Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/handle/123456789/6678
Title: Bioassay - guided isolation of proanthocyanidins with antioxidant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques.
Authors: Oldoni, Tatiane Luiza Cadorin
Melo, Priscilla Siqueira
Massarioli, Adna Prado
Moreno, Ivani Aparecida Marchetto
Bezerra, Rosangela Maria Neves
Rosalen, Pedro Luiz
Silva, Gil Valdo José da
Nascimento, Andréa Mendes do
Alencar, Severino Matias de
Keywords: Purification
Chromatography
Antioxidant activity
Phenolic compounds
Issue Date: 2016
Citation: OLDONI,T. L. C. et al. Bioassay - guided isolation of proanthocyanidins with antioxidant activity from peanut (Arachis hypogaea) skin by combination of chromatography techniques. Food Chemistry, v. 192, p. 306-312, 2016. Disponível em: <http://www.sciencedirect.com/science/article/pii/S0308814615010092>. Acesso em: 16 jun. 2016.
Abstract: Purification and bioassay-guided fractionation were employed to isolate proanthocyanidins with antioxidant activity from peanut skin (Arachis hypogaea Runner 886). The crude extract was prepared with acetone (60% v/v) and purified using chromatographic methods, including a semipreparative HPLC technique. As a result, two proanthocyanidins were isolated and identified using NMR, epicatechin-(2 b?O?7, 4 b?8)-catechin (proanthocyanidin A1) and epicatechin-(b?2 O?7, 4 b?8)-epicatechin (proanthocyanidin A2). Despite the structural similarity, differences were observed in their antioxidant activity. Proanthocyanidin A1 proved to be more active, with EC50 value for DPPH radical scavenging of 18.25 lg/mL and reduction of Fe3+–TPTZ complex of 7.59 mmol/g, higher than that of synthetic antioxidant BHT. This compound evaluated by ABTS+_ was similar to that of natural quercetin. Therefore, peanut skin is an important source of bioactive compounds that may be used as a mild antioxidant for food preservation.
URI: http://www.repositorio.ufop.br/handle/123456789/6678
metadata.dc.identifier.doi: https://doi.org/10.1016/j.foodchem.2015.07.004
ISSN: 0308-8146
metadata.dc.rights.license: O periódico Food Chemistry concede permissão para depósito deste artigo no Repositório Institucional da UFOP. Número da licença: 3898810379758.
Appears in Collections:DEQUI - Artigos publicados em periódicos

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