Peanut skins are a good source of polyphenols, which are a major source of dietary antioxidants. Therefore, the consumption of whole peanut seeds, including the skin, has been recommended by nutritional authorities. Here, the polyphenol contents of the skins of 22 experimental line, varying in skin color, and four Israeli cultivars were examined. The total phenolic (TPC), total flavonoid (TFC), total anthocyanin (TAC) contents and antioxidant capacity (AOC) of isolated skins were measured. Whereas significantly high correlation coefficients were found among the TPC, TFC and AOC, no significant correlations were found between any of these factors and skin color. On the other hand, TAC was significantly correlated with skin color. Our results clearly indicate that the AOC of peanut skins is not directly related to the intensity of their color and that the presence of colorless flavonoids might be the reason for the high AOC of peanut skins. PRACTICAL APPLICATIONSPeanut is the main summer legume crop in Israel. Recently, in response to strong demand among the European public for food products with added health value, breeders have considered developing peanut lines as functional foods. Peanut seed coats contain large amounts of important polyphenolic compounds. For this reason, peanuts are considered to be a good functional food when consumed as whole seeds. In order to determine the functional food potential of Israeli peanuts, the variability and relations of total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and antioxidant capacity (AOC) among these and other imported peanut lines with a wide range of skin colors were evaluated. While significant correlations were found between TAC and skin color, no significant correlations were found between the other polyphenolic factors or AOC and peanut skin color. Actually, the Israeli cultivars that have light pink skins were found to have higher TPC, TFC and AOC than most of the lines with red, purple or white skins. This finding demonstrates that the high AOC of the Israeli cultivars is due to colorless compounds, a notion that should be taken into consideration in breeding programs aiming to integrate elevated AOC of the skin with other favorable traits.bs_bs_banner Journal of Food Biochemistry