Antioxidant properties of extracts obtained from raw, dry-roasted, and oil-roasted US peanuts of commercial importance

Year Published: 2010


Plant Foods Hum Nutr


Craft BD, Kosińska A, Amarowicz R, Pegg RB


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

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.