GC Analysis of Fatty Acids in Walnuts and Peanuts

Established methods from AOCSR and AOACR can be used to determine the fatty acid composition of nuts. This work demonstrates the application of aspects of these methods in the determination of the fatty acid composition of walnuts and peanuts. Data is presented showing analysis on GC capillary columns of three different selectivities: OmegawaxR, SP™-2560 and SLBR-IL111.