Phenolic profile, antioxidants, and sensory acceptance of bioactive-enhanced peanuts using ultrasound and UV

Effects of the Roasting Process Over the Content of Secondary Metabolites from Peanut Grains (Arachis hypogaea. L) with Different Colorations of Testa

“…Açar et al . () and Sales and Resurreccion () obtained values of antioxidant capacity similar to those found in this study, with results ranging from 0.98 to 3.57 mg ET/g. The antioxidant capacity (Table ) was higher for soluble extracts (7.41, 6.65, 7.44 and 3.17 mg ET/g for red, pink, striped and black grains, respectively) compared with the insoluble extracts (4.17, 3.82, 3.49 and 2.72 mg ET/g for red, pink, striped and black grains, respectively), following the same behavior of phenolic compounds (Table ).…”

“…The black peanut grains presented the lowest of phenolic compound content, but the concentrations did not differ when these grains were evaluated with and without testa for the soluble compounds (7.06 and 6.87, respectively) and for the insoluble compounds (10.71 and 10.02 mg (GAE)/g), revealing that peanut kernels with black testa (soluble and insoluble) have a uniform distribution of phenolic compounds in the testa and cotyledon. These results are similar to those found by Talcott et al (2005a), Chukwumah et al (2007), Sales and Resurreccion (2010) and Attree et al (2015), who observed variations in the soluble phenolic compound contents between 1.06 and 25.75 mg (GAE)/g. No studies have identified the insoluble phenolic compound in peanut grains, but Acosta-Estrada et al (2014) reported variations among other botanical species: 62% in rice, 70% in barley, 75% in wheat and 85% in maize.…”

“…The antioxidant capacity measured by ABTS radicals in the unprocessed grains did not exhibit large variations between the red, pink and striped grains, but the black grains exhibited lower antioxidant activities of 3.17 and 2.67 mg ET/g with and without testa, respectively (Table 4). Ac¸ar et al (2009) and Sales and Resurreccion (2010) obtained values of antioxidant capacity similar to those found in this study, with results ranging from 0.98 to 3.57 mg ET/g. The antioxidant capacity (Table 4) was higher for soluble extracts (7.41, 6.65, 7.44 and 3.17 mg ET/g for red, pink, striped and black grains, respectively) compared with the insoluble extracts (4.17, 3.82, 3.49 and 2.72 mg ET/g for red, pink, striped and black grains, respectively), following the same behavior of phenolic compounds (Table 1).…”

“…(), Chukwumah et al . (), Sales and Resurreccion () and Attree et al . (), who observed variations in the soluble phenolic compound contents between 1.06 and 25.75 mg (GAE)/g.…”

Lipids, proteins, phenolic composition, antioxidant and antibacterial activities of seeds of peanuts (Arachis hypogaea l) cultivated in Tunisia

“…The compounds identifi ed were (Table 4): caff eic acid, dihydroxyphenylacetic acid, syringic acid, p-coumaric acid, rutin trihydrate, nephtoresorinol, trans-2-dihydroxycinamic acid and dihydrate quercetin. Sales and Resurreccion (2010) reported that peanut skins contain fl avonoids such as epigallocatechin, epicatechin, catechin gallate and epicatechin gallate; proanthocyanidins including procyanidin B, A-type and B-type procyanidin dimers, trimers and tetramers; phenolic acids such as chlorogenic, coumaric, caffeic and ferulic acids; and the stilbene trans-resveratrol. Peanut kernels contain caffeic, ferulic, and coumaric acids (Sales and Resurreccion, 2009) and the stilbenes trans-resveratrol and its glucoside, transpiceid.…”