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PJB-2011-190
PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF PEANUT’S SKIN, HULL, RAW KERNEL AND ROASTED KERNEL FLOUR
Abstract
In this study, phenolic compounds and antioxidant properties of peanut’s skin, hull, raw kernel and roasted kernel flour (RKF) were evaluated. Total phenolic contents (TPC) and individual phenolic compounds were determined using Folin-Ciocalteau and high performance liquid chromatographic methods, respectively. Antioxidant activity was measured utilizing 2
