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Antioxidant Properties of Extracts Obtained from Raw, Dry-roasted, and Oil-roasted US Peanuts of Commercial Importance

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An Erratum to this article was published on 02 July 2010

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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Abbreviations

AAPH:

2,2′-azobis(2-amidinopropane)dihydrochloride

ABTS:

2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid)

ABTS●+ :

2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) radical cation

BHA:

butylated hydroxyanisole

EDTA:

ethylenediaminetetraacetic acid

EP:

edible peanut

EQ:

equivalents

FL:

fluorescein (3′6′-dihydroxy-spiro[isobenzofuran-1[3H],9′[9H]-xanthen]-3-one)

MUFA:

monounsaturated fatty acids

O2 ●- :

superoxide radical anion

ORACFL :

oxygen radical absorbance capacity (fluorescein probe)

PCLACW :

Photochem® water soluble antioxidant capacity

PUFA:

polyunsaturated fatty acids

RO ●2 :

peroxyl radical

TBHQ:

tert-butylhydroquinone

TEAC:

Trolox equivalent antioxidant capacity

TPC:

total phenolics content

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Acknowledgments

Financial support for this study was provided by the USDA National Needs Fellowship Program and the Georgia Food Processing Advisory Council (FoodPAC) of Georgia’s Traditional Industries Program for Food Processing. We would also like to acknowledge Robert Karn (Product Development Manager, American Blanching Company, Fitzgerald, GA) and Bruce Kotz (Vice-President of Specialty Products, Golden Peanut Company, Alpharetta, GA) for their insights into peanut processing & production in the US.

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Author notes

  1. Brian David Craft

    Present address: Department of Food Science & Technology, Nestlé Research Center, Vers-chez-les-blanc, Case Postale 44, 1000, Lausanne 26, Switzerland

Authors and Affiliations

  1. Department of Food Science and Technology, The University of Georgia, 100 Cedar Street, Athens, GA, 30602-7610, USA

    Brian David Craft & Ronald Bruce Pegg

  2. Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, ul. Tuwima 10, 10-747, Olsztyn, Poland

    Agnieszka Kosińska & Ryszard Amarowicz

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  1. Brian David Craft
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  2. Agnieszka Kosińska
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  4. Ronald Bruce Pegg
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Corresponding author

Correspondence to Ronald Bruce Pegg.

Additional information

An erratum to this article can be found at http://dx.doi.org/10.1007/s11130-010-0174-4

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Craft, B.D., Kosińska, A., Amarowicz, R. et al. Antioxidant Properties of Extracts Obtained from Raw, Dry-roasted, and Oil-roasted US Peanuts of Commercial Importance. Plant Foods Hum Nutr 65, 311–318 (2010). https://doi.org/10.1007/s11130-010-0160-x

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