Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity

Ma, Yuanyuan; Kerr, William L.; Swanson, Ruthann B.; Hargrove, James L.; Pegg, Ronald B.

doi:10.1016/j.foodchem.2013.08.125

Cited by 67 publications

(45 citation statements)

References 29 publications

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“…42 Peanut skins have a high content of proanthocyanidins, which possess several hydroxyl groups; this may explain the increase in reducing power despite the low addition level of peanut skins. The addition of 2.5% peanut skins in peanut butter 9 induced an increase of 747% in reducing power as evaluated by ferric reducing antioxidant power assay (FRAP); however, a direct comparison with the present study is not possible due to the different starting material (peanut butter) and method used by these authors. Whereas the FRAP assay is evaluated in acidic medium (pH 3.6), the method applied in the present study was carried out at pH 6.6.…”

Section: ■ Materials and Methodsmentioning

confidence: 81%

Fortification of Cookies with Peanut Skins: Effects on the Composition, Polyphenols, Antioxidant Properties, and Sensory Quality

Camargo

Vidal

Canniatti‐Brazaca

et al. 2014

J. Agric. Food Chem.

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Food fortification may be carried out to improve the health status of consumers. In this study, peanut skins were added at 1.3, 1.8, and 2.5% to cookies to increase their polyphenol content. Insoluble fiber was increased by up to 52%. In addition, total phenolic content and the corresponding antioxidant capacities also increased as evidenced by increases of epicatechin and procyanidin dimers A and B. In addition, trimers and tetramers of procyanidins were identified only in peanut skin-fortified cookies. Addition of 2.5% peanut skins rendered an increase of up to 30% in the total polyphenols as evaluated by high-performance liquid chromatography-diode array detection-electrospray ionization multistage mass spectrometry (HPLC-DAD-ESI-MS(n)). Sensory evaluation results demonstrated that peanut skin-fortified cookies were well accepted, which suggests that the present formulation may lend itself for commercial exploitation.

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Section: ■ Materials and Methodsmentioning

confidence: 81%

Fortification of Cookies with Peanut Skins: Effects on the Composition, Polyphenols, Antioxidant Properties, and Sensory Quality

Camargo

Vidal

Canniatti‐Brazaca

et al. 2014

J. Agric. Food Chem.

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“…Due to this bioactivity in peanut skins, attempts have been made to use them in some form as functional food ingredients. Hathorn and Sanders () found that when peanut skins were incorporated into peanut butter at levels higher than 1 g/100g peanut butter, it resulted in a decrease in roast peanut intensity, and an increased intensity of the attributes “woody,” “hulls,” “skins,” “bitter,” and “astringent.” Adding ground peanut skins to peanut butter was found to increase the bioactivity and the dietary fiber content of the final product in another study, but the changes in the sensory profiles of the finished product were not reported (Ma et al., ). Francisco and Resurreccion () utilized the phenolic extract of peanuts skins to produce an antioxidant rich infusion beverage.…”

Section: Introductionmentioning

confidence: 99%

“…Phenolic compounds typically concentrate on the outer layers of plants to protect the inner core materials, hence their high concentration in peanut skins (Ma, Kerr, Swanson, Hargrove, & Pegg, ). The total phenolic content has been reported to range from 90 to 160 mg/g dry weight depending on market type and extraction method (Ballard, Mallilkarjuanan, Zhou, & O'Keefe, ; Constanza et al, ; Francisco & Resurreccion, ; Nepote, Grosso, & Guzman, ; Yu et al, ; Ma et al., ). Yu et al.…”

Section: Introductionmentioning

confidence: 99%

Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts

Christman

Dean

Almeida

et al. 2018

Journal of Food Science

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The ability of polyphenols to act as antioxidants suggests that extracts of peanut skins containing polyphenols can be used as functional ingredients in new food products. The encapsulation of peanut skin extract in maltodextrin allowed for the incorporation of the extracts into flavored coatings for peanuts at levels high enough to increase the antioxidant activity without impacting sensory profiles. Utilization of this by-product of the peanut can create an economic opportunity for the peanut industry.

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“…Ma ve ark. [40] öğütülmüş yer fıstığı kabuklarını değişen konsantrasyonlarda (%1.25, 2.5, 3.75 ve 5) yer fıstığı yağına ilave ederek hem toplam fenolik bileşen miktarını hem de antioksidan aktiviteyi artırmışlardır. Kontrol örneği ile karşılaştırıldığında toplam fenolik bileşen miktarında sırasıyla %86, 357, 533 ve 714 artış gözlenmiştir.…”

Section: Yağli Tohum Kabuklarinin Kullanildiği Gida Formülasyonlariunclassified

Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli ve Gıdalarda Kullanımı

Öztürk¹,

Ova²

2017

Akademik Gıda

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ÖZBu derlemede, gıda sanayisinde işlenen badem, ceviz, kakao, kahve, susam, antepfıstığı, yer fıstığı, kabak çekirdeği, kaju, fındık, keten tohumu ve kolza gibi yağlı tohumların yan ürün olarak açığa çıkan kabuklarının kimyasal bileşenleri, antioksidan aktiviteleri, fenolik bileşenleri, diyet lifi gibi biyoaktif bileşenleri üzerinde yapılmış çeşitli çalışmalara yer verilmiştir. Son yıllarda gıdalara fonksiyonel özellik kazandırabilecek hammaddeler üzerinde araştırmalar önem kazanmıştır. Yağlı tohum kabuklarının gıda artığı olması nedeniyle ucuz hammadde olarak temin edilebilmesi fonksiyonel gıda sanayisinin de ilgisini çekmektedir. Yağlı tohum kabuklarının besin değerleri ve biyoaktif içerikleri konusunda elde edilmiş verilerin fonksiyonel gıda üreticileri için kaynak oluşturmasına yardımcı olmak bu derlemenin amacını oluşturmaktadır. Anahtar Kelimeler: Yağlı tohum kabukları, Kimyasal bileşenleri, Diyet lifi, Antioksidan aktivite, Fenolik bileşenler Bioactive Component Potential of Oilseed Hulls and their Use in Food Products ABSTRACTIn this review, chemical components, antioxidant activity, phenolic constituents and dietary fiber contents of hulls of oilseeds such as almond, walnut, cocoa, coffee, sesame, pistachio, peanut, pumpkin, cashew, hazelnut, flaxseed and rapeseed as by-products of food industry were discussed. In recent years, research on the raw materials that can provide food functional properties has gained importance. The fact that oilseed shells can be supplied as cheap raw materials attracts the attention of functional food industry. The purpose of this review is to provide a source on nutritional value and bioactive compounds of hulls of oilseeds to functional food producers.

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Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity

Cited by 67 publications

References 29 publications

Fortification of Cookies with Peanut Skins: Effects on the Composition, Polyphenols, Antioxidant Properties, and Sensory Quality

Fortification of Cookies with Peanut Skins: Effects on the Composition, Polyphenols, Antioxidant Properties, and Sensory Quality

Acceptability of Peanut Skins as a Natural Antioxidant in Flavored Coated Peanuts

Yağlı Tohum Kabuklarının Biyoaktif Bileşen Potansiyeli ve Gıdalarda Kullanımı

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