The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Antioxidant Activity of Peanut Flours with Germination and Roasting

볶음 및 발아처리한 땅콩분말의 항산화 활성

  • Lee, Youn Ri (Dept. of Food and Nutrition, Daejeon Health Sciences College)
  • Received : 2019.03.17
  • Accepted : 2019.03.28
  • Published : 2019.04.30
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Abstract

The purpose of this study was to evaluate the antioxidant activity of roasted and germinated peanut flours. This study also aims to utilize it as a functional material to be applied to processed foods. The moisture, crude protein, crude fat and ash carbohydrate contents of the common peanut powder used in this study were 1.27, 25.63, 42.19, 2.38, 28.20 g / 100 g, respectively. The moisture content, crude protein, crude fat and ash carbohydrate in germinated peanut powder were 1.47, 25.86, 42.86, 2.25 and 26.66 g / 100 g, respectively. 26.52, 45.02, 2.33, 24.70, g / 100 g, and the dietary fiber content of peanut, roasted peanut and germinated peanut powder was 12.27, 13.05 and 14.22 g / 100g, respectively. The antioxidants and radical scavenging ability of polyphenols and flavonoids in peanut powder treated with germination and germination compared to ordinary peanuts. Resverasterol content was high in the germinated peanut powder. Especially, germinated peanut powder can act as a natural antioxidant.

Keywords

Table 1. General components and total dietary fiber of peanut flours with germination and roasting

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Table 2. Total polyphenol, total flavonoid and reveratrol of peanut flours with germination and roasting

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Table 3. DPPH and ABTS of peanut flours with germination and roasting

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