Applied Biological Chemistry

Table 5 Contents of riboflavin in raw and roasted peanuts

From: Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting

Type	Contents (mg/100 g)
Type	FAD	FMN	Riboflavin	Total riboflavin Eq.	Total riboflavin
Normal
Daekwang
Raw	0.00 ± 0.00^b	0.01 ± 0.00^b	0.02 ± 0.00^a	0.03 ± 0.00^b	0.03 ± 0.00^b
Roasted	0.01 ± 0.00^a	0.05 ± 0.01^a	0.01 ± 0.00^b	0.06 ± 0.01^a	0.07 ± 0.01^a
Poongan
Raw	0.00 ± 0.00	0.01 ± 0.00^b	0.02 ± 0.00^a	0.03 ± 0.00^b	0.03 ± 0.00^b
Roasted	0.00 ± 0.00	0.06 ± 0.01^a	0.01 ± 0.00^b	0.06 ± 0.01^a	0.07 ± 0.01^a
High-oleic
K-Ol
Raw	0.00 ± 0.00^b	0.01 ± 0.00^b	0.05 ± 0.01^a	0.06 ± 0.00^b	0.06 ± 0.00^b
Roasted	0.02 ± 0.01^a	0.12 ± 0.01^a	0.01 ± 0.00^b	0.11 ± 0.01^a	0.15 ± 0.01^a
Milyang#14
Raw	0.00 ± 0.00^b	0.01 ± 0.00^b	0.02 ± 0.00^a	0.02 ± 0.00^b	0.02 ± 0.00^b
Roasted	0.02 ± 0.01^a	0.12 ± 0.01^a	0.01 ± 0.00^b	0.10 ± 0.01^a	0.14 ± 0.01^a

Data were expressed as mean ± standard deviation. Different letters (a, b) correspond a significant difference between raw and roasted peanuts within same cultivar (P < 0.05)
FAD flavin adenine dinucleotide, FMN flavin mononucleotide, Total riboflavin eq. Total riboflavin equivalent = (FAD × 0.4537 + FMN × 0.7869 + riboflavin)

Back to article page