Evaluation of the Bioactive Compounds Present in Peanut Skin (Arachis hypogaea L.) for Antioxidant and Antifungal Activity

Resumo

Studies on peanuts (Arachis hypogaea L.) have shown that this food is rich in beneficial substances such as phenolic compounds and flavonoids. Peanut skin, the reddish-pink layer that surrounds the seed, is considered a by-product of processing and has a rich nutritional composition, containing a variety of phenolic compounds, including resveratrol and flavonoids, especially proanthocyanidins and their derivatives, which are predominant. These compounds have high antioxidant capacity and are able to neutralize free radicals, reducing oxidative stress associated with several chronic diseases. Some phenolic compounds also exhibit antifungal activity by inhibiting cell wall synthesis or altering fungal membranes. This study aimed to evaluate the presence and activity of phenolic compounds in peanut skin, focusing on antioxidant and antifungal properties. Ethanol extracts were tested through spectrophotometric quantification of total phenolics, flavonoids, and tannins, antioxidant activity using the DPPH method, and antifungal activity via agar disk diffusion against Fusarium sp. The extract showed strong antioxidant activity and high levels of phenolic compounds but limited antifungal activity. These findings support the potential of peanut skin compounds in food and pharmaceutical applications.