Effect of roasting on the chemical and lipid composition of pine nuts in two regions in Russia.

The impact of thermal treatment for roasting on pine nuts from two geographical regions in Russia (Vladivostok and Baikal) was studied. They were roasted at 180 °C for 20 min in an oven. The aim was to establish the changes that occurred in the chemical (proteins, lipids, carbohydrates, ash, fibers), lipid composition (fatty acids, tocopherols, sterols, phospholipids), and physicochemical characteristics (peroxide value, acid value, iodine value, conjugated dienes and trienes) after roasting of the pine nuts. The results showed that the composition of the raw and roasted nuts differed (p < 0.05). Significant differences (p < 0.05) were observed in the oxidative stability of raw and roasted nuts from Baikal and, the content of unsaponifiable substances and sterols in the nut oil from Vladivostok. The roasting process influences the isolated oils from pine nuts as the chemical and lipid composition changes of oils from Baikal are significant (p < 0.05). Both raw and roasted pine nuts have high energy value, protein content, and good health benefits and can be consumed either way. Overall, it was established that the roasting of pine nuts had little impact on their lipid composition; the nuts could also be a source of lipid-soluble bioactive components and might have health-promoting effects.