Evaluation of the bioaccessibility of peanut skin polyphenols and their potential use for food enrichment

Authors : Bige İNCEDAYI, Nihal TÜRKMEN EROL

Pages : 51-55

Doi:10.51539/biotech.1032945

View : 16 | Download : 9

Publication Date : 2021-12-31

Article Type : Research Paper

Abstract :Polyphenols obtained from agricultural and industrial residues are also considered as remarkable sources of natural antioxidants to replace synthetic ingredients. In this study, the contents of total polyphenols insert ignore into journalissuearticles values(TP); and total flavonoids insert ignore into journalissuearticles values(TF);, antioxidant capacity insert ignore into journalissuearticles values(AC); and in-vitro bioaccessibility of polyphenols insert ignore into journalissuearticles values(as gastric and intestinal stages); of the extract from peanut skin using water were investigated. Additionally, the potential use of peanut skin extract in noodle production was researched in order to add functionality to noodle, which is a widely consumed product. The results showed that 71.67 mg gallic acid equivalent insert ignore into journalissuearticles values(GAE);/g dry matter insert ignore into journalissuearticles values(DM); of TP, 123.11 mg rutin equivalent insert ignore into journalissuearticles values(RE);/g DM of TF and 66267.46 mmol ascorbic acid equivalent insert ignore into journalissuearticles values(AAE);/100g DM of AC were found in peanut skin. After the gastric and intestinal stages, the TP content and AC of the skin extract were found to be lower than the initial insert ignore into journalissuearticles values(before digestion); value. It was determined that polyphenols were more stable in gastric conditions than in the small intestine. The addition of the skin extract insert ignore into journalissuearticles values(0.4%); to the noodle dough increased the TP and AC of the final product compared to the noodle without the skin extract insert ignore into journalissuearticles values(control);. It was observed that the stability of the polyphenols from the noodle sample was higher in gastric stage than intestinal one. The addition of peanut skin extract to the noodle dough increased the bioaccessibility of the polyphenols. Therefore, this study showed that peanut skin, as an important source of polyphenols, may be useful for food enrichment.
Keywords : peanut skin, polyphenol, in vitro digestion, noodle