Effect of Processing on Specific Phenolic Compounds of Two Market Peanuts Grown in Mexico: Possible Health Implications

Peanut (Arachis hypogaea L.) is a legume of high consumption worldwide. It is rich in protein and healthy fatty acids, but it also contains a series of health-promoting phytochemicals, highlighting the phenolic compounds. Peanuts are not eaten raw, but first go through different treatments. This research provides information on how treatments such as roasting, frying, microwaving and germination affect the phenolic profile of peanuts and, consequently, their nutraceutical potential. In general, the treatments increased the content of gallic acid by 12-190%, p-coumaric acid (53-197%), rutin (33-46%), catechin (11-301%), and epicatechin (147-841%) in Virginia variety; while in the Valencia variety increases in p-coumaric acid between 70-244%, rutin (17-68%), catechin (68-361%), and epicatechin (21-327%) were observed. Ferulic and caffeic acids were not detected. There was no effect of any of the treatments on quercetin content. Germination was the best method to increase these nutraceutical compounds. This method also induced the synthesis of resveratrol at levels higher than grapes and wine.