Paper Details

PJB-2011-190

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

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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

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