Extracts of Peanut Skins as a Source of Bioactive Compounds: Methodology and Applications

Dean, Lisa L.

doi:10.3390/app10238546

Cited by 30 publications

(9 citation statements)

References 125 publications

(162 reference statements)

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“…Peanuts rank just behind walnuts in total phenolic content and third in antioxidant activity in the entire repertoire of tree nuts (TPC peanut ~600 mg/100 g of fresh weight and 6 μmol TEAC/g) [ 88 ]. There is uneven saturation of phenolics compounds among peanut kernels and their skin, with the latter being substantially enriched in contrast to kernel [ 89 , 90 , 91 ]. Roasted peanuts have about 100 mg/100 g of total phenols, but the concentration increases six times when consumed with red skin [ 92 ].…”

Section: Peanut As a Functional Plant-based Foodmentioning

confidence: 99%

Antioxidant Properties of Protein-Rich Plant Foods in Gastrointestinal Digestion—Peanuts as Our Antioxidant Friend or Foe in Allergies

2023

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Thermally processed peanuts are ideal plant models for studying the relationship between allergenicity and antioxidant capacity of protein-rich foods, besides lipids, carbohydrates and phytochemicals. Peanut is highly praised in the human diet; however, it is rich in allergens (>75% of total proteins). One-third of peanut allergens belong to the products of genes responsible for the defence of plants against stress conditions. The proximate composition of major peanut macromolecules and polyphenols is reviewed, focusing on the identity and relative abundance of all peanut proteins derived from recent proteomic studies. The importance of thermal processing, gastrointestinal digestion (performed by INFOGEST protocol) and their influence on allergenicity and antioxidant properties of protein-rich plant food matrices is elaborated. Antioxidant properties of bioactive peptides from nuts were also considered. Moreover, there are no studies dealing simultaneously with the antioxidant and allergenic properties of protein- and polyphenol-rich foods, considering all the molecules that can significantly contribute to the antioxidant capacity during and after gastrointestinal digestion. In summary, proteins and carbohydrates are underappreciated sources of antioxidant power released during the gastrointestinal digestion of protein-rich plant foods, and it is crucial to decipher their antioxidant contribution in addition to polyphenols and vitamins before and after gastrointestinal digestion.

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Section: Peanut As a Functional Plant-based Foodmentioning

confidence: 99%

Antioxidant Properties of Protein-Rich Plant Foods in Gastrointestinal Digestion—Peanuts as Our Antioxidant Friend or Foe in Allergies

2023

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“…Protocatechuic, ferulic, caffeic, and p-coumaric are the main compounds identified and quantified in peanut skin. Chlorogenic acids (and their monomers, quinic acid) can also be founded in peanut skin, although rarely, but their presence can be associated to peanut cultivars and industrial processing (Dean, 2020 ; Lan et al, 2020 ; Ma et al, 2013 ; Sarnoski et al, 2012a ).…”

Section: Phenolic Compounds In Peanut By-productsmentioning

confidence: 99%

Phenolic Fraction from Peanut (Arachis hypogaea L.) By-product: Innovative Extraction Techniques and New Encapsulation Trends for Its Valorization

Sorita

Leimann

Ferreira

2022

Food Bioprocess Technol

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Peanut skin is a by-product rich in bioactive compounds with high nutritional and pharmaceutical values. The phenolic fraction, rich in proanthocyanidins/procyanidins, is a relevant class of bioactive compounds, which has been increasingly applied as functional ingredients for food and pharmaceutical applications and is mostly recovered from peanut skins through low-pressure extraction methods. Therefore, the use of green high-pressure extractions is an interesting alternative to value this peanut by-product. This review addresses the benefits of the phenolic fraction recovered from peanut skin, with a focus on proanthocyanin/procyanidin compounds, and discusses the improvement of their activity, bioavailability, and protection, by methods such as encapsulation. Different applications for the proanthocyanidins, in the food and pharmaceutical industries, are also explored. Additionally, high-pressure green extraction methods, combined with micro/nanoencapsulation, using wall material derived from peanut industrial processing, may represent a promising biorefinery strategy to improve the bioavailability of proanthocyanidins recovered from underutilized peanut skins.

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“…Peanut seed coat color is not only the reflection of pigmentation but also the level of certain polyphenolic compounds in peanut skins (Huang et al., 2019). The extracts of peanut seed coat and/or skins are a good source of bioactive compounds and can be used as both food ingredients and nutraceutical additives (Dean, 2020). Not only can some bioactive compounds in the seed coat contribute to human health, but the seed coat color can also be used as one of the indicators to identify the contamination and/or mixture of germplasm accessions or cultivars.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of variability in seed coat color, weight, oil content, and fatty acid composition within the entire USDA‐cultivated peanut germplasm collection

Wang¹,

Tonnis²,

Chen

et al. 2022

Crop Science

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Natural genetic diversity in plant germplasm collections provides the genetic variability for crop improvement. To explore this natural genetic variability, over 8,800 accessions within the USDA cultivated peanut (Arachis hypogaea L.) germplasm collection were evaluated for several seed quality traits including seed coat color, 100‐seed weight, oil content, and fatty acid composition. After removing contaminated and/or mixed accessions, the remaining 8,466 accessions were used for further data analysis. The mean of 100‐seed weight was 49.44 g with a wide range of 21.84 to 148.36 g (6.8‐fold difference). Six accessions (PI 414995, PI 648234, PI 318740, PI 336978, PI 320059, and PI 578229) with 100‐seed weight >110 g were identified. The mean of oil content was 48.94% with a range of 36.51 to 59.45% (1.6‐fold difference). Seven accessions (PI 471949, PI 472001, PI 497369, PI 442739, PI 343423, PI 161298, and PI 668582) with oil content >58% were identified. The mean of oleic acid was 45.2% with a wide range of 39.99 to 82.08% (2.1‐fold difference). The mean of linoleic acid was 32.56% with a wide range of 2.0 to 46.68% (23.3‐fold difference). Thirty‐seven accessions were identified with >65% oleic acid. Among them, PI 636472 and PI 596800 had the highest level of oleic acid (82.1 and 81.8%, respectively). Significant variation in these traits was also identified between subspecies and among botanical varieties. Some significantly positive and negative correlations among these traits were also determined. The results presented here will be useful for peanut breeders, geneticists, and other users.

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Extracts of Peanut Skins as a Source of Bioactive Compounds: Methodology and Applications

Cited by 30 publications

References 125 publications

Antioxidant Properties of Protein-Rich Plant Foods in Gastrointestinal Digestion—Peanuts as Our Antioxidant Friend or Foe in Allergies

Antioxidant Properties of Protein-Rich Plant Foods in Gastrointestinal Digestion—Peanuts as Our Antioxidant Friend or Foe in Allergies

Phenolic Fraction from Peanut (Arachis hypogaea L.) By-product: Innovative Extraction Techniques and New Encapsulation Trends for Its Valorization

Evaluation of variability in seed coat color, weight, oil content, and fatty acid composition within the entire USDA‐cultivated peanut germplasm collection

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