Effect of Peanut Butter Manufacture on Vitamin E

The effect of peanut butter manufacture on vitamin E originating from raw peanuts (Arachis hypogaea L., runner-type) was determined. Tocopherols were quantified by normal-phase high-performance liquid chromatography. No significant differences were observed in tocopherol (T) values between 1998 and...

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Bibliographic Details
Published in:Journal of food science 2003-09, Vol.68 (7), p.2211-2214
Main Authors: Chun, J, Ye, L, Lee, J, Eitenmiller, R.R
Format: Article
Language:English
Subjects:
Arachis hypogaea
Biological and medical sciences
Chromatography
Fat industries
Food industries
Food processing industry
Food science
Fundamental and applied biological sciences. Psychology
high performance liquid chromatography
HPLC
manufacturing
peanut butter
peanut butter manufacture
peanut oil
peanut products
Peanuts
tocopherols
Vitamin E
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Summary:The effect of peanut butter manufacture on vitamin E originating from raw peanuts (Arachis hypogaea L., runner-type) was determined. Tocopherols were quantified by normal-phase high-performance liquid chromatography. No significant differences were observed in tocopherol (T) values between 1998 and 1999 crop raw peanuts or between raw peanuts and peanut butter except for γ-T (P > 0.05). Oil and stabilizer added to the roasted peanuts during peanut butter processing provided 4% of α-T in the finished peanut butter. Retention of total tocopherols during peanut butter manufacture was 95%. Mean α-T values (mg/100 g) of commercial peanut products ranged from 12.3 (peanut oil) to 4.1 (dry roasted peanuts).
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb05748.x