Investigation on the contents of heat-induced hazards in commercial nuts

Wenting Liu,Yuting Wang,Dechang Xu,Huiyu Hu,Yilun Huang,Yuwei Liu,Shaoping Nie,Chang Li,Mingyong Xie

Food Research International（2023）

Cited 5|Views23

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Abstract

•AA, 5-HMF, CML, CEL, 3-DG, GO and MGO were quantitated in 44 commercial nuts.•They include 10 walnuts, 8 almonds, 12 cashews, 4 hazelnuts,4 pistachios and 6 sunflower seeds.•Sunflower seeds had the highest content of heat-induced hazards followed by pistachios, cashews, almonds, walnuts and hazelnuts.•Sugar and deep processing might promote the formation of heat-induced hazards especially 3-DG and 5-HMF.

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Key words

Nuts,Heat-induced hazards,α-Dicarbonyl compounds,Acrylamide,5-Hydroxymethylfurfural,Nε-carboxymethyl-lysine,Nε-carboxyethyl-lysine

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