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Antioxidant activity of peanut skin extracts from conventional and high-oleic peanuts

Author

Listed:
  • Van Ha HOANG

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Petra APOŠTOLOVÁ

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Jana DOSTÁLOVÁ

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • František PUDIL

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Jan POKORNÝ

    (Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

Abstract

Peanut skins were isolated from deshelled and dried conventional and high-oleic peanuts. In order to obtain simpler mixtures of phenolics with other components of the respective extract, the samples were extracted with solvents of increasing polarity (hexane, ethyl acetate, and methanol). The amounts of extracts were as follows: methanol > hexane > ethyl acetate, and the contents of phenolic constituents in the extracts: ethyl acetate > methanol > hexane. Ethyl acetate extracts from the skins of both conventional and high-oleic peanuts were about the same. The amount of peanut skin ethyl acetate extract was higher than that of tea leaves, but lower than those of Labiatae plants which were also analysed. Antioxidant activities under the conditions of the Schaal Oven Test in lard and in rapeseed oil were only moderate, lower than in the case of synthetic antioxidants (butylated hydroxytoluene, butylated hydroxyanisole, ascorbyl palmitate). The reducing power, free DPP* radical scavenging, inactivation of hydroxylic, and superoxide free radicals were medium, comparable to those of synthetic antioxidants; these activities also resembled to those in the extracts of conventional and high-oleic peanut skins.

Suggested Citation

  • Van Ha HOANG & Petra APOŠTOLOVÁ & Jana DOSTÁLOVÁ & František PUDIL & Jan POKORNÝ, 2008. "Antioxidant activity of peanut skin extracts from conventional and high-oleic peanuts," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(6), pages 447-457.
    • Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:29-2008-cjfs
    DOI: 10.17221/29/2008-CJFS
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    References listed on IDEAS

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    1. H. Sakurai & T. Yoshihashi & H.T.T. Nguyen & J. Pokorný, 2003. "A new generation of frying oils," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 21(4), pages 145-151.
    2. A. Zainuddin & J. Parkányiová & L. Parkányiová & J. Pokorný & H. Sakurai, 2004. "Comparison of oxidative resistance of traditional and high-oleic peanut oils in emulsions," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 136-139.
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