Abstract
A microwave-assisted extraction system was used to extract phenolic antioxidants from peanut skins. The effects of microwave power (10%, 50%, 90% nominal), irradiation time (30, 90, 150 s) and sample mass (1.5, 2.5, 3.5 g) on total phenolic content (TPC), ORAC (oxygen radical absorbance capacity) level and resveratrol content of peanut skin extracts (PSE) were investigated. Peanut skins were extracted with 37.5 ml of 30% ethanol (EtOH) in water. A response surface method was used to estimate optimum extraction conditions, based on TPC, ORAC level and resveratrol content. The maximum predicted TPC, under the optimised conditions (90% microwave power, 30 s irradiation time and 1.5 g skins), was 143.6 mg gallic acid equivalent (GAE)/g skins. The highest ORAC value was 2789 μmol trolox equivalents (TE)/g skins, which occurred at 90% power, 150 s and 1.5 g of skins. Resveratrol was identified in PSE by LC-MS-MS analysis.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 1185-1192 |
| Number of pages | 8 |
| Journal | Food Chemistry |
| Volume | 120 |
| Issue number | 4 |
| DOIs | |
| State | Published - Jun 15 2010 |
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Keywords
- Antioxidants
- Microwave-assisted extraction
- ORAC
- Peanut skins
- Polyphenols
- Response surface methodology
- Resveratrol
Cite this
Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins. / Ballard, Tameshia S.; Mallikarjunan, Parameswarakumar; Zhou, Kequan; O'Keefe, Sean.
In: Food Chemistry, Vol. 120, No. 4, 15.06.2010, p. 1185-1192.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins
AU - Ballard, Tameshia S.
AU - Mallikarjunan, Parameswarakumar
AU - Zhou, Kequan
AU - O'Keefe, Sean
PY - 2010/6/15
Y1 - 2010/6/15
N2 - A microwave-assisted extraction system was used to extract phenolic antioxidants from peanut skins. The effects of microwave power (10%, 50%, 90% nominal), irradiation time (30, 90, 150 s) and sample mass (1.5, 2.5, 3.5 g) on total phenolic content (TPC), ORAC (oxygen radical absorbance capacity) level and resveratrol content of peanut skin extracts (PSE) were investigated. Peanut skins were extracted with 37.5 ml of 30% ethanol (EtOH) in water. A response surface method was used to estimate optimum extraction conditions, based on TPC, ORAC level and resveratrol content. The maximum predicted TPC, under the optimised conditions (90% microwave power, 30 s irradiation time and 1.5 g skins), was 143.6 mg gallic acid equivalent (GAE)/g skins. The highest ORAC value was 2789 μmol trolox equivalents (TE)/g skins, which occurred at 90% power, 150 s and 1.5 g of skins. Resveratrol was identified in PSE by LC-MS-MS analysis.
AB - A microwave-assisted extraction system was used to extract phenolic antioxidants from peanut skins. The effects of microwave power (10%, 50%, 90% nominal), irradiation time (30, 90, 150 s) and sample mass (1.5, 2.5, 3.5 g) on total phenolic content (TPC), ORAC (oxygen radical absorbance capacity) level and resveratrol content of peanut skin extracts (PSE) were investigated. Peanut skins were extracted with 37.5 ml of 30% ethanol (EtOH) in water. A response surface method was used to estimate optimum extraction conditions, based on TPC, ORAC level and resveratrol content. The maximum predicted TPC, under the optimised conditions (90% microwave power, 30 s irradiation time and 1.5 g skins), was 143.6 mg gallic acid equivalent (GAE)/g skins. The highest ORAC value was 2789 μmol trolox equivalents (TE)/g skins, which occurred at 90% power, 150 s and 1.5 g of skins. Resveratrol was identified in PSE by LC-MS-MS analysis.
KW - Antioxidants
KW - Microwave-assisted extraction
KW - ORAC
KW - Peanut skins
KW - Polyphenols
KW - Response surface methodology
KW - Resveratrol
UR - http://www.scopus.com/inward/record.url?scp=74849136418&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=74849136418&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2009.11.063
DO - 10.1016/j.foodchem.2009.11.063
M3 - Article
AN - SCOPUS:74849136418
VL - 120
SP - 1185
EP - 1192
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 4
ER -