Pecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roasting

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Date

2017

Journal Title

Journal ISSN

Volume Title

Publisher

SPRINGER INDIA

Access Rights

info:eu-repo/semantics/openAccess

Abstract

In this study, the effects of conventional and microwave roasting on phenolic compounds, free acidity, peroxide value, fatty acid composition and tocopherol content of pecan walnut kernel and oil was investigated. The oil content of pecan kernels was 73.78% for microwave oven roasted at 720 W and 73.56% for conventional oven roasted at 110 A degrees C. The highest free fatty acid content (0.50%) and the lowest peroxide value (2.48 meq O-2/kg) were observed during microwave roasting at 720 W. The fatty acid profiles and tocopherol contents of pecan kernel oils did not show significant differences compared to raw samples. Roasting process in microwave oven at 720 W caused the reduction of some phenolic compounds, while the content of gallic acid exhibited a significant increase.

Description

Keywords

Pecan walnut, Kernel, Roasting, Microwave, Oil content, Phenolic compounds

Journal or Series

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

WoS Q Value

Q2

Scopus Q Value

Q1

Volume

54

Issue

13

Citation