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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPMENT & MAINTENANCE OF FLAVOR & SHELF-LIFE IN PEANUTS THROUGH IMPROVED HANDLING, PROCESSING AND USE OF GENETIC RESOURCES

Location: Market Quality and Handling Research

Title: Phenolic profiles and antioxidant activity of extracts from peanut parts

Authors
item Dean, Lisa
item Davis, Jack
item Shofran, Brian - LECO CORPORATION
item Sanders, Timothy

Submitted to: Journal of Natural Products
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: January 18, 2008
Publication Date: March 31, 2008
Citation: Dean, L.L., Davis, J.P., Shofran, B.G., Sanders, T.H. 2008. Phenolic profiles and antioxidant activity of extracts from peanut parts. Journal of Natural Products 1:1-6.

Interpretive Summary: After peanuts are harvest, about sixty percent of the plant is left behnid as waste. Since many plants are known to contain compounds with potential health benefits, this material was tested to determine if such compounds were present. Peantu plant leaves, roots and shells from the seed were extracted using a mixture of acetone and water. This solvent mix removed polar compounds but did not hydrolyze them. The extracts were analyzed using a liquid chromatograph coupled to a time of flight mass spectrometer. From the masses found, compounds were identified as being present using literature souces.

Technical Abstract: Edible peanut seed represent approximately forty percent of the total mass of the peanut plant at harvest. Nonseed portions of the plant, including leaves, roots, and shells were extracted using aqueous acetone to remove polar compounds. The antioxidant activity of the extracts using ORAC were determined and compared. The identities of some of the compounds present were determined using LC-TOF-MS. This initial study indicates the potential for the under utilized parts of the peanut plant to be a source of compounds of nutraceutical intrest.

Last Modified: 4/18/2014
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