Peanut Skin Color: A Biomarker for Total Polyphenolic Content and Antioxidative Capacities of Peanut Cultivars

Chukwumah, Yvonne; Walker, Lloyd T.; Verghese, M.

doi:10.3390/ijms10114941

Cited by 76 publications

(74 citation statements)

References 20 publications

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“…The TFC of the peanut seeds in the shell was determined according to the protocol of Chukwumah et al (2009). The alumina colorimetric method was used, and the absorbance value of reactants determined at 510 nm.…”

Section: Methodsmentioning

confidence: 99%

“…Flavonoid content can be considered a quantitative characteristic, as it varies according to each peanut accession (Chukwumah et al 2009, Wang et al 2013. The development of molecular markers associated with flavonoid content could greatly improve the efficiency of screening germplasm for high flavonoid content.…”

Section: Hou Et Almentioning

confidence: 99%

“…Studies on peanut flavonoids, however, have so far focused on the flavonoid types found in seeds (Wang et al 2008), the variation in the range of flavonoid contents, and the relationship between flavonoid content and seed-coat color (Wang et al 2013, Chukwumah et al 2009, Yoav et al 2012). High quality is important for cultivar breeding, at the same time yield and resistant traits are also major factors in breeding research.…”

Section: Hou Et Almentioning

confidence: 99%

“…Peanut seeds contain abundant flavonoid secondary metabolites (Wang et al 2008), are a popular food source, have preventive effects on metabolic diseases such as diabetes and hypertension, and can also be used in food production as an antioxidant of edible oil (Chukwumah et al 2009, Lopes et al 2011. Therefore, the flavonoid content of peanut seeds has already aroused the attention of many scholars.…”

Section: Introductionmentioning

confidence: 99%

“…Wang et al (2013) found that the flavonoid contents of a minicore collections of American peanut ranged from 1.32 to 136.73 µg g-1 and also identified non-significant correlations between flavonoid content and both seed-coat color and fatty acid content. In 27 peanut cultivars, Chukwumah et al (2009) assessed the TFC (0.28-1.40 mg CE g -1 FW; CE: catechin equivalent;…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Evaluation of total flavonoid content and analysis of related EST-SSR in Chinese peanut germplasm

Hou

Zhang

Cui

et al. 2017

Crop Breed. Appl. Biotechnol.

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Section: Methodsmentioning

confidence: 99%

Section: Hou Et Almentioning

confidence: 99%

Section: Hou Et Almentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Evaluation of total flavonoid content and analysis of related EST-SSR in Chinese peanut germplasm

Hou

Zhang

Cui

et al. 2017

Crop Breed. Appl. Biotechnol.

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Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

et al. 2020

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Background and objectives: Quinoa (Chenopodium quinoa Willd.) is a promising nutritious cereal known for its rich nutrition and diverse physiological activities.In order to further investigate the profiles and physiological activities of phenolic compounds from quinoa, the composition of free and bound phenolic extracts from white, red, and black quinoa were analyzed, as well as their antioxidant, anti-inflammatory, and antitumor activities. Findings: Total phenolic content (TPC) and total flavonoid content (TFC) ranged from 514.03 to 1,409.54 mg gallic acid equivalent (GAE)/100g and 177.49 to 407.75 mg rutin equivalent (RE)/100 g, respectively. TPC existed mainly in bound form in red and black quinoa, but free form in white quinoa. Eight individual phenolic acids were detected, with the total acids amount ranging from 86.21 to 188.76 µg/g. Protocatechuic acid was the dominant phenolic acid both in red and black quinoa.Red quinoa showed the highest TPC and TFC, while black quinoa had the highest phenolic acids concentration. Red quinoa also showed the best ABTS and DPPH radical scavenging activities. Positive correlations were found among antioxidant activity and phenolic components. Besides, phenolics from red and black quinoa showed better anti-inflammatory and antitumor activity by down-regulating the NO production and inhibiting the proliferation of MCF-7 cells. Conclusions: Quinoa seed is rich in phenolic components, especially the red and black one. Higher phenolic contents in red and black quinoa can be responsible for their superior antioxidant, anti-inflammatory, and antitumor activities. With potential health benefits, quinoa phenolics may be used as ingredients for functional food. Significance and novelty: Findings of this study revealed useful information on phenolics and bioactivity of quinoa for its cultivation and breeding with functional oriented purpose. The results could be also applied in health food industry for quinoa material selection and processing. K E Y W O R D Santi-inflammatory, antioxidant, antitumor, phenolic compounds, quinoa 704 |

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Antioxidant and anti‐inflammatory effects of Peanut (Arachishypogaea L.) skin extracts of various cultivars in oxidative‐damaged HepG2 cells and LPS‐induced raw 264.7 macrophages

Kim

Lee

et al. 2020

Food Science & Nutrition

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This study was performed to investigate the distribution of phenolic compounds in the peanut skins of various cultivars, as well as their antioxidant and anti‐inflammatory effect (Arachishypogaea L. cv. K‐Ol, cv. Sinpalkwang, cv. Daan, cv. Heuksaeng) and extraction solvent. The major components of red peanut cultivars (K‐Ol, Sinpalkwang, and Daan) were identified as proanthocyanidin, catechin, gallic acid, coumaric acid, and hesperidine, whereas the major components of black peanut cultivar (Heuksaeng) were identified as anthocyanin, ferulic acid, and quercetin. The DPPH and ABTS radical scavenging activities, and FRAP values were the highest in Daan followed by Sinpalkwng, K‐Ol, and Heuksang. Furthermore, the skin extracts of red peanuts effectively improved cell viability, reactive oxygen species generation, MDA concentration, and antioxidant enzyme activity (GR, GPx, CAT, and superoxide dismutase) in oxidative stress‐induced HepG2 cells, and reduced the expression of pro‐inflammatory factors (NO, TNF‐α, IL‐6, and IL‐1β) in LPS‐stimulated RAW 264.7 macrophages. These results suggest that red peanut skin extracts could effectively mediate physiological activity and provide valuable information for the use of peanut byproducts as functional food materials.

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Peanut Skin Color: A Biomarker for Total Polyphenolic Content and Antioxidative Capacities of Peanut Cultivars

Cited by 76 publications

References 20 publications

Evaluation of total flavonoid content and analysis of related EST-SSR in Chinese peanut germplasm

Evaluation of total flavonoid content and analysis of related EST-SSR in Chinese peanut germplasm

Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

Antioxidant and anti‐inflammatory effects of Peanut (Arachishypogaea L.) skin extracts of various cultivars in oxidative‐damaged HepG2 cells and LPS‐induced raw 264.7 macrophages

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