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KMID : 1134820190480080847
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 8 p.847 ~ p.855
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Changes in the Physiological Activities of Peanut and Defatted Peanut Extracts according to Cultivars
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Kim Min-Young
Kim Hyun-Joo
Kim Mi-Hyang
Lee Jin-Young
Lee Yu-Young
Lee Byoung-Kyu
Lee Byong-Won
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Abstract
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This study was performed to investigate the antioxidant and enzyme inhibitory activities of two different peanut cultivars (Arachis hypogaea L. cv. Sinpalkwang, and cv. K-Ol) according to the employed extraction solvent. Peanuts and defatted peanuts were extracted with either 80% methanol, 80% acetone or distilled water, and this was then followed by analysis of the total polyphenol and flavonoid contents, and testing was done to determine the antioxidant and enzyme inhibitory activities. The highest total polyphenol content (31.97 mg GAE/extract g), the highest total flavonoid content (10.24 CE/extract g), the highest 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity (10.63 mg AAE/extract g), the highest 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (2.49 AAE/extract g), and the highest Ferric-reducing antioxidant power (61.43 μM/extract g) were observed in the methanol extract of the defatted K-Ol cultivar. Also, the methanol extract of K-Ol most effectively inhibited the tyrosinase (62.01%), ACE (48.69%), and xanthine oxidase activities (90.90%), respectively. The α-glucosidase inhibitory activity was generally higher in the methanol extract than that in the acetone and distilled water extracts regardless of cultivars. These results provide useful information for the use of Korean peanuts and their byproducts as functional food materials.
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KEYWORD
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peanut, defatted peanut, antioxidant activity, enzyme inhibition activity
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