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

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dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorOzcan, Mehmet Musa
dc.contributor.authorUslu, Nurhan
dc.contributor.authorDogu, Suleyman
dc.date.accessioned2024-02-23T14:00:00Z
dc.date.available2024-02-23T14:00:00Z
dc.date.issued2017
dc.departmentNEÜen_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipInternational Scientific Partnership Program ISPP at King Saud University [0015]en_US
dc.description.sponsorshipThe authors extend their appreciation to the International Scientific Partnership Program ISPP at King Saud University for funding this research work through ISPP# 0015.en_US
dc.identifier.doi10.1007/s13197-017-2921-0
dc.identifier.endpage4441en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue13en_US
dc.identifier.pmid29184250en_US
dc.identifier.scopus2-s2.0-85032210171en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage4436en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-017-2921-0
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11414
dc.identifier.volume54en_US
dc.identifier.wosWOS:000415385900032en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal Of Food Science And Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPecan Walnuten_US
dc.subjectKernelen_US
dc.subjectRoastingen_US
dc.subjectMicrowaveen_US
dc.subjectOil Contenten_US
dc.subjectPhenolic Compoundsen_US
dc.titlePecan walnut (Carya illinoinensis (Wangenh.) K. Koch) oil quality and phenolic compounds as affected by microwave and conventional roastingen_US
dc.typeArticleen_US

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