Physical, compositional and sensory differences in nuts among pistachio (Pistachia vera L.) varieties

Tsantili, Eleni; Takidelli, C.; Christopoulos, Miltiadis V.; Lambrinea, E.; Rouskas, D.; Roussos, Peter A.

doi:10.1016/j.scienta.2010.04.039

Cited by 72 publications

(76 citation statements)

References 35 publications

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“…The ratio of unsaturated / saturated fatty acids of wild pistachio seed oil was 5.1 and 8.8 for wild almond seed oil. Results of this study on oleic acid levels in wild pistachios are comparable to those reported by Tsantili et al, (2010) (52%) and Arena et al, (2007) (55%) for commercial pistachios from Iran. The oleic acid contents of wild almonds from the current study was comparable to those reported by Moayedi et al (2011) (68%), Maguire et al (2004) (69.2%) and Miraliakbari and shahidi (2008) (69.9%) for commercial and domestic almonds.…”

Section: Tag Compositionsupporting

confidence: 85%

“…It ranged from 9.4 (peanuts) to 186.4 µg g -1 oil (almonds). α-tocopherol acts as a radical-chain breaking antioxidant in membranes, lipoproteins and foods as the main function of α-tocopherol (Tsantili et al, 2010). This ability allows for reducing the risk of cancer and cardiovascular diseases (Burton, 1994;Burton and Traber, 1990).…”

Section: Sterol Compositionmentioning

confidence: 99%

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Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)

Givianrad¹,

Saber-Tehrani²,

Mohammadi³

2013

Grasas y Aceites

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RESUMEN Composición química de aceites de almendras (Prunus scoparia) y pistachos silvestres (Pistacia atlantica)El objetivo de este estudio fue determinar la composición en ácidos grasos, esteroles, triglicéridos, así como tocoferoles, fenoles totales y pigmentos de aceites de almendras y pistachos silvestres prensados en frío. Triglicéridos (TAG), tocoferoles y pigmentos se analizaron mediante HPLC, los áci-dos grasos y esteroles mediante cromatografía de gases, y los fenoles totales espectrofotométricamente. Los principales ácidos grasos de ambas especies fueron los ácidos oleico, linoleico y palmítico. Las especies de TAG predominantes son SLL + OLP (21,83%) en el pistacho silvestre y OOO (47,27%) en almendras silvestre. Feofitina a es un pigmento importante en los aceites de pistacho silvestre. No se detectó pigmentos en los aceites de almendras silvestres. Los fenoles totales fueron 57,6 mg kg -1 y 45,3 mg kg -1 en los aceites de pistacho silvestre y de almendra silvestre respectivamente. PALABRAS CLAVE: Aceite de almendra Silvestre -Aceite de pistachio -Aceite prensado en frío -Ácidos grasosEsteroles -Fenoles Totales -Triacilgliceroles -Tocoferoles. SUMMARY Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)The aim of this study was to determine the fatty acids, sterols and triacylglycerol compositions as well as the amount of tocopherols, total phenols and pigments wild almond and cold pressed wild pistachio oils. Triacylglycerols, tocopherols and pigments were analyzed with HPLC, fatty acids and sterols with gas chromatography, and total phenols photometrically. The main fatty acids in both samples were oleic, linoleic and palmitic acids. The most predominant TAG species are SLL + PLO (21.83%) in wild pistachio oil and OOO (47.27%) in wild almond oil. Pheophytin a was the major pigment in wild pistachio oil. There were no pigments detected in wild almond oil. Total phenols were 57.6 mg kg -1 oil for wild pistachio and 45.3 mg kg -1 oil for wild almond oil. KEY-WORDS: Cold pressed oil -Fatty acid -SterolTocopherol -Total phenol -Triacylglycerol --Wild almond oil -Wild pistachio oil.

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Section: Tag Compositionsupporting

confidence: 85%

Section: Sterol Compositionmentioning

confidence: 99%

Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)

Givianrad¹,

Saber-Tehrani²,

Mohammadi³

2013

Grasas y Aceites

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“…It can grow in dry and hot areas and under 55! saline conditions [3]. Because of its marked resistance to extreme environmental (pedoclimatic and 56!…”

Section: !mentioning

confidence: 99%

A rapid and non-invasive method for authenticating the origin of pistachio samples by NIR spectroscopy and chemometrics

Vitale

Bevilacqua

Bucci

et al. 2013

Chemometrics and Intelligent Laboratory Systems

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Elsevier Vitale, R.; Bevilacqua, M.; Bucci, R.; Magrì, A.; Magri, A.; Marini, F. (2013). A rapid and noninvasive method for authenticating the origin of pistachio samples by NIR spectroscopy and chemometrics. Chemometrics and Intelligent Laboratory Systems. 121:90-99. doi:10.1016/j.chemolab.2012.11.019. sensitivity and specificities, the only exception being the two categories Turkey and Iran, whose 36! heterogeneity resulted in a poorer specificity (anyway higher than 80%). In particular, the results 37!obtained for the samples coming from Bronte (Sicily), the only PDO pistachio production in Europe 38! -95.5% non error rate in PLS-DA, 90% sensitivity and 97% specificity in SIMCA, as evaluated on 39! the external test set -are very promising from the viewpoint of the authentication of this product. 40!In general, the results show that the coupling of NIR spectroscopy to chemometric classification 41! techniques can be a valuable tool for tracing the origin of pistachio nuts, providing a reliable 42! authentication in a rapid, relatively cheap and non invasive way.

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“…It is widely cultivated in arid zones of the eastern Mediterranean and the US, and recently it is being introduced successfully in hot dry regions of Spain. Pistachios contain about 45-57% oil, with a high proportion of unsaturated fatty acids like oleic, linoleic and linolenic acids (Arena et al, 2007;Tavakolipour et al, 2010;Tsantili et al, 2010). In addition, pistachios are a rich source of phytosterols and phenolic compounds (Phillips et al, 2005;Tomaino et al, 2010).…”

mentioning

confidence: 99%

The effects of a pressure extraction system on quality the parameters of different virgin pistachio (Pistacia vera L. var. Larnaka) oils

Álvarez‐Ortí¹,

Quintanilla²,

Sena³

et al. 2012

Grasas y Aceites

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260with the screw press was darker than the oil extracted with the hydraulic press in all types of pistachios used. No significant differences were found in the acidity, K 270 , and K 232 values when high quality pistachios were used. When lower quality pistachios (smaller pistachios) were used, the values of these three parameters increased in comparison with larger pistachios. On the other hand, oil samples from lower quality pistachios obtained by the screw press showed the highest values. The oxidative stability was higher in the samples of oil from high quality pistachios, with no differences in regard to the extraction system. When lower quality pistachios were used, the oxidative stability was significantly lower. KEY-WORDS:Oil -Oxidative stability -PistachioPistacia vera -Quality. INTRODUCTIONNuts are nutrient dense foods rich in unsaturated fatty acids and other bioactive compounds like tocopherols, phytosterols, and phenolic compounds, with wide-ranging cardiovascular and metabolic benefits (Ros, 2010). Among these nuts, the pistachio (Pistacia vera L.) is an increasingly important crop, and one of the favourite nut trees in the world. It is widely cultivated in arid zones of the eastern Mediterranean and the US, and recently it is being introduced successfully in hot dry regions of Spain. Pistachios contain about 45-57% oil, with a high proportion of unsaturated fatty acids like oleic, linoleic and linolenic acids (Arena et al., 2007;Tavakolipour et al., 2010;Tsantili et al., 2010). In addition, pistachios are a rich source of phytosterols and phenolic compounds (Phillips et al., 2005;Tomaino et al., 2010). These components have beneficial effects on human health, as phytosterols have been shown to reduce blood cholesterol and decrease the risk of certain types of cancer (Awad and Fink, 2000;Ostlund, 2004), whereas the phenolic compounds show antioxidant properties (Gentile et al., 2007).Edible oils play an important role in the food industry due to their nutritional properties and their influence on the taste and smell of food. The oils extracted from different seeds or nuts are an interesting culinary addition to provide new RESUMEN Efecto del sistema de extracción por presión en los parámetros de calidad de diferentes aceites vírgenes de pistacho (Pistacia vera L. var. Larnaka).El pistacho es una magnífica fuente de aceite, puesto que a su alto contenido en materia grasa se añaden una elevada proporción de ácidos grasos insaturados y otros compuestos bioactivos como los polifenoles o los compuestos fenólicos. Se ha analizado el rendimiento y los parámetros de calidad del aceite extraído de cuatro tipos de pistacho de diferente calidad, usando dos tipos de prensas (hidráulica y de tornillo). El rendimiento de la extracción fue mayor cuando se empleó la prensa de tornillo, especialmente cuando los pistachos de mayor calidad (pistachos más grandes) se emplearon para la extracción del aceite (40  2,12%). Con la prensa hidráulica, el rendimiento fue de alrededor del 30% para todos los tipos de pistacho...

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Physical, compositional and sensory differences in nuts among pistachio (Pistachia vera L.) varieties

Cited by 72 publications

References 35 publications

Chemical composition of oils from wild almond (<i>Prunus scoparia</i>) and wild pistachio (<i>Pistacia atlantica</i>)

Chemical composition of oils from wild almond (<i>Prunus scoparia</i>) and wild pistachio (<i>Pistacia atlantica</i>)

A rapid and non-invasive method for authenticating the origin of pistachio samples by NIR spectroscopy and chemometrics

The effects of a pressure extraction system on quality the parameters of different virgin pistachio (<i>Pistacia vera</i> L. var. <i>Larnaka</i>) oils

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