Green-based processes applied for valorization of peanut by-product: In vitro evaluation of antioxidant and enzymatic inhibition capacities

Peanut (Arachis hypogea L.) industrial processing generates underused by-products, which are mostly discharged. In this work, extracts from peanut by-product were obtained by Supercritical Fluid Extraction (SFE), Pressurized Liquid Extraction (PLE) and Subcritical Water Extraction (SWE), and compared to Soxhlet (SOX). Yield values varied from 12.94% to 37.65% for SOX-water and SWE, respectively. The quality of the extracts was evaluated by total phenolic content (TPC), antioxidant and enzymatic inhibition potentials, and fatty acids profile. Best TPC performance and high antioxidant capacity were obtained from samples using ethanol/water by PLE and Soxhlet. High inhibition of human salivary α-amylase was achieved by PLE and Soxhlet samples recovered with ethanol/ water mixture. The inhibition of porcine pancreatic α-amylase was higher from samples by SFE and Soxhlet with ethanol. High-pressure methods are appealing alternatives for the recovery of bioactive extracts from peanut byproducts, with functional properties and potential inhibitor of digestive enzymes.The authors wish to thank Brazilian founding agencies for the financial support and fellowship, CNPq (National Council of Technological and Scientific Development, Brazil), Project 404347/2016-9, and CAPES (Coordination for the Improvement of Higher-Level Personnel, Brazil), projects CAPES/PROEX-1624/2018 and CAPES/PRINT88887.310560/2018-00. We are also grateful to LAMEB (Laboratório Multiusuário de Estudos em Biologia), from Biological Sciences Center (CCB) of the Federal University of Santa Catarina (UFSC).