AI Summary & Key Takeaways
AI InsightAlthough the recovery rates ofPAH standards varied between 70.14%–85.10%, none of the heavy PAH compounds could be detected in raw and roasted samples
📌 3 Key Takeaways
Abstract
Herein, the effects of roasting levels (rare, medium, and well) on the fatty acid composition, oil and polycyclic aromatichydrocarbon (PAH) contents of various dried nuts (almonds, hazelnuts, peanuts, and cashews) were investigated. The roasting levelaffected 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, andlinoleic acid, respectively. The amounts of linoleic acid and ∑PUFA, as well as ∑PUFA/∑SFA ratio were the lowest in the well roastedsamples. 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 ∑PUFA / ∑SFA ratio (2.40) belonged to almonds. Although the recovery rates ofPAH standards varied between 70.14%–85.10%, none of the heavy PAH compounds could be detected in raw and roasted samples