Comparative Studies on Antioxidant and Antibacterial Activities of Water and Ethanol Extracts from Peanut Skin

doi:10.7506/spkx1002-6630-201203005

Abstract

Abstract: The antioxidant effects of water and ethanol extracts from peanut skin on lard and the antibacterial activity against common bacterial pollutants were investigated in the present study. The results showed that both extracts could remarkably inhibit the increase of peroxide value of lard, and delay the oxidation of lard. The ethanol extract revealed the best inhibitory effect at the dosage of 0.8‰ and the antioxidant effect was in a dosage-dependent fashion. Furthermore, the two extracts exhibited obvious dose-dependent antibacterial activity. The minimum inhibitory concentrations (MIC) of the ethanol extract against bacteria and fungi were 0.44‰ and 0.62‰, and of the water extract 0.38‰ and 0.56‰, respectively.

Key words: peanut skin, ethanol extract, water extract, antioxidant activity, antibacterial activity

CLC Number:

TS201.2

XIONG Liu, ZHANG Lei, ZHANG Ji-min, SUN Qing-jie. Comparative Studies on Antioxidant and Antibacterial Activities of Water and Ethanol Extracts from Peanut Skin[J]. FOOD SCIENCE, 2012, 33(3): 19-22.

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Comparative Studies on Antioxidant and Antibacterial Activities of Water and Ethanol Extracts from Peanut Skin

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