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

Table 3

Appraisal between the percentage of fatty acids content among raw and heat-treated nuts.

	Raw	Roasted	Fried
SFA	Cashew 17.8%	Cashew 18.7%	Cashew 17.8%
	Pistachio 11.9%	Pistachio 10.4%	Pistachio 11.3%
	Almonds 7.2%	Almonds 7.6%	Almonds 8.1%
	Pine 7.2%	Pine 7.7%	Pine 9%
OL	Almond 69.3%	Pine 68.7%	Almond 65.1%
	Pistachio 60.9%	Almond 68.4%	Pistachio 61.5%
	Cashew 60.5%	Cashew 62.3%	Cashew 57.2%
	Pine 40%	Pistachio 61.5%	Pine 38.3%
LA	Pine 52.7%	Pistachio 27.9%	Pine 52.2%
	Pistachio 26.9%	Almond 24%	Pistachio 26.8%
	Almond 23.4%	Pine 23.4%	Almond 26.7%
	Cashew 21.5%	Cashew 18.6%	Cashew 24.8%
ALA	Pistachio 0.33%	Pistachio 0.36%	Pine 0.56%
	Pine 0.3%	Cashew 0.035%	Pistachio 0.4%
	Cashew 0.15%	Pine 0.06%	Cashew 0.27%
	Almond 0.05%	Almond 0.05%	Almond 0.06%

% represents the percentage out of total fat content.