Premium
ORAChromatography and Total Phenolics Content of Peanut Root Extracts
Author(s) -
Holland Kevin W.,
Balota Maria,
Eigel III William N.,
Mallikarjunan Parameswarakumar,
Tanko James M.,
Zhou Kequan,
O’Keefe Sean F.
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02069.x
Subject(s) - gallic acid , chemistry , high performance liquid chromatography , cultivar , antioxidant , oxygen radical absorbance capacity , food science , chromatography , antioxidant capacity , botany , biology , organic chemistry
A large number of compounds have been reported in peanut plants. Many of these compounds are phytoalexins, which are produced by plants experiencing environmental stress and often exhibit antioxidant activity. It is difficult to determine which of the many compounds has the greatest impact on total antioxidant capacity in a mixture. The objectives of this research were to examine the oxygen‐radical absorbing capacity (ORAC) value and total phenolic contents of peanut root extracts and peanut root extract fractions collected via HPLC. Peanut roots were extracted from four different cultivars (Brantley, NC‐12, Phillips, and Wilson) with 70% aqueous ethanol with ultrasonic assistance. Each cultivar was sampled in duplicate. The extracts were fractionated into 18 3‐min fractions by HPLC using a C‐18 column. Fractions and crude extracts were freeze dried. ORAC values and total phenolic content were then determined for all fractions and crude extracts. Fractions had a significant effect on the μM TE/mg gallic acid equivalents (GAE). ORAC values ranged from −46.89 μM TE to 185 μM TE in HPLC fractions. ORAChromatography can be used to focus on antioxidants in complex samples.