Czech J. Food Sci., 2004, 22(10):S203-S205 | DOI: 10.17221/10660-CJFS

Protective effects of components in peanut skins against d-galactosamine-induced rat hepatic injury

T. Matsubara, K. Todoroki, T. Yamaki, K. Ookuma, H. T. T. Nguyen, M. Miyahara, H. Kumagai, J. Pokorný, H. Sakurai

¹ College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan

² Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic

The water extract powder (WEP) from normal oleic acid peanut skins at a dose of 200 mg/kg significantly inhibited the increases of serum bilirubin and the serum concentrations of AST, ALT, and GGT, marker enzymes for liver injury, in D-galactosamine (GalN)-induced liver injury rats. However, the WEP from high-oleic acid peanuts skins appeared to be less effective than that from normal ones at the same dose. trans-Resveratrol (0.67 mg/kg) and quercetin (0.67 mg/kg) were used for comparison. Their protective effects were as strong as that of the WEP from normal oleic acid peanut skins. These results indicated the ability of the WEP of peanut skins, especially from normal oleic acid peanut varieties, to ameliorate hepatic damage and suggested that they may contain the hepatoprotective agents, thought to be mainly polyphenolic compounds. Total polyphenolic content was higher in the WEP from normal oleic acid peanut skins, while the DPPH radical scavenging activity was higher in the WEP from high oleic acid peanut skins. Compared to high oleic acid peanut skins, normal oleic acid ones had a two-fold higher content of resveratrol, whereas no great differences were observed in the quercetin content analysed by reversed phase HPLC with UV detection.

Keywords: peanut skins; protective effects; polyphenols; HPLC; DPPH

Published: December 31, 2004  Show citation