Polyphenolic content and sensory properties of normal and high oleic acid peanuts
Year Published: 2005
Stephen T. Talcott, Sharyn Passeretti, Christopher E. Duncan, Daniel W. Gorbet
In this study, authors evaluated the phytochemical and antioxidant properties of peanuts before and after roasting.
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.