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Peanut skin, a low-value agriculture waste product, has drawn lots of research interest in recent years, due to its high content of A-type proanthocyanidins. A-type proanthocyanidins have been believed to contribute to cranberries' anti-UTI (urinary tract infection) effect. In this study, we compared the A-type proanthocyanidins in cranberry and peanut skin crude extracts using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS). Many similarities were found in the proanthocyanidin composition of cranberries and peanut skins. New oligomeric and polymeric proanthocyanidins in peanut skins, including heteroproanthocyanidins and proanthocyanidins with sugar moieties or galloyl esters, were tentatively identified. Solid phase extraction (SPE) and HPLC fractionation largely improved MALDI-TOF's ability to detect proanthocyanidins with high degrees of polymerization (DP). By analyzing the identified compounds in each fraction, we were also able to find some interesting elution pattern of the proanthocyanidins on the SPE cartridges and on the HPLC column. For example, the elution order on both the SPE cartridges and the diol phase column generally followed the DP. A-type proanthocyanidins tended to elute earlier than the B-type. Prodelphinidins retained much longer than other proanthocyanidins with the same DP. These findings may help researcher to identify future research directions and develop new separation methods to facilitate the identification of bioactive components in proanthocyanidin-rich plant extracts.

Oxidation limits the shelf life of many food products. Adding antioxidants to foods is the most common way to solve this problem. Reports on safety issues of synthetic food additives have raised consumer interest in "all natural" foods, without added antioxidants or with synthetic replaced with natural antioxidants. The natural antioxidants now in use are much more expensive and less potent than the synthetic antioxidants. Thus, effective and economical natural antioxidants are of great interest to researchers. Teng Cha is a type of herbal tea found in China that has reported high levels of antioxidants. Antioxidant activity of Teng Cha extract and its major component dihydromyricetin has been reported, but no studies have provided clear evidence for the antioxidant effectiveness of Tech Cha extracts. The goal of this study was to measure the antioxidant activity of Teng Cha extract and dihydromyricetin (DHM), a major component of Tech Cha extract. The DPPH assay was conducted and antioxidant activities of the crude extract and dihydromyricetin were evaluated in soybean oil based on the peroxide value, anisidine value, Totox value, headspace volatiles and headspace oxygen. Antioxidant effectiveness was also evaluated in a cooked beef model system. DHM was more potent than BHA in preventing soybean oil oxidation. The crude extract was not as effective as BHA and DHM, possibly because it contained transition metals. In cooked beef, DHM and the crude extract showed lower activity than BHA, possibly due to their low solubility. Overall, Teng Cha extract and DHM are potential natural food antioxidants for future applications.