Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry

Ma, Yuanyuan; Kosińska-Cagnazzo, Agnieszka; Kerr, William L.; Amarowicz, Ryszard; Swanson, Ruthann B.; Pegg, Ronald B.

doi:10.1016/j.chroma.2014.06.027

Cited by 94 publications

(85 citation statements)

References 39 publications

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“…Lou, Yamazaki, Sasaki, Uchida, and Tanaka (1999) identified 6 A-type procyanidins in peanut skin. Identification of phenolic compounds from dry-blanched peanut skins by liquid chromatography-electrospray ionization mass spectrometry was also reported by Ma et al (2014). Recently, de Camargo et al (2015) identified proanthocyanidins as the major phenolic compounds present in peanut skin.…”

Section: Peanutsmentioning

confidence: 89%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,234

1,342

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Available online A B S T R A C TThis review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

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Section: Peanutsmentioning

confidence: 89%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,234

1,342

View full text Add to dashboard Cite

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“…Four groups of phenolic compounds were determined including hydroxybenzoic acids (255 nm), flavan-3-ols and polymers (280 nm), trans-cinnamic acids (320 nm) and other flavonoids (360 nm) (Ma et al, 2014). These compounds were introduced to the ESI mass spectrometer and analysed based on their m/z charge.…”

Section: Evaluation Of Volatile Compounds To Quantify Acetone Residuementioning

confidence: 99%

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

Fernandes

Trindade

Tonin³

et al. 2017

Food Chemistry

100

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The objective was to evaluate replacement of sodium erythorbate with a natural antioxidant (oregano extract) on physicochemical and sensory stability of lamb burgers, and determine the appropriate amount. Five treatments were prepared, including control (without antioxidant), sodium erythorbate, and three concentrations of oregano extract (13.32, 17.79 and 24.01mL/kg), based on antioxidant capacity determined using the Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods, respectively. Burgers containing oregano extract, at the concentration determined by FRAP method, had higher oxidative stability, evidenced by an 80% reduction (P<0.001) in thiobarbituric acid reactive substances, effective inhibition of protein oxidation (P<0.01) and less colour loss during frozen storage. Oregano extract did not impair (P>0.05) consumers' sensory acceptance of the lamb burgers. Under the conditions tested, addition of 24mL/kg of oregano extract could be recommended as a natural antioxidant in lamb burgers.

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“…The RP-HPLC method reported by Ma et al (2014) was followed to characterize the crude extracts of the pecan cultivars. An Agilent 1200 series HPLC system consisting of a quaternary pump with degasser, autosampler, thermostated column compartment, UV-Vis diode array detection (DAD) with standard flow cell, and 3D ChemStation software (Agilent Technologies, Santa Clara, CA, USA) was employed for the chromatography.…”

Section: Reversed-phase Hplc Characterization (Rp-hplc)mentioning

confidence: 99%

Investigation of the antioxidant capacity and phenolic constituents of U.S. pecans

Robbins

Gong

Wells

et al. 2015

Journal of Functional Foods

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Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry

Cited by 94 publications

References 39 publications

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

Investigation of the antioxidant capacity and phenolic constituents of U.S. pecans

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