Polyphenolic content and sensory properties of normal and high oleic acid peanuts

Year Published: 2005


Food Chem


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

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.