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.
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.