Phenolic Profile of Peanut By-products: Antioxidant Potential and Inhibition of Alpha-Glucosidase and Lipase Activities

被引：37

作者：

de Camargo, Adriano Costa ^{[1
,2
]}

Bismara Regitano-d'Arce, Marisa Aparecida ^{[2
]}

Shahidi, Fereidoon ^{[1
]}

机构：

[1] Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9, Canada

[2] Univ Sao Paulo, Dept Agri Food Ind Food & Nutr, Luiz de Queiroz Coll Agr, Ave Padua Dias 11,POB 9, BR-13418900 Piracicaba, SP, Brazil

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2017年 / 94卷 / 07期

基金：

巴西圣保罗研究基金会; 加拿大自然科学与工程研究理事会;

关键词：

Peanut by-products; Phenolic acids; Flavonoids; Proanthocyanidins; Bioactivity; PANCREATIC LIPASE; IN-VITRO; GAMMA-IRRADIATION; MASS-SPECTROMETRY; BLANCHED PEANUTS; OXIDATIVE STRESS; DNA-DAMAGE; SKINS; POLYPHENOLS; COMPONENTS;

D O I：

10.1007/s11746-017-2996-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Free, esterified, etherified and insoluble-bound phenolics from three samples, namely meal from whole peanuts (MWP), meal from dry-blanched peanuts (MDBP) and peanut skin (PS) were evaluated for their total phenolic content (TPC), and phenolic profile using HPLC-DAD-ESI-MSn. The TPC was in the order of PS > MWP > MDBP. Among 37 compounds identified 10 were reported for peanuts for the first time. Proanthocyanidins were detected in peanut skin and MWP, but not in MDBP. The presence of peanut skin in MWP rendered up to 9.8-fold higher scavenging activity towards the DPPH radical as compared with MDBP. Phenolics from all samples and fractions showed inhibition of alpha-glucosidase and lipase activities, which are key enzymes involved in the absorption of glucose and triacylglycerols, respectively. Therefore, their antioxidant properties as well as their potential role in the management of diabetes and obesity makes them worthy of further consideration as functional food ingredients.

引用

页码：959 / 971

页数：13

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