Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology

Tameshia S. Ballard, Parameswarakumar Mallikarjunan, Kequan Zhou, Sean F. O'keefe

Research output: Contribution to journalArticle

74 Citations (Scopus)

Abstract

Peanut skins are a byproduct of peanut blanching operations and contain high levels of phenolic antioxidants. The effect of solvent type (methanol MeOH, ethanol EtOH, and water), concentration (0, 30, 60, 90%), temperature (30, 45, 60 °C), and time (10, 20, 30 min) on total phenolic content (TPC), oxygen radical absorbance capacity (ORAC) level, and resveratrol content of peanut skins was investigated. Response surface methodology was used to estimate the optimum extraction conditions for each solvent. EtOH extracts had the highest TPC followed by MeOH and water. The maximum predicted TPC under the optimized conditions (30.8%, 30.9 °C, 12 min) was 118 mg of gallic acid equivalents (GAE)/g of skins. MeOH extracts had the highest ORAC activity of 2149 μmol of TE/g followed by EtOH and water under the optimized conditions of 30% MeOH, 52.9 °C and 30 min. Resveratrol was identified in MeOH extracts but was not found in samples extracted with EtOH or water.

Original languageEnglish (US)
Pages (from-to)3064-3072
Number of pages9
JournalJournal of agricultural and food chemistry
Volume57
Issue number8
DOIs
StatePublished - Apr 22 2009

Fingerprint

response surface methodology
peanuts
Skin
Antioxidants
antioxidants
oxygen radical absorbance capacity
Water
resveratrol
Reactive Oxygen Species
extracts
Blanching
water
Gallic Acid
blanching
gallic acid
byproducts
Byproducts
Methanol
methanol
Ethanol

Keywords

  • Antioxidants
  • Extraction
  • ORAC
  • Peanut skins
  • Polyphenols
  • Response surface methodology
  • Resveratrol

Cite this

Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology. / Ballard, Tameshia S.; Mallikarjunan, Parameswarakumar; Zhou, Kequan; O'keefe, Sean F.

In: Journal of agricultural and food chemistry, Vol. 57, No. 8, 22.04.2009, p. 3064-3072.

Research output: Contribution to journalArticle

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