Comparative evaluation of the green extraction techniques in peanut skin: characterization of bioactive compounds, antioxidant activity and antimicrobial properties of SC-CO2 extract

Basit Öğe Kaydı
dc.contributor.authorEker, Tulin
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorKelebek, Hasim
dc.date.accessioned2026-02-27T07:33:02Z
dc.date.available2026-02-27T07:33:02Z
dc.date.issued2025
dc.description.abstractIn this study, the maceration (MAC), microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE) and supercritical carbon dioxide (SC-CO2) extraction methods were compared for the extraction from peanut skin. Various method parameters were examined by one-factor experiments (ethanol concentration, extraction time and solvent/material ratio, microwave power, extraction temperature and pressure). The total phenolic content (TPC) of peanut skin was measured and the antioxidant activity was assessed by 2,2-diphenyl-1-picrylhydrazyl. (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) assays. Among the methods, SC-CO2 was most effective for peanut skin, achieving a TPC of 99.39 mg GAE/g and a DPPH activity of 776.35 mu mol TE/g, while MAC showed a similarly high TPC (96.06 mg GAE/g) but lower antioxidant capacity. SC-CO2 extraction was selected as the optimal technique due to its effectiveness in extracting bioactive compounds. The SC-CO2 extract was freeze-dried and then the lyophilized extract was solved in water and ethanol (50%, v/v) at 20 mg/mL concentration to obtain aqueous and ethanolic extracts for further characterization. The lyophilized extract showed low water activity (0.23), low moisture (8.78%) and low solubility (15.7% and 20.10% in water and ethanol (50%, v/v)). LC-DAD-ESI-MS/MS analysis evaluated the phenolic profile of extracts and similar profiles were observed in aqueous and ethanolic extracts. However, most peaks were detected at lower concentrations in aqueous extract. The phenolic profile was dominated largely by proanthocyanidins, particularly A-type procyanidins. Based on the FTIR spectra of the lyophilized, aqueous and ethanolic extracts, the following classes of compounds were confirmed: phenols, amides, esters, amino acids, carboxylic acids, alcohols, polysaccharides, lipids, carbohydrates, and flavonoids. The antimicrobial activity of the extracts was detected against S. aureus, B. subtilis, and K. pneumoniae, but they were ineffective against E. coli.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK) [122C177]
dc.description.sponsorshipThis work was supported by the Scientific and Technological Research Council of Turkiye (TUBITAK) under Grant No. 122C177 (TUBITAK 2218 Post-Doctoral Research Fellowship Programme). The Yilmazer Peanut Factory (Osmaniye, Turkiye) supplied the PSs used in this investigation. The authors also thank Food Engineer Esma Aycan, MSc, for her invaluable aid.
dc.identifier.doi10.1007/s11694-025-03541-x
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.urihttp://dx.doi.org/10.1007/s11694-025-03541-x
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4429
dc.identifier.wosWOS:001555528600001
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Food Measurement and Characterization
dc.relation.publicationcategoryMakale - Uluslararas� Hakemli Dergi - Kurum ��retim Eleman�
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20260302
dc.subjectPeanut skin
dc.subjectGreen extraction methods
dc.subjectLC-DAD-ESI-MS/MS
dc.subjectPhenolic compounds
dc.subjectProcyanidins
dc.subjectAntimicrobial activity
dc.titleComparative evaluation of the green extraction techniques in peanut skin: characterization of bioactive compounds, antioxidant activity and antimicrobial properties of SC-CO2 extract
dc.typeArticle; Early Access

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu