期刊
FOOD CHEMISTRY
卷 237, 期 -, 页码 538-544出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.05.046
关键词
Peanut skin; HPLC-DAD-ESI-MSn; Phenolic compounds; Gamma-irradiation; Lipid oxidation; Antibacterial effect
资金
- FAPESP (Sao Paulo Research Foundation) [2015/00336-4]
- FAPESP [2012/17683-0]
- Natural Science and Engineering Research Council (NSERC) of Canada
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq) [302763/2014-7]
- CAPES (Coorde nacao de Aperfeicoamento de Pessoal de Nivel Superior)
- CNPq
Peanut skin (PS) and meal from dry-blanched peanuts (MDBP) were evaluated as sources of phenolic compounds. PS rendered the highest total phenolic content, antioxidant capacity towards ABTS radical cation, DPPH and hydroxyl radicals as well as reducing power. Phenolic acids were present in PS and MDBP whereas proanthocyanidins and monomeric flavonoids were found only in PS as identified by HPLC-DAD-ESI-MSn. Procyanidin-rich extracts prevented oxidation in non-irradiated and gamma-irradiated fish model system. Both extracts inhibited the growth of gram-positive (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Geobacillus stearothermophilus) and gram-negative bacteria (Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli). Regardless of the strain, phenolic acid-rich extracts showed the lowest minimum inhibitory capacity (MIC); therefore presenting higher antibacterial effect. The MIC of phenolic acid-rich extracts (24-49 mu g phenolics/mL) was higher but comparable to Ampicillin (10 mu g/mL). Thus, phenolics in PS and MDBP may serve as antioxidants and antimicrobial compounds. (C) 2017 Published by Elsevier Ltd.
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