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PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF PEANUT’S
SKIN, HULL, RAW KERNEL AND ROASTED KERNEL FLOUR
MAR MAR WIN 1, AZIZAH ABDUL-HAMID1,2*, BABLISHAH
S. BAHARIN1, FAROOQ ANWAR1,3,
MANDUMPAL C. SABU1 AND MOHD S. PAK-DEK 1
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 (r2 = 0.8436) as well as TPC
versus % inhibition of linoleic acid peroxidation (r2 =
0.6535).
1Department
of Food Science, Faculty of Food Science and Technology, Universiti
Putra Malaysia, UPM 43400, Serdang, Selangor, Malaysia
2National
Agrobiotechnology Institute, Ministry of Science, Technology and
Innovation of Malaysia, Serdang, Selangor, Malaysia
3Department
of Chemistry and Biochemistry, University of Agriculture Faisalabad
-38040, Pakistan
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