Non-detectable levels of trans-fatty acids in peanut butter

J Agric Food Chem. 2001 May;49(5):2349-51. doi: 10.1021/jf001455a.


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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Arachis / chemistry*
  • Dietary Fats / analysis
  • Fatty Acids / analysis*
  • Food Analysis
  • Isomerism


  • Dietary Fats
  • Fatty Acids