WASHINGTON—Researchers from the Agricultural Research Service found that dark-roasting peanut flours, peanut skins and blanched peanuts increased water- and oil-soluble antioxidant capacities. commercially available peanut flours and blanched peanuts.
For the study, peanuts were incrementally roasted at 362°F from zero to 77 minutes.
The antioxidant increases upon roasting were attributed to greater concentrations of phenolic compounds.
