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

Table 1. Phenolic acid content (µg/g sample dryweight basis) of extracts from cereal flours, legume flours and their compositesproduct

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*
Gallic acid	6.49 ± 0.01	8.39 ± 0.07	28.17 ± 0.03	69.56 ± 2.11	80.36 ± 1.57	61.92 ± 0.03	78.84 ± 0.05
Protocatechuic acid	13.73 ± 0.02	ND	497.67 ± 0.20	1568.02 ± 1.38	1643.54 ± 7.39	122.13 ± 0.93	126.24 ± 0.07
4-hydroxybenzoic acid	12.52 ± 0.01	11.83 ± 0.42	24.76 ± 0.03	175.27 ± 0.22	204.09 ± 0.45	87.81 ± 0.08	99.12 ± 0.14
Caffeic acid	7.39 ± 0.01	4.61 ± 0.04	12.89 ± 0.04	102.92 ± 0.01	115.37 ± 0.08	426.83 ± 0.49	433.09 ± 0.28
p-coumaric acid	30.41 ± 0.03	13.07 ± 1.13	28.49 ±1.07	225.78 ± 0.15	258.37 ± 0.39	248.91 ± 0.30	303.56 ± 0.31
Syringic acid	21.73 ± 0.02	27.06 ± 0.26	40.53 ± 0.69	71.13 ± 0.04	74.07 ± 0.09	58.60 ± 0.39	61.63 ± 0.32
*Saponified residue*
Gallic acid		7.76 ± 0.05		12.98 ± 0.01	10.84 ± 0.03	5.82 ± 0.08	3.97 ± 0.01
Protocatechuic acid		199.93 ± 0.10		ND		22.11 ± 0.03	23.27 ± 0.02
4-hydroxybenzoic acid		ND		6.62 ± 0.76	11.20 ± 0.07	ND
Caffeic acid		2.49± 0.06		4.28 ± 0.02	4.61 ± 0.04	ND
p-coumaric acid		ND		304.33 ± 0.62	104.62 ± 0.62	ND	13.02 ± 0.31
Syringic acid		23.70 ± 0.04		14.07 ± 0.04	14.68 ± 0.01	11.14 ±0.01	ND