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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/39627
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dc.creatorAdriano Costa de Camargopt_BR
dc.creatorMarisa Aparecida Bismara Regitano-d'Arcept_BR
dc.creatorGabriela Boscariol Raserapt_BR
dc.creatorSolange Guidolin Canniatti-Brazacapt_BR
dc.creatorLeonardo do Prado-Silvapt_BR
dc.creatorVerônica Ortiz Alvarengapt_BR
dc.creatorAnderson de Souza Sant'Anapt_BR
dc.creatorFereidoon Shahidipt_BR
dc.date.accessioned2022-02-23T22:45:57Z-
dc.date.available2022-02-23T22:45:57Z-
dc.date.issued2017-
dc.citation.volume237pt_BR
dc.citation.spage538pt_BR
dc.citation.epage544pt_BR
dc.identifier.doi10.1016/j.foodchem.2017.05.046pt_BR
dc.identifier.issn03088146pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/39627-
dc.description.resumoPeanut 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 μg phenolics/mL) was higher but comparable to Ampicillin (10 μg/mL). Thus, phenolics in PS and MDBP may serve as antioxidants and antimicrobial compounds.pt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulopt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Chemistrypt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectPeanut skinpt_BR
dc.subjectHPLC-DAD-ESI-MSnpt_BR
dc.subjectPhenolic compoundspt_BR
dc.subjectGamma-irradiationpt_BR
dc.subjectLipid oxidationpt_BR
dc.subjectAntibacterial effectpt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherAmendoimpt_BR
dc.titlePhenolic acids and flavonoids of peanut by-products: antioxidant capacity and antimicrobial effectspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/abs/pii/S0308814617308245?via%3Dihubpt_BR
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