title: Evaluation of antioxidant activity of methanolic extract from peanut hulls in fried potato chips.
abstract: Antioxidant activity of methanolic extract from peanut hulls (MEPH) was evaluated in fried potato chips during storage at 25 degrees C and 45 degrees C. Free fatty acids (FFA) and peroxide values (POV) were used as criteria to assess MEPH as an antioxidant. After six months storage at 45 degrees C potato chips treated with 1200 and 1600 ppm of MEPH showed lower values of FFA (0.083, 0.080%) and POV (30.0, 29.0 mEq/kg) than the control samples (FFA 0.377%, and POV 180 mEq/kg). Potato chips treated with BHA and BHT showed POVs of 29.0 and 25.0 mEq/kg whereas FFA values were 0.0086 and 0.074%, respectively, after six months storage at 45 degrees C. These results illustrate that MEPH, at various concentrations, exhibited very strong antioxidant activity which was almost equal to synthetic antioxidants (BHA & BHT). Subjective evaluation studies also showed that potato chips treated with 1200-1600 ppm MEPH after six months storage at 45 degrees C, were organoleptically acceptable.
authors.affiliation: Biotechnology & Food Research Centre, Pakistan Council of Scientific & Industrial Research, Laboratories Complex, Ferozepur Road Lahore 54600, Pakistan.
authors.forename: Zia-Ur
authors.initials: ZU
authors.lastname: Rehman
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D010367:Arachis / Q000737:chemistry*; D004305:Dose-Response Relationship, Drug; D005069:Evaluation Studies as Topic; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D010545:Peroxides / Q000032:analysis; D010936:Plant Extracts / Q000494:pharmacology; D011198:Solanum tuberosum; D013696:Temperature; D013997:Time Factors
chemical_list: D000975:Antioxidants; D005230:Fatty Acids, Nonesterified; D010545:Peroxides; D010936:Plant Extracts