Author(s)

Wanida E. Lewis, Gabriel K. Harris, Timothy H. Sanders, Brittany L. White, Lisa L. Dean

Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, USA.
Market Quality and Handling Research Unit, Agricultural Research Service, United States Department of Agriculture, Raleigh, USA.
Market Quality and Handling Research Unit, Agricultural Research Service, United States Department of Agriculture, Raleigh, USA..

Peanut skins are regarded as a low economic value by-product of the peanut industry; however, they contain high levels of bioactive compounds including catechins and procyanidins, which are known for their health-promoting properties. The in vitro antioxidant activity of peanut skin extracts (PSE) has been reported but the associated anti-inflammatory properties have not been widely examined. This study investigated the anti-inflammatory effects of PSE on the pro-inflammatory enzyme, Cyclooxygenase-2 (COX-2) protein expression, on its downstream product, prostaglandin E₂ (PGE₂), and on nitrous oxide (NO) levels. Defatted peanut skins were extracted using two aqueous solvent mixtures (50% acetone and 90% ethanol), in order to compare the effects of the two solvent systems on antioxidant and anti-inflammatory properties. PSE antioxidant activity was determined by the hydrophilic oxygen radical absorbance capacity (H-ORAC) assay, while total phenolics were determined by the Folin-Ciocalteu assay and flavan-3-ols and procyanidins were quantified by HPLC. Acetone extracted PSE (A-PSE) exhibited numerically, but not statistically higher H-ORAC and total phenolic values than the ethanol extracted PSE (E-PSE) (1836 μmol Trolox/100 g and 67.9 mg GAE/g, and 1830 μmol Trolox/100 g and 51.8 GAE/g respectively). A-PSE also had higher levels of flavan-3-ols and procyanidins than E-PSE. RAW 264.7 cells were pretreated with 1.0%, 2.5% and 5.0% (v/v) of A-PSE or E-PSE and induced with the inflammatory marker, lipopolysaccharide (LPS) for 12 hours. COX-2 protein expression, measured by Western blotting was significantly (p < 0.05) inhibited by A-PSE and E-PSE at 2.5% and 5.0% concentrations. PGE₂ and NO levels measured by ELISA, were significantly (p < 0.05) decreased with increasing added levels of A-PSE and E-PSE suggesting that A-PSE and E-PSE not also possess similar antioxidant properties, but also exhibit similar anti-inflammatory effects.

Peanut Skins; Antioxidants; Anti-Inflammatory; Cyclooxygenase (COX-2); Prostaglandin E₂ (PGE₂); Nitric Oxide (NO); Procyanidins

W. Lewis, G. Harris, T. Sanders, B. White and L. Dean, "Antioxidant and Anti-Inflammatory Effects of Peanut Skin Extracts," Food and Nutrition Sciences, Vol. 4 No. 8A, 2013, pp. 22-32. doi: 10.4236/fns.2013.48A003.