Abstract
Abstract The fatty acid composition of oil extracted from 22 samples of roasted peanuts was examined by gas chromatography. The major components (> 1%) were palmitic, stearic, oleic, linoleic, arachidic, cis-11-eicosenoic (20:1), behenic (22:0), and lignoceric acids (24:0) . The identity of cis-11-eicosenoic acid was established by gas chromatography of its reduction products after ozonolysis of a sample collected from the gas chromatograph. Approximately 0.4% hexacosanoic (26:0) was present in the oils as well as trace amounts of odd chain-length saturated fatty acids (13—27 carbon atoms). Roasting the peanuts did not change the fatty acid composition of the extracted oil. The fatty acid composition of commercial peanut oils is similar to the composition of oils from roasted peanuts.
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