Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells

Hassan, Amro B.; Maiman, Salah A. Al; Alshammari, Ghedeir M.; Mohammed, Mohammed A.; Alhuthayli, Haya F.; Ahmed, Isam A. Mohamed; Alfawaz, Mohammed; Yagoub, Abu ElGasim A.; Fickak, Adil; Osman, Magdi A.

doi:10.3390/pr9091542

Cited by 13 publications

(22 citation statements)

References 40 publications

(49 reference statements)

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“…Similar results for antioxidant activity were obtained by (10,(19)(20)(21)(22) . The increase in antioxidant activity can be explained by the development of new antioxidant materials caused by the Maillard reaction (23,24) .…”

Section: Effect Of Roasting Conditions On the Physicochemical Propert...supporting

confidence: 87%

Optimization of Roasting Temperature and Duration for the Preparation of a Coffee-Like Lupin Sheath Beverage using Response Surface Methodology

Zaouadi¹,

Bensehaila²,

Sadi³

et al. 2023

IJST

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Objectives: To optimize the roasting time and temperature to prepare a coffee-like beverage from Lupinus albus beans. Methods: In this Study, the Response Surface Methodology (RSM) was used to determine the optimal roasting temperature and time. These were roasted at different temperatures between 160 and 240 • C for different times (10-30 min) and then extracted with hot water. Findings: The color attributes (L*, a*, b*), pH, yield extract, phenolic compounds, antioxidant activity, total sugars, protein content, ash content, and sensory scores of the lupin seed beverage were affected by the roasting conditions of the seeds (temperature and time). The results of this study revealed that from the surface and contour plots it was determined that the optimal roasting temperature and time were 210 • C and 20 min, respectively. Novelty : The present work has allowed the valorization of Lupinus albus seeds through the elaboration of a coffee-like beverage considered as a functional food (containing an important protein content, as well as other bioactive substances).

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Section: Effect Of Roasting Conditions On the Physicochemical Propert...supporting

confidence: 87%

Optimization of Roasting Temperature and Duration for the Preparation of a Coffee-Like Lupin Sheath Beverage using Response Surface Methodology

Zaouadi¹,

Bensehaila²,

Sadi³

et al. 2023

IJST

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show abstract

“…Notably, phenolic and flavonoid components can donate electrons to H 2 O 2 and neutralize it to water. 16 However, the hydrogen peroxide scavenging activity was reduced above temperatures of 150 °C, potentially due to the breakdown of phenolic and flavonoid compounds. 84 DPPH Free Radical Scavenging Capacity of Coffee Cherry Husk Extract.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…Phenols and flavonoids lowered the amount of free radicals by giving hydrogen to free radicals DPPH due to their redox characteristics. 16,25 Above 150 °C, DPPH scavenging capacity decreased as the treatment time increased from 10 to 25 min. This may be related to phenolic component breakdown, the gelatinization of carbohydrates, and the denaturation of protein due to heat.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

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Coffee Fruit Roasting: An Approach To Enhance Yield and Bioactivities of Ethanol Extracts from Coffee Husk

Mesfin

Gemechu

Belayneh

et al. 2023

ACS Food Sci. Technol.

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This study aims to investigate the effects of roasting dried coffee cherry on total phenol (TP), tannin, and flavonoid (TF) content and to examine the antioxidant and antimicrobial capacity of a coffee cherry husk-derived ethanol extract. Accordingly, the TP and TF content after different roasting regimens ranged from 9.00 to 123.49 mg GAE/g and 2.69 to 35.34 mg QE/g, respectively. The total tannin content decreased from 42.45 mg TAE/g to 0.27 mg TAE/g by the treatment. The DPPH radical and hydrogen peroxide scavenging capacities extended from 24.68 ± 0.05 to 93.83% and 14.45 to 76.07%, respectively, while the ferric reducing capacity increased from 10.85 to 47.02 mg AAE/g. An extract with increased TP and TF as well as stronger antioxidative activity was found to be produced by mild temperature (150 °C) roasting for 25 min or 180 °C for 10 to 15 min, after which the potency declines. The bacterial inhibition zones also increased from 7.03 to 21.30 mm and from 6.00 to 15.77 mm forE. coli and S. aureus, respectively. This study demonstrated that roasting degrades tannin and enhances the antioxidant and antibacterial properties of ethanol extracts of coffee husk.

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“…Peanut skin has high antioxidant activity for its abundant phenolic compounds, such as phenolic acids, stilbenes, flavonoids, anthocyanins and procyanidins, thereby it can be used as natural antioxidant with a wide range of clinical applications ( 8 , 28 ). Furthermore, peanut shells, as the by-product of peanut industry, contain polyphenols, flavonoids, luteolin and functional compounds for human consumption ( 30 ). The abundance of luteolin in peanut shells has attracted the attention of some researchers and it has been reported with a variety of biological functions such as antioxidant, anti-inflammatory, anti-depression, anti-convulsion, anti-anxiety, anti-allergy, antimicrobial, immunity improvement and anticancer effects ( 31 ).…”

Section: Composition Distribution Of Phenolic Compounds In Oilseedsmentioning

confidence: 99%

Comprehensive review of composition distribution and advances in profiling of phenolic compounds in oilseeds

Zhang¹,

Xiao²,

Lv³

et al. 2022

Front. Nutr.

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A wide range of phenolic compounds participate in oilseed growth, regulate oxidative stability of corresponding vegetable oil, and serve as important minor food components with health-promoting effects. Composition distribution of phenolic compounds varied in oilseeds. Isoflavones, sinapic acid derivatives, catechin and epicatechin, phenolic alcohols, chlorogenic acid, and lignans were the main phenolic compounds in soybean, rapeseed, peanut skin, olive, sunflower seed, sesame and flaxseed, respectively. Among which, the total isoflavones content in soybean seeds reached from 1,431 to 2,130 mg/100 g; the main phenolic compound in rapeseed was sinapine, representing 70–90%; chlorogenic acid as the predominant phenolic compound in sunflower kernels, represented around 77% of the total phenolic content. With the rapid development of analytical techniques, it is becoming possible for the comprehensive profiling of these phenolic compounds from oilseeds. This review aims to provide recently developments about the composition distribution of phenolic compounds in common oilseeds, advanced technologies for profiling of phenolic compounds by the metabolomics approaches based on mass spectrometry. As there is still limited research focused on the comprehensive extraction and determination of phenolics with different bound-forms, future efforts should take into account the non-targeted, pseudo-targeted, and spatial metabolomic profiling of phenolic compounds, and the construction of phenolic compound database for identifying and quantifying new types of phenolic compounds in oilseeds and their derived products.

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Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells

Cited by 13 publications

References 40 publications

Optimization of Roasting Temperature and Duration for the Preparation of a Coffee-Like Lupin Sheath Beverage using Response Surface Methodology

Optimization of Roasting Temperature and Duration for the Preparation of a Coffee-Like Lupin Sheath Beverage using Response Surface Methodology

Coffee Fruit Roasting: An Approach To Enhance Yield and Bioactivities of Ethanol Extracts from Coffee Husk

Comprehensive review of composition distribution and advances in profiling of phenolic compounds in oilseeds

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