The purpose of this study was to evaluate the antioxidant activity of roasted and germinated peanut flours. This study also aims to utilize it as a functional material to be applied to processed foods. The moisture, crude protein, crude fat and ash carbohydrate contents of the common peanut powder used in this study were 1.27, 25.63, 42.19, 2.38, 28.20 g / 100 g, respectively. The moisture content, crude protein, crude fat and ash carbohydrate in germinated peanut powder were 1.47, 25.86, 42.86, 2.25 and 26.66 g / 100 g, respectively. 26.52, 45.02, 2.33, 24.70, g / 100 g, and the dietary fiber content of peanut, roasted peanut and germinated peanut powder was 12.27, 13.05 and 14.22 g / 100g, respectively. The antioxidants and radical scavenging ability of polyphenols and flavonoids in peanut powder treated with germination and germination compared to ordinary peanuts. Resverasterol content was high in the germinated peanut powder. Especially, germinated peanut powder can act as a natural antioxidant.

Abstract
 서 론
 재료 및 방법
  1. 시료 및 시약
  2. 볶음 및 발아 처리한 땅콩분말 추출물 제조
  3. 볶음 및 발아 처리한 땅콩분말 일반성분 분석
  4. 볶음및발아처리한땅콩분말총식이섬유소함량측정
  5. 총 폴리페놀 함량 측정
  6. 총 플라보노이드 함량 측정
  7. DPPH 라디칼 소거능을 통한 항산화력 측정
  8. ABTS 라디칼 소거능을 통한 항산화력 측정
  9. Resveratrol 함량 분석
  10. 통계분석
 결과 및 고찰
  1. 볶음 및 발아처리 땅콩분말의 일반성분 및 식이섬유소함량
  2. 볶음 및 발아처리 땅콩분말의 총 폴리페놀, 플라보노이드, resveratrol 함량
  3. 볶음 및 발아처리 땅콩분말의 라디칼 소거능
 요약 및 결론
 References

• 이연리(대전보건대학 식품영양과) | Youn Ri Lee (Dept. of Food and Nutrition, Daejeon Health Sciences College) Corresponding author