Evaluation of the bioaccessibility of peanut skin polyphenols and their potential use for food enrichment

Polyphenols obtained from agricultural and industrial residues are also considered as remarkable sources of natural antioxidants to replace synthetic ingredients. In this study, the contents total polyphenols (TP) flavonoids (TF), antioxidant capacity (AC) in-vitro bioaccessibility (as gastric intestinal stages) extract peanut skin using water were investigated. Additionally, potential use in noodle production was researched order add functionality noodle, which is a widely consumed product. The results showed that 71.67 mg gallic acid equivalent (GAE)/g dry matter (DM) TP, 123.11 rutin (RE)/g DM TF 66267.46 mmol ascorbic (AAE)/100g AC found skin. After stages, TP content be lower than initial (before digestion) value. It determined more stable conditions small intestine. addition (0.4%) dough increased final product compared without (control). observed stability sample higher stage one. polyphenols. Therefore, study skin, an important source polyphenols, may useful for food enrichment.