Antioxidant activity of roasted and unroasted peanut skin extracts
2018
Elsorady, M. E. I. | Ali, S. E.
Roasted and unroasted Peanut skins were extracted by solvents of increasing polarity (EE80%, EE, EA80% and EA). The yields and total phenols content of each extract were ordered as follows: EE80%> EE > EA80% > EA. There were significant differences between roasted and unroasted peanut skins and also between solvents. Total phenols content and scavenging activity were higher in roasted peanut skin than unroasted peanut skin. The main phenol and flavonoid compounds in roasted peanut skin were caffeic acid and hisperidin, respectively. Peanut skins are rich in phenol antioxidants. Ethanol 80% extract was the highest content of total phenols and the highest free radical-scavenging activity. Peanut skin extracts may thus be a potential source of natural antioxidants and retarding oxidation process in sunflower oil during storage at 60ºC for 20 days.
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