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

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.