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Products: Peanuts
Bioassay-guided isolation of proanthocyanidins with antioxidant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques
Authors: Oldoni TL, Melo PS, Massarioli AP, Moreno IA, Bezerra RM, Rosalen PL, da Silva GV, Nascimento AM, Alencar SM.
- Journals: Food Chem
- Pages: 306-12
- Volume: 192
- Year: 2016
Purification and bioassay-guided fractionation were employed to isolate proanthocyanidins with antioxidant activity from peanut skin (Arachis hypogaea Runner 886). The crude extract was prepared with acetone (60% v/v) and purified using chromatographic methods, including a semipreparative HPLC technique. As a result, two proanthocyanidins were isolated and identified using NMR, epicatechin-(2 β→O→7, 4 β→8)-catechin (proanthocyanidin A1) and epicatechin-(β→2 O→7, 4 β→8)-epicatechin (proanthocyanidin A2). Despite the structural similarity, differences were observed in their antioxidant activity. Proanthocyanidin A1 proved to be more active, with EC50 value for DPPH radical scavenging of 18.25μg/mL and reduction of Fe(3+)-TPTZ complex of 7.59mmol/g, higher than that of synthetic antioxidant BHT. This compound evaluated by ABTS(+) was similar to that of natural quercetin. Therefore, peanut skin is an important source of bioactive compounds that may be used as a mild antioxidant for food preservation.