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Table 6 Contents of vitamin niacin in raw and roasted peanuts

From: Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting

Type

Contents (mg/100 g)

Nicotinic acid

Nicotinamide

Total niacin

Normal

 Daekwang

  Raw

0.33 ± 0.02a1

0.28 ± 0.02a

0.61 ± 0.04b

  Roasted

0.32 ± 0.01a

0.05 ± 0.00b

0.37 ± 0.02a

 Poongan

  Raw

0.38 ± 0.01b

0.46 ± 0.08a

0.84 ± 0.09a

  Roasted

0.47 ± 0.01a

0.40 ± 0.06a

0.87 ± 0.07a

High-oleic

 K-Ol

  Raw

0.78 ± 0.02b

0.44 ± 0.02b

1.22 ± 0.04b

  Roasted

1.22 ± 0.02a

0.73 ± 0.02a

1.95 ± 0.05a

 Milyang#14

  Raw

0.38 ± 0.02b

0.36 ± 0.03b

0.75 ± 0.05b

  Roasted

0.77 ± 0.03a

0.69 ± 0.09a

1.46 ± 0.12a

  1. Data were expressed as mean ± standard deviation
  2. Different letters (a, b) correspond a significant difference between raw and roasted peanuts within same cultivar (P < 0.05)