Changes in phenolic compound profiles and antioxidant activity of peanut (Arachis hypogaea L.) as affected by roasting and storage conditions

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Changes in phenolic compound profiles and antioxidant activity of peanut (Arachis hypogaea L.) as affected by roasting and storage conditions

Peanut (Arachis hypogaea L.) has been recognised as a functional food because of the presence of numerous phytochemicals with antioxidant capacity. In this study, peanut skin, hull, raw peanut and roasted peanut flour were analysed for their contents of total phenols, antioxidant activity and indivi...

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Bibliographic Details
Main Author:	Win, Mar Mar
Format:	Thesis
Language:	English English
Published:	2011
Subjects:	Phenols Antioxidants Peanuts - Drying
Online Access:	http://psasir.upm.edu.my/id/eprint/25967/ http://psasir.upm.edu.my/id/eprint/25967/1/FSTM%202011%2020R.pdf

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