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original articleIssue 15 (4) 2016 pp. 429-438

Abbas Ali, Anowarul Islam, Tarun K. Pal

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

The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar

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.
Material and 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.

Keywords: antioxidant activity, groundnut, roasting, microwave
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue4/volume/8_4_2016.pdf

http://dx.doi.org/10.17306/J.AFS.2016.4.41

For citation:

MLA Ali, Abbas, et al. "The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar." Acta Sci.Pol. Technol. Aliment. 15.4 (2016): 429-438. http://dx.doi.org/10.17306/J.AFS.2016.4.41
APA Ali A., Islam A., Pal T. K. (2016). The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar. Acta Sci.Pol. Technol. Aliment. 15 (4), 429-438 http://dx.doi.org/10.17306/J.AFS.2016.4.41
ISO 690 ALI, Abbas, ISLAM, Anowarul, PAL, Tarun K.. The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar. Acta Sci.Pol. Technol. Aliment., 2016, 15.4: 429-438. http://dx.doi.org/10.17306/J.AFS.2016.4.41