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BSTRACT: The relationship between vitamin E and the oxidative stability of raw and dry roasted peanuts was studied during storage at 21°C under air and vacuum. Lipid oxidation was monitored by peroxide values (PVs) and conjugated diene values (CDVs). In air, PV (meq/kg) for roasted peanuts reached 47 by 12 wk, whereas that for raw peanuts was below 2 after 38 wk. Under vacuum, lipid oxidation was significantly retarded ( P < 0.05). Tocopherols of raw and roasted peanuts exponentially decreased with increasing PV. After 12 wk, about 50% of α-tocopherol (α-T) was lost for roasted peanuts under vacuum compared with about 90% under air. For raw peanuts, more than 70% of each tocopherol remained after 38 wk under air and vacuum. In general, α-T showed the least stability in roasted peanuts compared with other tocopherols under the reported storage conditions. [ABSTRACT FROM AUTHOR]