The tannin and related pigments in the red skins (Testa) of peanut kernels

Stansbury, Mack F.; Field, Elsie T.; Guthrie, John D.

doi:10.1007/bf02649320

Cited by 26 publications

(15 citation statements)

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“…Tannin from both sources produced a green to greenish black color in methanolic and aqueous ferric chloride and gave a dark brown precipitate with potassium dichromate. Seed coat tannin precipitated 1% gelatin in 10% aqueous NaCI, as indicated by Stansbury et al (9), whereas hull tannin did not, as indicated by Schenk (7). Boiling seed coat tannin in methanolic 10% HCI resulted in production of a red phlobaphene as indicated by Stansbury et al (9).…”

Section: Additional Index Maturation Peanutsmentioning

confidence: 91%

“…Various phenols, tannins and related pigments, have been reported to be present in peanut seed coats (4,6,9,11). Schenk (7) attributed the brown coloration in peanut hulls to tannin.…”

Section: Additional Index Maturation Peanutsmentioning

confidence: 99%

“…The methods of Stansbury et a . (9) were used for purification of the extracted tannins before characteristics were determined. Absorption spectra of the tannins and related compounds were determined in methanol on a Beckman DB-G Grating Spectrophotometer.…”

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confidence: 99%

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Changes in Tannin-Like Compounds of Peanut Fruit Parts During Maturation1

Sanders

1977

Peanut Science

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During September and October 1976, 6 samples of peanuts (Arachis hY1Jogaea L. var. Florunner) from a plot at the Coastal Plain Experiment Station, Tifton, Georgia were hand picked and brought immediately to the laboratory, washed, towel-dried and separated into physiological maturity stages according to Pattee et 01. (5). The various stages were quickly separated into hull, seed coat and seed. Peanuts from the same plot were later harvested and cured; and the fruits visually judged mature were likewise separated into hull, seed coat and seed. Fruit parts (20-30) were immediately ground in 150 ml methanol for I min in a Waring Blendor and statically extracted for 48 hours. The supernatant was decanted and 2-3 similar static extractions were performed.Tannin content ofeach extract was measured with Folin-Denis reagent by the Association of Official Analytical Chemists' method (1). Aromatic hydroxyl groups react with the Folin-Denis reagents to form a blue color. Assays were performed on 0.5 ml of methanol extract, and when clouding occurred, the test solution was filtered through Reeve Angel 934H glass fiber filter. Absorbance of the test solution at 760 nm was determined on a Bausch and Lomb Spectronic 70.

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Section: Additional Index Maturation Peanutsmentioning

confidence: 91%

“…Various phenols, tannins and related pigments, have been reported to be present in peanut seed coats (4,6,9,11). Schenk (7) attributed the brown coloration in peanut hulls to tannin.…”

Section: Additional Index Maturation Peanutsmentioning

confidence: 99%

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Changes in Tannin-Like Compounds of Peanut Fruit Parts During Maturation1

Sanders

1977

Peanut Science

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“…The reddish-brown skins, a byproduct of the peanut industry, represent 2.0-3.5% by weight of peanut kernels [11] and contain 17% by weight of proanthocyanidins [12]. It was reported that A-type procyanidin oligomers were predominant in a 20% (v/v) Page 2 of 7 MA) were purchased from a local grocery store.…”

Section: Introductionmentioning

confidence: 99%

Comparison of A-type Proanthocyanidins in Cranberry and Peanut Skin Extracts Using Matrix Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry

Ye¹,

Neilson²,

Sarnoski³

et al. 2016

J Mol Genet Med

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“…Stansbury et al (14) isolated tannin from Spanish peanuts and investigated some of the chemical properties 'Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U.S. Department of Agriculture and does not imply its approval to the exclusion of other products that may also be suitable.…”

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confidence: 99%

Aflatoxin Inhibition and Fungistasis by Peanut Tannins1

Lansden

1982

Peanut Science

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Three fractions of tannins were isolated from Florunner peanut testa. Both the growth of Aspergillus parasiticus (NRRL 2999) on PDA agar and production of atlatoxins in liquid culture were inhibited by the tannins. The ability to inhibit growth was inversely related to the ability to inhibit aflatoxin production for each fraction. Two types of tannin assays were inadequate as predictors of the biological activity of the tannin fractions.Key Words: Aflatoxin, Aspergillus parasiticus, Tannin, Peanut, Fungistasis Tannins represent a large class of heterogenous compounds. Haslam (9) suggested that the general definition of a tannin was a polyphenol with a molecular weight range of 500-3000 and having some tanning action on leather. Tannins are generally divided into two classes (9); the hydrolyzable tannins containing a carbohydrate core with phenolic carboxylic acids bound by ester linkages and the condensed tannins or condensed procyanidins (proanthocyanidins) that do not contain carbohydrates and are not as easily hydrolyzed. of peanut tannins. Carter (4) reported that peanut tannin extracts fiom colored seed coats inhibited the germination of Aspergillus flavus spores. Sanders and Mixon (13) isolated a crude tannin extract from peanut testa that exhibited fungistatic activity toward actively growing A. parasiticus (NRRL 2999) and could be related to percent colonization by A. parasiticus. Sanders and Mixon (13) did not attempt to fractionate the tannin extract to ascertain the role of certain tannins in the observed fungistatic assay. Sanders (12) further investigated this tannin extract and concluded that the extract contained primarily species of the condensed tannin class.The purpose of this investigation was to examine the fungistatic properties of various condensed tannin fractions from peanut testae including their effect on ailatoxin production by A. parasiticus. During the course of this investigation, two types of analytical assay for tannins were adapted from other work (3,6). The ability of these assays to predict fungistatic activity is discussed.Although the tannins isolated from peanut seed coat are known to produce cyanidin (1) during acid hydrolysis and therefore belong to the class of condensed procyanidins, their structures have not been elucidated, therefore the term "tannin" will be used in this paper as it has been used in previous literature. Materials and MethodsTannins were isolated from dry, cured Florunner peanut testae obtained from commercial shelling operations. A flow diagram of the isolation procedure is presented in Figure 1. The testae were defatted with

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The tannin and related pigments in the red skins (Testa) of peanut kernels

Cited by 26 publications

References 5 publications

Changes in Tannin-Like Compounds of Peanut Fruit Parts During Maturation1

Changes in Tannin-Like Compounds of Peanut Fruit Parts During Maturation1

Comparison of A-type Proanthocyanidins in Cranberry and Peanut Skin Extracts Using Matrix Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry

Aflatoxin Inhibition and Fungistasis by Peanut Tannins1

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