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

Table 2

Effect of roasting and frying on fatty acids profile as compared to raw nuts.

	Fatty acids profile
	Raw	Roasted	Fried
	Saturated fatty acids%
Cashew	17.83 ± 0.44^a	18.77 ± 0.58^b	17.78 ± 0.45^a
Pistachio	11.92 ± 1.40^a	10.37 ± 1.11^a	11.27 ± 0.77^a
Almond	7.2 ± 0.07^a	7.63 ± 0.18^b	8.15 ± 0.27^c
Pine	7.09 ± 0.01^a	7.74 ± 0.04^b	8.99 ± 0.06^c
	Oleic acid%
Cashew	60.52 ± 1.14^b	62.27 ± 0.89^b	57.18 ± 0.27^a
Pistachio	60.86 ± 5.14^a	61.55 ± 1.64^a	61.57 ± 5.34^a
Almond	69.31 ± 0.18^b	68.37 ± 0.22^b	65.1 ± 0.53^a
Pine	39.82 ± 0.06^a	68.76 ± 0.5^b	38.29 ± 0.19^a
	Linoleic acid%
Cashew	21.51 ± 0.96^b	18.61 ± 0.18^a	24.77 ± 0.50^c
Pistachio	26.88 ± 6.29^a	27.90 ± 0.68^a	26.76 ± 5.61^a
Almond	23.41 ± 0.28^a	23.94 ± 0.05^a	26.69 ± 0.48^b
Pine	52.68 ± 0.10^b	23.44 ± 0.54^a	52.16 ± 0.11^b
	α-linolenic acid%
Cashew	0.15 ± 0.01^a	0.35 ± 0.24^a	0.27 ± 0.15^a
Pistachio	0.33 ± 0.07^a	0.36 ± 0.03^a	0.40 ± 0.06^a
Almond	0.052 ± 0.00^a	0.053 ± 0.00^a	0.066 ± 0.01^b
Pine	0.30 ± 0.01^b	0.06 ± 0.00^a	0.56 ± 0.01^c

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