Al Juhaimi, FahadÖzcan, Mehmet MusaUslu, NurhanDoğu, Süleyman2020-03-262020-03-2620170022-11550975-8402https://dx.doi.org/10.1007/s13197-017-2921-0https://hdl.handle.net/20.500.12395/35368In 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.en10.1007/s13197-017-2921-0info:eu-repo/semantics/openAccessPecan walnutKernelRoastingMicrowaveOil contentPhenolic compoundsArticle54134436444129184250Q1WOS:000415385900032Q2