Comparison Between Antioxidant Activities of Phenolic Extracts from Mexican Peanuts, Peanuts Skins, Nuts and Pistachios

Recently, several works have been done in order to study antioxidant compounds like resveratrol present in oilseeds since they are able to protect from cells damage related to heart disease and cancer. In the present research a chemical analysis and the identifica- tion of bioactive compounds of peanuts, nuts and pistachios varieties were carried out. The walnut variety showed the highest content of total phenolic compounds (1404 ± 23 mg GAE/100 g) and antioxidant capacity (191 ± 4.2 µmol TE/g). Phenolic compounds resveratrol, cat- echin, epicatechin and quercetin were identified in all samples.