ORAChromatography and Total Phenolics Content of Peanut Root Extracts
Article first published online: 16 MAR 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 3, pages C380–C384, April 2011
How to Cite
Holland, K. W., Balota, M., Eigel III, W. N., Mallikarjunan, P., Tanko, J. M., Zhou, K. and O’Keefe, S. F. (2011), ORAChromatography and Total Phenolics Content of Peanut Root Extracts. Journal of Food Science, 76: C380–C384. doi: 10.1111/j.1750-3841.2011.02069.x
- Issue published online: 6 APR 2011
- Article first published online: 16 MAR 2011
- MS 20100941 Submitted 24/6/2010, Accepted 4/1/2011.
- peanut roots;
- total phenolics
Abstract: 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.