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Peanut kernels were roasted at 180+/-2 o C for various period of times (0-60 min); then grounded and defatted or further hydrolyzed with proteases to test their antioxidative activity (AOA). Samples roasted for 60 min displayed the most remarkable AOA, determined by Ferric-thiocyanate method, on linoleic acid in emulsions prepared with Tween 20 or 80. In reducing power, the absorbance at 700...
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