AI Article Synopsis
- Peanut skins are high in bioactive compounds that have antioxidant properties, making them potentially beneficial in food preservation.
- The study examined how gamma radiation affects the levels of these compounds in peanut skins and their subsequent antioxidant activity when mixed with soybean oil.
- Results showed that gamma radiation altered the concentration of these compounds, but the antioxidant activity of irradiated peanut skin extracts was still superior to synthetic antioxidants like BHT.
Article Abstract
Peanut skin, which is removed in the peanut blanching process, is rich in bioactive compounds with antioxidant properties. The aims of this study were to measure bioactive compounds in peanut skins and evaluate the effect of gamma radiation on their antioxidant activity. Peanut skin samples were treated with 0.0, 5.0, 7.5, or 10.0 kGy gamma rays. Total phenolics, condensed tannins, total flavonoids, and antioxidant activity were evaluated. Extracts obtained from the peanut skins were added to refined-bleached-deodorized (RBD) soybean oil. The oxidative stability of the oil samples was determined using the Oil Stability Index method and compared to a control and synthetic antioxidants (100 mg/kg BHT and 200 mg/kg TBHQ). Gamma radiation changed total phenolic content, total condensed tannins, total flavonoid content, and the antioxidant activity. All extracts, gamma irradiated or not, presented increasing induction period (h), measured by the Oil Stability Index method, when compared with the control. Antioxidant activity of the peanut skins was higher than BHT. The present study confirmed that gamma radiation did not affect the peanut skin extracts' antioxidative properties when added to soybean oil.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3317703 | PMC |
| http://dx.doi.org/10.3390/ijms13033073 | DOI Listing |
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