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Composition and antioxidant study of procyanidins from peanut skins

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Abstract

Peanut skins are rich in procyanidins (PCs) and are shown to have bioactivity properties. It was reported that there were differences between PCs obtained from peanut skins and grape seeds. The aim of the research was to evaluate the chemical structure and antioxidant capacity of PCs gained from peanut skins compared with those from natural grape seeds. PCs from grape seeds were used as PC standard to evaluate those from peanut skins. It was found that the content of PC standard was higher than peanut skins. PCs from peanut skins were mainly composed of A-type PCs with monomeric units of catechin and epicatechin. PC standard was mainly composed of B-type PCs whose monomeric units were epicatechin, epicatechin gallate and catechin. Additionally, the result of FRAP from peanut skins was lower than PC standard (p < 0.05). However, the results of ORAC, ABTS and DPPH methods showed no significant difference between the two groups (p > 0.05), which was consistent with results of cell antioxidant activity. These researches support that peanut skins can be utilized as a potentially abundant and cheap source of PCs which can be great substitutes of grape seeds.

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Acknowledgements

This work was supported by the National Natural Science Foundation of China (Grant No. 31872895), Foundation of State Key Laboratory of Food Science and Technology (SKLF-ZZB-201907) and the national first-class discipline program of Food Science and Technology (JUFSTR20180202).

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Authors and Affiliations

  1. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People’s Republic of China

    Ming Chang, Xiaotian Sun, Xin Guo, Huanhuan Bai, Ruijie Liu, Qingzhe Jin & Xingguo Wang

  2. State Key Laboratory of Food Science and Safety, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People’s Republic of China

    Ruijie Liu

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  1. Ming Chang
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Correspondence to Ruijie Liu.

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Chang, M., Sun, X., Guo, X. et al. Composition and antioxidant study of procyanidins from peanut skins. Food Measure 14, 2781–2789 (2020). https://doi.org/10.1007/s11694-020-00523-z

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  • DOI: https://doi.org/10.1007/s11694-020-00523-z

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