title: Effects of roasting temperature and duration on fatty acid composition, phenolic composition, Maillard reaction degree and antioxidant attribute of almond (Prunus dulcis) kernel.
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.
authors.affiliation: School of Medical Applied Chemistry, Chung Shan Medical University, and Department of Medical Education, Chung Shan Medical University Hospital, 110, Jianguo N. Road, Section 1, Taichung 402, Taiwan.
authors.forename: Jau-Tien
authors.initials: JT
authors.lastname: Lin
authors.affiliation: School of Health Diet and Industry Management, Chung Shan Medical University, and Department of Nutrition, Chung Shan Medical University Hospital, 110, Jianguo N. Road, Section 1, Taichung 402, Taiwan.
authors.forename: Shih-Chun
authors.initials: SC
authors.lastname: Liu
authors.affiliation: School of Medical Applied Chemistry, Chung Shan Medical University, and Department of Medical Education, Chung Shan Medical University Hospital, 110, Jianguo N. Road, Section 1, Taichung 402, Taiwan.
authors.forename: Chao-Chin
authors.initials: CC
authors.lastname: Hu
authors.affiliation: Department of Baking Technology and Management, National Kaohsiung University of Hospitality and Tourism, 1, Songhe Road, Kaohsiung 81271, Taiwan.
authors.forename: Yung-Shin
authors.initials: YS
authors.lastname: Shyu
authors.affiliation: School of Health Diet and Industry Management, Chung Shan Medical University, and Department of Nutrition, Chung Shan Medical University Hospital, 110, Jianguo N. Road, Section 1, Taichung 402, Taiwan.
authors.forename: Chia-Ying
authors.initials: CY
authors.lastname: Hsu
authors.affiliation: School of Health Diet and Industry Management, Chung Shan Medical University, and Department of Nutrition, Chung Shan Medical University Hospital, 110, Jianguo N. Road, Section 1, Taichung 402, Taiwan. Electronic address: djyang@csmu.edu.tw.
authors.forename: Deng-Jye
authors.initials: DJ
authors.lastname: Yang
mesh_terms: D000975:Antioxidants / Q000494:pharmacology; D005227:Fatty Acids / Q000737:chemistry*; D005419:Flavonoids; D006358:Hot Temperature; D015416:Maillard Reaction; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D000068181:Prunus dulcis / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D005227:Fatty Acids; D005419:Flavonoids; D010636:Phenols; D010936:Plant Extracts; D010938:Plant Oils
keywords: Almond kernel; Antioxidant; Fatty acid; Non-enzymatic browning index; Phenolic component