Int. J. Mol. Sci. 2012, 13(3), 3073-3084; https://doi.org/10.3390/ijms13033073
Gamma Radiation Effects on Peanut Skin Antioxidants
Adriano Costa de Camargo 1,*
, Thais Maria Ferreira de Souza Vieira 2, Marisa Aparecida Bismara Regitano-D’Arce 2, Maria Antonia Calori-Domingues 2 and Solange Guidolin Canniatti-Brazaca 2
, Thais Maria Ferreira de Souza Vieira 2, Marisa Aparecida Bismara Regitano-D’Arce 2, Maria Antonia Calori-Domingues 2 and Solange Guidolin Canniatti-Brazaca 21
Center for Nuclear Energy in Agriculture, University of São Paulo (CENA/USP), Av. Centenário 303, P.O. Box 96, 13400-970, Piracicaba, SP, Brazil
2
Department of Agri-Food Industry, Food & Nutrition, “Luiz de Queiroz” College of Agriculture (ESALQ/USP), University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900, Piracicaba, SP, Brazil
*
Author to whom correspondence should be addressed.
Received: 21 December 2011 / Revised: 29 February 2012 / Accepted: 1 March 2012 / Published: 7 March 2012
(This article belongs to the Section Biochemistry)
Abstract
Peanut skin, which is removed in the peanut blanching process, is rich in bioactive compounds with antioxidant properties. The aims of this study were to measure bioactive compounds in peanut skins and evaluate the effect of gamma radiation on their antioxidant activity. Peanut skin samples were treated with 0.0, 5.0, 7.5, or 10.0 kGy gamma rays. Total phenolics, condensed tannins, total flavonoids, and antioxidant activity were evaluated. Extracts obtained from the peanut skins were added to refined-bleached-deodorized (RBD) soybean oil. The oxidative stability of the oil samples was determined using the Oil Stability Index method and compared to a control and synthetic antioxidants (100 mg/kg BHT and 200 mg/kg TBHQ). Gamma radiation changed total phenolic content, total condensed tannins, total flavonoid content, and the antioxidant activity. All extracts, gamma irradiated or not, presented increasing induction period (h), measured by the Oil Stability Index method, when compared with the control. Antioxidant activity of the peanut skins was higher than BHT. The present study confirmed that gamma radiation did not affect the peanut skin extracts’ antioxidative properties when added to soybean oil. View Full-TextKeywords:
peanut skin; residue; antioxidant activity; soybean oil; lipid oxidation
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).
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MDPI and ACS Style
de Camargo, A.C.; Vieira, T.M.F.S.; Regitano-D’Arce, M.A.B.; Calori-Domingues, M.A.; Canniatti-Brazaca, S.G. Gamma Radiation Effects on Peanut Skin Antioxidants. Int. J. Mol. Sci. 2012, 13, 3073-3084.
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