Journal of Food Quality / 2017 / Article / Tab 2

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 2

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

Fatty acids profile
RawRoastedFried

Saturated fatty acids%
Cashew17.83 ± 0.44a18.77 ± 0.58b17.78 ± 0.45a
Pistachio11.92 ± 1.40a10.37 ± 1.11a11.27 ± 0.77a
Almond7.2 ± 0.07a7.63 ± 0.18b8.15 ± 0.27c
Pine7.09 ± 0.01a7.74 ± 0.04b8.99 ± 0.06c

Oleic acid%
Cashew60.52 ± 1.14b62.27 ± 0.89b57.18 ± 0.27a
Pistachio60.86 ± 5.14a61.55 ± 1.64a61.57 ± 5.34a
Almond69.31 ± 0.18b68.37 ± 0.22b65.1 ± 0.53a
Pine39.82 ± 0.06a68.76 ± 0.5b38.29 ± 0.19a

Linoleic acid%
Cashew21.51 ± 0.96b18.61 ± 0.18a24.77 ± 0.50c
Pistachio26.88 ± 6.29a27.90 ± 0.68a26.76 ± 5.61a
Almond23.41 ± 0.28a23.94 ± 0.05a26.69 ± 0.48b
Pine52.68 ± 0.10b23.44 ± 0.54a52.16 ± 0.11b

α-linolenic acid%
Cashew0.15 ± 0.01a0.35 ± 0.24a0.27 ± 0.15a
Pistachio0.33 ± 0.07a0.36 ± 0.03a0.40 ± 0.06a
Almond0.052 ± 0.00a0.053 ± 0.00a0.066 ± 0.01b
Pine0.30 ± 0.01b0.06 ± 0.00a0.56 ± 0.01c

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