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Plant Foods for Human Nutrition

, Volume 65, Issue 3, pp 309–310 | Cite as

Erratum to: Antioxidant Properties of Extracts Obtained from Raw, Dry-roasted, and Oil-roasted US Peanuts of Commercial Importance

  • Brian David Craft
  • Agnieszka Kosińska
  • Ryszard Amarowicz
  • Ronald Bruce PeggEmail author
Erratum
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Erratum to: Plant Foods for Human Nutrition

DOI: 10.1007/s11130-010-0160-x

The following errors were found in this paper:

1. This particular paragraph in the Results and Discussion section is incorrect:

The most significant increase in free p-coumaric levels was found in a high-oleic Runner (S #8): an increase of 393 and absorbances & 785% for the dry and oil-roasted sample, respectively, was calculated.

This should be:

The most significant increase in free p- coumaric levels was found in a high-oleic Runner (S #8): an increase of 393 & 785% for the dry- and oil-roasted sample, respectively, was calculated.

2. There are incorrect data in Table 1. The correct one is on the next page:
Table 1

Effects of processing on the quantity of free p-coumaric acid and p-coumaric acid derivatives in various peanut kernel types/cultivars from the 2006 cropa

RT

Runner (S #6)b

Runner-OL (S #8)b

Virginia (S #9)b

Spanish-OL (S #10)b

(min)

Raw

Dry-roasted

Oil-roasted

Raw

Dry-roasted

Oil-roasted

Raw

Dry-roasted

Oil-roasted

Raw

Dry-roasted

Oil-roasted

13.4

4.23 ± 0.12

3.90 ± 0.11

3.44 ± 0.10

3.86 ± 0.11

3.65 ± 0.10

3.32 ± 0.10

2.67 ± 0.08

2.13 ± 0.06

2.62 ± 0.07

4.42 ± 0.13

4.22 ± 0.11

3.68 ± 0.11

16.0

0.82 ± 0.02

0.66 ± 0.02

0.55 ± 0.01

0.72 ± 0.02

0.61 ± 0.02

0.53 ± 0.01

1.00 ± 0.03

0.64 ± 0.02

0.83 ± 0.02

0.80 ± 0.02

0.59 ± 0.01

0.47 ± 0.01

17.7

0.76 ± 0.02

0.68 ± 0.02

0.59 ± 0.01

0.64 ± 0.02

0.66 ± 0.02

0.58 ± 0.01

0.34 ± 0.01

0.30 ± 0.01

0.46 ± 0.01

0.87 ± 0.02

0.78 ± 0.02

0.71 ± 0.02

20.8c

0.28 ± 0.01

0.65 ± 0.02

1.01 ± 0.03

0.14 ± 0.01

0.69 ± 0.02

1.24 ± 0.03

0.13 ± 0.01

0.53 ± 0.02

0.76 ± 0.02

0.25 ± 0.01

1.01 ± 0.03

1.24 ± 0.04

34.3

1.96 ± 0.05

1.66 ± 0.05

1.27 ± 0.03

2.05 ± 0.06

1.78 ± 0.05

1.54 ± 0.04

0.89 ± 0.02

0.75 ± 0.02

0.90 ± 0.02

1.83 ± 0.05

1.54 ± 0.04

1.13 ± 0.03

Totals

8.05

7.55

6.86

7.41

7.39

7.21

5.03

4.35

5.57

8.17

8.14

7.23

aValues are quantitated as mean mg p-coumaric acid equivalents/g dry extract ± standard deviation from triplicate measurements.

bS # denotes the sample number from the defined 15-member sample set in-text in Peanut Samples: Preparation and Analysis.

cPeak 4 in the chromatogram at RT = 20.8 min was identified as p-coumaric acid by retention time mapping of an external commercial standard.

Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Brian David Craft
    • 1
    • 3
  • Agnieszka Kosińska
    • 2
  • Ryszard Amarowicz
    • 2
  • Ronald Bruce Pegg
    • 1
    Email author
  1. 1.Department of Food Science and TechnologyThe University of GeorgiaAthensUSA
  2. 2.Division of Food ScienceInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesOlsztynPoland
  3. 3.Department of Food Science & TechnologyNestlé Research CenterLausanne 26Switzerland

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