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Antioxidant Activity of Roasted and Unroasted Peanut Skin Extracts

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Antioxidant Activity of Roasted and Unroasted Peanut Skin Extracts International Food Research Journal 25(1): 43 - 50 (February 2018) Journal homepage: http://www.ifrj.upm.edu.my Antioxidant activity of roasted and unroasted peanut skin extracts *Elsorady, M. E. I. and Ali, S. E. Food Technology Research Institute, Agricultural Research Center, Giza, Egypt Article history Abstract Received: 22 October 2016 Roasted and unroasted Peanut skins were extracted by solvents of increasing polarity (EE80%, Received in revised form: EE, EA80% and EA). The yields and total phenols content of each extract were ordered as 15 December 2016 follows: EE80%> EE > EA80% > EA. There were significant differences between roasted Accepted:16 December 2016 and unroasted peanut skins and also between solvents. Total phenols content and scavenging activity were higher in roasted peanut skin than unroasted peanut skin. The main phenol and Keywords flavonoid compounds in roasted peanut skin were caffeic acid and hisperidin, respectively. Peanut skins are rich in phenol antioxidants. Ethanol 80% extract was the highest content of Peanut skins, total phenols and the highest free radical-scavenging activity. Peanut skin extracts may thus Antioxidant activity, be a potential source of natural antioxidants and retarding oxidation process in sunflower oil Free radical scavenging, during storage at 60ºC for 20 days. Synthetic antioxidants © All Rights Reserved Introduction Edible parts of the peanut consist of the kernel and the protective skin. This coating is removed from Antioxidants are often added to foods to prevent the kernels prior to application in snack products the formation of free radicals, to slow down the (Van Ha et al., 2007). Peanuts skins or testa have oxidation process and help to maintain nutritional long been regarded as being a low economic waste quality and shelf-life of foods. Several synthetic byproduct of the peanut industry. Skins are used as antioxidants, namely butylated hydroxyl toluene animal feed and are sold inexpensively. Based on (BHT), butylated hydroxyl anisole (BHA), propyl world in shell peanut production, 29 million tons of gallate (PG), and ethyl protocatechuate (EP) have peanuts are produced with an average skin content been used in foods to prevent oxidation. However, the of 2.6% (Sobolev and Cole, 2004). Dry blanching use of synthetic antioxidants in foods are restricted is the most commonly used practice to separate by legislation and discouraged due to their perceived skins from peanut kernels (Sobolev and Cole, 2004; toxicity and carcinogenicity. Therefore, extracts of Didzbalis et al., 2004). Blanching temperatures herbs, vegetables, fruits, cereals, nuts and other plant can range from 94°C (Didzbalis et al., 2004) to products rich in phenol, are of increasing interest for 175°C (Yu et al., 2005). During heat treatment, the the food industry as natural antioxidant ingredients brown peanut color that is formed increases due to (Win et al., 2011). sugar amino acid reactions, Millard browning, with Peanuts (Arachis hypogaea L.) are one of the subsequent production of melanoidins (Sobolev most widely used legumes in the world. Several and Cole, 2004). The products that are formed, phyto chemicals including resveratrol, flavan-3- “Millard reaction productions” (MRPS) especially ols and pro anthocyanidins have been identified melanoidins, possess antioxidant activity through in peanuts and evaluated for their potential health scavenging oxygen radicals or chelating metals benefits. Byproducts of the peanut industry which (Yilmaz and Toledo, 2005). Therefore, heat increases include peanut plant leaves, roots, hulls, shells and the antioxidant capacity of peanut skins. The raw skins have also been identified as rich sources of peanut skin color can be attributed to tannins and phytochemicals although currently these plant parts catechol-type compounds (Sobolev and Cole, 2004). have little economic value. These materials, peanut Peanut skin removal as well as roasting can skins are most commonly used as low cost fillers in affect the phenolic composition. Roasting decreases animal feed but are known to have an astringent taste the proanthocyanidin content of monomers, trimers and anti nutrient properties. The antioxidant activity and tetramers by 29-54% in peanut skins (Bolling of peanut skins has been reported (Nepote et al., et al., 2010; Tatsuno et al., 2012). Yu et al. (2006) 2002, 2005; Van Ha et al., 2007; Ballard et al., 2009; confirmed that roasting, a common practice in the Lewis et al., 2013). peanut industry used to remove peanut skins, yields *Corresponding author. Email:[email protected] 44 Elsorady, M. E. I. and Ali, S. E../IFRJ 25(1) : 43 - 50 comparable total phenolic concentration and potency Total phenols in skins that are produced in the direct peeling skin Total phenols (TP) content of peanut skins method. Roasting was reported to have had the least extracts were calorimetrically determined using the effect on total phenolics and procyanidin composition Folin-Ciocalteu method (Gamez-Meza et al., 1999). (Hwang et al., 2001; Yu et al., 2006). Peanut skins have been reported as being efficient free radical Radical scavenging activity (RSA) of extracts scavengers and metal chelators making them The electron donation ability of the obtained candidates for the stabilization of foods containing extracts was measured by bleaching of the purple water and transient metal ions (Van Ha et al., 2007). colored solution of DPPH according to the method of Peanut skins are a waste from blanched Hanato et al. (1988). processing of peanut kernels. Peanut skins are sometimes used to feed cattle however; their value Determination of phenol compounds could be increased if other more valuable uses could Phenol compounds of roasted peanut skin were be found. The objective of this work was to extract determined by HPLC according to the method antioxidant components from roasted and unroasted described by Goupy et al. (1999) as follow: 5 g of peanut skin using different solvents {ethanol (EE), sample were mixed with methanol and centrifuged aqueous ethanol (EE80%), ethyl acetate (EA) and at 1000 rpm for 10 min and the supernatant was aqueous ethyl acetate (EA80%)}, and to determine filtered through a 0.2 µm Millipore membrane filter the antioxidant activity of these extracts. then 1-3 ml was collected in a vial for injection into HPLC (Agilant series 1200) equipped with auto Materials and Methods sampling, injector, solvent degasser, UV detector set at 280 nm and quaternary HP pump (series 1100). Chemicals and sample collection The column temperature was maintained at 85ºC. Peanut (Arachis hypogaea L.) skins, as byproduct Gradient separation was carried out with methanol and sunflower oil were obtained from local market, and acetonitrile as a mobile phase at flow rate of Giza, Egypt. All solvents and chemicals used were of 1mL/min. phenolic acid standard from sigma Co. analytical grade. were dissolved in a mobile phase and injected into HPLC. Retention time and peak area were used for Peanut roasting calculation of phenol compounds concentration by Peanuts were roasted in an oven at 166ºC for 7 the data analysis of Agilant Software. min. Upon removal from the oven, roasted peanuts were cooled using forced ambient air, and skins were Determination of flavonoid compounds manually removed using gloved hands, collected and Flavonoid compounds of roasted peanut skins stored in sealed commercial bags (Davis et al., 2010). were determined by HPLC according to the method described by Mattila et al. (2000). Preparation of peanut skins extracts (PSE) Roasted and unroasted peanut skins (10g) were Model system samples for measurement oxidative extracted separately using organic solvents (100mL) stability. ethanol (EE), aqueous ethanol (EE80%), ethyl The roasted aqueous ethanol (EE80%) extract acetate (EA) and aqueous ethyl acetate (EA80%) of Peanut skins was applied to sunflower oil at 200, overnight in a shaker at room temperature (22±1ºC) 400, 600 and 800 ppm, in 250mL beakers each, to followed by filtration through Whatman No.1 filter examine their antioxidant activity. BHT (200 ppm) paper. The residues were re-extracted under the same was also applied for comparison among control and conditions. All vessels were wrapped with aluminum sunflower oil with extracts. The antioxidant-enriched foil to prevent light degradation during extraction oil samples were subjected to accelerated oxidation (Yu et al., 2005). in the dark in an oven at 60°C for 20 days. Aliquot 20 g sample were withdrawn periodically every 5 days Extraction yield (%) for determination of oxidative stability in triplicate. The combined filtrates were evaporated in a rotary evaporator below 40ºC. The extracts obtained Measurements of oxidative stability in sunflower oil after evaporation of organic solvents were weighted Peroxide value (PV) and Conjugated dienes to determine the extract yield and stored at -20°C (CD) of the oil samples were determined according until further use. to (AOAC, 2005). TBA value was determined according to Allen and Hamilton (1989). Antioxidant Elsorady, M. E. I. and Ali, S. E../IFRJ 25(1) : 43 - 50 45 Effectiveness (AE%) was calculated from the by molecular diffusion. Generally, monomers have equation reported by Adegoke and Gopala Krishna lower antioxidant activities than dimers and others. (1998): Data also indicated that, the yield of antioxidant extracts of roasted peanut skin was higher than those AE % = (PV of control – PV of test sample / PV of unroasted peanut skin. A two-way ANOVA was
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