Manga peanuts are a source of Sphingomyelin and Ceramides. These molecules studied were identified by mass spectrometry. All classes of Ceramides and so of sphingomyelin are been identified although these aren't the main components of the studied seed oil.

In view of diversification of the congolese economy on the hand and of source of lipids consumed on the other hand in Congo, it has been achieved a survey of the glyceride fraction of oils extracted from the seeds of peanuts of Lekana in the trays region and of Manga in pan region, two departments of Congo-Brazzaville. These profiles have been compared to the one gotten from the seeds of peanuts of sudan sold on the market of Toulouse in France. The total fat acids of the three samples present the identical caracteritics of which the main are the oleic acid (C18:1), linoleic acid (C18:2) and palmitic acid (C16;0). The glycerique fraction is mostly dominated by the triglycerides as in the other oleaginous seeds. The contents in mono, di and triglycerides are influenced by the contents in fat acids of the different samples. These profiles confer to these oils the statute of the frying oils and can be useful in hair oils, in pharmacy or in other domains. The phospholipids of the three samples present the identical caracteritics. All classes of the phospholipids are presents. The oil from Manga peanut seeds are poor in phosphatidylcholins after the oil from Lekana peanut seeds.