|
[ 1.95, 2.92 ) |
1.95 mg/100 g FW
|
Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - Anorden |
Talcott S.T., et al (2005) Polyphenolic content and sensory propert.... Food Chemistry 90:379-388 |
2.82 mg/100 g FW
|
Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - Kraft foods |
Talcott S.T., et al (2005) Polyphenolic content and sensory propert.... Food Chemistry 90:379-388 |
|
[ 2.92, 3.90 ) |
3.06 mg/100 g FW
|
Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - Hull |
Talcott S.T., et al (2005) Polyphenolic content and sensory propert.... Food Chemistry 90:379-388 |
|
[ 3.90, 4.88 ) |
4.05 mg/100 g FW
|
Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - Carver |
Talcott S.T., et al (2005) Polyphenolic content and sensory propert.... Food Chemistry 90:379-388 |
4.21 mg/100 g FW
|
Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - DP-1 |
Talcott S.T., et al (2005) Polyphenolic content and sensory propert.... Food Chemistry 90:379-388 |
|
[ 4.88, 5.85 ) |
4.95 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Mid oleic acid content - Florida MDR98 - 35°C - Month 4 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
5.01 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - High oleic acid content - ANorden - 35°C - Month 4 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
5.02 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - High oleic acid content - ANorden - 35°C - Month 1 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
5.06 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Mid oleic acid content - Florida MDR98 - 35°C - Month 1 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
5.23 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Mid oleic acid content - Florida MDR98 - 35°C - Month 3 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
5.40 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Mid oleic acid content - Florida MDR98 - 20°C - Month 4 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
5.40 mg/100 g FW
|
Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - SunOleic & 97R |
Talcott S.T., et al (2005) Polyphenolic content and sensory propert.... Food Chemistry 90:379-388 |
5.43 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Mid oleic acid content - Florida MDR98 - 35°C - Month 2 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
5.45 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - High oleic acid content - ANorden - 20°C - Month 4 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
5.47 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - High oleic acid content - ANorden - 35°C - Month 2 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
5.58 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - High oleic acid content - ANorden - Day 0 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
5.58 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - High oleic acid content - ANorden - 20°C - Month 3 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
5.63 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - High oleic acid content - ANorden - 35°C - Month 3 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
5.67 mg/100 g FW
|
Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - Andru II |
Talcott S.T., et al (2005) Polyphenolic content and sensory propert.... Food Chemistry 90:379-388 |
5.71 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Mid oleic acid content - Florida MDR98 - 20°C - Month 3 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
5.73 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Mid oleic acid content - Florida MDR98 - 20°C - Month 2 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
5.73 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - High oleic acid content - ANorden - 20°C - Month 1 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
|
[ 5.85, 6.82 ) |
6.04 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Mid oleic acid content - Florida MDR98 - Day 0 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
6.05 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - High oleic acid content - ANorden - 20°C - Month 2 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
6.19 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Mid oleic acid content - Florida MDR98 - 20°C - Month 1 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
|
[ 6.82, 7.80 ) |
7.78 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Normal oleic acid content - Georgia Green - 35°C - Month 3 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
|
[ 7.80, 8.77 ) |
7.81 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Normal oleic acid content - Georgia Green - 20°C - Month 3 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
7.92 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Normal oleic acid content - Georgia Green - 35°C - Month 1 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
7.99 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Normal oleic acid content - Georgia Green - 35°C - Month 4 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
8.07 mg/100 g FW
|
Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - GP-1 |
Talcott S.T., et al (2005) Polyphenolic content and sensory propert.... Food Chemistry 90:379-388 |
8.07 mg/100 g FW
|
Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - UF98515 |
Talcott S.T., et al (2005) Polyphenolic content and sensory propert.... Food Chemistry 90:379-388 |
8.15 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Normal oleic acid content - Georgia Green - 20°C - Month 4 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
8.15 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Normal oleic acid content - Georgia Green - 35°C - Month 2 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
8.19 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Normal oleic acid content - Georgia Green - 20°C - Month 1 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
8.27 mg/100 g FW
|
Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - UF98116 |
Talcott S.T., et al (2005) Polyphenolic content and sensory propert.... Food Chemistry 90:379-388 |
8.50 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Normal oleic acid content - Georgia Green - 20°C - Month 2 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
|
[ 8.77, 9.75 ) |
8.82 mg/100 g FW
|
Peanut - Runner type - Roasted (at 170°C for 10 min), Skin removed - Normal oleic acid content - Georgia Green - Day 0 |
Talcott S.T., et al (2005) Polyphenolic and antioxidant changes dur.... Food Chemistry 89:77-84 |
|
[ 10.72, 11.71 ) |
11.20 mg/100 g FW
|
Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - UF00324 |
Talcott S.T., et al (2005) Polyphenolic content and sensory propert.... Food Chemistry 90:379-388 |
11.50 mg/100 g FW
|
Peanuts - Roasted (at 175°C for 10 min), Skin removed - Normal oleic acid - Ga. Green |
Talcott S.T., et al (2005) Polyphenolic content and sensory propert.... Food Chemistry 90:379-388 |
11.70 mg/100 g FW
|
Peanuts - Roasted (at 175°C for 10 min), Skin removed - High oleic acid - UF00620 |
Talcott S.T., et al (2005) Polyphenolic content and sensory propert.... Food Chemistry 90:379-388 |