Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(3), 101-108
DOI: 10.12691/jfnr-2-3-2
Open AccessArticle

Identification of the Oxidative Products and Ozonolysis Pathways of Polyphenols in Peanut Skins

Enjie Diao1, Xiangzhen Shen1, Zheng Zhang1, Ning Ji1, Wenwen Ma1 and Haizhou Dong1,

1College of Food Science and Engineering, Shandong Agricultural university, Taian, People’ Republic of China

Pub. Date: March 22, 2014

Cite this paper:
Enjie Diao, Xiangzhen Shen, Zheng Zhang, Ning Ji, Wenwen Ma and Haizhou Dong. Identification of the Oxidative Products and Ozonolysis Pathways of Polyphenols in Peanut Skins. Journal of Food and Nutrition Research. 2014; 2(3):101-108. doi: 10.12691/jfnr-2-3-2

Abstract

Many studies have proved that ozone can decompose aflatoxins in peanuts, while polyphenols in peanut skins can also be destroyed due to its strong oxidative capacity. The polyphenols and their oxidative products in the peanut skin extracts at different ozonated times were separated and identified by HPLC-Q-TOF/MS. Based on the accurate molecular weight from mass spectrogram, and consulted the reported literatures, nine polyphenols and nine main oxidative products were identified in the peanut skins. According to the oxidative mechanism of phenols and the Criegee mechanism of ozonolysis, the ozonolysis pathways of nine polyphenols were proposed. The structures of oxidative products showed that ozone can destroy the polyphenols, so the effects of ozone treatment on the peanut skins should be considered by processors in the detoxification of aflatoxin-contaminated peanuts.

Keywords:
polyphenols ozone oxidative product criegee mechanism peanut skin

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