Article

Effects of the Roasting Process Over the Content of Secondary Metabolites from Peanut Grains (Arachis hypogaea. L) with Different Colorations of Testa

2016-12-01

Abstract excerpt

Peanut grains are source of proteins and lipids in food and generally consumed after the roasting process. This study focused on: (1) the evaluation of the content of the soluble and insoluble phenolic compounds and flavonoids, total anthocyanin and tocopherols and (2) the relationship of these compounds with the antioxidant activity (ABTS) in peanut grains with different colorations of testa (red, rose, striped a...

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Literature Corpus work: 771ce181-7209-5e1c-b091-43bd3c8e913b
DOI: 10.1111/jfq.12235

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