanuts have been reported and confirmed by liquid chromatography−mass spectrometry (LC‐MS) such as trans ‐resveratrol, p ‐coumaric acid, caffeic acid, and ferulic acid, a comprehensive profiling of phenolics in peanut genotypes with different degree to tolerance to water stress is necessary.…”

Section: Introductionmentioning

confidence: 99%

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Polyphenol analysis using high‐resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes

et al. 2019

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BACKGROUND Peanut (Arachis hypogaea L.) is an important economic food crop highly appreciated worldwide. Although peanut cultivation has been expanding to dry regions, with water stress during growth stages, current genotypes are not adapted to drought. This study aimed to identify and quantify the full range of polyphenols in five peanut genotypes with different degrees of drought tolerance developed by Embrapa (Brazil) using ultra‐high‐definition accurate‐mass liquid chromatography–electrospray ionization–LTQ‐Orbitrap–mass spectrometry. RESULTS Fifty‐eight polyphenols of the classes hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols and flavanones were identified and quantified using high mass accuracy data and confirmed by tandem mass spectrometric experiments. High‐definition mass spectrometric analyses revealed nine phenolic compounds that have never been reported in peanuts before. Polyphenol assessment using multivariate analysis allowed identification of the level of similarities among the five peanut genotypes studied. CONCLUSION Higher drought‐tolerant genotypes exhibited higher content of flavonoids, which suggests a relationship between these compounds and drought tolerance traits. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 66%

Section: Resultsmentioning

confidence: 79%

Section: Hydroxycinnamic Acids and Derivativesmentioning

confidence: 82%

Section: Flavonols and Derivativesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Polyphenol analysis using high‐resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes

et al. 2019

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Antioxidant Activity Displayed by Phenolic Compounds Obtained from Walnut Oil Cake used for Walnut Oil Preservation

Grosso

Asensio

Nepote

et al. 2018

J Americ Oil Chem Soc

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The objective of this work was to evaluate the performance of various antioxidants (ethyl acetate-soluble polyphenols: PAE; water-soluble polyphenols: PH; and butylated hydroxytoluene [BHT]) on the preservation of walnut oil (W) during storage. An oven test was conducted on the walnut oil samples: without antioxidants (control: WC) and with antioxidants: PAE (WPAE), PH (WPH), and BHT (WBHT) during a 16-day storage at 60 C temperature. Chemical parameters related to deterioration were analyzed during storage: peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT), and carotenoid content (CC). Volatile compounds were also analyzed. PV, CD, CT, and volatile compounds related to oxidation of lipids such as; nonanal, hexanal, butanal, and (E)-2-heptenal increased in all samples during storage. The increase of these variables was greater in WC and lower in WPAE and WPH. WPAE, WPH, and WBHT displayed a better preservation of volatile compounds that influence the walnut-characteristic flavor like D-limonene, and a lower increase of aldehydes and furans. The CC exhibited a decrease in all samples during storage. WPAE presented the greatest CC value along the storage and was followed by WPH. Antioxidants helped to preserve walnut oil against deterioration processes. PAE and PH displayed good antioxidant activity and in some cases showed a better performance for quality preservation of walnut oil compared to the BHT antioxidant.

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Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract

Camiletti,

Bergesse,

Prieto

et al. 2023

J Americ Oil Chem Soc

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The objective of this study was to analyze the chemical composition and antioxidant activity of a chickpea husk polyphenol extract (CPE) obtained from Argentinian Kabuli chickpea and to evaluate its antioxidant effect on the chemical quality of sunflower oil. The polyphenol composition of CPE was analyzed by HPLC–ESI‐MS/MS. Antioxidant activity was evaluated by DPPH•, FRAP, ABTS•+, and chelating activity in ferrous ion tests. An accelerated oxidation test in sunflower oil was carried out by applying 0.01, 0.02, and 0.05% p/p CPE and comparing it with BHT (0.02%). Peroxide value, conjugated dienes, and volatile compounds were determined on sunflower oil samples. Twelve polyphenols were identified in the chickpea extract. The CPE showed in vitro antioxidant activity. The lowest doses (0.01% and 0.02%) protected sunflower oil more efficiently against oxidative deterioration than the higher level (0.05%). Chickpea husk extract has a good antioxidant effect on sunflower oil, which helps to preserve the quality properties of this product.

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

Cited by 60 publications

References 39 publications

Polyphenol analysis using high‐resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes

Polyphenol analysis using high‐resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes

Antioxidant Activity Displayed by Phenolic Compounds Obtained from Walnut Oil Cake used for Walnut Oil Preservation

Phenolic, volatile compounds, antioxidant, and preservative activity of Argentinian Kabuli chickpea husk extract

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