Phenolic compounds in peanut skin extracts

Foods may contain several classes of phenolic compounds. Therefore, it is important to be able to identify and quantify sources of important health-promoting bioactive phenolic compounds in a food supply. UGA food scientists conducted a reversed-phase high performance liquid chromatography (RP-HPLC) profiling method using diode array detection (DAD) to identify and quantify phenolic compounds in peanut skin extracts in a single chromatographic run. The method detected the natural forms of the compounds in peanut skin extracts directly without need for hydrolysis. The present method can determine quantitatively individual classes of flavonoids, phenolic acids and stilbenes in a single analysis run.