Concentration data for Polyphenols, total in Peanut, dehulled, roasted Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.10, 10.89 ) 0.10 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
0.10 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
0.10 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
0.10 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
0.10 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
0.10 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
0.11 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
0.11 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
0.11 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
0.11 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
0.12 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
0.12 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
0.12 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
0.12 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
0.12 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
0.12 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
0.12 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
0.13 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
0.13 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
0.13 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
0.13 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
0.13 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
[ 75.63, 86.42 ) 75.90 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
81.90 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
83.90 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
[ 86.42, 97.21 ) 90.10 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
93.50 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
94.90 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
96.80 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
[ 97.21, 108.01 ) 98.10 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
98.40 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
98.60 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
100.00 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
100.00 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
100.00 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
104.00 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
104.00 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
105.00 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
108.00 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
108.00 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