Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present in<i>Plukenetia huayllabambana</i>Seed

Chirinos, Rosana; Zorrilla, Daniela; Aguilar‐Galvez, Ana; Pedreschi, Romina; Campos, David

doi:10.1155/2016/6570935

Cited by 27 publications

(22 citation statements)

References 23 publications

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“…Our phytosterol‐content results were consistent with those of cold‐pressed rapeseed oil obtained from roasted seeds, but contrary to the results corresponding to the cocoa beans lipid fraction . This difference in the result may be attributed to the change in humidity during sample roasting, which promoted the extraction of phytosterols …”

Section: Resultssupporting

confidence: 75%

Phytochemical Content, Minor‐Constituent Compositions, and Antioxidant Capacity of Screw‐Pressed Walnut Oil Obtained from Roasted Kernels

Gao

Cao

Liu

et al. 2018

Euro J Lipid Sci & Tech

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The screw‐pressed walnut oil produced from unroasted kernels and roasted kernels subjected to roasting at 140, 160, and 180 °C for 5, 10, and 15 min is analyzed and compared. The effects of roasting on the chemical compositions (acid value, peroxide value, fatty acid composition, tocopherols, phytosterols, squalene, and polyphenols), oxidative stability index (OSI), and free radical scavenging capacity (via DPPH, ABTS, FRAP, and ORAC assays) of walnut oil is investigated. It is observed that roasting yields slight changes in the acid values and fatty acid contents of walnut oils. Upon roasting walnut kernels at 180 °C for 10 and 15 min, the peroxide values (5.10 and 5.87 mmol kg−1) of oil are significantly increased. Roasting is observed to cause an increase in the amount of tocopherols (470.16–508.68 mg kg−1), phytosterols (1740.91–2048.05 mg kg−1), and polyphenols (30.08–44.82 mg GAE/kg) in the oil whereas the level of squalene (3.17–5.90 mg kg−1) decreases. In addition, the oxidative stability and antioxidant capacity of walnut oil increases with roasting, which could increase the amount of natural antioxidants in walnut oil, and produce Maillard reaction products with antioxidant effects. Practical Applications: Cold‐pressed oil is a good source of bioactive components and is favored by consumers. Screw‐pressed walnut oil obtained from roasted kernels has higher amounts of micronutrients, such as tocopherols, polyphenols, and phytosterols. These compounds exhibit strong antioxidant properties and thus are considered as health‐promoting substances. In effect, roasting is a suitable cold‐press pre‐processing method to produce walnut oil for application in healthcare. An analytic comparison is made of cold‐pressed walnut oil produced from unroasted kernels and roasted kernels that had previously undergone roasting. The qualitative and quantitative effects of roasting temperature and duration on the content of natural antioxidants in walnut oil are determined. Roasting walnut oil has significantly higher oxidative stability and free radical scavenging capacity than unroasted walnut oil.

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Section: Resultssupporting

confidence: 75%

Phytochemical Content, Minor‐Constituent Compositions, and Antioxidant Capacity of Screw‐Pressed Walnut Oil Obtained from Roasted Kernels

Gao

Cao

Liu

et al. 2018

Euro J Lipid Sci & Tech

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“…Similar results were reported for safflower and rice germ oils [ 9 , 10 ]. This result would be due to the protective effect of almonds tissues by limiting the contact between UFA and oxygen which is responsible for initiating the oxidative processes [ 29 ]. In addition, natural antioxidants such as polyphenols and tocopherols present in almonds tissues could exert a protective effect against UFA oxidation.…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, the values were higher for the duration of 10 min when the roasting temperature was 125 and 150°C. Some studies carried out on pumpkin, rapeseed, and sesame seed oils recorded successive decreases and increases in the tocopherols content according to the increase of the roasting temperature and duration [ 29 , 30 ]. Other works reported either an increase or a decrease in the level of tocopherols as a function of the roasting temperature.…”

Section: Resultsmentioning

confidence: 99%

“…The studies on the effects of roasting on the chemical composition and the oxidative stability of argan oil are not numerous. In addition, the temperature used by the authors remains relatively low (110°C) [ 11 , 36 , 37 ] compared to works done on other oilseeds [ 6 , 7 , 29 , 38 ], but also with regard to the temperatures applied for the traditional extraction of argan oil intended for commerce or for a familiar use. Indeed, the extraction of argan oil is mainly done using the artisanal process, especially in rural areas of southern Morocco.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil

Belcadi-Haloui¹,

Zekhnini

El-Alem³

et al. 2018

International Journal of Food Science

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This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acidity, peroxide value, and absorbance at 232, 270 nm) increased slightly and the fatty acid composition did not show significant variation, regardless of roasting temperature and duration. The browning index increased significantly for temperatures greater than or equal to 100°C. The tocopherols content significantly decreased with roasting temperature and time (from 977.9 to 305.2 mg/kg after roasting at 175°C for 10 min). However, fluctuations are noted as a function of temperature. The phospholipids content increased with roasting temperature and time (from 0.198 % to 1.370 % after roasting at 175°C for 30 min). The decrease in the tocopherols content would be due to their thermolability. The increase in phospholipids and tocopherols content could be explained by better extractability. The results obtained make it possible to conclude that a roasting at 125-150°C / 10 min would allow the development of the organoleptic properties of the oil, notably its hazelnut flavour, without compromising its oxidative stability.

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“…According to Mataix 21 , the FA content in 100 g of food comprising various fruits and nuts, i.e. almonds, peanuts, walnuts and "sacha inchi" seeds 22 , has omega 6:omega 3 ratios of 37.78, 36.43, 5.26 and 0.48, respectively, indicating that only walnuts possess a balanced value.…”

Section: The Proximal Chemical Composition Of Cacao Beansmentioning

confidence: 99%

Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate

2020

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Using technical procedures, the fatty acid (FA) profile and solid fat content (SFC) of the Peruvian cultivar cacao beans CCN 51 and ICS 6 and the "optimal chocolate", obtained from the mixture of the first two, were determined to assess their quality. These cacao beans were found to have important nutritional values. The FA profile of the cacao beans were similar (p>0.05); however, in the FA profile, the 'optimal chocolate' had significant differences (p≤0.05) in terms of palmitic, arachidic and linolenic acid. The n6:n3 ratio for "optimal chocolate" was 12.0 ± 1.7. Cacao beans had the same SFC, and SFC was highly temperature dependent, as determined using a mathematical model for chocolate. The SFC of chocolate refers to hard cacao butter content at temperatures between 20 and 25°C, and solid fat was heat resistant from 25 to 30°C, which is considered valuable in trade chocolate production. The quality-related properties of these lipid fractions imparted nutritional and physical aspects to the optimal dark chocolate for human consumption.

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Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present inPlukenetia huayllabambanaSeed

Cited by 27 publications

References 23 publications

Phytochemical Content, Minor‐Constituent Compositions, and Antioxidant Capacity of Screw‐Pressed Walnut Oil Obtained from Roasted Kernels

Phytochemical Content, Minor‐Constituent Compositions, and Antioxidant Capacity of Screw‐Pressed Walnut Oil Obtained from Roasted Kernels

Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil

Fatty acid profile and solid fat content of Peruvian cacao for optimal production of trade chocolate

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