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The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut

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Abstract

Brazilian peanut oil content increased with oven heating (65.08%) and decreased with microwave heating process (61.00%). While the phenolic content of untreated Brazilian nut was the highest of 68.97 mg GAE/100 g. Hazelnut (Sivri) contained the highest antioxidant activity (86.52%, untreated). Results reflected significantly differences between the antioxidant effect and total phenol contents of Brazilian nut and hazelnut (Sivri) kernels heated in the oven and microwave. Microwave heating caused a decrease in antioxidant activity of hazelnut. Gallic acid, 3,4-dihydroxybenzoic acid and (+)- and catechin were the main phenolic compounds of raw Brazilian nut with the value of 5.33, 4.33 and 4.88 mg/100 g, respectively, while the dominant phenolics of raw hazelnut (Sivri) kernels were gallic acid (4.81 mg/100 g), 3,4-dihydroxybenzoic acid (4.61 mg/100 g), (+)-catechin (6.96 mg/100 g) and 1,2-dihydroxybenzene (4.14 mg/100 g). Both conventional and microwave heating caused minor reduction in phenolic compounds. The main fatty acids of Brazilian nut oil were linoleic (44.39–48.18%), oleic (27.74–31.74%), palmitic (13.09–13.70%) and stearic (8.20–8.91%) acids, while the dominant fatty acids of hazelnut (Sivri) oil were oleic acid (80.84%), respectively. The heating process caused noticeable change in fatty acid compositions of both nut oils.

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Acknowledgements

The authors extend their appreciation to the International Scientific Partnership Program ISPP at King Saud University for funding this research work through ISPP# 0015.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031, Konya, Turkey

    Mehmet Musa Özcan & Nurhan Uslu

  2. Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia

    Fahad Al Juhaimi

  3. Department of Science, Ahmet Keleşoğlu Faculty of Education, Necmettin Erbakan University, 42090, Konya, Turkey

    Mehmet Musa Özcan, Fahad Al Juhaimi & Nurhan Uslu

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  1. Mehmet Musa Özcan
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  2. Fahad Al Juhaimi
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Correspondence to Mehmet Musa Özcan.

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Özcan, M.M., Juhaimi, F.A. & Uslu, N. The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut. J Food Sci Technol 55, 376–380 (2018). https://doi.org/10.1007/s13197-017-2947-3

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  • DOI: https://doi.org/10.1007/s13197-017-2947-3

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