A rapid and small-scale method for estimating antioxidative potency of peanut sprouts

A method for estimating antioxidative potency (AOP) was achieved by incubating emulsified linoleic acid in a 1 m-L iron/ascorbate system at 37degreesC 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 a-tocopherol was introduced. When freeze-dried peanut sprouts were cooked with ground pork-fat patties and the separated oils were stored at 60 degreesC 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.