Comparative analysis of furan contents and physicochemical properties of various nuts roasted using an air fryer and microwave oven

Seungwoo Ha, Eunyeong Choi, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

Abstract

This study compared the furan levels and physicochemical properties of various 70 samples of five nuts (peanuts, almonds, cashew nuts, hazelnuts, and sacha inchi) roasted using an air fryer (AF) and microwave oven (MO). In the five nuts, furan levels ranged from 1.11 to 2.39 ng g−1 before roasting. As the AF-based and MO-based roasting progressed, the furan levels increased to 6.39–165.52 ng g−1 and 11.47–183.87 ng g−1, respectively. The contents of polyunsaturated fatty acids (linoleic acid and linolenic acid) decreased significantly after roasting but the content of monounsaturated fatty acid (oleic acid) showed only slightly significant differences between the control and roasted nuts. The total phenolic content and antioxidant activity increased by up to 337% and 218% as roasting progressed but decreased slightly when roasting was performed at 180 °C for 20 min in an AF or at 700 or 1000 W for 5 min in an MO. This study provides useful information on furan production and the changes in physicochemical properties such as fatty acid composition, colour, BI, TPC, and antioxidant activity of nuts roasted using an AF or MO.

Original languageEnglish
Pages (from-to)8298-8311
Number of pages14
JournalInternational Journal of Food Science and Technology
Volume59
Issue number11
DOIs
StatePublished - Nov 2024

Keywords

  • Air fryer
  • furan
  • microwave
  • nuts
  • unsaturated fatty acids

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