Co-Authors:
Shem-Tov, Y., Agronomy and Natural Resources Department, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Badani, H., Agronomy and Natural Resources Department, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Segev, A., Agronomy and Natural Resources Department, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Hedvat, I., Agronomy and Natural Resources Department, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Galili, S., Agronomy and Natural Resources Department, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Hovav, R., Agronomy and Natural Resources Department, Agricultural Research Organization, The Volcani Center, PO Box 6, Bet Dagan 50250, Israel
Abstract:
Peanut skins are a good source of polyphenols, which are a major source of dietary antioxidants. Therefore, the consumption of whole peanut seeds, including the skin, has been recommended by nutritional authorities. Here, the polyphenol contents of the skins of 22 experimental line, varying in skin color, and four Israeli cultivars were examined. The total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC) contents and antioxidant capacity (AOC) of isolated skins were measured. Whereas significantly high correlation coefficients were found among the TPC, TFC and AOC, no significant correlations were found between any of these factors and skin color. On the other hand, TAC was significantly correlated with skin color. Our results clearly indicate that the AOC of peanut skins is not directly related to the intensity of their color and that the presence of colorless flavonoids might be the reason for the high AOC of peanut skins. © 2011 Wiley Periodicals, Inc.
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חסימת אנימציה
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