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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| Format: | Thesis |
| Sprog: | English English |
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2011
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| Online adgang: | http://psasir.upm.edu.my/id/eprint/25967/1/FSTM%202011%2020R.pdf |