Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 107, Issue -, Pages 107-116Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2019.03.016
Keywords
Black peanut skin; Anthocyanins; Physicochemical stability; Antioxidant; Digestion enzymes and adipogenesis inhibitory potential
Categories
Funding
- Natural Science Foundation of China [31701712]
- Open Research Fund Program of Beijing Key Lab of Plant Resource Research and Development, Beijing Technology and Business University [PRRD-2017-YB4]
- Hubei Provincial Natural Science Foundation of China [2017CFB197]
- Fundamental Research Funds for the Central Universities [2662016QD035]
Ask authors/readers for more resources
In this study, the physicochemical stability, and the digestive enzymes inhibitory potential of anthocyanins in black peanuts skins (BPS) were evaluated. Cyanidin-3-O-sophoroside (C3So) and cyanidin-3-O-sambubioside (C3Sa) were identified as the main anthocyanins in BPS. The anthocyanins extract showed a certain level of heat resistance. During the storage period (37 degrees C for 4 weeks), anthocyanins were stable and with a projected half-life of 66.59 days when the pH was 2.5. These results indicated that the anthocyanin from BPS presented higher thermal stability. Moreover, Anthocyanin-rich extracts could inhibit the main digestive enzymes, with the IC50 values were 185.1 mu g/ml (pancreatic lipase), 123.4 mu g/ml (alpha-amylase), and 82.75 mu g/ml (alpha-glucosidase), respectively. The in vitro cell study also indicated anthocyanins from back peanut skin showed a strong antiadipogenesis potential in 3T3-L1 cells by inhibiting the expression of the key adipogenic transcription factors and related genes. This research highlights the opportunity that black peanut skin could be considered as a promising resource of anthocyanins as a natural food colorant with multifunction properties.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available