Food and Fermentation Industries >

2023 , Vol. 49 >Issue 20: 66 - 72

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034387

Optimization of ultrasonic assisted extraction of peanut red skin and its antibacterial and antioxidant properties

  • DAI Qingyin ,
  • LU Yunlong ,
  • HUANG Xi ,
  • QIN Zhiyong
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  • 1(School of Resources, Environment and Materials, Guangxi University, Nanning 530004, China)
    2(MOE Key Laboratory of New Processing Technology for Non-ferrous Metals and Materials, Nanning 530004, China)

Received date: 2022-11-21

  Revised date: 2023-02-01

  Online published: 2023-11-20

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Abstract

A variety of polyphenolic compounds exist in peanut red skin. To improve the extraction efficiency of peanut red skin and optimize its extraction process, solid-liquid extraction (ultrasound-assisted) was used. The extraction conditions of peanut red skin were optimized by response surface method, and the main chemical components of the extract were analyzed by LC-MS. To determine the minimum inhibitory concentration (MIC) and antibacterial effect, the optimum extraction conditions of polyphenols from peanut red skin were as follows: ultrasonic time 40 min, ultrasonic temperature 60 ℃, solid-liquid ratio 0.05 g/L, 80% vol of ethanol, the total phenol content of peanut red skin extract was 137 mg/g. The main active chemical components in peanut red skin extract were thymol (m/e,7 962.537) and catechin (m/e,2 607.77). The antibacterial effect of peanut red extract on the four bacteria was as follows, Salmonella typhimurium (MIC, 1.4 mg/mL) > Staphylococcus aureus (MIC, 1.4 mg/mL)>Escherichia coli (MIC, 2.8 mg/mL)>Listeria monocytogenes (MIC, 2.8 mg/mL).

Key words： peanut red skin; extract; process optimization; polyphenol; minimal inhibitory concentration

Cite this article

DAI Qingyin , LU Yunlong , HUANG Xi , QIN Zhiyong . Optimization of ultrasonic assisted extraction of peanut red skin and its antibacterial and antioxidant properties[J]. Food and Fermentation Industries, 2023 , 49(20) : 66 -72 . DOI: 10.13995/j.cnki.11-1802/ts.034387

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