The aim of this study was to evaluate the
antioxidant properties and total phenolic compounds of a
novel peanut-based kefir. HPLC was used to determine the
composition of the peanut milk kefir extract. The antioxidant
activity of kefir was measured by three methods: DPPH
radical-scavenging activity, reducing power, and lipid
peroxidation inhibition activity. As results, peanut milk
kefir displayed greater antioxidant properties than the milk
from which it was formed. Moreover, soluble phenolic
content increased with the fermentation of peanut milk
using kefir culture. Two groups of phenolics (phenolic
acids and flavonoids) were found in peanut-based kefir
extract.