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

MARCELA MARTÍNEZ; MARÍA FABANI; MARÍA BARONI; ROCÍO HUAMAN; MARCELO IGHANI; DAMIÁN MAESTRI; DANIEL WUNDERLIN; ALEJANDRO TAPIA; GABRIELA FERESIN

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2016 vol. 53 p. 2260 - 2269

0022-1155

In order tosearching a potential novel approach to pistachio utilization, the chemical andnutritional quality of oil and flour from natural, roasted, and salted roastedpistachios from Argentinian cultivars were evaluated. The pistachio oil hashigh contents of oleic and linoleic acid (53.5 - 55.3, 29 - 31.4 relativeabundance, respectively), tocopherols (896 - 916 μg/g oil), carotenoids (48 - 56 μg/g oil) andchlorophylls (41 ? 70μg/g oil), being agood source for commercial edible oil production. The processing conditions didnot affect significantly the fatty acid and minor composition of pistachio oil samples.The content of total phenolic (TP) and flavonoides (FL) was not significantlymodified by the roasting process, whereas free radical scavenging (DPPHradical) and antioxidant power decreased in a 20% approximately. Furthermore,salted roasted pistachio flour (SRPF) showed a significant decrease in TP andFL content in comparison to others samples. The phenolic profile of pistachioflours evaluated by LC-ESI-QTOF-MS. Themajor compounds identified were (+)-catechin (38 - 65.6 μg/g PF d.w.), gallicacid (23 - 36 μg/g PF d.w.) andcyanidin-3-O-galactoside (21 - 23 μg/g PF d.w.). The treatments effects on the phenolics constituentsof pistachio flour. Roasting caused a significant reduction of some phenolics,gallic acid and (+)- catechin, and increased others, naringenin and luteolin. Saltingand roasting of pistachio increased garlic acid and naringenin content.