A Comprehensive Study on the Effect of Roasting and Frying on Fatty Acids Profiles and Antioxidant Capacity of Almonds, Pine, Cashew, and Pistachio

Table 1

Effect of roasting and frying on antioxidant activity as compared to raw nuts.

	Raw	Roasted	Fried
	Total flavonoids content (mg quercetin acid equivalent/g sample)
Cashew	4.25 ± 1.41^a	5.20 ± 0.34^a	6.94 ± 2.57^a
Pistachio	6.71 ± 1.17^a	13.74 ± 1.58^b	6.85 ± 2.40^a
Almond	6.49 ± 2.43^a	4.58 ± 1.16^a	10.60 ± 1.23^a
Pine	4.58 ± 0.24^a	6.06 ± 1.03^a	7.95 ± 0.44^a
	Total Phenolic content (mg gallic acid equivalent/g sample)
Cashew	5.39 ± 1.88^a	6.73 ± 0.63^a	7.09 ± 0.78^a
Pistachio	6.74 ± 1.72^a	10.50 ± 3.12^a	10.46 ± 3.45^a
Almond	5.87 ± 1.55^a	8.46 ± 1.38^a	8.24 ± 1.85^a
Pine	3.46 ± 0.35^a	7.62 ± 2.07^b	6.82 ± 1.35^b
	DPPH Inhibition (%)
Cashew	80.87 ± 8.07^b	59.99 ± 5.12^a	59.45 ± 7.71^a
Pistachio	78.51 ± 6.92^a	74.20 ± 5.61^a	75.60 ± 7.61^a
Almond	59.50 ± 7.13^b	78.1 ± 4.61^b	31.64 ± 3.87^a
Pine	48.36 ± 8.15^a	63.2 ± 3.32^ab	72.3 ± 4.82^b

Values within the same row with different superscript letters are significantly different .