@Article{crph865,
AUTHOR = {Adarkwah-Yiadom, Martin and Weremfo, Alexander and Awuah, Daniel and Apea-Bah, Franklin Brian},
TITLE = {Phenolic compounds and antioxidant properties of roasted maize-peanut product (Zowey) and its potential to alleviate oxidative stress},
JOURNAL = {Current Research in Public Health},
VOLUME = {2},
YEAR = {2024},
NUMBER = {1},
PAGES = {1-13},
URL = {https://www.scipublications.com/journal/index.php/UJFST/article/view/865},
ISSN = {2831-5162},
DOI = {10.31586/ujfst.2024.865},
ABSTRACT = {Background: The study of phenolic compounds and their potential to contribute to health is a major interest in research. This work was to determine phenolic compound contents as well as antioxidant properties of roasted maize-peanut snack product with and without spices. Methods: HPLC was used to determine the phenolic composition of the maize flours, peanut flour and their composite snacks with and without spices. Total phenolic content (TPC), total flavonoid content (TFC), tannin content (TC) and radical scavenging activity (measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3- ethylbenzothiazoline-6-sulphonicacid) (ABTS) and hydrogen peroxide radical scavenging assays was also used. Results: TPC of the extract of roasted maize flour, roasted peanut flour and composite roasted maize-peanut flour ranged from 48.93 to 178.31 mg GAE/100 g, while the TFC was 3.18–25.94 mg CE/100 g and TC (0.22 – 0.73 mg CE/g). The dominant phenolic acid was protocatechuic acid ranged from 13.73 to 1643.54 µg/g. Among the flavonoids, quercetin and catechin were dominant.  The extracts of the free soluble fraction exhibited 23.88 – 81.52 %, 49.59 – 85.17 % and 0.58 -5.13 µmol AAE/g of DPPH, hydrogen peroxide and ABTS radical scavenging abilities respectively. Conclusion: Maize–peanut product showed potential ability in contributing to alleviating radical induced oxidative stress.},
}

%0 Journal Article
%A Adarkwah-Yiadom, Martin
%A Weremfo, Alexander
%A Awuah, Daniel
%A Apea-Bah, Franklin Brian
%D 2024
%J Current Research in Public Health

%@ 2831-5162
%V 2
%N 1
%P 1-13

%T Phenolic compounds and antioxidant properties of roasted maize-peanut product (Zowey) and its potential to alleviate oxidative stress
%M doi:10.31586/ujfst.2024.865
%U https://www.scipublications.com/journal/index.php/UJFST/article/view/865

TY  - JOUR
AU  - Adarkwah-Yiadom, Martin
AU  - Weremfo, Alexander
AU  - Awuah, Daniel
AU  - Apea-Bah, Franklin Brian
TI  - Phenolic compounds and antioxidant properties of roasted maize-peanut product (Zowey) and its potential to alleviate oxidative stress
T2  - Current Research in Public Health
PY  - 2024
VL  - 2
IS  - 1
SN  - 2831-5162
SP  - 1
EP  - 13
UR  - https://www.scipublications.com/journal/index.php/UJFST/article/view/865
AB  - Background: The study of phenolic compounds and their potential to contribute to health is a major interest in research. This work was to determine phenolic compound contents as well as antioxidant properties of roasted maize-peanut snack product with and without spices. Methods: HPLC was used to determine the phenolic composition of the maize flours, peanut flour and their composite snacks with and without spices. Total phenolic content (TPC), total flavonoid content (TFC), tannin content (TC) and radical scavenging activity (measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3- ethylbenzothiazoline-6-sulphonicacid) (ABTS) and hydrogen peroxide radical scavenging assays was also used. Results: TPC of the extract of roasted maize flour, roasted peanut flour and composite roasted maize-peanut flour ranged from 48.93 to 178.31 mg GAE/100 g, while the TFC was 3.18–25.94 mg CE/100 g and TC (0.22 – 0.73 mg CE/g). The dominant phenolic acid was protocatechuic acid ranged from 13.73 to 1643.54 µg/g. Among the flavonoids, quercetin and catechin were dominant.  The extracts of the free soluble fraction exhibited 23.88 – 81.52 %, 49.59 – 85.17 % and 0.58 -5.13 µmol AAE/g of DPPH, hydrogen peroxide and ABTS radical scavenging abilities respectively. Conclusion: Maize–peanut product showed potential ability in contributing to alleviating radical induced oxidative stress.
DO  - Phenolic compounds and antioxidant properties of roasted maize-peanut product (Zowey) and its potential to alleviate oxidative stress
TI  - 10.31586/ujfst.2024.865
ER  -