Peanut antioxidants: Part 2. Quantitation of free and matrix-bound phytochemicals in five selected genotypes with diverse antioxidant capacity by high performance liquid chromatography (HPLC)

Five peanut (Arachis hypogaea L.) genotypes with diverse antioxidant capacity were quantitatively profiled for p-coumaric acid, salicylic acid, resveratrol, and daidzein. The co-eluting compounds, caffeic/vanillic acid and ferulic/sinapic acid, were quantified on caffeic acid equivalent and ferulic...

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Bibliographic Details
Published in:Food science & technology 2014-06, Vol.57 (1), p.312-319
Main Authors: Phan-Thien, Kim-Yen, Wright, Graeme C., Lee, N. Alice
Format: Article
Language:English
Subjects:
Antioxidant
Biological and medical sciences
Flavonoid
Food industries
Functional food
Fundamental and applied biological sciences. Psychology
Phenolic acid
Stilbene
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Summary:Five peanut (Arachis hypogaea L.) genotypes with diverse antioxidant capacity were quantitatively profiled for p-coumaric acid, salicylic acid, resveratrol, and daidzein. The co-eluting compounds, caffeic/vanillic acid and ferulic/sinapic acid, were quantified on caffeic acid equivalent and ferulic acid equivalent bases, respectively. The HPLC analysis established significant genotypic differences (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2013.12.020