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Effects of roasting on hazelnut lipids.
J Agric Food Chem. 2006 Feb 22; 54(4):1315-21.JA

Abstract

The effect of roasting on some nutritional characteristics of hazelnut lipidic fraction was investigated. Hazelnuts (Corylus avellana L.) were submitted to several different thermal treatments, comprising different temperatures (125-200 degrees C) and times of exposure (5, 15, and 30 min) and analyzed for their moisture and crude fat. Raw and roasted hazelnuts were also analyzed for their compositions in phytosterols and fatty acids (including trans isomers) by GC-FID, triacylglycerols by HPLC-ELSD, and tocopherols and tocotrienols by HPLC-DAD/fluorescence spectroscopy. Minor changes occurred in the fatty acid and triacylglycerol compositions. As temperatures and roasting periods increased, generally, a modest increase of oleic and saturated fatty acids and a decrease of linoleic acid, expressed as relative percentages, occurred. Similarly, an increase of triacylglycerols containing oleic acid moieties and a decrease of those containing linoleic acid moieties were found in the roasted samples. Roasting caused a modest decrease of the beneficial phytosterols (maximum 14.4%) and vitamin E homologues (maximum 10.0%) and a negligible increase of the trans fatty acids.

Authors+Show Affiliations

REQUIMTE, Serviços de Farmacognosia and Bromatologia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha 164, 4030-099 Porto, Portugal.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16478254

Citation

Amaral, Joana S., et al. "Effects of Roasting On Hazelnut Lipids." Journal of Agricultural and Food Chemistry, vol. 54, no. 4, 2006, pp. 1315-21.
Amaral JS, Casal S, Seabra RM, et al. Effects of roasting on hazelnut lipids. J Agric Food Chem. 2006;54(4):1315-21.
Amaral, J. S., Casal, S., Seabra, R. M., & Oliveira, B. P. (2006). Effects of roasting on hazelnut lipids. Journal of Agricultural and Food Chemistry, 54(4), 1315-21.
Amaral JS, et al. Effects of Roasting On Hazelnut Lipids. J Agric Food Chem. 2006 Feb 22;54(4):1315-21. PubMed PMID: 16478254.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of roasting on hazelnut lipids. AU - Amaral,Joana S, AU - Casal,Susana, AU - Seabra,Rosa M, AU - Oliveira,Beatriz P P, PY - 2006/2/16/pubmed PY - 2006/4/7/medline PY - 2006/2/16/entrez SP - 1315 EP - 21 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 4 N2 - The effect of roasting on some nutritional characteristics of hazelnut lipidic fraction was investigated. Hazelnuts (Corylus avellana L.) were submitted to several different thermal treatments, comprising different temperatures (125-200 degrees C) and times of exposure (5, 15, and 30 min) and analyzed for their moisture and crude fat. Raw and roasted hazelnuts were also analyzed for their compositions in phytosterols and fatty acids (including trans isomers) by GC-FID, triacylglycerols by HPLC-ELSD, and tocopherols and tocotrienols by HPLC-DAD/fluorescence spectroscopy. Minor changes occurred in the fatty acid and triacylglycerol compositions. As temperatures and roasting periods increased, generally, a modest increase of oleic and saturated fatty acids and a decrease of linoleic acid, expressed as relative percentages, occurred. Similarly, an increase of triacylglycerols containing oleic acid moieties and a decrease of those containing linoleic acid moieties were found in the roasted samples. Roasting caused a modest decrease of the beneficial phytosterols (maximum 14.4%) and vitamin E homologues (maximum 10.0%) and a negligible increase of the trans fatty acids. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16478254/Effects_of_roasting_on_hazelnut_lipids_ L2 - https://doi.org/10.1021/jf052287v DB - PRIME DP - Unbound Medicine ER -