Antioxidant Properties of Extracts Obtained from Raw,Dry-roasted,and Oil-roasted US Peanuts of Commercial Importance |
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| Authors: | Brian David Craft Agnieszka Kosińska Ryszard Amarowicz Ronald Bruce Pegg |
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| Institution: | 1.Department of Food Science and Technology,The University of Georgia,Athens,USA;2.Division of Food Science,Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences,Olsztyn,Poland;3.Department of Food Science & Technology,Nestlé Research Center,Lausanne 26,Switzerland |
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| Abstract: | Raw, skinless peanut kernels from US commercial production lines were dry- and oil-roasted according to standard industrial practices. Eighty percent (v/v) methanolic extracts from the peanut cultivars were prepared and characterized by RP-HPLC: five predominant compounds were found comprising free p-coumaric acid and potential p-coumaric acid derivatives, as elucidated by DAD-UV spectra with comparisons to those of commercial standards. A Spanish high-oleic peanut possessed the greatest naturally-occurring level of p-coumaric acid and its derivatives, followed by a high-oleic Runner, a normal Runner, and a Virginia peanut. Upon thermal processing, p-coumaric acid was liberated at the expense of its derivatives according to the relationship: oil roasting > dry roasting > raw. A high-oleic Runner exhibited the greatest increase (～785%) in free p-coumaric acid levels after oil roasting. For many of the samples from the 2007 crop, processing increased the TPC and antioxidant capacities in the order of raw < dry roast < oil roast, but results were cultivar dependent. Oil-roasted peanuts were more effective at scavenging O2 ●- than their dry-roasted counterparts, as determined by a photochemiluminescence assay. Overall findings indicate that although thermal processing altered the composition of peanut kernel antioxidants, TPC values and radical-scavenging activities are preserved. Depending on peanut type, cultivar, and harvest date, enhanced antioxidant capacities can result. |
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