Effect of Peanut Butter Manufacture on Vitamin E

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).