Monitoring the oxidative stability and volatiles in blanched, roasted and fried almonds under normal and accelerated storage conditions by DSC, thermogravimetric analysis and ATR‐FTIR

• DOI: 10.1002/ejlt.201400384
• Publication Date: 2015-01-12T06:16:38Z
• Authors: Arantzazu Valdés; Ana Beltrán; Ioannis Karabagias; Anastasia Badeka; Michael G. Kontom...; María Carmen Garr...
• Keywords: Nonanal; Octanal; Roasting; Lipid Oxidation; Thermogravimetric analysis

In this study, the effect of different cooking processes (blanching, roasting and frying) on oxidative stability almonds under normal storage accelerated oxidation conditions were investigated. Fried showed higher initial linoleic acid content due to oil frying medium migration samples. As time increased, a trend in fatty composition was obtained depending used. Samples processed at high temperatures presented an PV, resulting advanced state oxidation. A simultaneous formation hydroperoxides secondary compounds observed samples storage, presenting raw lower PV AV. Lower values thermal parameters (DSC TGA) with increasing 100°C. The most abundant volatile (HS‐SPME‐GC‐MS) present benzaldehyde, 1,3‐dimethyl‐benzene, 1,2‐dimethyl‐benzene, styrene, 3‐methyl‐1‐butanol, alpha‐pinene limonene; whereas roasted Maillard reaction volatiles such as pyrazines, pyrroles furans; fried derived from decomposition (trans,cis‐2,4‐decadienal trans,trans‐2,4‐decadienal) amounts aldehydes (hexanal, octanal nonanal). generation hydroperoxides, their degradation products also investigated by FTIR analysis. Practical applications: Processing may result quality deterioration, leading rancidity. studied techniques used paper can be useful for processors order monitor nuts evaluate acceptance market. particular, use DSC, TGA ATR‐FTIR could suitable studying shelf life saving time, which is very precious control. Fatty composition, primary products, parameters, lipid assessed. Results indicate that processing technological strategies should almond production obtain better assure preservation overall nutritional profile.