Influence of roasting conditions on health-related compounds in different nuts

Food Chemistry
Wiebke SchlörmannMichael Glei

Abstract

Due to their health-beneficial ingredients the consumption of nuts can contribute to a healthy diet. The composition of hazelnuts, almonds, macadamia nuts, pistachios and walnuts regarding health-promoting and potentially harmful compounds was examined before and after roasting under different time and temperature conditions. Fatty acid compositions were not affected by roasting. Malondialdehyde increased with higher roasting temperatures (17-fold in walnuts). Levels of tocopherol isomers were reduced after roasting (α-T: 38%, β-T: 40%, γ-T: 70%) and hydrophilic antioxidant capacity decreased significantly in hazelnuts (1.4-fold), macadamia nuts (1.7-fold) and walnuts (3.7-fold). Increasing roasting temperatures supported the formation of significant amounts of acrylamide only in almonds (1220 μg kg(-1)). In general, nuts roasted at low/middle temperatures (120-160°C) exhibited best sensory properties. Therefore, desired sensory quality along with a favourable healthy nut composition may be achieved by roasting over a low to medium temperature range.

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Citations

Jan 10, 2016·European Journal of Nutrition·Siew Ling TeyRachel Clare Brown
Sep 23, 2016·Journal of Food Science·Luis Noguera-ArtiagaÁngel A Carbonell-Barrachina
Jun 7, 2017·International Journal of Food Sciences and Nutrition·Wiebke SchlörmannMichael Glei
Sep 24, 2015·Nutrients·Richard Hoffman, Mariette Gerber
Dec 5, 2017·Public Health Nutrition·Rachel C BrownSiew Ling Tey
Sep 6, 2017·Journal of the Science of Food and Agriculture·Joana SantosM Beatriz Pp Oliveira
Mar 19, 2020·Current Pharmaceutical Design·Ryszard Amarowicz, Ronald B Pegg
Jun 23, 2020·Food Science & Nutrition·Sonia AsadiMostafa Delavar
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Jan 17, 2021·Foods·Ana Beltrán SanahujaMaría Soledad Prats Moya
Jan 21, 2020·Food Chemistry·Cesarettin AlasalvarEmilio Ros
Jan 26, 2021·Annual Review of Food Science and Technology·Martha VergheseRajwinder Kaur
Mar 23, 2021·Journal of Food Science and Technology·Danyu ShenYihua Liu
Dec 12, 2018·Journal of Agricultural and Food Chemistry·Neslihan Göncüoğlu Taş, Vural Gökmen

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