Abstract
The objective of this work was to carry out the physical-chemical characterization and bioactive compounds of aqueous extract of peanuts without skin and with addition of 1% of skin. The aqueous extracts of peanuts without and with skin were characterized according to the parameters: moisture, total dry extract, ash, lipids, proteins, soluble solids content, titratable acidity, pH, carbohydrates and total fibers, in addition to phenolic and flavonoid compounds. The percentages of moisture found were high in all samples, resulting from its base of aqueous extract produced in the proportion 1:8 (peanut:water). It was observed that the aqueous extracts of peanuts without skin and the addition of 1% of skin did not present significant difference between them for the pH parameters, as well as for total soluble solids, lipids and carbohydrates. However, acidity, proteins, fibers and ash presented a statistical difference. In the determination of phenolic compounds, it was noted that the aqueous extract of peanuts with skin presented a larger amount when compared to those without skin. As for flavonoids, the largest amount was also found in the skin sample, obtaining an average difference of 2.52 µg/100 g wet basis. The aqueous extract of peanuts with and without skin proved to be a valuable alternative for a better use of peanuts, providing the population with a nutritional product. The beverage added with 1% of skin enriches the product in terms of its antioxidant potential, due to its greater concentrations of phenolic compounds and flavonoids.
Keywords:
Polyphenols; Food; Flavonoids; Plant milk; Proteins; Lipids