Peanut skin extracts applied on shelf life of button mushrooms and antioxidant effect of sacha inchi oil via isothermal calorimetry

Peanut (Arachis hypogaea L.) skins are primarily an industrial by-product with only small quantities utilized in animal feed or dropped directly. Due to peanut skins being a rich source of phenolic compounds with antioxidant activity and low cost, they have a great potential utility as food preservative. Herein, the chemical composition and antioxidant activity of extracts obtained from peanut skins prepared with 95% ethanol by ultrasound extraction also needed to be established. The crude peanut skin extracts of extraction yield, total phenols and flavonoids, DPPH scavenging activity, ferrous-ion chelating activity, reducing power, Trolox equivalent antioxidant capacity (TEAC) and accelerated oxidation of button mushroom (Agaricus bisporus) and sacha inchi (Plukenetia volubilis L.) oil were evaluated. To understand the actual antioxidant effects of peanut skin extracts, the button mushroom and sacha inchi oil were added in various doses of peanut skin extracts under air and pure oxygen ambient with the isothermal temperature of 30 and 60.5 degrees C by conducting isothermal calorimeter (TAM Air) analyses, respectively. Overall, the peanut skin extracts displayed beneficial antioxidant properties in button mushrooms and sacha inchi oil, which could be used as a natural antioxidant of agricultural waste reduction and added value to circular economy and sustainable development in food industries for SDG12 by responsible consumption and production.