Bioactive capacity of peanuts with different coat colors

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-05-11 DOI:10.1007/s00217-024-04572-2

Gilson Gustavo Lucinda Machado, Ana Beatriz Silva Araújo, Ana Cristina Freitas de Oliveira Meira, Carlos Henrique Milagres Ribeiro, Ingrid Alves Santos, Lorrane Ribeiro de Souza, Elano Pinheiro Pereira, Eduardo Valério de Barros Vilas Boas

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Abstract

The present work aimed to evaluate three varieties of peanut (Arachis hypogaea L.) regarding the content of anthocyanins and total phenolics, antioxidant activity, phenolic profile and the alkaloids trigonelline and theobromine. The total phenolic content was analyzed by the Fast-Blue and Folin–Ciocalteau methods, while the antioxidant activity was analyzed by the β-carotene/linoleic acid, ABTS⁺ and FRAP methods. The phenolic profile and alkaloids were determined using high performance liquid chromatography (HPLC–DAD-UV–Vis). Peanuts with beige shells stood out with higher antioxidant activity and total phenolic content, while peanuts with purple shells stood out with higher anthocyanin content. Eight phenolic compounds and the alkaloids trigonelline and theobromine have been identified in peanut varieties. However, only four phenolics (gallic, syringic, ferulic and transcinnamic acids), in addition to the two alkaloids, were identified simultaneously in the three varieties studied. Chlorogenic acid was absent in red and purple-seeded varieties, catechin and resveratrol in varieties with red and beige coats, and p-coumaric acid in those with beige coats. For the first time, trigonelline and theobromine were identified in peanuts. Therefore, the bioactive composition and antioxidant activity of peanuts depend on its genotype.

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不同皮色花生的生物活性能力

本研究旨在对三个花生品种（Arachis hypogaea L.）的花青素和总酚含量、抗氧化活性、酚类物质概况以及生物碱三尖杉碱和可可碱进行评估。总酚含量用 Fast-Blue 法和 Folin-Ciocalteau 法分析，抗氧化活性用 β-胡萝卜素/亚油酸法、ABTS+ 法和 FRAP 法分析。酚类物质和生物碱采用高效液相色谱法（HPLC-DAD-UV-Vis）进行测定。米色外壳的花生抗氧化活性和总酚含量较高，而紫色外壳的花生花青素含量较高。在花生品种中发现了八种酚类化合物以及生物碱三尖杉碱和可可碱。不过，在所研究的三个品种中，除了两种生物碱外，只有四种酚类化合物（没食子酸、丁香酸、阿魏酸和反肉桂酸）同时被鉴定出来。红色和紫色种子的品种中没有绿原酸，红色和米色外皮的品种中没有儿茶素和白藜芦醇，米色外皮的品种中没有对香豆酸。在花生中首次发现了三尖杉碱和可可碱。因此，花生的生物活性成分和抗氧化活性取决于其基因型。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.