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Food Chem. 2015 Aug 1;180:77-85. doi: 10.1016/j.foodchem.2015.02.017. Epub 2015 Feb 11.

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

Author information

1
Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional Toxicology, Dornburger Straße 24, 07743 Jena, Germany. Electronic address: wiebke.schloermann@uni-jena.de.
2
University of Applied Sciences, Department of Nutritional, Food and Consumer Studies, Marquardstraße 35, 36039 Fulda, Germany.
3
Friedrich Schiller University Jena, Institute of Nutrition, Bioactive Plant Products Research Group, Dornburger Straße 25, 07743 Jena, Germany.
4
Food GmbH Jena Analytik - Consulting, Orlaweg 2, 07743 Jena, Germany.
5
Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional Physiology, Dornburger Straße 24, 07743 Jena, Germany.
6
Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional Biochemistry, Dornburger Straße 25, 07743 Jena, Germany.
7
Investigation Unit-Laboratory, Thuringian State Institute of Agriculture, Naumburger Straße 98, 07743 Jena, Germany.
8
Friedrich Schiller University Jena, Institute of Nutrition, Department of Nutritional Toxicology, Dornburger Straße 24, 07743 Jena, Germany.

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.

KEYWORDS:

Acrylamide; Antioxidant capacity; PUFA; TBARS; Tocopherol

PMID:
25766804
DOI:
10.1016/j.foodchem.2015.02.017
[Indexed for MEDLINE]

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