Table 3.

Source material allergens content in 12% fat peanut flour determined by HPLC in peanut flour manufactured with variable degrees of roasting.

	% Area of Major Allergensa
Type of Source Material	Ara h 2	Ara h 6	Ara h 1	Ara h 3
12% fat peanut flour, light roast (Runner type)	100	100	100	100
12% fat peanut flour, medium roast (Virginia type)	66.5	53.9	59.0b	35.6
12% fat peanut flour, dark roast (Runner type)	77.2	76.7	28.6	26.8

HPLC, high-performance liquid chromatography.

^a The peak area for each allergen was expressed as the % peak area relative to the total peak area in the HPLC chromatogram and assigned 100% for light roast peanut flour. The % peak areas for each allergen in medium and dark roast peanut flour are shown relative to the peak area of the corresponding allergen in light roast peanut flour.

^b Ara h 1 peak elutes as a shoulder in the front side of a large Ara h 3 peak. The Ara h 1 peak is not recognized by the HPLC peak integration software in the medium roast peanut flour due to extensive degradation of the major Ara h 3 peak. Therefore, the Ara h 1 peak area was estimated as roughly 30% of the peak area where normally Ara h 1 elutes.