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 conditionsOil yield (w/w, %)Free fatty acids (as oleic acid, %)Peroxide value (meq O2/kg)p-anisidine value

Control44.1 ± 4.70.33 ± 0.036.3 ± 0.400.21 ± 0.02
100°C
 10 min55.9 ± 1.00.56 ± 0.0310.0 ± 0.490.25 ± 0.04
 20 min61.2 ± 3.10.82 ± 0.0711.6 ± 0.690.28 ± 0.04
 30 min62.4 ± 1.32.53 ± 0.2216.5 ± 0.770.69 ± 0.08
120°C
 10 min54.2 ± 2.60.82 ± 0.0719.8 ± 1.060.21 ± 0.07
 20 min55.8 ± 2.31.04 ± 0.0821.4 ± 0.220.91 ± 0.08
 30 min57.6 ± 0.62.65 ± 0.2121.7 ± 1.811.02 ± 0.09
140°C
 10 min54.4 ± 4.50.84 ± 0.0420.0 ± 0.511.07 ± 0.02
 20 min59.1 ± 1.41.15 ± 0.0722.1 ± 0.301.19 ± 0.16
 30 min59.4 ± 0.62.77 ± 0.0722.5 ± 1.601.31 ± 0.04
160°C
 10 min55.0 ± 1.00.87 ± 0.0325.6 ± 1.520.78 ± 0.08
 20 min60.6 ± 0.71.39 ± 0.0822.1 ± 2.511.09 ± 0.11
 30 min62.1 ± 0.82.92 ± 0.0322.1 ± 1.171.21 ± 0.09

Average ± SD of three replicates.
2Values within the same column followed by different letters stand for significant differences ().