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

被引：32
|
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
下载
收藏
页码：959 / 971
页数：13
相关论文
共 50 条
  • [31] Antioxidant and alpha-Glucosidase Inhibitory Activities and Gas Chromatography-Mass Spectrometry Profile of Salak (Salacca zalacca) Fruit Peel Extracts
    Saleh, Mohammed S. M.
    Siddiqui, Mohammad Jamshed
    So'ad, Siti Z. Mat
    Murugesu, Suganya
    Khatib, Alfi
    Rahman, Mokhlesur M.
    PHARMACOGNOSY RESEARCH, 2018, 10 (04): : 385 - 390
  • [32] In vitro bioaccessibility of phenolic compounds and alpha-glucosidase inhibition activity in yoghurts enriched with mango peel powder
    Zahid, Hafza Fasiha
    Ali, Akhtar
    Ranadheera, Chaminda Senaka
    Fang, Zhongxiang
    Dunshea, Frank R.
    Ajlouni, Said
    FOOD BIOSCIENCE, 2022, 50
  • [33] In vitro antioxidant and alpha-glucosidase inhibitory activities of coriander (Coriandrum sativum L.) root extracts
    Choochuntra, Lanlita
    Nutmakul, Thanutchaporn
    Chewchinda, Savita
    Sirivarasai, Jintana
    Chunhabundit, Rodjana
    FUNCTIONAL FOODS IN HEALTH AND DISEASE, 2024, 14 (06): : 416 - 429
  • [34] Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic Extraction
    Costa, Rui Dias
    Dominguez-Perles, Raul
    Abraao, Ana
    Gomes, Veronique
    Gouvinhas, Irene
    Barros, Ana Novo
    MOLECULES, 2023, 28 (18):
  • [35] Melissa officinalis: Antibacterial and Antioxidant Potential, Phenolic Profile and Enzyme Activities
    Ulgen, Canan
    Yildirim, Arzu Birinci
    Turker, Arzu Ucar
    KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE, 2023, 26 (05): : 1075 - 1085
  • [36] STUDIES ON THE DEGRADATION OF MAILLARD REACTION-PRODUCTS BY AMYLOLYTIC ENZYMES .1. REVERSIBLE INHIBITION OF ALPHA-GLUCOSIDASE AND GLUCOAMYLASE AS WELL AS ALPHA-GLUCOSIDASE BY OLIGOSACCHARIDE-AMADORI-COMPOUNDS
    SCHUMACHER, D
    KROH, LW
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1994, 199 (04): : 270 - 274
  • [37] Valorisation of table tomato crop by-products: Phenolic profiles and in vitro antioxidant and antimicrobial activities
    Anibarro-Ortega, Mikel
    Pinela, Jose
    Ciric, Ana
    Martins, Valter
    Rocha, Filomena
    Sokovic, Marina D.
    Barata, Ana Maria
    Carvalho, Ana Maria
    Barros, Lillian
    Ferreira, Isabel C. F. R.
    FOOD AND BIOPRODUCTS PROCESSING, 2020, 124 : 307 - 319
  • [38] In Vitro Potential of Ascophyllum nodosum Phenolic Antioxidant-Mediated α-Glucosidase and α-Amylase Inhibition
    Apostolidis, E.
    Lee, C. M.
    JOURNAL OF FOOD SCIENCE, 2010, 75 (03) : H97 - H102
  • [39] Insoluble-Bound Polyphenols Released from Guarana Powder: Inhibition of Alpha-Glucosidase and Proanthocyanidin Profile
    da Costa Pinaffi, Ana Clara
    Sampaio, Geni Rodrigues
    Soares, Maiara Jurema
    Shahidi, Fereidoon
    de Camargo, Adriano Costa
    Torres, Elizabeth A. F. S.
    MOLECULES, 2020, 25 (03):
  • [40] In vitro alpha-amylase, alpha-glucosidase, lipase inhibitory and cytotoxic activities of tuber extracts of Kedrostis africana (L.) Cogn
    Unuofin, Jeremiah Oshiomame
    Otunola, Gloria Aderonke
    Afolayan, Anthony Jide
    HELIYON, 2018, 4 (09):
12345