Abstract
The objective of this work was to extract antioxidant components from peanut skins using different solvents and to determine antioxidant activity of the extracts. Methanolic, ethanolic, acetonic and aqueous extracts were prepared from defatted and non defatted peanut skins. Total dry matter content and total phenolic content, radical-scavenging activity and antioxidant activity in sunflower oil were determined from the extracts. The peanut skins used in this work had the following proximate composition: 16.60 % oil, 12.32 % protein, 2.83 % ash and 69.8 % other components. High content of total dry matter was found in methanolic (17.11 %), ethanolic (17.70 %) and acetonic (18.54 %) extracts from non defatted peanut skins. The acetonic extract from defatted peanut skins had lower dry matter extraction than the non defatted peanut skin extract. High content of total phenolics was detected in methanolic (158.6 mg/g) and ethanolic (144.1 mg/g) extracts from deffated peanut skins. These last two extracts in concentration of 1 μg/mL, the radical-scavenging activities were 32.59 % in methanolic extract and 31.5 % in ethanolic extract. All extracts (0.05 % w/w) in sunflower oil showed antioxidant activity. This antioxidant activity from the extracts was lower than that activity from BHT.
Highlights
The addition of antioxidants to foods is one of the most effective means for retarding fat oxidation
One example is the work from Ito et al (1982) that reported butylated hydroxyanisole (BHA) to be carcinogenic in animal experiments
There is renewed interest in the increased use of naturally occurring antioxidants. Because they occur in nature and in many cases are derived from plant sources, natural antioxidant are presumed to be safe
Summary
The addition of antioxidants to foods is one of the most effective means for retarding fat oxidation It has become increasing popular as a method for increasing shelf life of food products and improving the stability of lipids and lipid-containing foods, preventing loss of sensory and nutritional quality. Synthetic antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and propyl gallate (PG), are used in many foods to prevent rancidity. There is renewed interest in the increased use of naturally occurring antioxidants Because they occur in nature and in many cases are derived from plant sources, natural antioxidant are presumed to be safe.
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