Impact of different treatments on the antioxidant properties of two market types of peanuts grown in Mexico

M.C. Robles-Ramírez; R. Viramontes-Bocanegra; R. Mora-Escobedo; E. Ortega-Robles; M.C. Beltrán-Orozco

doi:10.3989/gya.0878221

Authors

M.C. Robles-Ramírez Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional https://orcid.org/0000-0001-6844-217X
R. Viramontes-Bocanegra Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional https://orcid.org/0000-0003-0198-098X
R. Mora-Escobedo Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional https://orcid.org/0000-0003-3197-1187
E. Ortega-Robles Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional - Unidad de Trastornos del Movimiento y Sueño, Hospital General Dr. Manuel Gea González https://orcid.org/0000-0002-1667-2253
M.C. Beltrán-Orozco Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional https://orcid.org/0000-0001-8280-0236

DOI:

https://doi.org/10.3989/gya.0878221

Keywords:

Antioxidant capacity, Peanut processing, Total flavonoids, Total phenolics

Abstract

The effect of roasting, frying, microwave heating, and germination on the antioxidant properties, total phenolics and flavonoids content of two types of peanuts (Valencia and Virginia) grown in Mexico was investigated. The thermal treatments affected the phenolic content and the antioxidant capacity of the two varieties of peanuts differently (by ABTS, DPPH, FRAP and iron chelating activity methods). Germination was the best method to increase the antioxidant activity (up to 157% increase in the Virginia variety) and the contents of compounds with nutraceutical potential in the peanuts (up to 59% increase in total phenolics in the Valencia variety and 700% increase in total flavonoids in the Virginia variety). Germinated peanuts could be used as raw material for the production of functional foods.

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