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A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio
Joint Authors
Ghazzawi, Hadeel Ali
Al-Ismail, Khalid
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-12-20
Country of Publication
Egypt
No. of Pages
8
Abstract EN
The aim is to evaluate the effects of frying and roasting on nuts.
Frying and roasting were performed according to the local Jordanian home-made cuisine, and the nuts under experiment were raw almonds, pine, cashew, and pistachio.
Nuts samples were roasted at 110°C for 16 minutes and fried at 175°C for 2.5 minutes.
The results show that both roasting and frying of nuts did not affect the flavonoids content except for roasted pistachios where significant rise of flavonoids content was detected.
Total phenolic content showed no significant differences except for pine nuts in which it increased significantly in both roasting and frying.
Oxidative stability, presented by 1,1-diphenyl-2-picryl-hydrazyl (DPPH), was significantly different in all nuts except for pistachio nuts that have shown no differences.
Fatty acids profile, presented by saturated fatty acids (SFA), oleic acid (OL), and essential fatty acids (EFA), was affected significantly by roasting and frying, especially for SFA in almonds and pine nuts and α-linoleic acid (ALA) contents of pine.
In conclusion, the effects of roasting and frying on the aforementioned nuts species were positive for fatty acids profile and antioxidants activity.
American Psychological Association (APA)
Ghazzawi, Hadeel Ali& Al-Ismail, Khalid. 2017. A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1176161
Modern Language Association (MLA)
Ghazzawi, Hadeel Ali& Al-Ismail, Khalid. A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio. Journal of Food Quality No. 2017 (2017), pp.1-8.
https://search.emarefa.net/detail/BIM-1176161
American Medical Association (AMA)
Ghazzawi, Hadeel Ali& Al-Ismail, Khalid. A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-8.
https://search.emarefa.net/detail/BIM-1176161
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1176161