Journal
FOOD CHEMISTRY
Volume 145, Issue -, Pages 883-891Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.08.125
Keywords
Peanuts; Polyphenolics; Proanthocyanidins (PACs); Antioxidant capacity; Dietary fibre; NP-HPLC/ESI-MS
Funding
- Georgia Food Industry Partnership
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Incorporation of ground peanut skins (PS) into peanut butter at 1.25%, 2.5%, 3.75%, and 5.0% (w/w) resulted in a marked concentration-dependent increase in both the total phenolics content (TPC) and antioxidant activity. Using dry-blanched PS to illustrate, the TPC increased by 86%, 357%, 533%, and 714%, respectively, compared to the peanut butter control devoid of PS; the total proanthocyanidins content (TPACs) rose by 633%, 1933%, 3500%, and 5033%, respectively. NP-HPLC detection confirmed that the increase in the phenolics content was attributed to the endogenous proanthocyanidins of the PS, which were characterised as dimers to nonamers by NP-HPLC/ESI-MS. FRAP values increased correspondingly by 62%, 387%, 747%, and 829%, while H-ORACFL values grew by 53%, 247%, 382%, and 415%, respectively. The dietary fibre content of dry-blanched PS was similar to 55%, with 89-93% being insoluble fibre. Data revealed that PS addition enhances the antioxidant capacity of the peanut butter, permits a good source of fibre claim, and offers diversification in the market's product line. (C) 2013 Elsevier Ltd. All rights reserved.
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