de Camargo Adriano Costa, Regitano-d'Arce Marisa Aparecida Bismara, Rasera Gabriela Boscariol, Canniatti-Brazaca Solange Guidolin, do Prado-Silva Leonardo, Alvarenga Verônica Ortiz, Sant'Ana Anderson S, Shahidi Fereidoon
Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada; Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil.
Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil.
Food Chem. 2017 Dec 15;237:538-544. doi: 10.1016/j.foodchem.2017.05.046. Epub 2017 May 10.
Peanut skin (PS) and meal from dry-blanched peanuts (MDBP) were evaluated as sources of phenolic compounds. PS rendered the highest total phenolic content, antioxidant capacity towards ABTS radical cation, DPPH and hydroxyl radicals as well as reducing power. Phenolic acids were present in PS and MDBP whereas proanthocyanidins and monomeric flavonoids were found only in PS as identified by HPLC-DAD-ESI-MS. Procyanidin-rich extracts prevented oxidation in non-irradiated and gamma-irradiated fish model system. Both extracts inhibited the growth of gram-positive (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Geobacillus stearothermophilus) and gram-negative bacteria (Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli). Regardless of the strain, phenolic acid-rich extracts showed the lowest minimum inhibitory capacity (MIC); therefore presenting higher antibacterial effect. The MIC of phenolic acid-rich extracts (24-49μgphenolics/mL) was higher but comparable to Ampicillin (10μg/mL). Thus, phenolics in PS and MDBP may serve as antioxidants and antimicrobial compounds.
花生皮（PS）和干烤花生粕（MDBP）被评估为酚类化合物的来源。花生皮的总酚含量最高，对ABTS阳离子自由基、DPPH和羟基自由基的抗氧化能力以及还原能力最强。通过HPLC-DAD-ESI-MS鉴定发现，酚酸存在于花生皮和花生粕中，而原花青素和单体类黄酮仅存在于花生皮中。富含原花青素的提取物可防止未辐照和γ辐照的鱼类模型系统中的氧化。两种提取物均能抑制革兰氏阳性菌（蜡样芽孢杆菌、金黄色葡萄球菌、单核细胞增生李斯特菌、嗜热栖热放线菌）和革兰氏阴性菌（铜绿假单胞菌、荧光假单胞菌、肠炎沙门氏菌、鼠伤寒沙门氏菌、大肠杆菌）的生长。无论菌株如何，富含酚酸的提取物的最低抑菌浓度（MIC）最低；因此具有更高的抗菌效果。富含酚酸的提取物的MIC（24-49μg酚类物质/mL）较高，但与氨苄青霉素（10μg/mL）相当。因此，花生皮和花生粕中的酚类物质可作为抗氧化剂和抗菌化合物。
