Format

Send to

Choose Destination
J Food Sci Technol. 2016 May;53(5):2260-9. doi: 10.1007/s13197-016-2184-1. Epub 2016 Jun 10.

Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization.

Author information

1
Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET-UNC) and Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN-UNC), Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina.
2
Instituto de Biotecnología, Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador General San Martín 1109 Oeste, 5400 San Juan, Argentina.
3
ICYTAC, Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET and Facultad de Ciencias Químicas, Universidad Nacional de Córdoba (SECYT-ISIDSA), Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina.
4
Empresa Pisté S.R.L., Quiroz 798 (E), Rawson, 5400 San Juan, Argentina.

Abstract

in English, Spanish

In order to searching a potential novel approach to pistachio utilization, the chemical and nutritional quality of oil and flour from natural, roasted, and salted roasted pistachios from Argentinian cultivars were evaluated. The pistachio oil has high contents of oleic and linoleic acid (53.5 - 55.3, 29 - 31.4 relative abundance, respectively), tocopherols (896 - 916 μg/g oil), carotenoids (48 - 56 μg/g oil) and chlorophylls (41 - 70 μg/g oil), being a good source for commercial edible oil production. The processing conditions did not affect significantly the fatty acid and minor composition of pistachio oil samples. The content of total phenolic (TP) and flavonoids (FL) was not significantly modified by the roasting process, whereas free radical scavenging (DPPH radical) and antioxidant power decreased in a 20% approximately. Furthermore, salted roasted pistachio flour (SRPF) showed a significant decrease in TP and FL content in comparison to others samples. The phenolic profile of pistachio flours evaluated by LC-ESI-QTOF-MS. The major compounds identified were (+)-catechin (38 - 65.6 μg/g PF d.w.), gallic acid (23 - 36 μg/g PF d.w.) and cyanidin-3-O-galactoside (21 - 23 μg/g PF d.w.). The treatments effects on the phenolics constituents of pistachio flour. Roasting caused a significant reduction of some phenolics, gallic acid and (+)- catechin, and increased others, naringenin and luteolin. Salting and roasting of pistachio increased garlic acid and naringenin content.

KEYWORDS:

Antioxidant activity; Flour; Health; Oil; Phenolics; Pistachia vera cv Kerman

Supplemental Content

Full text links

Icon for PubMed Central
Loading ...
Support Center