Publication
Total Phenolics and Antioxidant Capacity of Heat-Treated Peanut Skins
Details
Author(s):
M.L.dL. Francisco; A.V.A. Resurreccion
Type of Document:
Scholarly Article
Publisher/Journal:
Journal of Food Composition and Analysis
Date of Publication:
2009
Place of Publication:
Not Available
Links
Description
Abstract: Total phenolics and antioxidant capacities of heat-treated skins from Runner, Virginia and Spanish peanut types were evaluated. Peanut skin extracts were evaluated for total phenolics (TP), Trolox equivalent antioxidant capacity (TEAC) and peroxyl-radical trapping capacity (PRTC) assay. Factors studied were temperature (90, 112, 135, 158 and 180
