Phenolic profile, antioxidants, and sensory acceptance of bioactive-enhanced peanuts using ultrasound and UV
Phenolic antioxidant compounds, including resveratrol, are associated with reduced risk of cancer and cardiovascular disease, and delayed ageing. This study aims to quantify synergistic enhancement of phenolics and antioxidants in peanuts by combinations of ultrasound (US)–UV treatments, compared to...
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| Veröffentlicht in: | Food chemistry 2010-10, Vol.122 (3), p.795-803 |
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| creator | Sales, Jocelyn M. Resurreccion, A.V.A. |
| description | Phenolic antioxidant compounds, including resveratrol, are associated with reduced risk of cancer and cardiovascular disease, and delayed ageing. This study aims to quantify synergistic enhancement of phenolics and antioxidants in peanuts by combinations of ultrasound (US)–UV treatments, compared to either US or UV, and determine optimum parameters for combined US–UV process. LC–MS confirmed the bioactive phenolics:
trans-resveratrol,
trans-piceid, and
p-coumaric-, caffeic-, and ferulic-acids, which achieved maximum increases, with combined US–UV, compared to US or UV; as did total phenolics (TP), TEAC, and ORAC. Optimum parameters for a combined US–UV process will provide up to 4.8
μg/g
trans-resveratrol, 170
μg/g
p-coumaric acid, and 150
μM TE/g ORAC or >100% that found in red wines; 1.0
μg/g
trans-piceid, 2.6
μg/g ferulic acid, 1.48
mg GAE/g TP, and consumer acceptance ⩾5. Optimum combined US–UV resulted in 1.3× or 2.3× the
trans-resveratrol concentrations in US or UV, respectively, suggesting synergistic effect of UV and US in enhancing resveratrol in peanuts. |
| doi_str_mv | 10.1016/j.foodchem.2010.03.058 |
| format | Article |
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trans-resveratrol,
trans-piceid, and
p-coumaric-, caffeic-, and ferulic-acids, which achieved maximum increases, with combined US–UV, compared to US or UV; as did total phenolics (TP), TEAC, and ORAC. Optimum parameters for a combined US–UV process will provide up to 4.8
μg/g
trans-resveratrol, 170
μg/g
p-coumaric acid, and 150
μM TE/g ORAC or >100% that found in red wines; 1.0
μg/g
trans-piceid, 2.6
μg/g ferulic acid, 1.48
mg GAE/g TP, and consumer acceptance ⩾5. Optimum combined US–UV resulted in 1.3× or 2.3× the
trans-resveratrol concentrations in US or UV, respectively, suggesting synergistic effect of UV and US in enhancing resveratrol in peanuts.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2010.03.058</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Antioxidants ; Arachis hypogaea ; bioactive properties ; bioactive-enhanced peanuts ; Biological and medical sciences ; enriched foods ; food analysis ; food composition ; Food industries ; food irradiation ; food processing quality ; functional foods ; Fundamental and applied biological sciences. Psychology ; Peanuts ; Phenolic compounds ; Response surface methodology ; resveratrol ; sensory properties ; ultrasonic treatment ; Ultrasound ; ultraviolet radiation ; UV light ; Vitaceae</subject><ispartof>Food chemistry, 2010-10, Vol.122 (3), p.795-803</ispartof><rights>2010</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c398t-48a8879fdd617dc4ef5240002a9de938a7831344ce687f22c8db449b8e0ee14f3</citedby><cites>FETCH-LOGICAL-c398t-48a8879fdd617dc4ef5240002a9de938a7831344ce687f22c8db449b8e0ee14f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2010.03.058$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22781719$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Sales, Jocelyn M.</creatorcontrib><creatorcontrib>Resurreccion, A.V.A.</creatorcontrib><title>Phenolic profile, antioxidants, and sensory acceptance of bioactive-enhanced peanuts using ultrasound and UV</title><title>Food chemistry</title><description>Phenolic antioxidant compounds, including resveratrol, are associated with reduced risk of cancer and cardiovascular disease, and delayed ageing. This study aims to quantify synergistic enhancement of phenolics and antioxidants in peanuts by combinations of ultrasound (US)–UV treatments, compared to either US or UV, and determine optimum parameters for combined US–UV process. LC–MS confirmed the bioactive phenolics:
trans-resveratrol,
trans-piceid, and
p-coumaric-, caffeic-, and ferulic-acids, which achieved maximum increases, with combined US–UV, compared to US or UV; as did total phenolics (TP), TEAC, and ORAC. Optimum parameters for a combined US–UV process will provide up to 4.8
μg/g
trans-resveratrol, 170
μg/g
p-coumaric acid, and 150
μM TE/g ORAC or >100% that found in red wines; 1.0
μg/g
trans-piceid, 2.6
μg/g ferulic acid, 1.48
mg GAE/g TP, and consumer acceptance ⩾5. Optimum combined US–UV resulted in 1.3× or 2.3× the
trans-resveratrol concentrations in US or UV, respectively, suggesting synergistic effect of UV and US in enhancing resveratrol in peanuts.</description><subject>Antioxidants</subject><subject>Arachis hypogaea</subject><subject>bioactive properties</subject><subject>bioactive-enhanced peanuts</subject><subject>Biological and medical sciences</subject><subject>enriched foods</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food industries</subject><subject>food irradiation</subject><subject>food processing quality</subject><subject>functional foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Peanuts</subject><subject>Phenolic compounds</subject><subject>Response surface methodology</subject><subject>resveratrol</subject><subject>sensory properties</subject><subject>ultrasonic treatment</subject><subject>Ultrasound</subject><subject>ultraviolet radiation</subject><subject>UV light</subject><subject>Vitaceae</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqFkMFuEzEQhi0EEqHwCuAL4sKG8dpZe2-gqlCkSiBBuFqOPW4cbdbBs1vRt8erlF45jTz65vfMx9hrAWsBovtwWMecg9_jcd1CbYJcw8Y8YSthtGw06PYpW4EE0xihuufsBdEBACprVmz4vscxD8nzU8kxDfieu3FK-U8KtdLyCpxwpFzuufMeT5MbPfIc-S5l56d0hw2O-6UZ-AndOE_EZ0rjLZ-HqTjKc01YUra_XrJn0Q2Erx7qBdt-vvp5ed3cfPvy9fLTTeNlb6ZGGWeM7mMIndDBK4ybVi0buz5gL43TRgqplMfO6Ni23oSdUv3OICAKFeUFe3fOrTf9npEme0zkcRjciHkmq1UH0GloK9mdSV8yUcFoTyUdXbm3Auxi1x7sP7t2sWtB2mq3Dr59-MKRd0MsVUCix-m21UZo0VfuzZmLLlt3Wyqz_VGDZLWvoN_ISnw8E1iN3CUslnzCRWcq6CcbcvrfMn8BhweePQ</recordid><startdate>20101001</startdate><enddate>20101001</enddate><creator>Sales, Jocelyn M.</creator><creator>Resurreccion, A.V.A.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20101001</creationdate><title>Phenolic profile, antioxidants, and sensory acceptance of bioactive-enhanced peanuts using ultrasound and UV</title><author>Sales, Jocelyn M. ; Resurreccion, A.V.A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c398t-48a8879fdd617dc4ef5240002a9de938a7831344ce687f22c8db449b8e0ee14f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Antioxidants</topic><topic>Arachis hypogaea</topic><topic>bioactive properties</topic><topic>bioactive-enhanced peanuts</topic><topic>Biological and medical sciences</topic><topic>enriched foods</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food industries</topic><topic>food irradiation</topic><topic>food processing quality</topic><topic>functional foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Peanuts</topic><topic>Phenolic compounds</topic><topic>Response surface methodology</topic><topic>resveratrol</topic><topic>sensory properties</topic><topic>ultrasonic treatment</topic><topic>Ultrasound</topic><topic>ultraviolet radiation</topic><topic>UV light</topic><topic>Vitaceae</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sales, Jocelyn M.</creatorcontrib><creatorcontrib>Resurreccion, A.V.A.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sales, Jocelyn M.</au><au>Resurreccion, A.V.A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Phenolic profile, antioxidants, and sensory acceptance of bioactive-enhanced peanuts using ultrasound and UV</atitle><jtitle>Food chemistry</jtitle><date>2010-10-01</date><risdate>2010</risdate><volume>122</volume><issue>3</issue><spage>795</spage><epage>803</epage><pages>795-803</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>Phenolic antioxidant compounds, including resveratrol, are associated with reduced risk of cancer and cardiovascular disease, and delayed ageing. This study aims to quantify synergistic enhancement of phenolics and antioxidants in peanuts by combinations of ultrasound (US)–UV treatments, compared to either US or UV, and determine optimum parameters for combined US–UV process. LC–MS confirmed the bioactive phenolics:
trans-resveratrol,
trans-piceid, and
p-coumaric-, caffeic-, and ferulic-acids, which achieved maximum increases, with combined US–UV, compared to US or UV; as did total phenolics (TP), TEAC, and ORAC. Optimum parameters for a combined US–UV process will provide up to 4.8
μg/g
trans-resveratrol, 170
μg/g
p-coumaric acid, and 150
μM TE/g ORAC or >100% that found in red wines; 1.0
μg/g
trans-piceid, 2.6
μg/g ferulic acid, 1.48
mg GAE/g TP, and consumer acceptance ⩾5. Optimum combined US–UV resulted in 1.3× or 2.3× the
trans-resveratrol concentrations in US or UV, respectively, suggesting synergistic effect of UV and US in enhancing resveratrol in peanuts.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2010.03.058</doi><tpages>9</tpages></addata></record> |
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| ispartof | Food chemistry, 2010-10, Vol.122 (3), p.795-803 |
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| source | Elsevier ScienceDirect Journals |
| subjects | Antioxidants Arachis hypogaea bioactive properties bioactive-enhanced peanuts Biological and medical sciences enriched foods food analysis food composition Food industries food irradiation food processing quality functional foods Fundamental and applied biological sciences. Psychology Peanuts Phenolic compounds Response surface methodology resveratrol sensory properties ultrasonic treatment Ultrasound ultraviolet radiation UV light Vitaceae |
| title | Phenolic profile, antioxidants, and sensory acceptance of bioactive-enhanced peanuts using ultrasound and UV |
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