GC- MS analysis of Volatile Flavour Compounds from Cardamom Flavoured peanut milk and their Biological Activities

Abstract

Peanut milk was prepared by roasting method (roasting for 5 mins followed by soaking for 3 hrs) in CO 6 peanut variety. In the present study volatile bioactive compounds in control and cardamom flavoured peanut milk were identified by GC – MS analysis and identified the rapeutical bioactive compounds present in cardamom flavoured peanut milk. Good quality peanut was weighed and roasted for 5 mins followed by soaking for 3 hrs. Then it was grinded with kernel and water ratio 3:1 and filtered. Palm sugar, cardamom flavour, antioxidant, stabilizer was added and homogenized. The developed flavoured peanut milk was double pasteurized at 85º C for 30 mins. The prepared samples were freeze dried and used for the analysis of volatile compounds. Volatile compounds in the samples were analyzed by GC –MS analysis with suitable solvent. From the results it could be inferred that, compared to control cardamom flavoured peanut milk had linoleic acid ethyl ester, squalene, isoxazole, 5-chloro-4-(2-phenylethyl)-, 9-Octadecenoic acid bioactive compounds. The identified compounds had potent antioxidant, antimicrobial, anticancer and anti-flammatory effects.