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

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 pean...

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Veröffentlicht in:	Food analytical methods 2021-10, Vol.14 (10), p.2051-2062
Hauptverfasser:	Kumar, S. P. Jeevan, Chintagunta, Anjani Devi, Reddy, Y. Mohan, Kumar, Ashutosh, Agarwal, Dinesh K., Pal, Govind, Simal-Gandara, Jesus
Format:	Artikel
Sprache:	eng
Schlagworte:	4-hydroxybenzoic acid Acetic acid agroindustrial byproducts Alcohols Amides Amino acids Analytical Chemistry antioxidant activity Antioxidants Bioactive compounds biofortification Biological activity biomass Carboxylic acids Chemistry Chemistry and Materials Science Chemistry/Food Science Coumaric acid Diet Dietary supplements Electrical conductivity Electrical resistivity Esters Ferulic acid Flavonoids Food industry Food Science Functional foods & nutraceuticals High-performance liquid chromatography Hulls India Liquid chromatography Microbiology Nuts oils p-Coumaric acid p-Hydroxybenzoic acid Peanut butter peanut meal Peanuts Phenolic compounds Phenols Protocatechuic acid proximate composition seed coat Seed coats solvents value added Vanillic acid
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