IMBIV   05474
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA VEGETAL
Unidad Ejecutora - UE
artículos
Título:
Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization
Autor/es:
MARÍA PAULA FABANI ; MARCELO IGHANI; ALEJANDRO TAPIA ; MARÍA PAULA FABANI ; MARCELO IGHANI; ALEJANDRO TAPIA ; MARCELA LILIAN MARTÍNEZ; ROCÍO NAHIME MAGRINI HUAMAN; DANIEL WUNDERLIN; MARCELA LILIAN MARTÍNEZ; ROCÍO NAHIME MAGRINI HUAMAN; MARÍA VERÓNICA BARONI; DANIEL WUNDERLIN; DAMIÁN M. MAESTRI ; GABRIELA EGLY FERESIN; MARÍA VERÓNICA BARONI; DAMIÁN M. MAESTRI ; GABRIELA EGLY FERESIN
Revista:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Editorial:
ASSOC FOOD SCIENT TECHN INDIA
Referencias:
Año: 2016 vol. 53 p. 2260 - 2269
ISSN:
0022-1155
Resumen:
In order to searching a potential novel approach to pistachio utilization, thechemical and nutritional quality of oil and flour from natural, roasted, andsalted roasted pistachios from Argentinian cultivars were evaluated. Thepistachio oil has high contents of oleic and linoleic acid (53.5?55.3, 29?31.4relative abundance, respectively), tocopherols (896?916 μg/g oil),carotenoids (48?56 μg/g oil) and chlorophylls (41?70 μg/g oil), being a goodsource for commercial edible oil production. The processing conditions didnot affect significantly the fatty acid distribution and minor components ofpistachio 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 (approximately20 %) in the roasted pistachio flour (RPF). Furthermore, salted roastedpistachio flour (SRPF) showed a slight and significant decrease on TP andFL content in relation to the others samples. The phenolic profile of pistachioflours 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.) andcyanidin-3-O-galactoside (21?23 μg/g PF d.w.). The treatments havedifferent effects on the phenolics constituents of pistachio flour. Roastingcaused a significant reduction of some phenolics, gallic acid and (+)-catechin,and increased others, naringenin and luteolin. Otherwise, salting and roastingof pistachio increased levels of gallic acid and naringenin. These resultssuggest that Argentinian pistachio oil and flour could be considered asingredients into applications that enhance human health.