Optimizing the Extraction of Phenolic Antioxidants from Peanut Skins Using Response Surface Methodology

Ballard, Tameshia S.; Mallikarjunan, P.; Zhou, Kequan; O’Keefe, Sean F.

doi:10.1021/jf8030925

Cited by 111 publications

(82 citation statements)

References 37 publications

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“…Extraction of these compounds has been studied with various extraction solvents. Using the Folin-Ciocalteu method, TPC of peanut skins extracted with pure ethanol has been reported as 118 mg/g [11]. Under optimized conditions, similar levels were found with an ethanol-water mixture [9].…”

Section: Total Phenolics and Antioxidant Activitymentioning

confidence: 75%

“…Of these materials, peanut skins are most commonly used as low cost fillers in animal feed but are known to have an astringent taste and anti-nutrient properties [7]. The antioxidant activity of peanut skins has been reported [8][9][10][11], but there are no reports in the scientific literature regarding the relationship between antioxidants, their activity, and anti-inflammatory properties of peanut skins.…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant and Anti-Inflammatory Effects of Peanut Skin Extracts

Lewis¹,

Harris²,

Sanders³

et al. 2013

FNS

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Peanut skins are regarded as a low economic value by-product of the peanut industry; however, they contain high levels of bioactive compounds including catechins and procyanidins, which are known for their health-promoting properties. The in vitro antioxidant activity of peanut skin extracts (PSE) has been reported but the associated anti-inflammatory properties have not been widely examined. This study investigated the anti-inflammatory effects of PSE on the pro-inflammatory enzyme, Cyclooxygenase-2 (COX-2) protein expression, on its downstream product, prostaglandin E 2 (PGE 2 ), and on nitrous oxide (NO) levels. Defatted peanut skins were extracted using two aqueous solvent mixtures (50% acetone and 90% ethanol), in order to compare the effects of the two solvent systems on antioxidant and anti-inflammatory properties. PSE antioxidant activity was determined by the hydrophilic oxygen radical absorbance capacity (H-ORAC) assay, while total phenolics were determined by the Folin-Ciocalteu assay and flavan-3-ols and procyanidins were quantified by HPLC. Acetone extracted PSE (A-PSE) exhibited numerically, but not statistically higher H-ORAC and total phenolic values than the ethanol extracted PSE (E-PSE) (1836 μmol Trolox/100 g and 67.9 mg GAE/g, and 1830 μmol Trolox/100 g and 51.8 GAE/g respectively). A-PSE also had higher levels of flavan-3-ols and procyanidins than E-PSE. RAW 264.7 cells were pretreated with 1.0%, 2.5% and 5.0% (v/v) of A-PSE or E-PSE and induced with the inflammatory marker, lipopolysaccharide (LPS) for 12 hours. COX-2 protein expression, measured by Western blotting was significantly (p < 0.05) inhibited by A-PSE and E-PSE at 2.5% and 5.0% concentrations. PGE 2 and NO levels measured by ELISA, were significantly (p < 0.05) decreased with increasing added levels of A-PSE and E-PSE suggesting that A-PSE and E-PSE not also possess similar antioxidant properties, but also exhibit similar anti-inflammatory effects.

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Section: Total Phenolics and Antioxidant Activitymentioning

confidence: 75%

Section: Introductionmentioning

confidence: 99%

Antioxidant and Anti-Inflammatory Effects of Peanut Skin Extracts

Lewis¹,

Harris²,

Sanders³

et al. 2013

FNS

View full text Add to dashboard Cite

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“…RSM was used to evaluate the effects of multiple factors and their interactions on one or more response variables, and to find the optimum combination of factor levels (Ballard et al, 2009 …”

Section: Resultsmentioning

confidence: 99%

In vitro antioxidant activity and potential inhibitory action against α-glucosidase of polysaccharides from fruit peel of tea (Camellia sinensis L.)

Wang

et al. 2014

J. Zhejiang Univ. Sci. B

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Abstract:The conditions for extracting polysaccharides from tea (Camellia sinensis L.) fruit peel (TFPPs) were studied. Three parameters (temperature, time, and liquid/solid ratio) affecting the extraction of TFPP were optimized using response surface methodology (RSM). Under the optimized conditions, the yield of TFPP was predicted to be 4.98%. The physicochemical properties, in vitro antioxidant activities, and inhibitory effects on α-glucosidase of fractionated TFPPs (TFPP-0, TFPP-20, TFPP-40, and TFPP-60) were investigated. We found that the TFPPs were all acid protein-bound heteropolysaccharides, although with different chemical compositions. They had not only remarkable scavenging activity on 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) and reducing activity, but also excellent inhibitory potential against α-glucosidase in vitro. Our results suggest that tea fruit peel could be treated as a potential bioresource for the development of polysaccharide antioxidants.

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“…Some previous studies concluded that higher temperatures damage phenolic compounds and cause a loss in the yield (Sun et al 2011; Fig. 2 Response surface plots for total phenolic (TP), total anthocyanin (TA), cyanidin-3-glucosylrutinoside (Cy-3GR), neochlorogenic acid (NcA) and catechin (Cat) in function of ethanol concentration, temperature and solvent ratio Ballard et al 2009;Cacace and Mazza 2003). Silva et al (2007) and Pinelo et al (2005) kept the temperature degrees at certain levels by considering higher temperature may cause degradation of phenolics.…”

Section: Fitting the Modelsmentioning

confidence: 99%

Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

2014

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There is an increasing interest to bio-components obtained from fruit & vegetable wastes. Anthocyanin is one of the components regained from fruits especially from red ones. Sour cherry is considered as industrial fruit since most of the grown fruit is processed into juice and hence considerable amount of pomace is removed from process. The influences of process parameters on the extraction of phenolic compounds from sour cherry pomace were investigated. Fifty-one percent ethanol concentration, 75°C temperature and 12 mL/g solvent to solid ratio were selected as optimum process parameters. Time effect on the process efficiency was monitored at three different temperatures (25, 50 and 75°C) and total phenolic and total anthocyanin contents were found to reach equilibrium concentrations between 80 and 100 min time intervals. Ethanol concentrations affected differently extraction yield of anthocyanins and non-anthocyanin phenolics. Various individual phenolic compounds present in sour cherry pomace were identified and quantified by HPLC equipped with UV/ Vis PDA. Of the phenolic compounds, cyanidin-3-glucosylrutinoside, neochlorogenic acid and catechin were the most abundant ones found in the pomace. 14.23 ± 0.38 mg/g total phenolic, 0.41±0.02 mg/g total anthocyanin, 0.19 ± 0.02 mg/g cyanidin-3-glucosylrutinoside, 0.22 ± 0.01 mg/g neochlorogenic acid and 0.22±0.02 mg/g catechin contents (dry weight) were determined in the pomace at optimum extraction conditions.

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Optimizing the Extraction of Phenolic Antioxidants from Peanut Skins Using Response Surface Methodology

Cited by 111 publications

References 37 publications

Antioxidant and Anti-Inflammatory Effects of Peanut Skin Extracts

Antioxidant and Anti-Inflammatory Effects of Peanut Skin Extracts

In vitro antioxidant activity and potential inhibitory action against α-glucosidase of polysaccharides from fruit peel of tea (Camellia sinensis L.)

Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace

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