Bioassay-guided Isolation Of Proanthocyanidins With Antioxidant Activity From Peanut (arachis Hypogaea) Skin By Combination Of Chromatography Techniques.

dc.creatorOldoni, Tatiane L C
dc.creatorMelo, Priscilla S
dc.creatorMassarioli, Adna P
dc.creatorMoreno, Ivani A M
dc.creatorBezerra, Rosângela M N
dc.creatorRosalen, Pedro L
dc.creatorda Silva, Gil V J
dc.creatorNascimento, Andréa M
dc.creatorAlencar, Severino M
dc.date2016-Feb
dc.date2016-05-23T19:39:52Z
dc.date2016-05-23T19:39:52Z
dc.date.accessioned2018-03-29T01:27:28Z
dc.date.available2018-03-29T01:27:28Z
dc.identifierFood Chemistry. v. 192, p. 306-312, 2016-Feb.
dc.identifier0308-8146
dc.identifier10.1016/j.foodchem.2015.07.004
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/26304352
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/235146
dc.identifier26304352
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1303389
dc.descriptionPurification and bioassay-guided fractionation were employed to isolate proanthocyanidins with antioxidant activity from peanut skin (Arachis hypogaea Runner 886). The crude extract was prepared with acetone (60% v/v) and purified using chromatographic methods, including a semipreparative HPLC technique. As a result, two proanthocyanidins were isolated and identified using NMR, epicatechin-(2 β → O → 7, 4 β → 8)-catechin (proanthocyanidin A1) and epicatechin-(β → 2 O → 7, 4 β → 8)-epicatechin (proanthocyanidin A2). Despite the structural similarity, differences were observed in their antioxidant activity. Proanthocyanidin A1 proved to be more active, with EC50 value for DPPH radical scavenging of 18.25 μg/mL and reduction of Fe(3+)-TPTZ complex of 7.59 mmol/g, higher than that of synthetic antioxidant BHT. This compound evaluated by ABTS(+) was similar to that of natural quercetin. Therefore, peanut skin is an important source of bioactive compounds that may be used as a mild antioxidant for food preservation.
dc.description192
dc.description306-312
dc.languageeng
dc.relationFood Chemistry
dc.relationFood Chem
dc.rightsembargo
dc.sourcePubMed
dc.subject(+)-catechin (pubchem Cid: 9064)
dc.subject(−)-epicatechin (pubchem Cid: 72276)
dc.subjectAntioxidant Activity
dc.subjectBy-product
dc.subjectChromatography
dc.subjectEpigallocatechin (pubchem Cid: 72277)
dc.subjectFerulic Acid (pubchem Cid: 445858)
dc.subjectGallic Acid (pubchem Cid: 370)
dc.subjectPhenolic Compounds
dc.subjectProanthocyanidin A1 (pubchem Cid: 9872976)
dc.subjectProanthocyanidin A2 (pubchem Cid: 124025)
dc.subjectPurification
dc.subjectQuercetin (pubchem Cid: 5280343)
dc.subjectP-coumaric Acid (pubchem Cid: 637542)
dc.titleBioassay-guided Isolation Of Proanthocyanidins With Antioxidant Activity From Peanut (arachis Hypogaea) Skin By Combination Of Chromatography Techniques.
dc.typeArtículos de revistas


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