Evaluation of Anti-oxidant and Anti-bacterial effects of Resveratrol Enriched Polyphenols from Peanut Skin

The purpose of this study was to assess the antibacterial and antioxidant activities of resveratrol-enriched polyphenols extracted from peanut skin (PFP). High-Performance Liquid Chromatography (HPLC), Fourier-Transform Infrared Spectroscopy (FT-IR) and UV–Vis spectroscopy were used to analyse the chemical composition of PFP. Antioxidant activity was assessed through various in vitro assays, including DPPH, FRAP, NO, and ABTS. The agar well diffusion method was used to assess the antibacterial properties. The results demonstrated that PFP exhibited concentration-dependent antioxidant activity in all tested assays, with significant activity observed in the DPPH, FRAP, ABTS, and NO assays. Additionally, PFP showed substantial antibacterial activity, particularly against Methicillin-resistant Staphylococcus aureus (MRSA) and Staphylococcus aureus, as evidenced by larger inhibitory zones. The polyphenolic content of PFP was measured at 75 mg GAE/g, with resveratrol enrichment confirmed through chemical characterization. These findings suggest that PFP, derived from a low-value byproduct of peanut processing, is a potent source of bioactive compounds with significant antioxidant and antibacterial properties. Hence, it can be used as an alternative source for the development of new drugs.