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Bioactive capacity of peanuts with different coat colors

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Abstract

The present work aimed to evaluate three varieties of peanut (Arachis hypogaea L.) regarding the content of anthocyanins and total phenolics, antioxidant activity, phenolic profile and the alkaloids trigonelline and theobromine. The total phenolic content was analyzed by the Fast-Blue and Folin–Ciocalteau methods, while the antioxidant activity was analyzed by the β-carotene/linoleic acid, ABTS+ and FRAP methods. The phenolic profile and alkaloids were determined using high performance liquid chromatography (HPLC–DAD-UV–Vis). Peanuts with beige shells stood out with higher antioxidant activity and total phenolic content, while peanuts with purple shells stood out with higher anthocyanin content. Eight phenolic compounds and the alkaloids trigonelline and theobromine have been identified in peanut varieties. However, only four phenolics (gallic, syringic, ferulic and transcinnamic acids), in addition to the two alkaloids, were identified simultaneously in the three varieties studied. Chlorogenic acid was absent in red and purple-seeded varieties, catechin and resveratrol in varieties with red and beige coats, and p-coumaric acid in those with beige coats. For the first time, trigonelline and theobromine were identified in peanuts. Therefore, the bioactive composition and antioxidant activity of peanuts depend on its genotype.

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Acknowledgements

The authors would like to thank the Central of Analysis and Chemical Prospecting of the Federal University of Lavras, and Finep, To The National Council of Technological and Scientific Development (CNPq:304413/2016-0; 302699/2019-8), the Minas Gerais Research Support Foundation (FAPEMIG: PPM-00458-15; PPM-00355-17), and the Higher Education Personnel Improvement Coordination (CAPES: 88881.068456/2014-01) for financial support.

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Authors and Affiliations

  1. Department of Food Science, Federal University of Lavras, Lavras, MG, 37200-000, Brazil

    Gilson Gustavo Lucinda Machado, Ana Beatriz Silva Araújo, Ana Cristina Freitas de Oliveira Meira, Lorrane Ribeiro de Souza, Elano Pinheiro Pereira & Eduardo Valério de Barros Vilas Boas

  2. Department of Agriculture, Federal University of Lavras, Lavras, MG, 37200-000, Brazil

    Carlos Henrique Milagres Ribeiro

  3. Department of Exact Sciences and Natural, State University of Southwest Bahia, Itapetinga, BA, 45700-000, Brazil

    Ingrid Alves Santos

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  1. Gilson Gustavo Lucinda Machado
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Gilson Gustavo Lucinda Machado: Conceptualization, Investigation, Methodology, Data curation, Formal analysis, Writing – original draft. Ana Beatriz Silva Araújo: Conceptualization, Formal Analysis. Ana Cristina Freitas de Oliveira Meira: Conceptualization, Formal analysis. Carlos Henrique Milagres Ribeiro: Conceptualization, Formal analysis. Ingrid Alves Santos: Conceptualization, Formal analysis. Lorrane Ribeiro de Souza: Conceptualization, Formal analysis. Elano Pinheiro Pereira: Conceptualization, Formal analysis. Eduardo Valério de Barros Vilas Boas: Conceptualization, Fundraising, Project Administration, Supervision, Validation, Visualization, Writing—Original Draft.

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Machado, G.G.L., Araújo, A.B.S., de Oliveira Meira, A.C.F. et al. Bioactive capacity of peanuts with different coat colors. Eur Food Res Technol (2024). https://doi.org/10.1007/s00217-024-04572-2

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