Effect of roasting pre‐treatment of two grafted pine nuts ( Pinus koraiensis ) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil

Abstract

In this study, pine nut kernels from two grafted species: Pinus koraiensis (PK) and Pinus sylvestris var. (PKS) were roasted (130, 150, 180℃ for 10, 20, 30 min) to investigate the effect of roasting pre-treatment on chemical components, antioxidant activity, and oxidative stability of oils prepared from kernels. Increased temperature or time was found to cause a significant increase in oil yield, color, total phenolic content (TPC), carotenoid, and browning index (BI) of oils compared to unroasted samples. Roasting could also elevate the antioxidant activity and oxidative stability of pine nut oil. The levels of tocopherol decreased significantly at high temperatures (150℃, 180℃), while the fatty acid compositions were almost independent of roasting conditions. The FTIR spectra of oils from different roasted pine nuts showed minor variation in peak intensities. Therefore, roasting is a great option and critical step to improve the quality of pine nut oil. Novelty impact statementThe oil yield, color, total phenolic content (TPC), carotenoid, and browning index (BI) of pine nut oil from two grafted species were influenced by different roasting conditions.Roasting could improve the antioxidant activity and oxidative stability of pine nut oil.Roasting (180℃ for 10 min) is a great option to improve the quality of pine nut oil.

Impact of infrared and dry‐air roasting on antioxidant potential, oxidative stability, chemical characteristics, and fatty acid profile of black and white sesame ( Sesamum indicum L.) oil

“…The highest BI for WSO (0.412) and BSO (0.275) was observed by DAR and IRR at 200°C for 15 min, respectively. A similar change in BI was recorded for the oil obtained from thermally processed pine nuts (An et al, 2022). DAR and IRR time showed a greater significant effect than the temperature on BI of SO (Table S1a,b; p ≤ .005).…”

Quality Characteristics and Storage Stability of Frying Steak Utilizing Wax-Based Korean Pine Seed Oil

“…Kovats retention indices (RI) of C 5 ~C25 nalkanes were calculated by chromatographic scanning under the same chromatographic conditions as the sample determination, followed by comparison with corresponding literature values. RI was calculated according to the following formula (2). Where: R t(i) , R t(n) , and R t(n+1) are the retention time of the unknown substance to be measured, and the n-alkanes containing n and n + 1 carbon atoms, respectively.…”

“…As one of China's traditional edible oils, Korean pine seed oil (KPSO) boasts high levels of unsaturated fatty acids, vitamin E, beta-sitosterol (a plant sterol), and other potent antioxidants [1]. With a smoke point typically exceeding 180 • C (356 • F), KPSO exhibits remarkable stability during high temperature cooking methods such as stir-frying and deep-frying, minimizing the risk of smoke generation and scorching [2]. By incorporating natural wax into KPSO to form an oil gel, not only can the thermal stability of KPSO be further enhanced but also additional nutritional benefits can be provided [3].…”

Effects of roasting treatment on functional properties and structure of proteins in grafted Korean pine

“…Our previous study found that volatile profiles of pine nuts were significantly influenced by species (PK and PKS) and roasting conditions, and moderate roasting conditions (150°C for 20 min) could obtain more suitable quality characteristics (Adelina et al, 2020). Roasting treatment could make bioactive compounds leach into pine kernel oil, thereby improving oil yield, nutritional value and oxidative stability (An et al, 2021). Heat‐treatment time and temperature could change protein structure (Zhang et al, 2021).…”

“…Roasting treatment could make bioactive compounds leach into pine kernel oil, thereby improving oil yield, nutritional value and oxidative stability (An et al, 2021). Heat-treatment time and temperature could change protein structure .…”