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Optimizing the Extraction of Natural Antioxidants from Peanut Skins

Optimizing the Extraction of Natural Antioxidants from Peanut Skins. Skins. Dryer. Grinder. Fat. Fat. Bad Fat. Bad Fat. Free Radical. Solvent. Pump. Mixer. Extractor (Microwave or Traditional). Free O 2. Highly Reactive Oxidized Fat. Good Fat. Metals. Attack. + O 2.

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Optimizing the Extraction of Natural Antioxidants from Peanut Skins

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  1. Optimizing the Extraction of Natural Antioxidants from Peanut Skins Skins Dryer Grinder Fat Fat Bad Fat Bad Fat Free Radical Solvent Pump Mixer Extractor (Microwave or Traditional) Free O2 Highly Reactive Oxidized Fat Good Fat Metals Attack + O2 Solvent Recovery Radicals Dryer Stabilization Attack Attack Heart disease Cancer Neurological dysfunction Aging Good Fat Solid-Liquid Separation Cycle Repeats Condenser Antioxidant ready for packaging DNA Evaporator Antioxidants Free Radical Antioxidants Less Reactive Fat Free O2 Good Fat FAT Metals Attack + TBHQ Radicals VS. Natural BHA Synthetic Tameshia Ballard1, Kumar Mallikarjunan1, Sean O’Keefe2 1Biological Systems Engineering, 2Food Science & Technology, Virginia Tech Lipid Oxidation without Antioxidants Industrial-scale Extraction Process Microwave-Assisted Extraction Lipid oxidation is one of the major causes of deterioration of food products such as meat, meat products and dairy. Oxidation reactions in food lead to the development of off-flavors and off-odors that result in a significant loss of organoleptic and nutritional quality. A typical peanut processing plant is capable of producing approximately 17 tons of peanut skins per week. The skins are treated as waste material with no real value to processors. The development of cost-effective extraction procedures to remove these highly beneficial antioxidants will create a new value-added product that can be used in a variety of food and biomedical applications. Antioxidant Effect The food industry currently uses a variety of synthetic antioxidants such as TBHQ to combat the effects of lipid oxidation. Due to health concerns over the use of these synthetic compounds, more natural sources of antioxidants are being sought after. Research Progress • Optimized the traditional solid-liquid extraction process using aqueous methanol, ethanol, ethyl acetate and distilled water as solvents. HPLC analysis was used for the identification of phenolic compounds present in the extracts while the Folin total phenol assay was conducted to determine relative quantities of antioxidant compounds extracted. • Determined the optimum parameter settings for an electronic nose system that will be used to assess the antioxidant activity of the extracts in two model food systems (peanut paste and sunflower oil). • Next Step: • Optimization of microwave-assisted extraction procedure. • Assessment of the cytotoxicity and antioxidant capacity of the extracts in a cell culture model. Value Added! Peanut Skins Value: 1¢ / lb. Antioxidant Extract Value: $100 / lb. Acknowledgements This material is supported by the NSF-IGERT grant under Agreement No. DGE-0333378: Macromolecular Interfaces with Life Sciences (MILES) Stephen Park and Ben Johnson, Undergraduate students, Dept. Biological Systems Engineering

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