“…Peanuts, known in Tunisia as "cacawya", are mainly cultivated in the Cap Bon region (NE Tunisia) as well as in Nefza (NW) and Kairouan (Center) (Bornat, 2006). Compared to other oleaginous seeds, peanut seeds have a low amount of phospholipids (0.65 to 1.35%), 0.8% unsaponifi able (Yoshida et al, 2005), and 44 to 56% oil with a fatty acid composition mainly represented by oleic (37.94 to 41.90%), linoleic (34.59 to 37.51%), palmitic (12.22 to 13.30%), stearic (3.17 to 3.67%) and arachidic (1.63 to 1.85%) acids (Berry, 1982;Kaya et al, 2009). The total fatty acid composition was 10.44% and 33.51% for saturated and unsaturated fatty acids, respectively; the most abundant fatty acids of groundnut seed oil were oleic (C18:1), linoleic (C18:2) and palmitic (C 16:0), which together composed about 88.35% of the total fatty acids (Ingale and Shrivastava, 2011).…”