Concentration data for p-Coumaric acid in Peanut, dehulled, roasted Food Composition

Colour Interval Value Publication Food Name Reference
[ 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