Abstract
This study was conducted to investigate the effect of boiling and roasting treatments on the phenolic and flavonoid contents and antioxidant activity of pod shells of two Sudanese peanut cultivars, Sodari and Ghabiash. The samples were subjected to a boiling process (1:5 w/v; 20 g/100 mL) at 100 °C for 45 min and a roasting treatment at 180 °C for 30 min. Results revealed that both cultivars are rich in phenolic compounds with high antioxidant activity in their shell. The boiling and dry roasting treatments significantly (p < 0.05) enhanced the total phenolic content, total flavonoid content, and antioxidant activity of the peanut shell for both peanut cultivars. The shells of Ghabiash peanut cultivar exhibited higher bioactive properties than the shells of Sodari cultivar, in which these properties were highly improved by roasting and boiling treatments. In general, peanut shells can serve as an important underutilized by-product, particularly after roasting treatment, for potential applications in food formulations.
Highlights
Peanut (Arachis hypogaea L.), which belongs to the Leguminosae family, is one of the most produced commodities worldwide, grown primarily for its seed and oil worldwide [1].In general, peanut and peanut-based products are used as a magnificent source of food protein and bioactive compounds, with an appreciable content of antioxidants, flavonoids, and phenolic compounds, which are capable of preventing diseases such as cancer [2], coronary heart disease [3], and type-2 diabetes [4].Recently, peanut shells have been used for several purposes
Peanut and peanut-based products are used as a magnificent source of food protein and bioactive compounds, with an appreciable content of antioxidants, flavonoids, and phenolic compounds, which are capable of preventing diseases such as cancer [2], coronary heart disease [3], and type-2 diabetes [4]
The results obtained in this study showed that the peanut shell has an exceptionally higher H2 O2 scavenging effect that can be enhanced by thermal treatments, which might be due to its phenolic compounds
Summary
Peanut (Arachis hypogaea L.), which belongs to the Leguminosae family, is one of the most produced commodities worldwide, grown primarily for its seed and oil worldwide [1]. It has been reported that the antioxidant and antimicrobial activities identified in a peanut shell can prevent insect pest attack [14]. Peanut shells showed incredible antioxidant potential with high amounts of phenolic and flavonoid compounds with high antioxidant activity [17]. Thermal treatments such as boiling and roasting are considered as an important step in the peanut processing industry to enhance the physicochemical characteristics and overall palatability of the end-user products of it [16]. This study was conducted to evaluate the phenolic and flavonoid contents and antioxidant activity of raw, boiled, and roasted peanut pod shells of two Sudanese peanut cultivars
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