Comparison of polyphenol content and antiradical scavenging activity in methanolic extract of nanopowdered and powdered peanut sprouts-Reference-Cited by-同舟云学术

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Comparison of polyphenol content and antiradical scavenging activity in methanolic extract of nanopowdered and powdered peanut sprouts

Published:2012-12 Issue:6 Volume:55 Page:793-798
ISSN:1738-2203
Container-title:Journal of the Korean Society for Applied Biological Chemistry
language:en
Short-container-title:J Korean Soc Appl Biol Chem

Author:

Ahn Yu Jin,Ganesan Palanivel,Kwak Hae-Soo

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,General Biochemistry, Genetics and Molecular Biology

Link

http://link.springer.com/content/pdf/10.1007/s13765-012-2199-x.pdf

Reference24 articles.

1. Ahn, YJ, Ganesan, P, and Kwak HS (2012) Comparison of nanopowdered and powdered peanut sprout-added yogurt on its physicochemical and sensory properties during storage. Korean J Food Sci Ani Resour 32, 553–560.

2. Blois MS (1958) Antioxidant activity determination by the use of a stable free radical. Nature 181, 1199–1200.

3. Chen RS, Wu PL, and Chiou RYY (2002) Peanut roots as a source of resveratrol. J Agric Food Chem 50, 1665–1667.

4. Davis JP, Dean LL, Price KM, and Sanders TH (2010) Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins. Food Chem 119, 539–547.

5. Duan X, Wu G, and Jiang Y (2007) Evaluation of antioxidant properties of phenolics from litchi fruit in relation to pericarp browning prevention. Molecules 12, 759–771.

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3. Enhanced and sustainable pretreatment for bioconversion and extraction of resveratrol from peanut skin using ultrasound-assisted surfactant aqueous system with microbial consortia immobilized on cellulose;3 Biotech;2020-06-08

4. Antioxidant activity, total phenolic, and resveratrol content in five cultivars of peanut sprouts;Asian Pacific Journal of Tropical Biomedicine;2017-04

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