Optimizing the Extraction of Phenolic Antioxidant Compounds from Peanut Skins

Optimizing the Extraction of Phenolic Antioxidant Compounds from Peanut Skins

Peanut skins are a low-value byproduct of peanut blanching operations. They have been shown to contain significant levels of phenolic compounds with demonstrated antioxidant properties. The effects of two types of extraction methods: solid-liquid extraction (SLE) and microwave-assisted extraction (M...

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Bibliographic Details
Main Author: Ballard, Tameshia Shaunt'a
Other Authors: Biological Systems Engineering
Format: Others
Published: Virginia Tech 2014
Subjects:
microwave-assisted extraction
response surface methodology
peanut skins
antioxidants
polyphenols
resveratrol
solid-liquid extraction
human brain microvascular endothelial cells
peanut butter
Online Access:http://hdl.handle.net/10919/28349
http://scholar.lib.vt.edu/theses/available/etd-07212008-161854/

Internet

http://hdl.handle.net/10919/28349
http://scholar.lib.vt.edu/theses/available/etd-07212008-161854/

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