Impact of different treatments on the antioxidant properties of two market types of peanuts grown in Mexico

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-11-24 DOI:10.3989/gya.0878221

M. Robles-Ramírez, R. Viramontes-Bocanegra, R. Mora-Escobedo, E. Ortega-Robles, M. C. Beltrán-Orozco, M. Robles-Ramírez, Beltrán-Orozco MC. 2023, •. M. Robles-Ramírez

引用次数: 0

Abstract

The effect of roasting, frying, microwave heating, and germination on the antioxidant properties, total phenolics and flavonoids content of two types of peanuts (Valencia and Virginia) grown in Mexico was investigated. The thermal treatments affected the phenolic content and the antioxidant capacity of the two varieties of peanuts differently (by ABTS, DPPH, FRAP and iron chelating activity methods). Germination was the best method to increase the antioxidant activity (up to 157% increase in the Virginia variety) and the contents of compounds with nutraceutical potential in the peanuts (up to 59% increase in total phenolics in the Valencia variety and 700% increase in total flavonoids in the Virginia variety). Germinated peanuts could be used as raw material for the production of functional foods.

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不同处理方法对墨西哥市场上两种花生抗氧化特性的影响

研究人员调查了烘烤、油炸、微波加热和发芽对墨西哥种植的两种花生（瓦伦西亚和弗吉尼亚）的抗氧化特性、总酚和类黄酮含量的影响。通过 ABTS、DPPH、FRAP 和铁螯合活性方法，热处理对两种花生的酚含量和抗氧化能力产生了不同的影响。发芽是提高花生抗氧化活性（弗吉尼亚品种提高了 157%）和营养保健潜力化合物含量（瓦伦西亚品种的总酚类提高了 59%，弗吉尼亚品种的总黄酮提高了 700%）的最佳方法。发芽花生可用作生产功能食品的原料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality