Phenolic compounds and antioxidant activity of peanut's skin, hull, raw kernel and roasted kernel flour.
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 metho...
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| Format: | Article |
| Language: | English English |
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University of Karachi
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24188/ http://psasir.upm.edu.my/id/eprint/24188/1/Phenolic%20compounds%20and%20antioxidant%20activity%20of%20peanut.pdf |
| _version_ | 1848844966220005376 |
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| author | Mar, Mar Win Abdul Hamid, Azizah Sham Baharin, Badlishah Anuar, Farooq C.Sabu, Mandumpal Pak Dek, Mohd Sabri |
| author_facet | Mar, Mar Win Abdul Hamid, Azizah Sham Baharin, Badlishah Anuar, Farooq C.Sabu, Mandumpal Pak Dek, Mohd Sabri |
| author_sort | Mar, Mar Win |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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 (r 2= 0.8436) as well as TPC versus % inhibition of linoleic acid peroxidation (r 2= 0.6535). |
| first_indexed | 2025-11-15T08:39:19Z |
| format | Article |
| id | upm-24188 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:39:19Z |
| publishDate | 2011 |
| publisher | University of Karachi |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-241882015-10-20T01:28:34Z http://psasir.upm.edu.my/id/eprint/24188/ Phenolic compounds and antioxidant activity of peanut's skin, hull, raw kernel and roasted kernel flour. Mar, Mar Win Abdul Hamid, Azizah Sham Baharin, Badlishah Anuar, Farooq C.Sabu, Mandumpal Pak Dek, Mohd Sabri 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 (r 2= 0.8436) as well as TPC versus % inhibition of linoleic acid peroxidation (r 2= 0.6535). University of Karachi 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24188/1/Phenolic%20compounds%20and%20antioxidant%20activity%20of%20peanut.pdf Mar, Mar Win and Abdul Hamid, Azizah and Sham Baharin, Badlishah and Anuar, Farooq and C.Sabu, Mandumpal and Pak Dek, Mohd Sabri (2011) Phenolic compounds and antioxidant activity of peanut's skin, hull, raw kernel and roasted kernel flour. Pakistan Journal of Botany, 43 (3). pp. 1635-1642. ISSN 2070-3368 http://www.uok.edu.pk/ English |
| spellingShingle | Mar, Mar Win Abdul Hamid, Azizah Sham Baharin, Badlishah Anuar, Farooq C.Sabu, Mandumpal Pak Dek, Mohd Sabri Phenolic compounds and antioxidant activity of peanut's skin, hull, raw kernel and roasted kernel flour. |
| title | Phenolic compounds and antioxidant activity of peanut's skin, hull, raw kernel and roasted kernel flour.
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| title_full | Phenolic compounds and antioxidant activity of peanut's skin, hull, raw kernel and roasted kernel flour.
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| title_fullStr | Phenolic compounds and antioxidant activity of peanut's skin, hull, raw kernel and roasted kernel flour.
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| title_full_unstemmed | Phenolic compounds and antioxidant activity of peanut's skin, hull, raw kernel and roasted kernel flour.
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| title_short | Phenolic compounds and antioxidant activity of peanut's skin, hull, raw kernel and roasted kernel flour.
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| title_sort | phenolic compounds and antioxidant activity of peanut's skin, hull, raw kernel and roasted kernel flour. |
| url | http://psasir.upm.edu.my/id/eprint/24188/ http://psasir.upm.edu.my/id/eprint/24188/ http://psasir.upm.edu.my/id/eprint/24188/1/Phenolic%20compounds%20and%20antioxidant%20activity%20of%20peanut.pdf |