Non-detectable levels of trans-fatty acids in peanut butter.
The fatty acid composition of 11 brands of peanut butter and paste freshly prepared from roasted peanuts was analyzed with emphasis on isomeric trans-fatty acids. No trans-fatty acids were detected in any of the samples in an analytical system with a detection threshold of 0.01% of the sample weight. Hydrogenated vegetable oils are added to peanut butters at levels of 1--2% to prevent oil separation. Some hydrogenated vegetable oils are known to be sources of trans-fatty acids in the human diet. The addition of these products was not found to result in measurable amounts of trans-fatty acids in the peanut butters analyzed.
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Agricultural Research Service, U.S. Department of Agriculture, Box 7624, North Carolina State University, Raleigh, North Carolina 27695-7624, USA. mqhru@ncsu.edu
D010367:Arachis / Q000737:chemistry*; D004041:Dietary Fats / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis*; D005504:Food Analysis; D007536:Isomerism
D004041:Dietary Fats; D005227:Fatty Acids