Effect of Peanut Butter Manufacture on Vitamin E
Chun, J. ; Ye, L. ; Lee, J. ; Eitenmiller, R.R.
Oxford, UK : Blackwell Publishing Ltd
Published 2003
Oxford, UK : Blackwell Publishing Ltd
Published 2003
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
: 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).
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| Type of Medium: |
Electronic Resource
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| URL: |