Table 2. Fatty acid composition (percentages) of Canarium indicum under different roasting regimes.
Paired bold cases represent a significant difference at P<0.05.
| Testa-off kernels under different roasting condition | |||||||||
| Raw | 110°C | 120°C | 150°C | ||||||
| 5 min | 10 min | 20 min | 5 min | 10 min | 20 min | 5 min | 10 min | ||
| Palmitic acid | 29.9(0.3) | 29.3(0.3) | 30.0(0.6) | 29.1(0.6) | 29.7(0.3) | 28.2(0.5) | 30.0(0.3) | 28.9(0.6) | 29.4(0.2) |
| Stearic acid | 15.3(0.5) | 14.8(0.3) | 15.4(0.5) | 14.6(0.5) | 15.0(0.5) | 16.9(0.6) | 15.0(0.3) | 15.8(0.7) | 14.9(0.4) |
| Oleic acid (cis) | 48.0(0.7) | 49.0(1.2) | 46.7(0.9) | 49.7(0.9) | 46.1(0.7) | 47.2(1.2) | 47.1(0.4) | 48.0(0.3) | 49.1(1.0) |
| Oleic acid (trans) | 1.12(0.2)ab | 0.83(0.3)ab | 1.82(0.3)ab | 0.90(0.3)ab | 1.90(0.1)a | 1.80(0.7)a | 1.84(0.07)a | 0.82(0.4)b | 0.41(0.2)b |
| Linoleic acid | 5.6(0.2) | 5.8(0.7) | 5.9(0.4) | 5.5(0.4) | 7.1(0.2) | 5.7(0.2) | 5.8(0.3) | 6.3(0.2) | 6.0(0.4) |
| TSFA | 45.2(0.8) | 44.2(0.4) | 45.4(0.4) | 43.8(0.5) | 44.7(0.6) | 45.2(0.5) | 45.1(0.3) | 44.8(0.3) | 44.3(0.5) |
| TUSFA | 54.7(0.8) | 55.7(0.4) | 54.5(0.4) | 56.1(0.5) | 55.2(0.6) | 54.7(0.5) | 54.8(0.3) | 55.2(0.3) | 55.6(0.5) |
| O/L | 8.81(0.3) | 8.99(0.9) | 8.40(0.6) | 9.26(0.4) | 6.78(0.2) | 6.82(1) | 8.44(0.6) | 7.82(0.3) | 8.36(0.6) |
| Testa-off vs. Testa-on kernels | |||||||||
| 110°C | 120°C | ||||||||
| 10 min | 10 min | 10 min | 10 min | ||||||
| Testa-off | Testa-on | Testa-off | Testa-on | ||||||
| Palmitic acid | 31.1(0.5) | 30.3(0.8) | 27.0(0.9) | 29.7(0.7) | |||||
| Stearic acid | 15.9(0.3) | 17.5(0.3) | 17.7(0.5) | 18.2(0.3) | |||||
| Oleic acid (cis) | 45.0(1) | 45.8(1.5) | 48.0(1.5) | 45.2(1) | |||||
| Oleic acid (trans) | 0.97(0.2) | 0.23(0.1) | 0.71(0.3) | 0.19(0.1) | |||||
| Linoleic acid | 6.8(0.2) | 5.9(0.6) | 6.4(0.9) | 6.6(0.6) | |||||
| TSFA | 47.0(0.8) | 47.9(1) | 44.8(0.8) | 47.9(0.7) | |||||
| TUSFA | 52.9(0.8) | 52.0(1) | 55.1(0.8) | 52.0(0.7) | |||||
| O/L | 6.78(0.4) | 8.16(0.9) | 8.23(1.2) | 7.15(0.7) | |||||
TSFA–Total saturated fatty acid; TUSFA–Total un-saturated fatty acid; O/L–oleic:linoleic ratio