Antioxidant Activity of Raw and Roasted Peanut (Arachis hypogaea L.) Skins Extracts
نویسندگان
چکیده
Background: Peanut skins are a by-product from peanut but with low socio-economic value despite having appreciable amounts of bioactive phytochemicals. Studies on-going to remove some astringent properties in and improve its values. In this study, the vitro antioxidant activity raw roasted extracts were determined hydro alcoholic medium. Materials Methods: The powders each subjected extraction procedure 70% methanol for 48 hr. phytochemical screening including total phenolic flavonoid contents (TPC, TFC) determined. DPPH radical scavenging, Fe2+-chelating, ferric reducing property (FRAP), OH- scavenging power assays compared against standard antioxidants. Results: results showed significantly higher (p<0.05) TPC capacity extract extract. radical, capacity, Fe2+-chelating Both produced concentration dependent percentage inhibitions which lower than standards used. Conclusion: that roasting improved skins. This could add use as functional food component, animal feed industries.
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ژورنال
عنوان ژورنال: Free Radicals and Antioxidants
سال: 2022
ISSN: ['2231-2536']
DOI: https://doi.org/10.5530/fra.2022.2.11