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Application of Phenolic Extraction Strategies and Evaluation of the Antioxidant Activity of Peanut Skins as an Agricultural By-product for Food Industry

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Abstract

Peanuts are globally cultivated and more than 66.66% of the total production is utilised for oil production, while one-third is either consumed as nut or used in production of peanut butter and other snacks. The peanut processing industries reject large portions of peanut biomass in the form of peanut meal, skins and hulls, which are rich in proteins, phenolics and fibres. Efficient use of peanut skins that are rich in bioactive compounds and antioxidant activity for bio-fortification of foods and dietary supplements is in demand. In the present study, four varieties of peanuts (K-6, K-9, TMV-2 and TAG-24) which are widely cultivated in India were chosen and deduced the proximate analysis. Besides, extraction of total phenolic content (TPC) resulting in seed coat of examined peanut varieties revealed the higher phenolics content in K-9 (60.6 ± 3.0 mg/g) > K-6 (59.4 ± 1.30 mg/g) > TMV-2 (58.4 ± 1.35 mg/g) in the solvent system containing acetone:water:acetic acid at 70:29.8:0.2 ratio, respectively. In addition to K-9, K-6 showed significant antioxidant activity with lower electrical conductivity (an indicator of seed coat intactness) in comparison to the other peanut varieties. Moreover, FTIR analysis confirmed the presence of phenols, amides, esters, amino acids, carboxylic acids, alcohols and flavonoids in the seed coat of different peanut varieties. HPLC analysis further confirmed the presence of wall-bound phenolics, viz., protocatechuic acid, 4-hydroxybenzoic acid, vanillic acid, p-coumaric acid and t-ferulic acid in the skins of various peanut varieties. Owing to the presence of bioactive compounds and antioxidant activity, the peanut skins can be used for bio-fortification of food, dietary supplements, nutraceuticals, cosmetic industries and other value-added food materials.

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Acknowledgements

The authors are grateful to the Head, Seed Science & Technology, PJTSAU, Hyderabad; the Head, Groundnut Improvement Section, Nuclear Agriculture and Biotechnology Division, Bhabha Atomic Research Centre, Trombay, Mumbai; and the Head, RARS Kadiri for providing the peanut varieties. The authors also acknowledge Dr. N. S. Sampath Kumar, Associate Professor, Vignan’s Foundation for Science, Technology and Research, Vadlamudi, Andhra Pradesh, India, for helping in carrying out the FRAP assay, and are grateful to the Director, ICAR-IISS, Mau, for his support.

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  1. S. P. Jeevan Kumar and Anjani Devi Chintagunta have Equal contribution as first author

Authors and Affiliations

  1. Department of Seed Biotechnology, ICAR-Indian Institute of Seed Science, Mau, Uttar Pradesh, 275103, India

    S. P. Jeevan Kumar, Ashutosh Kumar, Dinesh K. Agarwal & Govind Pal

  2. ICAR-Directorate of Floricultural Research, Pune, Maharashtra, 411036, India

    S. P. Jeevan Kumar

  3. Department of Biotechnology, Vignan’s Foundation for Science, Technology and Research, Vadlamudi, Andhra Pradesh, 522213, India

    Anjani Devi Chintagunta

  4. Department of Biotechnology, Sri Venkateswara University, Tirupati, Andhra Pradesh, 517502, India

    Y. Mohan Reddy

  5. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, E32004, Ourense, Spain

    Jesus Simal-Gandara

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Contributions

SPJK and JSG conceived the work, compiled and analysed data and drafted the paper. ADC conducted experiments on proximate analysis, extraction of TPC and their estimation and characterisation using HPLC. YMR conducted experiments on TPC determination using FTIR and AK conducted experiments on antioxidant activity. DKA, GP, SPJK and JSG have meticulously edited the paper and provided valuable suggestions to improve the manuscript.

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Correspondence to S. P. Jeevan Kumar or Jesus Simal-Gandara.

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S.P. Jeevan Kumar declares that he has no conflict of interest. Anjani Devi Chintagunta declares that she has no conflict of interest. Mohan Reddy Y declares that he has no conflict of interest. Dinesh K. Agarwal declares that he has no conflict of interest. Govind Pal declares that he has no conflict of interest. Jesus Simal-Gandara declares that he has no conflict of interest.

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Kumar, S.P.J., Chintagunta, A.D., Reddy, Y.M. et al. Application of Phenolic Extraction Strategies and Evaluation of the Antioxidant Activity of Peanut Skins as an Agricultural By-product for Food Industry. Food Anal. Methods 14, 2051–2062 (2021). https://doi.org/10.1007/s12161-021-02024-1

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