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Consumers may prefer double roasted nuts as snack food since roasting process result in formation of aromatic compounds, taste and development of color in nut products. However, applying of high temperatures (above 120°C) to foods which include proteins and carbohydrates causes some toxic compounds such as acrylamide. In this study, acrylamide formation during roasting process was investigated at three different temperatures on almonds, sunflower seeds and peanuts that consumed in common. For that reason, total 12 samples which include raw samples of each nut were investigated. Acrylamide contents of all samples were determined by UHPLC-MS/MS. The method’s limit of detection (LOD) and limit of quantification (LOQ) were calculated as 0,33 ng mL -1 and 1 ng mL -1 , respectively. Despite no acrylamide content was observed in all unroasted nuts, increasing of temperature degrees promoted the occurrence of acrylamide. The highest concentration of acrylamide was determined in almonds (273 ng mL -1 ), the lowest in peanuts (60.5 ng mL -1 ) under different roasting conditions.

Effect of Different Roasting Temperatures on Acrylamide Formation of Some Different Nuts