Green-based processes applied for valorization of peanut by-product: In vitro evaluation of antioxidant and enzymatic inhibition capacities

Peanut (Arachis hypogea L.) industrial processing generates underused by-products, which are mostly discharged. In this work, extracts from peanut by-product were obtained by Supercritical Fluid Extraction (SFE), Pressurized Liquid (PLE) and Subcritical Water (SWE), compared to Soxhlet (SOX). Yield values varied 12.94% 37.65% for SOX-water SWE, respectively. The quality of the was evaluated total phenolic content (TPC), antioxidant enzymatic inhibition potentials, fatty acids profile. Best TPC performance high capacity samples using ethanol/water PLE Soxhlet. High human salivary α-amylase achieved recovered with mixture. porcine pancreatic higher SFE ethanol. High-pressure methods appealing alternatives recovery bioactive functional properties potential inhibitor digestive enzymes.