Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts

Emel ÖZ, (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)
Elif EKİZ, (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)
Adem SAVAŞ, (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)
Eyad AOUDEH, (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)
A. M. Abd EL-ATY, (Atatürk Üniversitesi, Tıp Fakültesi, Tıbbi Farmakoloji Anabilim Dalı, Erzurum, Türkiye)
Fatih ÖZ (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)
Turkish Journal of Agriculture and Forestry
4 2
Yıl: 2021 Cilt: 45 Sayı: 2 Sayfa Aralığı: 213 - 221 Metin Dili: İngilizce DOI: 10.3906/tar-2006-43 İndeks Tarihi: 29-07-2022

Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts

Öz:
Herein, the effects of roasting levels (rare, medium, and well) on the fatty acid composition, oil and polycyclic aromatichydrocarbon (PAH) contents of various dried nuts (almonds, hazelnuts, peanuts, and cashews) were investigated. The roasting levelaffected the moisture and total oil contents, as well as the fatty acid composition. The roasting level had no significant effect (P > 0.05)on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) contents of the dried nuts, while it had a significant effect (P < 0.05)on polyunsaturated fatty acid (PUFA). In raw and dry roasted nut, the most common SFA, MUFA, and PUFA were palmitic, oleic, andlinoleic acid, respectively. The amounts of linoleic acid and ∑PUFA, as well as ∑PUFA/∑SFA ratio were the lowest in the well roastedsamples. Additionally, the types of dried nut had a significant effect (P < 0.01) on the amounts of total oil and fatty acid compositions.The highest total oil amount (62.15%) was found in hazelnuts, while the lowest PUFA content (7.54%) was also determined in hazelnuts.From the nutritional perspective of view, the highest ∑PUFA / ∑SFA ratio (2.40) belonged to almonds. Although the recovery rates ofPAH standards varied between 70.14%–85.10%, none of the heavy PAH compounds could be detected in raw and roasted samples
Anahtar Kelime: cashews Almonds hazelnuts fatty acid composition polycyclic aromatic hydrocarbons roasting peanuts

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
  • Açar ÖÇ, Gökmen V, Pellegrini N, Fogliano V (2009). Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds. European Food Resarch Technology 229: 961-969.
  • Alamprese C, Ratti S, Rossi M (2009). Effects of roasting conditions on hazelnut characteristics in a two-step process. Journal of Food Engineering 95 (2): 272-279.
  • Alasalvar C, Shahidi F (2008). Tree nuts: composition, phytochemicals, and health effects. Boca Raton, FL, USA: CRC Press.
  • Alasalvar C, Pelvan E, Topal B (2010). Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.). International Journal of Food Sciences and Nutrition 61 (6): 630-642.
  • Alasalvar C, Shahidi F, Ohshima T, Wanasundara U, Yurttas H et al. (2003). Turkish Tombul Hazelnut (Corylus avellana L.). 2. lipid characteristics and oxidative stability. Journal of Agricultural and Food Chemistry 51: 3797-3805.
  • Alper CM, Mattes, DR (2002). Effects of chronic peanut consumption on energy balance and hedonics. International Journal of Obesity 26 (8): 1129-1137.
  • Amaral JS, Casal S, Seabra RM, Oliveira BPP (2006). Effects of roasting on hazelnut lipids. Journal of Agricultural and Food Chemistry 54: 1315-1321.
  • Blomhoff R, Carlsen MH, Andersen LF, Jacobs DR (2006). Health benefits of nuts: potential role of antioxidants. British Journal of Nutrition 96 (2): 52-60.
  • Britt C, Gomaa EA, Gray JI, Booren AM (1998). Influence of cherry tissue on lipid oxidation and heterocyclic aromatic amine formation in ground beef patties. Journal of Agricultural and Food Chemistry 46: 4891-4897.
  • Brufau G, Boatella J, Rafecas M (2006). Nuts: source of energy and macronutrients. British Journal of Nutrition 96 (2): 24-28.
  • Chandrasekara N, Shahidi F (2011). Effect of roasting on phenolic content and antioxidant activities of whole cashew nuts, kernels, and testa. Journal of Agricultural and Food Chemistry 59 (9): 5006-5014.
  • Demir AD, Cronin K (2004). The thermal kinetics of texture change and the analysis of texture variability for raw and roasted hazelnuts. International Journal of Food Science and Technology 39: 371-383.
  • Duedahl-Olesen L (2013). Polycylic aromatic hydrocarbons (PAHs) in foods. National Food Institute-Technical University of Denmark.
  • Durmaz G, Gökmen V (2011). Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chemistry 128: 410-414.
  • Ekiz E, Oz F (2019). The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils. Journal of the Science of Food and Agriculture 99: 1509-1518.
  • Erdogan C (2018). Turkey Tree Nuts Annual Report. Report Number: TR8029. Washington, DC, USA: USDA Foreign Agricultural Service
  • European Commission Regulation (EC) (2011). Commission Regulation No. 836/2011. Official Journal of The European Union 215: 9.
  • European Food Safety Authority (2008). Polycyclic aromatic hydrocarbons in food. Scientific opinion of the panel on contaminants in the food chain. EFSA Journal 724: 1-114.
  • Farhadian A, Jinap S, Abas F, Sakar ZI (2010). Determination of polycyclic aromatic hydrocarbons in grilled meat. Food Control 21 (5): 606-610.
  • Gökalp HY, Kaya M, Tülek Y, Zorba Ö (2010). Et ve ürünlerinde kalite kontrolü ve laboratuvar uygulama klavuzu. (V. Baskı), Atatürk Üniversitesi Yayınları, Yayın No: 751, Ziraat Fakültesi Yayın No: 318. Ders kitapları seri no: 69. Erzurum, Turkey: Atatürk Üniversitesi Ofset Tesisi (in Turkish).
  • Guo C, Xie YJ, Zhu MT, Xiong Q, Chen Y et al. (2020). Influence of different cooking methods on the nutritional and potentially harmful components of peanuts. Food Chemistry 316: 126269.
  • Higgs J (2003). The beneficial role of peanuts in the diet – Part 2. Nutrition & Food Science 33 (2): 56-64.
  • Hu H, Kan H, Kearney GD, Xu X (2015). Associations between exposure to polycyclic aromatic hydrocarbons and glucose homeostasis as well as metabolic syndrome in nondiabetic adults. Science of the Total Environment 505: 56-64.
  • Hyson DA, Schneeman BO, Davis PA (2002). Almonds and almond oil have similar effects on plasma lipids and ldl oxidation in healthy men and women. The Journal of Nutrition 132 (4): 703-707.
  • Janoszka B (2011). HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic. Food Chemistry 126: 1344-1353.
  • Jägerstad M, Skog K (2005). Genotoxicity of heat-processed foods. Mutation Research/Fundamental and Molecular Mechanisms of Mutagenesis 574 (1): 156-172.
  • Kırbaşlar, FG, Türker G, Özsoy-Günes Z, Ünal M, Dülger B et al. (2012). Evaluation of fatty acid composition, antioxidant and antimicrobial activity, mineral composition and calorie values of some nuts and seeds from Turkey. Records of Natural Products 6 (4): 339-349.
  • Kita A, Figiel A (2007). Effect of roasting on properties of walnuts. Polish Journal of Food and Nutrition Sciences 57 (2A): 89-94.
  • Köksal Aİ, Artik N, Şimşek A, Güneş N (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry 99 (3): 509-515.
  • Kornsteiner M, Wagner KH, Elmadfa I (2006). Tocopherols and total phenolics in 10 different nut types. Food Chemistry 98 (2): 381-387.
  • Kornsteiner-Krenn M, Wagner, KH, Elmadfa I (2013). Phytosterol content and fatty acid pattern of ten different nut types. International Journal for Vitamin and Nutrition Research 83 (5): 263-270.
  • Liao M, Zhao Y, Xu Y, Gong C, Jiao S (2019). Effects of hot airassisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels. LWT - Food Science and Technology 116: 108551.
  • Lin JT, Liu SC, Hu CC, Shyu YS, Hsu CY et al. (2016). Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel. Food Chemistry 190: 520-528.
  • Liskova A, Stefanicka P, Samec M, Smejkal K, Zubor P et al. (2020). Dietary phytochemicals as the potential protectors against carcinogenesis and their role in cancer chemoprevention. Clinical and Experimental Medicine 20: 173-190.
  • Lopes RM, Agostini-Costa TS, Gimenes, MA, Silveira D (2011). Chemical Composition and Biological Activities of Arachis Species. Journal of Agricultural and Food Chemistry 59 (9): 4321-4330.
  • Martorell I, Perello G, Martí-Cid R, Castell V, Llobet JM et al. (2010). Polycyclic aromatic hydrocarbons (PAH) in foods and estimated PAH intake by the population of Catalonia, Spain: temporal trend. Environment International 36: 424-432.
  • McGrath TE, Wooten JB, Geoffrey Chan W, Hajaligol MR (2007). Formation of polycyclic aromatic hydrocarbons from tobacco: the link between low temperature residual solid (char) and PAH formation. Food and Chemical Toxicology 45 (6): 1039- 1050.
  • Moazzen M, Ahmadkhaniha R, Gorji ME, Yunesian M, Rastkari N (2013). Magnetic solid-phase extraction based on magnetic multi-walled carbon nanotubes for the determination of polycyclic aromatic hydrocarbons in grilled meat samples. Talanta 115: 957-965.
  • O’Keefe SF, Wiley VA, Knauft DA (1993). Comparison of oxidation stability of highand normal-oleic peanut oils, Journal of American Oil Chemsitry Society 70: 489-492.
  • Ostadrahimi A, Ashrafnejad F, Kazemi A, Sargheini N, Mahdavi R et al. (2014). Aflatoxin in raw and salt-roasted nuts (pistachios, peanuts and walnuts) sold in markets of Tabriz, Iran. Jundishapur Journal of Microbiology 7 (1): e8674.
  • Oz E (2020). Effects of smoke flavoring using different wood chips and barbecuing on the formation of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines in salmon fillets. PLoS One 15 (1): e0227508.
  • Oz F, Yüzer MO (2016). The effects of cooking on wire and stone barbecue at different cooking levels on the formation of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in beef chop. Food Chemistry 203: 59-66.
  • Özcan MM, Ünver A, Erkan E, Arslan D (2011). Characteristics of some almond kernel and oils. Scientia Horticulturae 127 (3): 330-333.
  • Ozdemir C, Ozdemir S, Oz E, Oz F (2019). Determination of organochlorine pesticide residues in pasteurized and sterilized milk using QuEChERS sample preparation followed by gas chromatography–mass spectrometry. Journal of Food Processing and Preservation 43: 1-10.
  • Özdemir M, Açkurt F, Kaplan M, Yıldız M, Löker M et al. (2001). Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: fatty acid composition, α-tocopherol content, mineral composition and stability. Food Chemistry 73: 411- 415.
  • Ozdemir F, Gölükcü M, Topuz A (2003). Yer fıstığının (Arachis hypogaea) bazı fiziksel ve kimyasal özellikleri ve fıstık kavurmada mikrodalga uygulamasının yağ asitleri bileşimi üzerine olan etkisi. Gıda 28 (1): 39-45 (in Turkish).
  • Özogul Y, Özogul F (2007). Fatty acid profiles of commercially important fish species from the Mediterranean, Aegean and Black Seas. Food Chemistry 100: 1634-1638.
  • Pelvan E, Demirtaş İ (2018). Türkiye’de yetişen bıttım (Pistacia terebinthus l.) ve fıstık (Pistacia vera) yağlarının yağ asidi, sterol, tokol kompozisyonları, toplam fenolik madde miktarları ve antioksidan aktivitelerinin belirlenmesi. Gıda 43 (3): 384- 392 (in Turkish).
  • Qin YY, Leung CKM, Leung AOW, Zheng JS, Wong MH (2011). Persistent organic pollutants in food items collected in Hong Kong. Chemosphere 82: 1329-1336.
  • Robbins KS, Shin EC, Shewfelt RL, Eitenmiller RR, Pegg RB (2011). Update on the Healthful Lipid Constituents of Commercially Important Tree Nuts. Journal Agricultural and Food Chemistry 59: 12083-12092.
  • Rodrigues AC, Ströher GL, Freitas AR, Visentainer JV, Oliveira CC et al. (2011). The effect of genotype and roasting on the fatty acid composition of peanuts. Food Research International 44: 187- 192.
  • Ros E, Mataix J (2006). Fatty acid composition of nuts–implications for cardiovascular health. British Journal of Nutrition 96 (2): 29-35.
  • Ros E (2010). Health benefits of nut consumption. Nutrients 2 (7): 652- 682.
  • Sabaté J, Oda K, Ros E (2010). Nut consumption and blood lipid levels: a pooled analysis of 25 ıntervention trials. Archives of Internal Medicine 170 (9): 821-827.
  • Saklar S, Katnas S, Ungan S (2001). Determination of optimum hazelnut roasting conditions. International Journal of Food Science & Technology 36 (3): 271-281.
  • Salas-Salvadó J, Bulló M, Pérez-Heras A, Ros E (2006). Dietary fibre, nuts and cardiovascular diseases. British Journal of Nutrition 96 (S2): S45-S51.
  • Schlörmann W, Birringer M, Böhm V, Löber K, Jahreis G et al. (2015). Influence of roasting conditions on health-related compounds in different nuts. Food Chemistry 180: 77-85.
  • Sharma M, Khurana SP, Kansal R (2016). Choosing quality oil for good health and long life. Indian Journal of Health and Wellbeing 7: 254-261.
  • Singh L, Varshney JG Agarwal T (2016). Polycyclic aromatic hydrocarbons formation and occurrence in processed food. Food Chemistry 199: 768-781.
  • Stevenson SG, Vaisey-Genser M, Eskin NAM (1984). Quality control in the use of deep frying fats. Journal of the American Oil Chemists’ Society 61: 1102-1108.
  • Sun Y, Wu S, Gong G (2019). Trends of research on polycyclic aromatic hydrocarbons in food: a 20-year perspective from 1997 to 2017. Trends in Food Science & Technology 83: 86-98.
  • Tezer K, Menteşe H, Tacer-Caba Z, Nilüfer-Erdil D (2015). Bazı yağlı meyve ve tohumlara uygulanan kavurma ve pişirme işlemlerinin toplam fenolik madde ve antioksidan aktiviteye etkileri. Akademik Gıda 13 (3): 209-215 (in Turkish).
  • Uysal N, Sumnu G, Sahin S (2009). Optimization of microwave– infrared roasting of hazelnut. Journal of Food Engineering 90: 255-261.
  • Venkatachalam M, Sathe SK (2006). Chemical Composition of Selected Edible Nut Seeds. Journal of Agricultural and Food Chemistry 54 (13): 4705-4714.
  • Vinson J, Cai Y (2011). Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits. Food & Function 3: 134-140.
  • Zakaria MP, Takada H, Tsutsumi S, Ohno K, Yamada J et al. (2002). Distributions of polycyclic aromatic hydrocarbons (PAHs) in rivers and estuaries in Malaysia: a widespread input of petrogenic PAHs. Environmental Science & Technology 36: 1907-1918.
  • Zhang D, Li X, Cao Y, Wang C Xue Y (2020). Effect of roasting on the chemical components of peanut oil. LWT - Food Science and Technology 125: 1-9.
APA Oz E, EKİZ E, SAVAŞ A, AOUDEH E, Abd El-Aty A, Oz F (2021). Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts. , 213 - 221. 10.3906/tar-2006-43
Chicago Oz Emel,EKİZ Elif,SAVAŞ ADEM,AOUDEH Eyad,Abd El-Aty A. M.,Oz Fatih Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts. (2021): 213 - 221. 10.3906/tar-2006-43
MLA Oz Emel,EKİZ Elif,SAVAŞ ADEM,AOUDEH Eyad,Abd El-Aty A. M.,Oz Fatih Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts. , 2021, ss.213 - 221. 10.3906/tar-2006-43
AMA Oz E,EKİZ E,SAVAŞ A,AOUDEH E,Abd El-Aty A,Oz F Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts. . 2021; 213 - 221. 10.3906/tar-2006-43
Vancouver Oz E,EKİZ E,SAVAŞ A,AOUDEH E,Abd El-Aty A,Oz F Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts. . 2021; 213 - 221. 10.3906/tar-2006-43
IEEE Oz E,EKİZ E,SAVAŞ A,AOUDEH E,Abd El-Aty A,Oz F "Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts." , ss.213 - 221, 2021. 10.3906/tar-2006-43
ISNAD Oz, Emel vd. "Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts". (2021), 213-221. https://doi.org/10.3906/tar-2006-43
APA Oz E, EKİZ E, SAVAŞ A, AOUDEH E, Abd El-Aty A, Oz F (2021). Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts. Turkish Journal of Agriculture and Forestry, 45(2), 213 - 221. 10.3906/tar-2006-43
Chicago Oz Emel,EKİZ Elif,SAVAŞ ADEM,AOUDEH Eyad,Abd El-Aty A. M.,Oz Fatih Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts. Turkish Journal of Agriculture and Forestry 45, no.2 (2021): 213 - 221. 10.3906/tar-2006-43
MLA Oz Emel,EKİZ Elif,SAVAŞ ADEM,AOUDEH Eyad,Abd El-Aty A. M.,Oz Fatih Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts. Turkish Journal of Agriculture and Forestry, vol.45, no.2, 2021, ss.213 - 221. 10.3906/tar-2006-43
AMA Oz E,EKİZ E,SAVAŞ A,AOUDEH E,Abd El-Aty A,Oz F Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts. Turkish Journal of Agriculture and Forestry. 2021; 45(2): 213 - 221. 10.3906/tar-2006-43
Vancouver Oz E,EKİZ E,SAVAŞ A,AOUDEH E,Abd El-Aty A,Oz F Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts. Turkish Journal of Agriculture and Forestry. 2021; 45(2): 213 - 221. 10.3906/tar-2006-43
IEEE Oz E,EKİZ E,SAVAŞ A,AOUDEH E,Abd El-Aty A,Oz F "Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts." Turkish Journal of Agriculture and Forestry, 45, ss.213 - 221, 2021. 10.3906/tar-2006-43
ISNAD Oz, Emel vd. "Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts". Turkish Journal of Agriculture and Forestry 45/2 (2021), 213-221. https://doi.org/10.3906/tar-2006-43
Sayfa Oluşturulma Tarihi
23-04-2024 19:8

İLETİŞİM

TÜBİTAK ULAKBİM TR Dizin

Yüzüncüyıl, İşçi Blokları Mahallesi

Muhsin Yazıcıoğlu Caddesi No:51/C

06530 Çankaya / ANKARA +90 (312) 298 92 00

trdizin@tubitak.gov.tr

TÜBİTAK ULAKBİM Ulusal Akademik Ağ ve Bilgi Merkezi Cahit Arf Bilgi Merkezi © Tüm Hakları Saklıdır. Gizlilik Politikası Kullanım Şartları