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Phenolic compounds and antioxidant activity of peanut's skin, hull, raw kernel and roasted kernel flour.


Citation

Mar, Mar Win and Abdul Hamid, Azizah and Sham Baharin, Badlishah and Anuar, Farooq and C.Sabu, Mandumpal and Pak Dek, Mohd Sabri (2011) Phenolic compounds and antioxidant activity of peanut's skin, hull, raw kernel and roasted kernel flour. Pakistan Journal of Botany, 43 (3). pp. 1635-1642. ISSN 2070-3368

Abstract

In this study, phenolic compounds and antioxidant properties of peanut's skin, hull, raw kernel and roasted kernel flour (RKF) were evaluated. Total phenolic contents (TPC) and individual phenolic compounds were determined using Folin-Ciocalteau and high performance liquid chromatographic methods, respectively. Antioxidant activity was measured utilizing 2, 2-diphenyl-1-1 picrylhydrazyl (DPPH) radical scavenging capacity and inhibition of linoleic acid peroxidation assays. Results of the study showed that antioxidant activity and phenolic compounds of peanut skin were highest followed by that of peanut hull, roasted kernel flour (RKF) and raw kernel. Roasting of peanut kernels at 160°C for 10 min did not affect the overall antioxidant activity and phenolic compounds of RKF. In the present work, a good correlation was recorded between TPC and radical scavenging capacity (r 2= 0.8436) as well as TPC versus % inhibition of linoleic acid peroxidation (r 2= 0.6535).


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Publisher: University of Karachi
Keywords: Phenolic compounds; Antioxidant activity; Peanut.
Depositing User: Nur Farahin Ramli
Date Deposited: 10 Oct 2013 03:00
Last Modified: 20 Oct 2015 01:28
URI: http://psasir.upm.edu.my/id/eprint/24188
Statistic Details: View Download Statistic

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