Table 2.
Flavonoid content of acidified methanol extract (µg/g sample dry weight basis) of cereal flours, legume flours andtheir composites product
|
| Sample |
Maize flour |
Roasted Maize Flour |
Peanut flour |
Roasted Peanut flour |
Roasted Peanut flour (with spices) |
Maize-peanut snack |
Maize-peanut snack (with spices) |
|
|
| Acidified methanol extract |
|
| Catechin |
ND |
ND |
169.53 ± 0.02 |
462.65 ± 1.11 |
489.55 ± 0.72 |
232.95 ± 0.52 |
224.05 ± 0.30 |
|
| Rutin |
280.41 ± 0.28 |
138.50 ± 0.09 |
ND |
111.75 ± 0.27 |
121.33 ± 0.29 |
74.54 ± 0.41 |
95.94 ± 0.04 |
|
| Quercetin |
ND |
136.38 ± 0.20 |
757.61 ± 0.31 |
1865.43 ± 1.92 |
2123.92 ± 2.04 |
760.67 ± 0.02 |
774.19 ± 0.13 |
|
| Kaempferol |
5.05 ± 0.21 |
11.73 ± 0.10 |
ND |
4.19 ± 0.03 |
6.03 ± 0.01 |
8.07 ± 0.01 |
9.54 ± 0.06 |
|
| Naringenin |
18.33 ± 1.37 |
21.10 ± 0.11 |
1.15 ± 0.08 |
12.09 ± 0.01 |
15.02 ± 0.02 |
15.64 ± 0.03 |
17.76 ± 0.05 |
|
| Apigenin |
13.25 ± 1.19 |
ND |
ND |
2.47 ± 0.11 |
2.71 ± 0.06 |
ND |
ND |
|
|
| Saponified residue |
|
| Catechin |
|
ND |
|
ND |
ND |
ND |
ND |
|
| Rutin |
|
135.11 ± 0.12 |
|
582.76 ±1.99 |
79.82 ± 0.62 |
97.35 ± 0.15 |
60.83 ± 0.15 |
|
| Quercetin |
|
368.89 ± 0.91 |
|
1420.13 ± 2.03 |
943.19 ± 2.83 |
214.24 ± 0.16 |
98.18 ± 0.15 |
|
| Kaempferol |
|
92.55 ± 0.05 |
|
ND |
ND |
23.86 ± 0.02 |
ND |
|
| Naringenin |
|
267.68 ± 0.49 |
|
10.12 ± 0.25 |
1.26 ± 0.03 |
103.31 ± 0.12 |
53.17 ± 0.11 |
|
| Apigenin |
|
ND |
|
ND |
|
ND |
ND |
|
|
|
|
