Research Article
Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present in Plukenetia huayllabambana Seed
Table 1
Yield, free fatty acids, peroxide, and p-anisidine values of P. huayllabambana oil1,2 submitted to different roasting conditions.
| Roasting conditions | Oil yield (w/w, %) | Free fatty acids (as oleic acid, %) | Peroxide value (meq O2/kg) | p-anisidine value |
| Control | 44.1 ± 4.7 | 0.33 ± 0.03 | 6.3 ± 0.40 | 0.21 ± 0.02 | 100°C | | | | | 10 min | 55.9 ± 1.0 | 0.56 ± 0.03 | 10.0 ± 0.49 | 0.25 ± 0.04 | 20 min | 61.2 ± 3.1 | 0.82 ± 0.07 | 11.6 ± 0.69 | 0.28 ± 0.04 | 30 min | 62.4 ± 1.3 | 2.53 ± 0.22 | 16.5 ± 0.77 | 0.69 ± 0.08 | 120°C | | | | | 10 min | 54.2 ± 2.6 | 0.82 ± 0.07 | 19.8 ± 1.06 | 0.21 ± 0.07 | 20 min | 55.8 ± 2.3 | 1.04 ± 0.08 | 21.4 ± 0.22 | 0.91 ± 0.08 | 30 min | 57.6 ± 0.6 | 2.65 ± 0.21 | 21.7 ± 1.81 | 1.02 ± 0.09 | 140°C | | | | | 10 min | 54.4 ± 4.5 | 0.84 ± 0.04 | 20.0 ± 0.51 | 1.07 ± 0.02 | 20 min | 59.1 ± 1.4 | 1.15 ± 0.07 | 22.1 ± 0.30 | 1.19 ± 0.16 | 30 min | 59.4 ± 0.6 | 2.77 ± 0.07 | 22.5 ± 1.60 | 1.31 ± 0.04 | 160°C | | | | | 10 min | 55.0 ± 1.0 | 0.87 ± 0.03 | 25.6 ± 1.52 | 0.78 ± 0.08 | 20 min | 60.6 ± 0.7 | 1.39 ± 0.08 | 22.1 ± 2.51 | 1.09 ± 0.11 | 30 min | 62.1 ± 0.8 | 2.92 ± 0.03 | 22.1 ± 1.17 | 1.21 ± 0.09 |
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Average ± SD of three replicates. 2Values within the same column followed by different letters stand for significant differences ().
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