Phenolic acids and flavonoids of peanut by-products: antioxidant capacity and antimicrobial effects

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dc.creatorAdriano Costa de Camargo
dc.creatorMarisa Aparecida Bismara Regitano-d'Arce
dc.creatorGabriela Boscariol Rasera
dc.creatorSolange Guidolin Canniatti-Brazaca
dc.creatorLeonardo do Prado-Silva
dc.creatorVerônica Ortiz Alvarenga
dc.creatorAnderson de Souza Sant'Ana
dc.creatorFereidoon Shahidi
dc.date.accessioned2022-02-23T22:45:57Z
dc.date.accessioned2025-09-08T23:57:18Z
dc.date.available2022-02-23T22:45:57Z
dc.date.issued2017
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipFAPESP - Fundação de Amparo à Pesquisa do Estado de São Paulo
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.foodchem.2017.05.046
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/1843/39627
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Chemistry
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectAmendoim
dc.subject.otherPeanut skin
dc.subject.otherHPLC-DAD-ESI-MSn
dc.subject.otherPhenolic compounds
dc.subject.otherGamma-irradiation
dc.subject.otherLipid oxidation
dc.subject.otherAntibacterial effect
dc.titlePhenolic acids and flavonoids of peanut by-products: antioxidant capacity and antimicrobial effects
dc.typeArtigo de periódico
local.citation.epage544
local.citation.spage538
local.citation.volume237
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/abs/pii/S0308814617308245?via%3Dihub

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