Journal of Food Quality / 2017 / Article / Tab 1

Research Article

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.

RawRoastedFried

Total flavonoids content (mg quercetin acid equivalent/g sample)
Cashew4.25 ± 1.41a5.20 ± 0.34a6.94 ± 2.57a
Pistachio6.71 ± 1.17a13.74 ± 1.58b6.85 ± 2.40a
Almond6.49 ± 2.43a4.58 ± 1.16a10.60 ± 1.23a
Pine4.58 ± 0.24a6.06 ± 1.03a7.95 ± 0.44a

Total Phenolic content (mg gallic acid equivalent/g sample)
Cashew5.39 ± 1.88a6.73 ± 0.63a7.09 ± 0.78a
Pistachio6.74 ± 1.72a10.50 ± 3.12a10.46 ± 3.45a
Almond5.87 ± 1.55a8.46 ± 1.38a8.24 ± 1.85a
Pine3.46 ± 0.35a7.62 ± 2.07b6.82 ± 1.35b

DPPH Inhibition (%)
Cashew80.87 ± 8.07b59.99 ± 5.12a59.45 ± 7.71a
Pistachio78.51 ± 6.92a74.20 ± 5.61a75.60 ± 7.61a
Almond59.50 ± 7.13b78.1 ± 4.61b31.64 ± 3.87a
Pine48.36 ± 8.15a63.2 ± 3.32ab72.3 ± 4.82b

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