Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins

Tameshia S. Ballard, Parameswarakumar Mallikarjunan, Kequan Zhou, Sean O'Keefe

Research output: Contribution to journalArticlepeer-review

217 Scopus citations

Abstract

A microwave-assisted extraction system was used to extract phenolic antioxidants from peanut skins. The effects of microwave power (10%, 50%, 90% nominal), irradiation time (30, 90, 150 s) and sample mass (1.5, 2.5, 3.5 g) on total phenolic content (TPC), ORAC (oxygen radical absorbance capacity) level and resveratrol content of peanut skin extracts (PSE) were investigated. Peanut skins were extracted with 37.5 ml of 30% ethanol (EtOH) in water. A response surface method was used to estimate optimum extraction conditions, based on TPC, ORAC level and resveratrol content. The maximum predicted TPC, under the optimised conditions (90% microwave power, 30 s irradiation time and 1.5 g skins), was 143.6 mg gallic acid equivalent (GAE)/g skins. The highest ORAC value was 2789 μmol trolox equivalents (TE)/g skins, which occurred at 90% power, 150 s and 1.5 g of skins. Resveratrol was identified in PSE by LC-MS-MS analysis.

Original languageEnglish (US)
Pages (from-to)1185-1192
Number of pages8
JournalFood Chemistry
Volume120
Issue number4
DOIs
StatePublished - Jun 15 2010

Keywords

  • Antioxidants
  • Microwave-assisted extraction
  • ORAC
  • Peanut skins
  • Polyphenols
  • Response surface methodology
  • Resveratrol

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