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This study was carried out to evaluate the effect of heating and physical conditions of grape seeds on the antioxidant activity of their extracts. Two forms of grape seeds, whole and powdered forms, were heated at four different temperatures −50, 100, 150 and 200°C. After heating, grape seeds were extracted with 70% ethanol (0.1g grape seed/10mL of 70% ethanol), and total phenol contents (TPC), radical...
The antioxidant activities of peanut (Arachis hypogaea L.) hull extracts were evaluated after far-infrared (FIR) radiation or heat treatment. Peanut hulls in petri dishes were FIR-irradiated or heat-treated (150 °C) for 5, 10, 15, 20, 40 or 60 min. The water extracts (300 mg/10 mL) of peanut hulls (WEPH) were prepared and their total phenol contents (TPC), radical scavenging activity (RSA), and reducing...
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