Evaluation of the bioaccessibility of peanut skin polyphenols and their potential use for food enrichment
Yıl 2021,
, 51 - 55, 31.12.2021
Bige İncedayı
,
Nihal Türkmen Erol
Öz
Polyphenols obtained from agricultural and industrial residues are also considered as remarkable sources of natural antioxidants to replace synthetic ingredients. In this study, the contents of total polyphenols (TP) and total flavonoids (TF), antioxidant capacity (AC) and in-vitro bioaccessibility of polyphenols (as gastric and intestinal stages) of the extract from peanut skin using water were investigated. Additionally, the potential use of peanut skin extract in noodle production was researched in order to add functionality to noodle, which is a widely consumed product. The results showed that 71.67 mg gallic acid equivalent (GAE)/g dry matter (DM) of TP, 123.11 mg rutin equivalent (RE)/g DM of TF and 66267.46 mmol ascorbic acid equivalent (AAE)/100g DM of AC were found in peanut skin. After the gastric and intestinal stages, the TP content and AC of the skin extract were found to be lower than the initial (before digestion) value. It was determined that polyphenols were more stable in gastric conditions than in the small intestine. The addition of the skin extract (0.4%) to the noodle dough increased the TP and AC of the final product compared to the noodle without the skin extract (control). It was observed that the stability of the polyphenols from the noodle sample was higher in gastric stage than intestinal one. The addition of peanut skin extract to the noodle dough increased the bioaccessibility of the polyphenols. Therefore, this study showed that peanut skin, as an important source of polyphenols, may be useful for food enrichment.
Teşekkür
This research was orally presented in "4th International Eurasian Conference on Biological and Chemical Sciences
(EurasianBioChem 2021)".
Kaynakça
- Amado IR, Franco D, Sánchez M, Zapata C, Vázquez JA (2014) Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology. Food Chem 165:290–299. https://doi.org/10.1016/j.foodchem.2014.05.103
- Bertolino M, Belviso S, Dal Bello B, Ghirardello D, Giordano M, Rolle L, Gerbi V, Zeppa G (2015) Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties ofyogurt. LWT - Food Sci Technol 63:1145–1154. https://doi.org/10.1016/j.lwt.2015.03.113
- Bouayed J, Deußer H, Hoffmann L, Bohn T (2012) Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns. Food Chem 131:1466–1472. https://doi.org/10.1016/j.foodchem.2011.10.030
- Collins JL, Pangloli P (1997) Chemical, physical and sensory attributes of noodles with added sweet potato and soy flour. J Food Sci 62:622–625. https://doi.org/10.1111/j.1365-2621.1997.tb04446.x
- Fawole OA, Opara UL (2016) Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion. BMC Complement Altern Med 16:1–10. https://doi.org/10.1186/s12906-016-1343-2
- Figueroa F, Marhuenda J, Zafrilla P, Martínez-Cachá A, Mulero J, Cerdá B (2016) Total phenolics content, bioavailability and antioxidant capacity of 10 different genotypes of walnut (Juglans regia L.). J Food Nutr Res 55:229–236
- Gìltekin-Özgìven M, Berktaş I, Özçelik B (2016) Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans. LWT - Food Sci Technol 72:559–565. https://doi.org/10.1016/j.lwt.2016.04.065
- Gullon B, Pintado ME, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M (2015) In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability. J Funct Foods 19:617–628. https://doi.org/10.1016/j.jff.2015.09.056
- Ham JS, Kim HY, Lim ST (2015) Antioxidant and deodorizing activities of phenolic components in chestnut inner shell extracts. Ind Crops Prod 73:99–105. https://doi.org/10.1016/j.indcrop.2015.04.017
- ISO 14502-1:2005 Determination of substances characteristic of green and black tea. Part 1: Content of total polyphenols in tea. Colorimetric method using Folin-Ciocalteu reagent. 8p.
- Kazemi M, Karim R, Mirhosseini H, Hamid AA, Tamnak S (2017) Processing of Parboiled Wheat Noodles Fortified with Pulsed Ultrasound Pomegranate (Punica granatum L. var. Malas) Peel Extract. Food Bioprocess Technol 10:379–393. https://doi.org/10.1007/s11947-016-1825-8
- Larrauri M, Zunino MP, Zygadlo JA, Grosso NR, Nepote V (2016) Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes. Ind Crops Prod 94:964–971. https://doi.org/10.1016/j.indcrop.2016.09.066
- Lee NK, Jung BS, Na DS, Yu HH, Kim JS, Paik HD (2016) The impact of antimicrobial effect of chestnut inner shell extracts against Campylobacter jejuni in chicken meat. LWT - Food Sci Technol 65:746–750. https://doi.org/10.1016/j.lwt.2015.09.004
- Ma Y, Kerr WL, Swanson RB, Hargrove JL, Pegg RB (2014) Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity. Food Chem 145:883–891. https://doi.org/10.1016/j.foodchem.2013.08.125
- Minekus M, Alminger M, Alvito P, Ballance S, Bohn T, Bourlieu C, Carrière F, Boutrou R, Corredig M, Dupont D, Dufour C, Egger L, Golding M, Karakaya S, Kirkhus B, Le Feunteun S, Lesmes U, MacIerzanka A, MacKie A, Marze S, McClements DJ, Ménard O, Recio I, Santos CN, Singh RP, Vegarud GE, Wickham MSJ, Weitschies W, Brodkorb A (2014) A standardised static in vitro digestion method suitable for food-an international consensus. Food Funct 5:1113–1124. https://doi.org/10.1039/c3fo60702j
- Mir SA, Bosco SJD, Shah MA, Santhalakshmy S, Mir MM (2017) Effect of apple pomace on quality characteristics of brown rice based cracker. J Saudi Soc Agric Sci 16:25–32. https://doi.org/10.1016/j.jssas.2015.01.001
- Pasqualone A, Punzi R, Trani A, Summo C, Paradiso VM, Caponio F, Gambacorta G (2017) Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product. Int J Food Sci Technol 52:2078–2087. https://doi.org/10.1111/ijfs.13486
- Pinto J, Spínola V, Llorent-Martínez EJ, Fernández-de Córdova ML, Molina-García L, Castilho PC (2017) Polyphenolic profile and antioxidant activities of Madeiran elderberry (Sambucus lanceolata) as affected by simulated in vitro digestion. Food Res Int 100:404–410. https://doi.org/10.1016/j.foodres.2017.03.044
- Punzi R, Paradiso A, Fasciano C, Trani A, Faccia M, De Pinto MC, Gambacorta G (2014) Phenols and antioxidant activity in vitro and in vivo of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products. Nat Prod Commun 9:1315–1318. https://doi.org/10.1177/1934578x1400900924
- Ranjha MMAN, Amjad S, Ashraf S, Khawar L, Safdar MN, Jabbar S, Nadeem M, Mahmood S, Murtaza MA (2020) Extraction of polyphenols from apple and pomegranate peels employing different extraction techniques for the development of functional date bars. Int J Fruit Sci 20:S1201–S1221. https://doi.org/10.1080/15538362.2020.1782804
- Rashidinejad A, Birch EJ, Everett DW (2016) The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process. Int J Food Sci Nutr 67:624–631. https://doi.org/10.1080/09637486.2016.1195797
- Rodrigues MJ, Neves V, Martins A, Rauter AP, Neng NR, Nogueira JMF, Varela J, Barreira L, Custódio L (2016) In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers’ infusions and decoctions: A comparison with green tea (Camellia sinensis). Food Chem 200:322–329. https://doi.org/10.1016/j.foodchem.2016.01.048
- Stevigny C, Rolle L, Valentini N, Zeppa G (2007) Optimization of extraction of phenolic content from hazelnut shell using response surface methodology. J Sci Food Agric 87:2817–2822. https://doi.org/10.1002/jsfa
- Taş NG, Gökmen V (2015) Bioactive compounds in different hazelnut varieties and their skins. J Food Compos Anal 43:203–208. https://doi.org/10.1016/j.jfca.2015.07.003
- Türkmen Erol N, Sari F, Çalikoǧlu E, Velioǧlu YS (2009) Green and roasted mate: Phenolic profile and antioxidant activity. Turkish J Agric For 33:353–362. https://doi.org/10.3906/tar-0901-4
- Vázquez G, Fernández-Agulló A, Gómez-Castro C, Freire MS, Antorrena G, González-Álvarez J (2012) Response surface optimization of antioxidants extraction from chestnut (Castanea sativa) bur. Ind Crops Prod 35:126–134. https://doi.org/10.1016/j.indcrop.2011.06.022
- Wang S, Amigo-Benavent M, Mateos R, Bravo L, Sarriá B (2017) Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace. Int J Food Sci Nutr 68:188–200. https://doi.org/10.1080/09637486.2016.1228099
- Win MM, Abdul-Hamid A, Baharin BS, Anwar F, Sabu MC, Pak-dek MS (2011) Phenolic compounds and antioxidant activity of peanut’s skin, hull, raw kernel and roasted kernel flour. Pakistan J Bot 43:1635–1642
- Xiong J, Chan YH, Rathinasabapathy T, Grace MH, Komarnytsky S, Lila MA (2020) Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model. Food Chem 331:127279. https://doi.org/10.1016/j.foodchem.2020.127279
- Yu J, Ahmedna M, Goktepe I (2005) Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics. Food Chem 90:199–206. https://doi.org/10.1016/j.foodchem.2004.03.048
- Zardo I, de Espíndola Sobczyk A, Marczak LDF, Sarkis J (2019) Optimization of ultrasound assisted extraction of phenolic compounds from sunflower seed cake using response surface methodology. Waste and Biomass Valorization 10:33–44. https://doi.org/10.1007/s12649-017-0038-3
Yıl 2021,
, 51 - 55, 31.12.2021
Bige İncedayı
,
Nihal Türkmen Erol
Kaynakça
- Amado IR, Franco D, Sánchez M, Zapata C, Vázquez JA (2014) Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology. Food Chem 165:290–299. https://doi.org/10.1016/j.foodchem.2014.05.103
- Bertolino M, Belviso S, Dal Bello B, Ghirardello D, Giordano M, Rolle L, Gerbi V, Zeppa G (2015) Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties ofyogurt. LWT - Food Sci Technol 63:1145–1154. https://doi.org/10.1016/j.lwt.2015.03.113
- Bouayed J, Deußer H, Hoffmann L, Bohn T (2012) Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns. Food Chem 131:1466–1472. https://doi.org/10.1016/j.foodchem.2011.10.030
- Collins JL, Pangloli P (1997) Chemical, physical and sensory attributes of noodles with added sweet potato and soy flour. J Food Sci 62:622–625. https://doi.org/10.1111/j.1365-2621.1997.tb04446.x
- Fawole OA, Opara UL (2016) Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion. BMC Complement Altern Med 16:1–10. https://doi.org/10.1186/s12906-016-1343-2
- Figueroa F, Marhuenda J, Zafrilla P, Martínez-Cachá A, Mulero J, Cerdá B (2016) Total phenolics content, bioavailability and antioxidant capacity of 10 different genotypes of walnut (Juglans regia L.). J Food Nutr Res 55:229–236
- Gìltekin-Özgìven M, Berktaş I, Özçelik B (2016) Change in stability of procyanidins, antioxidant capacity and in-vitro bioaccessibility during processing of cocoa powder from cocoa beans. LWT - Food Sci Technol 72:559–565. https://doi.org/10.1016/j.lwt.2016.04.065
- Gullon B, Pintado ME, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M (2015) In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability. J Funct Foods 19:617–628. https://doi.org/10.1016/j.jff.2015.09.056
- Ham JS, Kim HY, Lim ST (2015) Antioxidant and deodorizing activities of phenolic components in chestnut inner shell extracts. Ind Crops Prod 73:99–105. https://doi.org/10.1016/j.indcrop.2015.04.017
- ISO 14502-1:2005 Determination of substances characteristic of green and black tea. Part 1: Content of total polyphenols in tea. Colorimetric method using Folin-Ciocalteu reagent. 8p.
- Kazemi M, Karim R, Mirhosseini H, Hamid AA, Tamnak S (2017) Processing of Parboiled Wheat Noodles Fortified with Pulsed Ultrasound Pomegranate (Punica granatum L. var. Malas) Peel Extract. Food Bioprocess Technol 10:379–393. https://doi.org/10.1007/s11947-016-1825-8
- Larrauri M, Zunino MP, Zygadlo JA, Grosso NR, Nepote V (2016) Chemical characterization and antioxidant properties of fractions separated from extract of peanut skin derived from different industrial processes. Ind Crops Prod 94:964–971. https://doi.org/10.1016/j.indcrop.2016.09.066
- Lee NK, Jung BS, Na DS, Yu HH, Kim JS, Paik HD (2016) The impact of antimicrobial effect of chestnut inner shell extracts against Campylobacter jejuni in chicken meat. LWT - Food Sci Technol 65:746–750. https://doi.org/10.1016/j.lwt.2015.09.004
- Ma Y, Kerr WL, Swanson RB, Hargrove JL, Pegg RB (2014) Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity. Food Chem 145:883–891. https://doi.org/10.1016/j.foodchem.2013.08.125
- Minekus M, Alminger M, Alvito P, Ballance S, Bohn T, Bourlieu C, Carrière F, Boutrou R, Corredig M, Dupont D, Dufour C, Egger L, Golding M, Karakaya S, Kirkhus B, Le Feunteun S, Lesmes U, MacIerzanka A, MacKie A, Marze S, McClements DJ, Ménard O, Recio I, Santos CN, Singh RP, Vegarud GE, Wickham MSJ, Weitschies W, Brodkorb A (2014) A standardised static in vitro digestion method suitable for food-an international consensus. Food Funct 5:1113–1124. https://doi.org/10.1039/c3fo60702j
- Mir SA, Bosco SJD, Shah MA, Santhalakshmy S, Mir MM (2017) Effect of apple pomace on quality characteristics of brown rice based cracker. J Saudi Soc Agric Sci 16:25–32. https://doi.org/10.1016/j.jssas.2015.01.001
- Pasqualone A, Punzi R, Trani A, Summo C, Paradiso VM, Caponio F, Gambacorta G (2017) Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product. Int J Food Sci Technol 52:2078–2087. https://doi.org/10.1111/ijfs.13486
- Pinto J, Spínola V, Llorent-Martínez EJ, Fernández-de Córdova ML, Molina-García L, Castilho PC (2017) Polyphenolic profile and antioxidant activities of Madeiran elderberry (Sambucus lanceolata) as affected by simulated in vitro digestion. Food Res Int 100:404–410. https://doi.org/10.1016/j.foodres.2017.03.044
- Punzi R, Paradiso A, Fasciano C, Trani A, Faccia M, De Pinto MC, Gambacorta G (2014) Phenols and antioxidant activity in vitro and in vivo of aqueous extracts obtained by ultrasound-assisted extraction from artichoke by-products. Nat Prod Commun 9:1315–1318. https://doi.org/10.1177/1934578x1400900924
- Ranjha MMAN, Amjad S, Ashraf S, Khawar L, Safdar MN, Jabbar S, Nadeem M, Mahmood S, Murtaza MA (2020) Extraction of polyphenols from apple and pomegranate peels employing different extraction techniques for the development of functional date bars. Int J Fruit Sci 20:S1201–S1221. https://doi.org/10.1080/15538362.2020.1782804
- Rashidinejad A, Birch EJ, Everett DW (2016) The behaviour of green tea catechins in a full-fat milk system under conditions mimicking the cheesemaking process. Int J Food Sci Nutr 67:624–631. https://doi.org/10.1080/09637486.2016.1195797
- Rodrigues MJ, Neves V, Martins A, Rauter AP, Neng NR, Nogueira JMF, Varela J, Barreira L, Custódio L (2016) In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers’ infusions and decoctions: A comparison with green tea (Camellia sinensis). Food Chem 200:322–329. https://doi.org/10.1016/j.foodchem.2016.01.048
- Stevigny C, Rolle L, Valentini N, Zeppa G (2007) Optimization of extraction of phenolic content from hazelnut shell using response surface methodology. J Sci Food Agric 87:2817–2822. https://doi.org/10.1002/jsfa
- Taş NG, Gökmen V (2015) Bioactive compounds in different hazelnut varieties and their skins. J Food Compos Anal 43:203–208. https://doi.org/10.1016/j.jfca.2015.07.003
- Türkmen Erol N, Sari F, Çalikoǧlu E, Velioǧlu YS (2009) Green and roasted mate: Phenolic profile and antioxidant activity. Turkish J Agric For 33:353–362. https://doi.org/10.3906/tar-0901-4
- Vázquez G, Fernández-Agulló A, Gómez-Castro C, Freire MS, Antorrena G, González-Álvarez J (2012) Response surface optimization of antioxidants extraction from chestnut (Castanea sativa) bur. Ind Crops Prod 35:126–134. https://doi.org/10.1016/j.indcrop.2011.06.022
- Wang S, Amigo-Benavent M, Mateos R, Bravo L, Sarriá B (2017) Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace. Int J Food Sci Nutr 68:188–200. https://doi.org/10.1080/09637486.2016.1228099
- Win MM, Abdul-Hamid A, Baharin BS, Anwar F, Sabu MC, Pak-dek MS (2011) Phenolic compounds and antioxidant activity of peanut’s skin, hull, raw kernel and roasted kernel flour. Pakistan J Bot 43:1635–1642
- Xiong J, Chan YH, Rathinasabapathy T, Grace MH, Komarnytsky S, Lila MA (2020) Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model. Food Chem 331:127279. https://doi.org/10.1016/j.foodchem.2020.127279
- Yu J, Ahmedna M, Goktepe I (2005) Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics. Food Chem 90:199–206. https://doi.org/10.1016/j.foodchem.2004.03.048
- Zardo I, de Espíndola Sobczyk A, Marczak LDF, Sarkis J (2019) Optimization of ultrasound assisted extraction of phenolic compounds from sunflower seed cake using response surface methodology. Waste and Biomass Valorization 10:33–44. https://doi.org/10.1007/s12649-017-0038-3