Abstract
Brazilian peanut oil content increased with oven heating (65.08%) and decreased with microwave heating process (61.00%). While the phenolic content of untreated Brazilian nut was the highest of 68.97mg GAE/100g. Hazelnut (Sivri) contained the highest antioxidant activity (86.52%, untreated). Results reflected significantly differences between the antioxidant effect and total phenol contents of Brazilian nut and hazelnut (Sivri) kernels heated in the oven and microwave. Microwave heating caused a decrease in antioxidant activity of hazelnut. Gallic acid, 3,4-dihydroxybenzoic acid and (+)- and catechin were the main phenolic compounds of raw Brazilian nut with the value of 5.33, 4.33 and 4.88mg/100g, respectively, while the dominant phenolics of raw hazelnut (Sivri) kernels were gallic acid (4.81mg/100g), 3,4-dihydroxybenzoic acid (4.61mg/100g), (+)-catechin (6.96mg/100g) and 1,2-dihydroxybenzene (4.14mg/100g). Both conventional and microwave heating caused minor reduction in phenolic compounds. The main fatty acids of Brazilian nut oil were linoleic (44.39-48.18%), oleic (27.74-31.74%), palmitic (13.09-13.70%) and stearic (8.20-8.91%) acids, while the dominant fatty acids of hazelnut (Sivri) oil were oleic acid (80.84%), respectively. The heating process caused noticeable change in fatty acid compositions of both nut oils.
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