Phenolic compounds and antioxidant properties of roasted maize-peanut product (Zowey) and its potential to alleviate oxidative stress

Universal Journal of Food Science and Technology | Vol 2, Issue 1

Figure 2

H<sub>2</sub>O<sub>2</sub> (a), DPPH (b) and (c) ABTS radical scavenging activity by maize, peanut and their composite product. Values are mean ± standard deviation and bar with different letters are significantly different at p < 0.05

Figure 2. H₂O₂ (a), DPPH (b) and (c) ABTS radical scavenging activity by maize, peanut and their composite product. Values are mean ± standard deviation and bar with different letters are significantly different at p < 0.05