Comparison Between Antioxidant Activities of Phenolic Extracts from Mexican Peanuts, Peanuts Skins, Nuts and Pistachios

Abstract

Recently, several works have been done in order to study antioxidant compounds like resveratrol present in oilseeds since they are able to protect from cells damage related to heart disease and cancer. In the present research a chemical analysis and the identification of bioactive compounds of peanuts, nuts and pistachios varieties were carried out. The <strong>walnut</strong> variety showed the highest content of total phenolic compounds (1404 ± 23 mg GAE/100 g) and antioxidant capacity (191 ± 4.2 μmol TE/g). Phenolic compounds resveratrol, catechin, epicatechin and quercetin were identified in all samples.

A Comparative Review on the Extraction, Antioxidant Content and Antioxidant Potential of Different Parts of Walnut (Juglans regia L.) Fruit and Tree

“…In this work, the authors used methanol:water (70:30) solution for the preparation of extracts. A mixture of methanol and water with the same ratio was also reported by Rosales-Martínez, et al [178] when they compared the antioxidant activities of phenolic extracts from Mexican peanuts, peanuts’ skins, nuts, and pistachios. The methanolic extracts with the same ratio were also used for the evaluation of eleven different kinds of nuts, including cashew nut ( A. occidentale L.), pistachio ( P. vera L.), pinhao seed ( A. angustifolia (Bertol.)…”

Characterization of Peanut Shells for Their Valorization in Earth Brick

“…Many researchers have investigated the use of peanut shells as a carbon source for crop fertilization, as a substrate to remove some impurities of polluted water, as a source of oligosaccharides and as a potential antioxidant and antimicrobial [8] [9]. However, results about peanut shells and their use as reinforce on earth building materials were not available.…”

Effect of Roasting on Oxidative Stability of Pistachio Nut

“…These results were also shown that oxidative stability increase with increasing roasting temperature (Chandrasekara and Shahidi, 2011). In the study of Rosales-Martínez et al (2014), the amount of total phenols increased with the roasting process in both varieties, this may be because the temperature can lead to changes in the structure that result in greater availability of antioxidant compounds, which are phenolic compounds. Many antioxidant compounds in plants are mainly present as covalently bound forms with insoluble polymers.…”