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

MARTINEZ, MARCELA; FABANI, M. PAULA; BARONI, M. VERÓNICA; MAGRINI, ROCÍO N.; IGHANI, MARCELO; MAESTRI, DAMIAN; WUNDERLIN, DANIEL A.; TAPIA, ALEJANDRO; FERESIN, GABRIELA E.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2016

0022-1155

In order to giving 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 distribution and minor components of pistachio oil samples. The roasting process not diminish total phenolic (TP) and flavonoids (FL) content significantly compared to natural pistachio flour (NPF), even so reduced the DPPH antioxidant capacity (approximately 20 %) in the roasted pistachio flour (RPF). Furthermore, salted roasted pistachio flour (SRPF) showed a slight and significant decrease on TP and FL content in relation to the others samples. The phenolic profile of pistachio flours were evaluated by LC-ESI-QTOF-MS. The major compounds 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 have different 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. Otherwise, salting and roasting of pistachio increased levels of gallic acid and naringenin. These results suggest that Argentinian pistachio oil and flour could be considered as ingredients into applications that enhance human health.