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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality and Safety Assessment Research Unit » Research » Publications at this Location » Publication #297204

Title: Near-infrared analysis of peanut seed skins for catechins

item Holser, Ronald

Submitted to: American Journal of Analytical Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/19/2013
Publication Date: 4/23/2014
Citation: Holser, R.A. 2014. Near-infrared analysis of peanut seed skins for catechins. American Journal of Analytical Chemistry. 5(6):378-383.

Interpretive Summary: Peanuts (Arachis hypogaea) produce several phenolic compounds such as catechins that may be isolated as co-products from peanut seed testae or skins during peanut processing. Peanut skins are currently underutilized although they are a potential source of bioactive compounds for use in functional foods and animal feeds. The phenolic compounds in the skins can degrade during processing and lose bioactivity. Extracted peanut skins were analyzed by near-infrared (NIR) spectroscopy to detect phenolic compounds. Spectra were collected from 10000-4000 cm-1 and evaluated by principal component analysis (PCA) to compare differences in peanut skins before and after alcohol extraction. PCA of derivative spectra showed clear separation into two groups. These results support the development of predictive models to measure catechins in blanched peanut skins.

Technical Abstract: Peanut skins are a by-product of peanut processing and contain a significant amount of antioxidant compounds. Currently there are not many uses for the skins and they have low market value. Modern consumers are interested in healthy foods and will purchase products fortified with antioxidants. A rapid nondestructive technique was developed to measure the amount of antioxidants in peanut skins. This inexpensive technology is expected to support the development of new food and feed products made with peanut skins and provide additional revenue to peanut processors with increased utilization of co-product peanut skins.