Effects of roasting on the total phenolic contents and radical scavenging activity of fruits seeds | JBES

By: Hanif Khan, Alam Zeb, Waqar Khan, Umer Zeb, Irfan Ullah, Kishwar Ali, Zahid Khan, Peng Zhao

JBES welcome all respective authors to submit their research paper / manuscripts, thesis paper in the field of Environmental Sciences, Biology, Biodiversity, Species diversity, Ecology, Taxonomy and many more via online submission panel

The purpose of the present study was to explore the influences roasting on the radical scavenging activity and total Phenolic content on selected seeds. Fresh seeds of Prunus domestice, Prunus armeniace and Prunus persica were selected from the local market. The selected seeds were heated on the hotpot at a temperature 160 °C for 1 to 3 hours, respectively and one group were remain irrespective of any treatment (control). It was observed that roasting of fruit seeds produce different effects on total phenolic contents and radical scavenging activity.

Antioxidant capacity was measured against the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) whereas the reducing capacity was evaluated with the Folin-Ciocalteu reagent (FCR). Total phenolic content in Prunus domestica was highest at 160 °C when heated for 1 hour (554 mg/100g), similarly the total phenolic content in the Prunus armeniaca was highest when heated for 2 hour (684 mg/100g) while the Total phenolic content in the Prunus persica was highest when heated for 2 hour (684 mg/100g). Radical scavenging activity in the Prunus domestica was highest when heated for 1 hour (48 %). Similarly radical scavenging activity in the Prunus armeniaca was highest during heated for 1 hour (86 %) while radical scavenging activity in the Prunus persica was at maximum (43 %) at 2 hour treatment. 

JBES welcome all respective authors to submit their research paper/manuscripts, thesis paper in the field of Environmental Sciences, Biology, Biodiversity, Species diversity, Ecology, Taxonomy and many more via online submission panel

It is suggested that different effect were produced when different fruit seeds were roasted at a single temperature, Therefore different optimum temperature and conditions are required for roasting different seeds. Full articles with pdf at:
J. Bio. Env. Sci. 14(1), 26-33, January 2019.

Journal of Biodiversity and Environmental Sciences-JBES is an open-access scholarly research journal, published by International Network for Natural Sciences-INNSPUB. JBES published original scientific articles in different field of Environmental Sciences and Biodiversity. JBES published 2 Volume and 12 issue per calender year.

Effects of roasting on the total phenolic contents and radical scavenging activity of fruits seeds | JBES from Innspub Net

Citation Sample

Hanif Khan, Alam Zeb, Waqar Khan, Umer Zeb, Irfan Ullah, Kishwar Ali, Zahid Khan, Peng Zhao. Effects of roasting on the total phenolic contents and radical scavenging activity of fruits seeds. J. Bio. Env. Sci. 14(1), 26-33, January 2019. https://innspub.net/jbes/effects-roasting-total-phenolic-contents-radical-scavenging-activity-fruits-seeds/

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