Kinetic of total phenolic content and profile of antioxidant activity during the roasting of peanut kernel

Abstract

Abstract In this study, the functional properties, which include total polyphenol content and antioxidant activity of peanut during roasting was investigated. The main focus was to evaluate the kinetic of total phenolic content during peanut roasting using various temperature-time combinations of 120, 150 and 170°C, at 15, 30, 45 minutes, respectively. The kinetic was assessed using the Arrhenius equation for determining kinetic parameters including kinetic order and activation energy. Furthermore, the presence or absence of the correlation antioxidant activity with total phenolic content was also studied. The results showed that total phenolic content changed positively with increasing temperature and roasting time. Meanwhile, the kinetic of phenolic content, which followed zero-order reaction within the activation energy of reaction was 113.07 kJ/mol. It was also discovered that there is a positive correlation between total phenolic content and antioxidant activity. Furthermore, the increase in total phenolic content of peanut induced by roasting made the capability of peanut in scavenging radicals stronger.