Effect of Electron-Beam Irradiation on Functional Compounds and Biological Activities in Peanut Shells

Abstract

Peanut shells, rich in antioxidants, remain underutilized due to limited research. The present study investigated the changes in the functional compound content and skin aging-related enzyme inhibitory activities of peanut shells by electron-beam treatment with different sample states and irradiation doses. In addition, phenolic compounds in the peanut shells were identified and quantified using ultra-performance liquid chromatography with ion mobility mass spectrometry–quadrupole time-of-flight and high-performance liquid chromatography with a photodiode array detector, respectively. Total phenolic compound content in solid treatment gradually increased from 110.31 to 189.03 mg gallic acid equivalent/g as the irradiation dose increased. Additionally, electron-beam irradiation significantly increased 5,7-dihydroxychrome, eriodictyol, and luteolin content in the solid treatment compared to the control. However, liquid treatment was less effective in terms of functional compound content compared to the solid treatment. The enhanced functional compound content in the solid treatment clearly augmented the antioxidant activity of the peanut shells irradiated with an electron-beam. Similarly, electron-beam irradiation substantially increased collagenase and elastase inhibitory activities in the solid treatment. Mutagenicity assay confirmed the stability of toxicity associated with the electron-beam irradiation. In conclusion, electron-beam-irradiated peanut shells could serve as an important by-product with potential applications in functional cosmetic materials.

Effect of Electron Beam Irradiation Doses on Quality and Shelf Life Extension of Non-Allergenic Ready-to-Eat Plant-Based Meat and Egg

“…It proved that the electron beam at 3.5 kGy did not change the nutritional value, including phenolic compounds, GABA content, and ACE inhibitory peptide. A number of studies indicated that doses up to 10 kGy of EBI did not significantly affect the physicochemical properties of protein, antioxidant activity as well as phenolic compounds (Zhang et al, 2023;Han et al, 2023;Rodrigues et al, 2021).…”

“…For the effect on protein, Zhang et al (2022) reported that high dose of EBI at 10 kGy was required to change the secondary structure of okara protein polypeptide chain from -helix to -sheet while dose of EBI at level at 30 KGy was required to destroy -helix in rice protein (Zhang et al, 2020) Therefore, using dose at 3.5 kGy in this study had no effect on ACEI peptide, which is an oligopeptide consisting of only 4 amino acids, including GABA which is only an amino acid. For the effect on total phenolic compounds, Han et al (2023) mentioned that EBI at doses of 5-20 kGy did not significantly affect the phenolic compound content in peanut shells. Rodrigues et al (2021) mentioned that EBI at doses of 10 kGy did not significantly affect the phenolic compound content in koji-berry.…”