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• W2018378622 abstract "A microwave-assisted extraction system was used to extract phenolic antioxidants from peanut skins. The effects of microwave power (10%, 50%, 90% nominal), irradiation time (30, 90, 150 s) and sample mass (1.5, 2.5, 3.5 g) on total phenolic content (TPC), ORAC (oxygen radical absorbance capacity) level and resveratrol content of peanut skin extracts (PSE) were investigated. Peanut skins were extracted with 37.5 ml of 30% ethanol (EtOH) in water. A response surface method was used to estimate optimum extraction conditions, based on TPC, ORAC level and resveratrol content. The maximum predicted TPC, under the optimised conditions (90% microwave power, 30 s irradiation time and 1.5 g skins), was 143.6 mg gallic acid equivalent (GAE)/g skins. The highest ORAC value was 2789 μmol trolox equivalents (TE)/g skins, which occurred at 90% power, 150 s and 1.5 g of skins. Resveratrol was identified in PSE by LC–MS–MS analysis." @default.
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• W2018378622 date "2010-06-01" @default.
• W2018378622 modified "2023-10-18" @default.
• W2018378622 title "Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins" @default.
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• W2018378622 doi "https://doi.org/10.1016/j.foodchem.2009.11.063" @default.
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