title: 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.
  
  
  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.
authors.affiliation: Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh.
authors.forename: Abbas
authors.initials: A
authors.lastname: Ali
authors.affiliation: Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh.
authors.forename: Anowarul
authors.initials: A
authors.lastname: Islam
authors.affiliation: Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh.
authors.forename: Tarun K
authors.initials: TK
authors.lastname: Pal
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D010367:Arachis / Q000737:chemistry*; D001459:Bangladesh; D005419:Flavonoids / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling; D008872:Microwaves; D010636:Phenols / Q000032:analysis; D010936:Plant Extracts / Q000032:analysis
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D010936:Plant Extracts
keywords: antioxidant activity; groundnut; microwave; roasting