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

by Mar Win, Azizah Abdul Hamid, Badlishah Baharin, Farooq Anwar, Sabu Mc and Mohd Dek

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$\,^{\circ}$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).

Reference:

Phenolic compounds and antioxidant activity of peanut's skin, hull, raw kernel and roasted kernel flour (Mar Win, Azizah Abdul Hamid, Badlishah Baharin, Farooq Anwar, Sabu Mc and Mohd Dek), In Pakistan Journal of Botany, volume 43, 2011.

Bibtex Entry:

@article{win_phenolic_2011,
	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$\,^{\circ}$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).},
	author = {Win, Mar and Abdul Hamid, Azizah and Baharin, Badlishah and Anwar, Farooq and Mc, Sabu and Dek, Mohd},
	date-modified = {2023-01-09 19:56:34 +0000},
	journal = {Pakistan Journal of Botany},
	keywords = {Peanuts,},
	month = jun,
	pages = {1635--1642},
	title = {Phenolic compounds and antioxidant activity of peanut's skin, hull, raw kernel and roasted kernel flour},
	volume = {43},
	year = {2011}}