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首页> 外文期刊>Turkish Journal of Agriculture & Forestry >Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts
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Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts

机译：焙烧水平对各种干燥坚果脂肪酸组成，油和多环芳烃含量的影响

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摘要

Herein, the effects of roasting levels (rare, medium, and well) on the fatty acid composition, oil and polycyclic aromatic hydrocarbon (PAH) contents of various dried nuts (almonds, hazelnuts, peanuts, and cashews) were investigated. The roasting level affected the moisture and total oil contents, as well as the fatty acid composition. The roasting level had no significant effect (P 0.05) on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) contents of the dried nuts, while it had a significant effect (P 0.05) on polyunsaturated fatty acid (PUFA). In raw and dry roasted nut, the most common SFA, MUFA, and PUFA were palmitic, oleic, and linoleic acid, respectively. The amounts of linoleic acid and ΣPUFA, as well as ΣPUFA/ΣSFA ratio were the lowest in the well roasted samples. Additionally, the types of dried nut had a significant effect (P 0.01) on the amounts of total oil and fatty acid compositions. The highest total oil amount (62.15%) was found in hazelnuts, while the lowest PUFA content (7.54%) was also determined in hazelnuts. From the nutritional perspective of view, the highest ΣPUFA / ΣSFA ratio (2.40) belonged to almonds. Although the recovery rates of PAH standards varied between 70.14%-85.10%, none of the heavy PAH compounds could be detected in raw and roasted samples.
机译：在此，研究了烘焙水平（罕见，培养基和良好）对脂肪酸组成，油和多环芳烃（PAH）含量的各种干果（杏仁，榛子，花生和腰果）的影响。烘焙水平影响了水分和总油含量，以及脂肪酸组成。烘焙水平在饱和脂肪酸（SFA）上没有显着效果（P> 0.05），干燥坚果的单不饱和脂肪酸（MUFA）含量，而在多不饱和脂肪酸上具有显着影响（P <0.05）（ pufa）。在原料和干燥的烘焙螺母中，最常见的SFA，MUFA和PUFA分别是棕榈酸，油酸和亚油酸。亚油酸和σpufa的量，以及σpufa/σsfa比是烤样品中最低的。另外，干螺母的类型在总油和脂肪酸组合物的量上具有显着影响（P <0.01）。在榛子中发现了最高的总油量（62.15％），而在榛子中也确定了最低的PUFA含量（7.54％）。从营养角度来看，最高ΣPufa/Σsfa比率（2.40）属于杏仁。虽然PAH标准的回收率在70.14％-85.10％之间变化，但不能在原料和烘焙样品中检测重的PAH化合物。

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