Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds.
Açar, Ö.Ç., Gökmen, V., Pellegrini, N. et al.
Eur Food Res Technol. 2009; 229:961–969.
In this paper, a direct procedure for the extraction-independent measurement of the total antioxidant capacity named QUENCHER was applied to raw and roasted pulses, nuts and seeds.
The results highlighted a high value of total antioxidant capacity (TAC) for some raw seed and pulses. Total antioxidant capacity values of nuts were in this order: walnut > pistachio > hazelnut > almond (with skin) >peanut > cashew nut > pinenut > coconut flour > almond (without skin). Roasting results in a substantial loss of antioxidant activity.