Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts

Herein, the effects of roasting levels (rare, medium, and well) on the fatty acid composition, oil and polycyclic aromatic hydrocarbon (PAH) contents of various dried nuts (almonds, hazelnuts, peanuts, and cashews) were investigated. The roasting level affected the moisture and total oil contents, as well as the fatty acid composition. The roasting level had no significant effect (P > 0.05) on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) contents of the dried nuts, while it had a significant effect (P < 0.05) on polyunsaturated fatty acid (PUFA).