Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present in Plukenetia huayllabambana Seed
Table 2
Fatty acids content1,2 of P. huayllabambana seed (g/100 g, DM) submitted to different roasting conditions.
Fatty acid
Control
Roasting conditions
100°C
120°C
140°C
160°C
10 min
20 min
30 min
10 min
20 min
30 min
10 min
20 min
30 min
10 min
20 min
30 min
Palmitic
2.5 ± 0.0
3.4 ± 0.4
3.6 ± 0.4
3.8 ± 0.2
3.0 ± 0.1
3.1 ± 0.1
3.3 ± 0.1
3.0 ± 0.1
3.3 ± 0.3
3.4 ± 0.3
3.2 ± 0.5
3.6 ± 0.3
3.6 ± 0.0
Stearic
2.0 ± 0.4
2.0 ± 0.1
2.2 ± 0.1
2.4 ± 0.0
1.9 ± 0.1
2.0 ± 0.2
2.0 ± 0.0
1.9 ± 0.0
2.0 ± 0.2
2.1 ± 0.2
2.0 ± 0.4
2.3 ± 0.2
2.2 ± 0.0
Oleic
4.8 ± 0.1
6.3 ± 0.8
6.6 ± 0.7
6.7 ± 0.4
5.8 ± 0.4
5.9 ± 0.0
6.1 ± 0.0
5.7 ± 0.0
6.3 ± 0.2
6.2 ± 0.2
5.9 ± 0.6
6.4 ± 0.5
6.4 ± 0.1
Linoleic
12.0 ± 1.0
16.0 ± 2.7
17.3 ± 3.0
17.3 ± 0.2
15.3 ± 0.8
15.7 ± 0.7
15.9 ± 0.1
15.1 ± 0.1
16.2 ± 0.2
16.3 ± 0.2
15.2 ± 1.0
16.1 ± 1.2
16.5 ± 0.2
α-Linolenic
25.2 ± 0.1
31.9 ± 0.8
34.2 ± 3.9
33.9 ± 0.1
30.8 ± 1.3
30.7 ± 1.3
31.5 ± 0.0
30.2 ± 0.1
32.1 ± 0.5
31.9 ± 0.5
29.9 ± 1.8
31.8 ± 2.1
32.6 ± 0.2
SFA
4.5 ± 0.3
5.3 ± 0.8
5.8 ± 0.7
6.1 ± 0.4
4.9 ± 0.4
5.1 ± 0.0
5.3 ± 0.0
4.9 ± 0.0
5.3 ± 0.2
5.5 ± 0.2
5.1 ± 0.6
5.9 ± 0.5
5.8 ± 0.1
PUFA
37.1 ± 1.0
47.9 ± 6.4
51.5 ± 6.8
51.1 ± 0.1
46.1 ± 2.1
46.4 ± 2.0
47.4 ± 0.0
45.3 ± 0.0
48.3 ± 0.7
48.1 ± 0.7
45.1 ± 2.8
47.9 ± 3.3
49.1 ± 0.3
Average ± SD of three replicates. 2Values within a row followed by different letters stand for significant differences (). Saturated fatty acids. Polyunsaturated fatty acids.
