Changes in chlorophylls, chlorophyll degradation products and lutein in pistachio kernels (Pistacia vera L.) during roasting

Pumilia, Gloria; Cichon, Morgan J.; Cooperstone, Jessica L.; Giuffrida, Daniele; Dugo, Giacomo; Schwartz, Steven J.

doi:10.1016/j.foodres.2014.05.047

Cited by 53 publications

(38 citation statements)

References 24 publications

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“…This behavior was also observed by Martínez et al who reported a higher pigment concentration in oils obtained from roasted pistachios compared to fresh ones and found an increase in chlorophylls over carotenoids. However, Pumilia et al and Aparicio‐Ruiz et al demonstrated that the thermal process induces degradation of chlorophylls into derivative compounds such as pheophytins. Therefore, the observed gain in the absorbance at 670 nm could be explained by those derivatives that also absorb at the same wavelength.…”

Section: Resultsmentioning

confidence: 99%

Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

Ojeda‐Amador

Trapani²,

Fregapane

et al. 2018

Euro J Lipid Sci & Tech

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The present work aims to study the influence of different processing conditions, including temperature, roasting, the use of whole nuts, pressure (nozzle size) and speed of the screw‐press extraction process, on the minor components, mainly tocopherols, phenolics, and volatile components, contained in virgin pistachio oils (VPO) and their corresponding partially defatted residual cakes. An important increase in total polar phenolic (TPP) is observed in VPO processed at a temperature above 60 °C (e.g., 16.7–65.3 and 76.4 mg kg−1 at 130 °C and roasting conditions). TPP and the corresponding antioxidant activity also increase when a smaller nozzle diameter (3 mm) is used (16.7–35.4 mg kg−1; DPPH increases 36%), but no differences are observed when changing the screw speed. It is remarkable that the use of the whole pistachio (with its shell) helps to greatly enrich the oil in aromatic volatile compounds by up to 135%, with terpenes being the main family (e.g., 38.6–90.9 mg kg−1). Phenolic compounds and their antioxidant activity are higher in the residual cake when a higher processing temperature is used, for example, from 7260 to 12 250 mg kg−1 (at 40 and 130 °C, respectively). This result indicates their potential use as functional ingredients in food formulations. Practical Applications: The edible oil market is expanding and creating new products, where nut oils are gaining space in the preferences of consumers. In this sense, the study of the effect of different oil extraction conditions on the minor composition may help to produce VPOs with a higher bioactive compound content and/or with desired organoleptic characteristics. Virgin nut oils are minimally processed foods characterized by their typical aroma, taste, and minor bioactive compounds depending on the extraction and processing methods employed. Different technological conditions are studied using a screw‐press expeller to produce added value pistachio virgin oils and their residual cakes.

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Section: Resultsmentioning

confidence: 99%

Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

Ojeda‐Amador

Trapani²,

Fregapane

et al. 2018

Euro J Lipid Sci & Tech

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“…While reportedly stable over a pH range of 5–7.5 at 9 ± 1 °C, thermal instability of C-PC obtained from A. platensis above 40 °C has been observed [16]. Chlorophyll degradation is known to occur during the roasting process [17]. A solar or hot-air based drying process is utilized in the mass production of most commercial spirulina powders, which could decrease the pigment content of the powder.…”

Section: Discussionmentioning

confidence: 99%

Two Classes of Pigments, Carotenoids and C-Phycocyanin, in Spirulina Powder and Their Antioxidant Activities

et al. 2018

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Arthrospira platensis is the widely available source of spirulina that contains distinctive natural pigments, including carotenoids and C-phycocyanin (C-PC). In this study, the major carotenoid and C-PC contents were determined in seven commercially available spirulina powder products and laboratory-prepared A. platensis trichomes (AP-1) by an LC-DAD method and UV-Visible spectrometry, respectively. The correlation of these two pigment content levels with Hunter color coordinates and antioxidant activity was also evaluated. The L* value failed to show a significant correlation with pigment content, but a positive correlation was observed between a* values and the contents of total carotenoid and C-PC. As b* values decreased, the chlorophyll a and C-PC contents increased. AP-1 exhibited the highest content of total carotenoids, chlorophyll a and C-PC, and antioxidant activities among the samples. This observation could be related to degradation of these pigments during the mass production process. The carotenoid profiles suggested that the commercial spirulina powders originated from two different sources, A. platensis and A. maxima. Total carotenoid and C-PC content exhibited positive significant correlations with antioxidant activities measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. These results provide a strong scientific foundation for the establishment of standards for the commercial distribution of quality spirulina products.

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“…At the time of maximum pigment extraction, the C parameter, which was related to color intensity, also took on its maximum value. Pumilia et al (2014) report a strong correlation between changing pigment levels (especially of chlorophylls and pheophytins) and color parameters in Pistacia vera L. On the other hand, it should be noted that the plant material content of the infusion is not reflected proportionally in pigment concentrations. Jovanović et al (2017) report a similar effect of herbal masses on extraction in Thymus serpyllum, where extraction yields increase with an increased herbal mass, but not in a proportional way, such that a better proportional yield was achieved using a lower plant mass.…”

Section: Pigments In Rr Infusionsmentioning

confidence: 89%

“…Similar trends were observed for the different herbal masses used, the greatest extraction being achieved with brewing times between 2 and 5 min (p < 0.05), in agreement with the changes seen for the chromatic coordinates and color parameters. Beyond that time, pigment levels returned to their initial values, possibly due to the degradation caused by temperatures and oxygen exposure (Lima, Pereira, Baraldi, & Malheiro, 2017;Pumilia et al, 2014). Chlorophyll levels were higher than pheophytin levels, thus offering a plausible Figure 1.…”

Section: Pigments In Rr Infusionsmentioning

confidence: 99%

Effect of brewing conditions on pigments and total polyphenols content and biological activities of theAcantholippia deserticola (Phil.)infusion

Larrazábal

Palma

Paredes

et al. 2018

CyTA - Journal of Food

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Changes in chlorophylls, chlorophyll degradation products and lutein in pistachio kernels (Pistacia vera L.) during roasting

Cited by 53 publications

References 24 publications

Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

Two Classes of Pigments, Carotenoids and C-Phycocyanin, in Spirulina Powder and Their Antioxidant Activities

Effect of brewing conditions on pigments and total polyphenols content and biological activities of theAcantholippia deserticola (Phil.)infusion

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