title: Peanut skins-fortified peanut butters: effect of processing on the phenolics content, fibre content and antioxidant activity.
abstract: Incorporation of ground peanut skins (PS) into peanut butter at 1.25%, 2.5%, 3.75%, and 5.0% (w/w) resulted in a marked concentration-dependent increase in both the total phenolics content (TPC) and antioxidant activity. Using dry-blanched PS to illustrate, the TPC increased by 86%, 357%, 533%, and 714%, respectively, compared to the peanut butter control devoid of PS; the total proanthocyanidins content (TPACs) rose by 633%, 1933%, 3500%, and 5033%, respectively. NP-HPLC detection confirmed that the increase in the phenolics content was attributed to the endogenous proanthocyanidins of the PS, which were characterised as dimers to nonamers by NP-HPLC/ESI-MS. FRAP values increased correspondingly by 62%, 387%, 747%, and 829%, while H-ORAC(FL) values grew by 53%, 247%, 382%, and 415%, respectively. The dietary fibre content of dry-blanched PS was ~55%, with 89-93% being insoluble fibre. Data revealed that PS addition enhances the antioxidant capacity of the peanut butter, permits a "good source of fibre" claim, and offers diversification in the market's product line.
authors.affiliation: Department of Food Science & Technology, College of Agricultural and Environmental Sciences, The University of Georgia, 100 Cedar Street, Athens, GA 30602, USA.
authors.forename: Yuanyuan
authors.initials: Y
authors.lastname: Ma
authors.forename: William L
authors.initials: WL
authors.lastname: Kerr
authors.forename: Ruthann B
authors.initials: RB
authors.lastname: Swanson
authors.forename: James L
authors.initials: JL
authors.lastname: Hargrove
authors.forename: Ronald B
authors.initials: RB
authors.lastname: Pegg
mesh_terms: D000975:Antioxidants / Q000032:analysis* / Q000191:economics; D010367:Arachis / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D004043:Dietary Fiber / Q000032:analysis* / Q000191:economics; D005511:Food Handling; D005525:Food-Processing Industry / Q000193:education; D005638:Fruit / Q000737:chemistry; D055951:Functional Food / Q000032:analysis* / Q000191:economics; D005845:Georgia; D006358:Hot Temperature; D057927:Hydrophobic and Hydrophilic Interactions; D007220:Industrial Waste / Q000032:analysis / Q000191:economics; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis; D044945:Proanthocyanidins / Q000032:analysis; D027824:Rosaceae / Q000737:chemistry; D012639:Seeds / Q000737:chemistry*; D012995:Solubility; D021241:Spectrometry, Mass, Electrospray Ionization; D013549:Sweetening Agents / Q000032:analysis
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D007220:Industrial Waste; D010636:Phenols; D010936:Plant Extracts; D044945:Proanthocyanidins; D013549:Sweetening Agents
keywords: Antioxidant capacity; Dietary fibre; NP-HPLC/ESI-MS; Peanuts; Polyphenolics; Proanthocyanidins (PACs)