Peanut skins-fortified peanut butters: Effect of processing on the phenolics content, fibre content and antioxidant activity

Incorporation of ground peanut skins (PS) into peanut butter at 1.25%, 2.5%, 3.75%, and 5.0% (w/w) resulted in a marked concentration-dependent increase in both the total phenolics content (TPC) and antioxidant activity. Using dry-blanched PS to illustrate, the TPC increased by 86%, 357%, 533%, and 714%, respectively, compared to the peanut butter control devoid of PS; the total proanthocyanidins content (TPACs) rose by 633%, 1933%, 3500%, and 5033%, respectively. NP-HPLC detection confirmed that the increase in the phenolics content was attributed to the endogenous proanthocyanidins of the PS, which were characterised as dimers to nonamers by NP-HPLC/ESI-MS. FRAP values increased correspondingly by 62%, 387%, 747%, and 829%, while H-ORACFL values grew by 53%, 247%, 382%, and 415%, respectively. The dietary fibre content of dry-blanched PS was ∼55%, with 89–93% being insoluble fibre. Data revealed that PS addition enhances the antioxidant capacity of the peanut butter, permits a “good source of fibre” claim, and offers diversification in the market’s product line.