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The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar.
Acta Sci Pol Technol Aliment. 2016 Oct-Dec; 15(4):429-438.AS

Abstract

BACKGROUND

Groundnut seeds are an important source of bioactive phenolic compounds with noteworthy antioxidant capacity, which may be enhanced by the microwave roasting process. The aim of this work is to study the changes in antioxidant activity in groundnut seeds during microwave roasting, as a function of roasting time and extract concentration, in order to maximise the phenolic content and antioxidant activity of roasted seeds.

METHODS

The study was conducted to evaluate total phenolic content (TPC), total flavonoid content (TFC), and antioxidative activity of methanolic (GME), ethanolic (GEE), and chloroform (GCE) extracts and methanolic extract of oil (GMO) from groundnut seeds exposed to microwaves. The antioxidant activity was investigated using several assays, namely phosphomolybdenum assay, DPPH radical scavenging activity, H2O2 scavenging activity, hydroxyl radical scavenging activity and reducing power.

RESULTS

The microwave roasting process significantly increased the TPC, whilst the TFC decreased with roasting time. Antioxidant activity increased with increased roasting time and extract concentration in all extracts. Antioxidant activity increased significantly at lower concentrations; however, the rate of increment decreased gradually as the concentration of the solvent extract increased. Thus, among all the extracts, methanol extracts at all roasting times and extract concentrations appeared to display the highest effectiveness. The various scavenging activities of the samples are ranked in the following order: GME > GEE > GCE > GMO, in both raw and roasted samples.

CONCLUSIONS

Both roasting time and extract concentration were found to be critical factors in determining the overall quality of the product. This investigation is important to determine optimum roasting conditions, in order to maximise the anti-oxidative health benefits of the Bangladeshi groundnut cultivar.

Authors+Show Affiliations

Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh.Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh.Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28071020

Citation

Ali, Abbas, et al. "The Effect of Microwave Roasting On the Antioxidant Properties of the Bangladeshi Groundnut Cultivar." Acta Scientiarum Polonorum. Technologia Alimentaria, vol. 15, no. 4, 2016, pp. 429-438.
Ali A, Islam A, Pal TK. The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar. Acta Sci Pol Technol Aliment. 2016;15(4):429-438.
Ali, A., Islam, A., & Pal, T. K. (2016). The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar. Acta Scientiarum Polonorum. Technologia Alimentaria, 15(4), 429-438. https://doi.org/10.17306/J.AFS.2016.4.41
Ali A, Islam A, Pal TK. The Effect of Microwave Roasting On the Antioxidant Properties of the Bangladeshi Groundnut Cultivar. Acta Sci Pol Technol Aliment. 2016 Oct-Dec;15(4):429-438. PubMed PMID: 28071020.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar. AU - Ali,Abbas, AU - Islam,Anowarul, AU - Pal,Tarun K, PY - 2017/1/11/entrez PY - 2017/1/11/pubmed PY - 2017/1/31/medline KW - antioxidant activity KW - groundnut KW - microwave KW - roasting SP - 429 EP - 438 JF - Acta scientiarum polonorum. Technologia alimentaria JO - Acta Sci Pol Technol Aliment VL - 15 IS - 4 N2 - BACKGROUND: Groundnut seeds are an important source of bioactive phenolic compounds with noteworthy antioxidant capacity, which may be enhanced by the microwave roasting process. The aim of this work is to study the changes in antioxidant activity in groundnut seeds during microwave roasting, as a function of roasting time and extract concentration, in order to maximise the phenolic content and antioxidant activity of roasted seeds. METHODS: The study was conducted to evaluate total phenolic content (TPC), total flavonoid content (TFC), and antioxidative activity of methanolic (GME), ethanolic (GEE), and chloroform (GCE) extracts and methanolic extract of oil (GMO) from groundnut seeds exposed to microwaves. The antioxidant activity was investigated using several assays, namely phosphomolybdenum assay, DPPH radical scavenging activity, H2O2 scavenging activity, hydroxyl radical scavenging activity and reducing power. RESULTS: The microwave roasting process significantly increased the TPC, whilst the TFC decreased with roasting time. Antioxidant activity increased with increased roasting time and extract concentration in all extracts. Antioxidant activity increased significantly at lower concentrations; however, the rate of increment decreased gradually as the concentration of the solvent extract increased. Thus, among all the extracts, methanol extracts at all roasting times and extract concentrations appeared to display the highest effectiveness. The various scavenging activities of the samples are ranked in the following order: GME > GEE > GCE > GMO, in both raw and roasted samples. CONCLUSIONS: Both roasting time and extract concentration were found to be critical factors in determining the overall quality of the product. This investigation is important to determine optimum roasting conditions, in order to maximise the anti-oxidative health benefits of the Bangladeshi groundnut cultivar. SN - 1898-9594 UR - https://www.unboundmedicine.com/medline/citation/28071020/The_effect_of_microwave_roasting_on_the_antioxidant_properties_of_the_Bangladeshi_groundnut_cultivar_ L2 - https://medlineplus.gov/antioxidants.html DB - PRIME DP - Unbound Medicine ER -