Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (<i>Arachis hypogaea</i> L.) Pod Shells

Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (<i>Arachis hypogaea</i> L.) Pod Shells

This study was conducted to investigate the effect of boiling and roasting treatments on the phenolic and flavonoid contents and antioxidant activity of pod shells of two Sudanese peanut cultivars, Sodari and Ghabiash. The samples were subjected to a boiling process (1:5 <i>w</i>/<i&g...

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Bibliographic Details
Main Authors: Amro B. Hassan, Salah A. Al Maiman, Ghedeir M. Alshammari, Mohammed A. Mohammed, Haya F. Alhuthayli, Isam A. Mohamed Ahmed, Mohammed A. Alfawaz, Abu ElGasim A. Yagoub, Adil Fickak, Magdi A. Osman
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Processes
Subjects:
peanut
shell
boiling
roasting
bioactive compounds
Online Access:https://www.mdpi.com/2227-9717/9/9/1542

Internet

https://www.mdpi.com/2227-9717/9/9/1542

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