TY  - JOUR
TI  - Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts
AB  - 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
AU  - Abd El-Aty, A. M.
AU  - Oz, Emel
AU  - SAVAŞ, ADEM
AU  - AOUDEH, Eyad
AU  - Oz, Fatih
AU  - EKİZ, Elif
DO  - 10.3906/tar-2006-43
PY  - 2021
JO  - Turkish Journal of Agriculture and Forestry
VL  - 45
IS  - 2
SN  - 1300-011X
SP  - 213
EP  - 221
DB  - TRDizin
UR  - http://search/yayin/detay/437987
ER  -