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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 1a

Typical reverse phase HPLC chromatograph at 280 nm of phenolic standards (a), and acidified methanol extract of maize (b) peanut (c), roasted maize (d) roasted peanut (e) and roasted maize-peanut product (f)
Figure 1a. Typical reverse phase HPLC chromatograph at 280 nm of phenolic standards (a), and acidified methanol extract of maize (b) peanut (c), roasted maize (d) roasted peanut (e) and roasted maize-peanut product (f)
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