Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel

Jau Tien Lin, Shih Chun Liu, Chao Chin Hu, Yung Shin Shyu, Chia Ying Hsu, Deng Jye Yang*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

144 Scopus citations

Abstract

Roasting treatment increased levels of unsaturated fatty acids (linoleic, oleic and elaidic acids) as well as saturated fatty acids (palmitic and stearic acids) in almond (Prunus dulcis) kernel oils with temperature (150 or 180°C) and duration (5, 10 or 20 min). Nonetheless, higher temperature (200°C) and longer duration (10 or 20 min) roasting might result in breakdown of fatty acids especially for unsaturated fatty acids. Phenolic components (total phenols, flavonoids, condensed tannins and phenolic acids) of almond kernels substantially lost in the initial phase; afterward these components gradually increased with roasting temperature and duration. Similar results also observed for their antioxidant activities (scavenging DPPH and ABTS+ radicals and ferric reducing power). The changes of phenolic acid and flavonoid compositions were also determined by HPLC. Maillard reaction products (estimated with non-enzymatic browning index) also increased with roasting temperature and duration; they might also contribute to enhancing the antioxidant attributes.

Original languageEnglish
Pages (from-to)520-528
Number of pages9
JournalFood Chemistry
Volume190
DOIs
StatePublished - 10 Jun 2016

Keywords

  • Almond kernel
  • Antioxidant
  • Fatty acid
  • Non-enzymatic browning index
  • Phenolic component

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