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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
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 | |||