Polyphenolic content and sensory properties of normal and high oleic acid peanuts
Composition
Year Published: 2005
Journal
Food Chemistry
Authors
Stephen T. Talcott, Sharyn Passeretti, Christopher E. Duncan, Daniel W. Gorbet
Methods
In this study, authors evaluated the phytochemical and antioxidant properties of peanuts before and after roasting.
Key Findings
Key Findings: Results showed that roasted peanuts had significantly more antioxidant capabilities than raw peanuts, up to 22%. This was due in a large part to the presence of p-coumaric acid, a prominent antioxidant in peanuts.
