Content and antioxidant properties of peanut (Arachis hypogaea L.) flour
2011
Win, M.M. | Hamid, A.A. | Sabu, M.C., Universiti Putra Malaysia, UPM 43400, Serdang, Selangor (Malaysia). Dept. of Food Science
Roasted peanut flour is commonly used as food ingredient to add flavor and protein for food industry. It has been recognized as a functional food due to its heart-healthy nutrient compositions and anti-oxidant compounds. The antioxidant factors responsible for the stability of roasted peanut flour are highly affected by the roasting conditions. Survey of the roasting times effect on total phenolic content and antioxidant activity in wasted peanut flour was the aim of this investigation. Two forms of peanut kernels flour, with and without skins, were roasted at 160 deg C for 10,20,30,40 and 50 min. Total phenolic control (TPC) by Foiln-Ciocalteau method and antioxidant activity by Ferric Reducing Antioxidant Power assay (FRAP) and TBA assay (Thiobarbituric acid) were evaluated and compared with those of unroasted kernels flour. The results indicated that total phenolic content and antioxidant activity of both peanut kernel flour with and without skins were increased significantly (p 0.05) as increasing roasting times. However, there was no significant differences between the antioxidant activities measured by TBA method for both samples indicating that roasted peanut flour may inhibit the formation of lipid oxidation products. The present study indicated that peanut flour can be considered as a good source of natural antioxidant especially after roasting.
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