(602a) Spectroscopic Analysis of Catechins in Peanut Seed Skins

Peanuts, Arachis hypogaea, are cultivated as a source of edible seed oil and protein. The peanut seed testa or skin that surrounds the seed is typically removed after the shelling process by blanching. Several phenolic compounds such as catechins may be isolated as co-products from peanut seed skins during peanut processing. Peanut skins are currently underutilized and represent a potential source of bioactive compounds for use in functional foods and animal feeds. Awareness of the health benefits of antioxidants have generated interest in peanut skins as an economical source of phenolic compounds. The availability of peanut skins and the associated antioxidant properties of peanut skin phenolic compounds suggests numerous applications in functional food and feed formulations. The phenolic compounds in the skins can degrade during processing and lose activity. A simple nondestructive technique for the analysis of  peanut skin phenolic compounds would facilitate their utilization. Peanut skins were analyzed by ultraviolet (UV) and near-infrared (NIR) spectroscopy to develop a rapid analytical method. Spectra were collected and evaluated by chemometric techniques to identify spectral features that could be used in predictive models. The results provided a rapid spectroscopic approach to measure catechins in blanched peanut skins.