A Rapid and Small‐Scale Method for Estimating Antioxidative Potency of Peanut Sprouts

Abstract

ABSTRACT:A method for estimating antioxidative potency (AOP) was achieved by incubating emulsified linoleic acid in a 1 mL iron/ascorbate system at 37 °C for 30 min followed by absorbance measurement at 234 nm to determine the conjugated diene hydroperoxide (CDHP) content. By that method, 100% AOP was obtained when 10 ppm butylated hydroxytoluene or 50 ppm α‐tocopherol was introduced. When freeze‐dried peanut sprouts were cooked with ground pork‐fat patties and the separated oils were stored at 60 °C for CDHP determination, the highest AOP was observed in the 144 h germinated sprout roots. After extracting the sprout roots with methanol and AOP evaluation by the iron/ascorbate and pork‐oil storage methods, both showed similar AOP trends as affected by extract concentration.