This study investigated the comparative effects of boiling, roasting, deep-frying methods on the content of nutritional and potentially harmful components in peanuts. After cooking, the contents of total reducing sugar, sucrose, unsaturated fatty acids and almost all individual amino acids were reduced. Free methionine disappeared after heating processing, whereas fructose, starch, cis-palmitoleic acid and saturated fatty acids were increased in processed samples. Micronutrients including flavonoids and phenolic reduced significantly after boiling process but increased after roasting process. Both of frying and roasting promoted the formation of potentially harmful components including HMF, acrylamide and furan. The overall compositional difference between samples were further displayed and identified by a combination application of HCA and PCA, which showed that the roasting and frying process had a significant impact on the nutritional composition of peanuts.

中文翻译：

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不同烹饪方法对花生营养成分和潜在有害成分的影响。

这项研究调查了煮沸，烘烤，油炸方法对花生营养成分和潜在有害成分含量的比较影响。烹饪后，总还原糖，蔗糖，不饱和脂肪酸和几乎所有单个氨基酸的含量都降低了。加热处理后游离蛋氨酸消失，而处理后的样品中果糖，淀粉，顺式-棕榈酸和饱和脂肪酸增加。包括黄酮类和酚类在内的微量营养素在煮沸后显着减少，但在烘烤后增加。油炸和烘烤都促进了潜在有害成分的形成，包括HMF，丙烯酰胺和呋喃。通过结合使用HCA和PCA，可以进一步显示和鉴定样品之间的总体成分差异，