29B-8 |
Antioxidant effects of peanut skin and hull extracts |
S. F. O'KEEFE1, D. O. Felton2, and K. A. Reed1. (1) Dept. of Food Science & Technology, Virginia Polytechnic Institute & State Univ., 119 FST Bldg., Mail Code 0418, Blacksburg, VA 24061-0418, (2) Dept. of Human Environment & Family Sciences, North Carolina A&T State Univ., Carver Hall, Greensboro, NC 27411-1064 Peanut skins and hulls are low value byproducts of peanut processing operations. Previous work has shown that interesting natural compounds that have antioxidant activity are present in peanut hulls. Natural antioxidants are of great interest to food processors because they are better accepted by consumers, and safety of synthetic antioxidants has been questioned. No work has been done to extract the natural antioxidants for skins and hulls and test their efficacy in actual food systems. The objectives of this work were to investigate various extraction schemes to determine which provides the best recovery of antioxidants and to test antioxidant activity of extracts in model systems. Methanol and ethanol were used to prepare extracts from skins and hulls of raw peanuts. Extracts were tested for antioxidant potency in a peanut paste and cooked chicken model systems. This provides actual food systems and should provide more accurate predictions of activity compared to simple systems. Peanut pastes were spiked with extracts and stored at 40°C for 7-10 days. Cooked minced chicken was stored at 8°C for 4 days. Lipids were extracted and peroxide values determined to assess oxidation. Results indicate that hull and skin extracts had significant antioxidant activities in model systems investigated. There were significant differences in activity of extracts prepared using methanol and ethanol. These results indicate that extracts of peanut processing byproducts may have application as natural antioxidants for foods.
Session 29B, Food Chemistry: Lipids, antioxidants and emulsifiers
|