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Optimizing the Extraction of Natural Antioxidants from Peanut Skins 1 Ballard , Tameshia 1Biological Lipid oxidation is one of the major causes of deterioration of food products such as meat, meat products and dairy. Oxidation reactions in food lead to the development of off-flavors and off-odors that result in a significant loss of organoleptic and nutritional quality. Metals Attack Free O2 Good Fat Fat Attack Heart disease Cancer Neurological dysfunction Aging Good Fat DNA Antioxidant Effect The food industry currently uses a variety of synthetic antioxidants such as TBHQ to combat the effects of lipid oxidation. Due to health concerns over the use of these synthetic compounds, more natural sources of antioxidants are being sought after. Metals Attack Free O2 Good Fat Fat Skins Dryer Pump Solvent Attack Free Radical Industrial-scale Extraction Process Grinder Mixer Bad Fat Radicals Cycle Repeats Microwave-Assisted Extraction Highly Reactive Oxidized Fat + O2 Bad Fat Sean 2 O’Keefe Systems Engineering, 2Food Science & Technology, Virginia Tech Lipid Oxidation without Antioxidants Free Radical Kumar 1 Mallikarjunan , Antioxidants A typical peanut processing plant is capable of producing approximately 17 tons of peanut skins per week. The skins are treated as waste material with no real value to processors. The development of cost-effective extraction procedures to remove these highly beneficial antioxidants will create a new value-added product that can be used in a variety of food and biomedical applications. FAT Stabilization Condenser Antioxidant ready for packaging Solid-Liquid Separation Evaporator Antioxidants • Optimized the traditional solid-liquid extraction process using aqueous methanol, ethanol, ethyl acetate and distilled water as solvents. HPLC analysis was used for the identification of phenolic compounds present in the extracts while the Folin total phenol assay was conducted to determine relative quantities of antioxidant compounds extracted. Peanut Skins • Determined the optimum parameter settings for an electronic nose system that will be used to assess the antioxidant activity of the extracts in two model food systems (peanut paste and sunflower oil). Value: 1¢ / lb. Radicals Dryer Research Progress Less Reactive Fat + Solvent Recovery Extractor (Microwave or Traditional) Next Step: Natural Synthetic • Optimization of microwave-assisted extraction procedure. • Assessment of the cytotoxicity and antioxidant capacity of the extracts in a cell culture model. TBHQ BHA Antioxidant Extract Value: $100 / lb. Acknowledgements This material is supported by the NSF-IGERT grant under Agreement No. DGE-0333378: Macromolecular Interfaces with Life Sciences (MILES) Stephen Park and Ben Johnson, Undergraduate students, Dept. Biological Systems Engineering Macromolecular Interfaces with Life Sciences Integrative Graduate Education & Research Traineeship