Location: Quality & Safety Assessment ResearchTitle: Analysis of phenolic compounds extracted from peanut seed testa) Author
Submitted to: International Conference on Foods
Publication Type: Proceedings
Publication Acceptance Date: 4/1/2013
Publication Date: 4/1/2013
Citation: Holser, R.A. 2013. Analysis of phenolic compounds extracted from peanut seed testa. In: Proceedings of the F. Bioact. Process. Qual. & Nutr. International Conference on Foods. April 10-12, 2013. Sciforum Electronic Conferences Series.CDROM. Interpretive Summary: Peanut skins are a good source of health promoting anti-oxidant compounds. Utilization of peanut skins is very limited now but with interest in functional foods and animal feeds increasing this is expected to change. For quality control purposes it would be useful to analyze the phenolic components in peanut skins rapidly. Current methods require long analysis times and advanced instrumentation. An alternative method was demonstrated based on two wavelengths of light. This simple approach is expected to promote the development of new products by quickly determining the active phenolic components in peanut skins.
Technical Abstract: Peanuts (Arachis hypogaea) contain numerous phenolic compounds with antimicrobial and antioxidant properties. These secondary metabolites may be isolated as co-products from peanut skins or testae during peanut processing and have potential use in functional food or feed formulations. Peanut skins were extracted in ethanol and analyzed by mass spectrometry and ultraviolet spectroscopy to identify major phenolic compounds. Extracts were analyzed by LC-MS (Accela-MSQ, ThermoFisher Scientific,Waltham, Massachusetts, USA). Separations were performed using a PFP column in reverse phase. The MS detector was scanned from 50 – 500 m/z in negative mode (ESI). Additional analyses of extracts were performed by GC-MS (Polaris MSQ, ThermoFisher Scientific,Waltham, Massachusetts, USA), ultraviolet spectroscopy, and fluorescence spectroscopy. Data were used to obtain a profile of the phenolic compounds that included catechin, epicatechin, and several anthocyanidins. These results are expected to provide a rapid analysis and promote the use of phenolics obtained from peanut skins.