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

Autor(es)

de Camargo, Adriano Costa ; Bismara Regitano-d'Arce, Marisa Aparecida ; Rasera, Gabriela Boscariol ; Canniatti-Brazaca, Solange Guidolin ; do Prado-Silva, Leonardo ; Alvarenga, Veronica Ortiz ; Sant'Ana, Anderson S. ; Shahidi, Fereidoon

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 237, p. 538-544, DEC 15 2017.
• Citações Web of Science: 27

Resumo

Peanut 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 mu g phenolics/mL) was higher but comparable to Ampicillin (10 mu g/mL). Thus, phenolics in PS and MDBP may serve as antioxidants and antimicrobial compounds. (C) 2017 Published by Elsevier Ltd. (AU)

• Processo FAPESP: 12/17683-0 - Radiação gama como ferramenta de segurança microbiológica em resíduos agroindustriais e seu efeito nas propriedades antioxidantes avaliadas por testes in vitro e sistemas modelo
• Beneficiário: Adriano Costa de Camargo
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 15/00336-4 - Extração assistida por enzimas aplicada a compostos fenólicos insolúveis de subprodutos da uva: potencial antioxidante e bioativide
• Beneficiário: Adriano Costa de Camargo
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Doutorado