Impact of Roasting Temperature on Antioxidant Activities and Characterization of Polyphenols in Date Seed Beverages From Different Cultivars.

J Food Sci · 2025 · PMC12057541 · PMID 40331789

Europe PMC DOI

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an increasing trendno p-value reported

( 2021 ), pumpkin seeds demonstrated an increasing trend in phenolic content during roasting, with values rising from 2.44 to 3.82 mg GAE/g as the temperature increased to 200°C.

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an unexpected trendno p-value reported

However, an unexpected trend was observed in • OH‐RSA values.

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