Evaluation of Antioxidant Activity and Bioactive Compounds on Domestic Cooking Method

Nuts and oil seeds are extremely nutrient-dense foods. They provide generous amounts of calories, fats, complex carbohydrates, protein, vitamins, minerals and fiber. Roasting is the main thermal processing technique used for nuts and oil seeds in order to enhance their sensory properties and value addition. The present research studied the effect of domestic cooking methods on antioxidant activity and bioactive compounds in ground nut and sesame seeds. The total phenolic content was increased to about 21.7% and 25.8% in sesame seed and ground nut respectively on roasting. The flavonoid content of raw extracts of groundnuts was 115.57mg RE/100g and sesame was 126.78mgRE/100g, while in roasting the total flavonoid content of groundnut was found 145.3mgRE/100g and sesame was 154.27meRE/100g. The antioxidant activity levels by FRAP and DPPHSA was increased on roasting in both ground nut and sesame seeds at 1% significant difference level except ground nut in DPPH scavenging assay.