Composition

Year Published: 2010

Journal

Plant Foods Hum Nutr

Authors

Craft BD, Kosińska A, Amarowicz R, Pegg RB

Methods

The purpose of this study was to examine the antioxidant properties of peanuts in different forms: raw vs dry roasted vs oil roasted.

Key Findings

Authors found that one of the main antioxidant compounds was p-coumaric acid, along with some of its derivatives. P-coumaric acid was highest in oil roasted peanuts, followed by dry-roasted, then raw. Oil-roasted peanuts were better at scavenging free radicals (substances that can cause cell damage) than dry-roasted peanuts.