Effect of Peanut Butter Manufacture on Vitamin E |
| |
| Authors: | J. Chun L. Ye J. Lee R.R. Eitenmiller |
| |
| Affiliation: | Authors Chun, Ye, and Eitenmiller are with Dept. of Food Science and Technology, Univ. of Georgia, Athens, GA 30602.;Author Lee is with the Dept. of Food Science and Technology, Chungbuk Natl. Univ., Chongju, Korea. |
| |
| Abstract: | ABSTRACT: 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). |
| |
| Keywords: | vitamin E HPLC peanut products peanut butter manufacture |
|
|
