Exploring the extraction, antioxidant activities and its stabilities of peanut skins crude proanthocyanidins extract

Exploring the extraction, antioxidant activities and its stabilities of peanut skins crude proanthocyanidins extract | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Exploring the extraction, antioxidant activities and its stabilities of peanut skins crude proanthocyanidins extract Lina Yu, Siyu Feng, Yu Song, Jie Bi, Yuan Gao, Luhui Wang, Chen Jiang, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-6773381/v1 This work is licensed under a CC BY 4.0 License Status: Published Journal Publication published 19 Jul, 2025 Read the published version in Scientific Reports → Version 1 posted 11 You are reading this latest preprint version Abstract Peanut skin is a low-value by-product in the peanut oil and peanut product industry, with only a small amount utilized as animal feed while the majority discarded as waste. However, peanut skin contains high-value proanthocyanidins. Identifying an appropriate extraction process for these proanthocyanidins could significantly enhance the utilization value of peanut skins. Therefore, the objective of this paper is to optimize the extraction conditions for proanthocyanidins, thereby increasing the added value of peanut skins. The extraction process of crude proanthocyanidins extract via ultrasound-assisted ethanol secondary extraction was optimized through single-factor experiments, Plackett-Burman design, steepest ascent experiments, and response surface methodology. The results demonstrated that under the optimal conditions—liquid-solid ratio 1 (50:1 mL/g), temperature 1 (50°C), ethanol concentration 2 (65%), and time 2 (16 min) — the yield of lyophilized crude proanthocyanidin extract reached 129.14 ± 2.45 mg/g, with a proanthocyanidins purity of 50.61 ± 2.27%. The crude proanthocyanidins extract exhibits significant free radical scavenging activity, reducing power, metal ion chelating capacity, and lipid peroxidation inhibition activity. Under conditions including temperatures below 65°C, pH values less than 7, and the presence of Na⁺, K⁺, Ca²⁺, Cu²⁺, Mg²⁺, Zn²⁺, glucose, sucrose, ascorbic acid, sodium bisulfite, as well as microwave sterilization, boiling water sterilization, pasteurization, and UV sterilization, the crude proanthocyanidins extract demonstrates favorable antioxidant stability. Therefore, the crude proanthocyanidins extract prepared in this study can be directly utilized as a natural antioxidant in food processing applications such as baked goods, meat products, and beverages. Furthermore, it can be further isolated and purified into high-purity proanthocyanidins for application in functional foods. The process optimization and antioxidant activity investigation of the crude proanthocyanidins extract provide novel insights for the comprehensive processing and utilization of peanut skins. Biological sciences/Chemical biology/Natural products Biological sciences/Chemical biology/Small molecules Biological sciences/Biochemistry Health sciences/Health care peanut skins crude proanthocyanidins extract single-factor experiments Plackett-Burman design steepest ascent experiments response surface methodology antioxidant activities stability Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Published Journal Publication published 19 Jul, 2025 Read the published version in Scientific Reports → Version 1 posted Editorial decision: Revision requested 23 Jun, 2025 Reviews received at journal 20 Jun, 2025 Reviewers agreed at journal 20 Jun, 2025 Reviewers agreed at journal 07 Jun, 2025 Reviews received at journal 07 Jun, 2025 Reviewers agreed at journal 04 Jun, 2025 Reviewers invited by journal 03 Jun, 2025 Editor assigned by journal 03 Jun, 2025 Editor invited by journal 03 Jun, 2025 Submission checks completed at journal 02 Jun, 2025 First submitted to journal 02 Jun, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. 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