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

Please use this identifier to cite or link to this item: http://hdl.handle.net/10045/52806
Información del item - Informació de l'item - Item information
Title: 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
Authors: Valdés, Arantzazu | Beltrán Sanahuja, Ana | Karabagias, Ioannis | Badeka, Anastasia | Kontominas, Michael G. | Garrigós, María del Carmen
Research Group/s: Análisis de Polímeros y Nanomateriales
Center, Department or Service: Universidad de Alicante. Departamento de Química Analítica, Nutrición y Bromatología
Keywords: Almonds | Cooking processes | Oxidative stability | Thermal analysis | Volatiles
Knowledge Area: Química Analítica
Issue Date: Aug-2015
Publisher: Wiley-VCH Verlag GmbH & Co. KGaA
Citation: European Journal of Lipid Science and Technology. 2015, 117(8): 1199-1213. doi:10.1002/ejlt.201400384
Abstract: In this study, the effect of different cooking processes (blanching, roasting and frying) on the oxidative stability of almonds under normal storage and accelerated oxidation conditions were investigated. Fried almonds showed higher initial linoleic acid content due to oil frying medium migration to the samples. As oxidation time increased, a different trend in fatty acid composition was obtained depending on the oxidation conditions used. Samples processed at high temperatures presented an initial high PV, resulting in an advanced state of oxidation. A simultaneous formation of hydroperoxides and secondary oxidation compounds was observed in samples under normal storage, presenting raw samples of the lower PV and AV. Lower values of thermal parameters (DSC and TGA) were obtained with increasing oxidation time at 100°C. The most abundant volatile compounds (HS-SPME-GC-MS) present in raw almonds were benzaldehyde, 1,3-dimethyl-benzene, 1,2-dimethyl-benzene, styrene, 3-methyl-1-butanol, alpha-pinene and limonene; whereas roasted almonds showed Maillard reaction volatiles such as pyrazines, pyrroles and furans; and fried almonds showed compounds derived from frying oil decomposition (trans,cis-2,4-decadienal and trans,trans-2,4-decadienal) and higher amounts of aldehydes (hexanal, octanal and nonanal). The generation of hydroperoxides, their degradation and the formation of secondary oxidation products were also investigated by FTIR analysis.
Sponsor: The authors would like to thank Conselleria de Educación (Spain) for ACIF/2010/172 Predoctoral Research Training Grant.
URI: http://hdl.handle.net/10045/52806
ISSN: 1438-7697 (Print) | 1438-9312 (Online)
DOI: 10.1002/ejlt.201400384
Language: eng
Type: info:eu-repo/semantics/article
Rights: © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
Peer Review: si
Publisher version: http://dx.doi.org/10.1002/ejlt.201400384
Appears in Collections:INV - NANOBIOPOL - Artículos de Revistas
INV - AAQCN - Artículos de Revistas

Files in This Item:
Files in This Item:
File Description SizeFormat 
Thumbnail2015_Valdes_etal_EurJLipidSciTechnol_final.pdfVersión final (acceso restringido)465,24 kBAdobe PDFOpen    Request a copy


Items in RUA are protected by copyright, with all rights reserved, unless otherwise indicated.