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The effect of different roasting processes on the total phenol, flavonoid, polyphenol, fatty acid composition and mineral contents of pine nut (Pinus pinea L.) seeds

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Isam A. Mohamed Ahmed at King Saud University
Isam A. Mohamed Ahmed
Nazlı Yalım
Nazlı Yalım
Nazlı Yalım
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Fahad Al Juhaimi
Fahad Al Juhaimi
Fahad Al Juhaimi
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Mehmet Musa Özcan
Mehmet Musa Özcan
Mehmet Musa Özcan
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Abstract and Figures

In this study, the effects of roasting at different times in hot air and microwave oven on the bioactive properties, fatty acid compositions, mineral contents and phenolic components of pine nut kernels and oils were investigated. According to the results obtained, the moisture quantity of pine nuts generally decreased due to roasting. The lowest moisture content belongs to the sample roasted for 17 min in a microwave oven with 2.66%. Roasting processes on oil content gave positive results, and the sample that provides the highest content (48.4%) is the sample that was roasted for 7 min in hot air. Roasting processes increased the protein content in general, and the samples with the highest protein content were roasted in a microwave oven for 17 min (26.16%). When the ash content is examined, it has been determined that the oven and microwave oven roasting processes reduce the amount of ash. While the total phenol content of the kernels increased inversely with the roasting times, the total phenol content of the oils increased unevenly depending on the roasting times compared to the control sample. Gallic acid is the most frequently detected phenolic component in pine nut kernels and oils. The highest flavonoid content in the kernels was measured with 9 min roasting (12.81 mgqE /100 g) in the microwave oven, while roasting for 7 min in the oven gave the lowest value (7.86 mgqE /100 g). On the other hand, the highest value in oils with 20.6 mgqE /100 g belongs to the samples roasted in an oven for 7 min. In general, the antioxidant activity value of pine nut kernels roasted in an oven and microwave oven showed a partial increase compared to the control. The antioxidant activity values of the oils gave similar results and it was seen that the results were not affected by the roasting times. The most frequently detected minerals in pine nut samples were N, P, K, Mg, S, Ca, Fe, Zn, Mn, Cu and B, in decreasing order. The most abundant fatty acids in pine nut oils were linoleic and oleic acids, and roasting had a slight negative effect on the fatty acid composition.
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Vol:.(1234567890)
Journal of Food Measurement and Characterization (2025) 19:238–251
https://doi.org/10.1007/s11694-024-02965-1
ORIGINAL PAPER
The effect ofdifferent roasting processes onthetotal phenol,
flavonoid, polyphenol, fatty acid composition andmineral contents
ofpine nut (Pinus pinea L.) seeds
IsamA.MohamedAhmed1· NazlıYalım2· FahadAlJuhaimi1· MehmetMusaÖzcan2 · NurhanUslu2· EmadKarrar3
Received: 3 July 2024 / Accepted: 22 October 2024 / Published online: 27 November 2024
© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024
Abstract
In this study, the effects of roasting at different times in hot air and microwave oven on the bioactive properties, fatty acid
compositions, mineral contents and phenolic components of pine nut kernels and oils were investigated. According to the
results obtained, the moisture quantity of pine nuts generally decreased due to roasting. The lowest moisture content belongs
to the sample roasted for 17min in a microwave oven with 2.66%. Roasting processes on oil content gave positive results, and
the sample that provides the highest content (48.4%) is the sample that was roasted for 7min in hot air. Roasting processes
increased the protein content in general, and the samples with the highest protein content were roasted in a microwave oven
for 17min (26.16%). When the ash content is examined, it has been determined that the oven and microwave oven roasting
processes reduce the amount of ash. While the total phenol content of the kernels increased inversely with the roasting times,
the total phenol content of the oils increased unevenly depending on the roasting times compared to the control sample. Gallic
acid is the most frequently detected phenolic component in pine nut kernels and oils. The highest flavonoid content in the
kernels was measured with 9min roasting (12.81 mgqE /100g) in the microwave oven, while roasting for 7min in the oven
gave the lowest value (7.86 mgqE /100g). On the other hand, the highest value in oils with 20.6 mgqE /100g belongs to the
samples roasted in an oven for 7min. In general, the antioxidant activity value of pine nut kernels roasted in an oven and
microwave oven showed a partial increase compared to the control. The antioxidant activity values of the oils gave similar
results and it was seen that the results were not affected by the roasting times. The most frequently detected minerals in pine
nut samples were N, P, K, Mg, S, Ca, Fe, Zn, Mn, Cu and B, in decreasing order. The most abundant fatty acids in pine nut
oils were linoleic and oleic acids, and roasting had a slight negative effect on the fatty acid composition.
Keywords Phenolic component· Pine nut· Roasting· Mineral· Total phenol· Total flavonoid· Oil· Fatty acid·
Antioxidant activity
Introduction
Stone pine (Pinus pinea L.) is a species belonging to the
Pinus genus from the Pinaceae family and is 20–25m tall,
has an umbrella-shaped crown structure and a monoecious
fertilization biology. Stone pine, which has a strong root
system, develops a deep tap root system in fertile soils [1, 2].
Pine nuts (are the endosperm part of the seeds (kernels) of
stone pine trees belonging to the Pinus genus of the Pinaceae
family, with their shell and membrane separated, pointed
at one end, ellipsoid shaped [3]. In Turkey, pine nuts are
also known by different local names such as künar, küner,
gunar and püste [3]. According to the distribution of stone
pine in the world, it grows very well on calcareous bedrock
[4]. In Turkey, stone pine trees grow first on granite, and
* Mehmet Musa Özcan
mozcan@selcuk.edu.tr
1 Department ofFood Science & Nutrition, College ofFood
andAgricultural Sciences, King Saud University, Riyadh,
SaudiArabia
2 Faculty ofAgriculture, Department ofFood Engineering,
Faculty ofAgriculture, Selcuk University, 42031Konya,
Turkey
3 Department ofPlant Sciences, North Dakota State
University, Fargo, ND58108, USA
Content courtesy of Springer Nature, terms of use apply. Rights reserved.
... Although LC and GC are widely used techniques for separating organic molecules, LC is principally used for analyzing vitamins and phenolic compounds. At the same time, GC is the most widely used technique for identifying and quantifying fatty acids in pine kernels [82,83], where coupling to MS and FID are the most common methods. Table 2 observes this tendency. ...
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