Storage Stability of Kerman Pistachio Nuts (Pistacia vera L.)

Tavakolipour, Hamid; Armin, Mohammad Ali; Kalbasi‐Ashtari, Ahmad

doi:10.2202/1556-3758.1740

Cited by 21 publications

(20 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Initial quality parameters of pistachios such as moisture content, free fatty acids, and peroxide value were determined initially and then in 15 days intervals during storage period. In each sampling 15-17 g nuts randomly peaked, packed in cellophane bags, sealed and stored in dark and cold place prior to chemical and sensory analysis (Tavakolipour et al 2010). Nut oil extraction and its quality factor determination has been explained in packaging section.…”

Section: Bulk Storagementioning

confidence: 99%

“…3. In addition, increasing temperature and relative humidity both had synergic effects on lipolysis reaction and rate of free fatty (Tavakolipour et al 2010). Temperatures between 0 and 10°C are recommended for pistachios depending upon expected storage duration; the lower the temperature, the longer the storage life.…”

Section: Bulk Storagementioning

confidence: 99%

“…In comparison with other food products, studies on the storage stability of pistachio nuts are very limited. Tavakolipour et al (2010) evaluated the storage stability of whole split pistachio nut (Kerman cultivar), stored at 5, 15, 25 and 35°C and relative humidity of 11 to 87 %. Tsantili et al (2011) investigated the effects of cultivar, drying and storage conditions on total phenolics (TP), total flavonoids (TF) and total antioxidant capacity (TAC) of fresh in-shell kernels of pistachios.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Postharvest operations of pistachio nuts

Tavakolipour

2013

J Food Sci Technol

Self Cite

View full text Add to dashboard Cite

The most important postharvest operations of pistachio nuts including handling, transportation, green hull removal, dehydration, bulk storage and packaging of pistachios were studied. Results showed that air temperature had pronounced effect on drying time and air velocity didn't any significant effect on drying time. The entire drying process occurred in falling rate period and constant rate period was not observed. The optimum conditions for bulk storage of pistachio nuts were between 0 and 10°C and relative humidity (RH) of 65-70 % or kept at higher than 10°C (e.g. 15°C) and less than 32 % RH, and monolayer moisture content had the longest shelf life due to the minimum changes in its lipid quality factors. The higher temperatures and longer storage times will accelerated deteriorative reactions in pistachio nuts especially on fat component and nylon under vacuum is the best packages for pistachio nuts among other packaging materials were studied in this research.

show abstract

Section: Bulk Storagementioning

confidence: 99%

Section: Bulk Storagementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Postharvest operations of pistachio nuts

Tavakolipour

2013

J Food Sci Technol

Self Cite

View full text Add to dashboard Cite

show abstract

“…The high lipid content and the presence of lipids with a high degree of unsatura-tion affect the lipid oxidation rate and the storage stability of pistachio nuts. Unsaturated fatty acids can easily undergo oxidation, producing a variety of off-flavours and off-aromas (Tavakolipour et al 2010). A low temperature and the use of a modified atmosphere improved the storage stability (Maskan & Karatas 1998, 1999.…”

mentioning

confidence: 99%

Effect of postharvest storage temperatures on the quality parameters of pistachio nuts

Arena¹,

Ballistreri²,

Fallico³

2013

Czech J. Food Sci.

View full text Add to dashboard Cite

Arena E., Ballistreri G., Fallico B. (2013): Effect of postharvest storage temperatures on the quality parameters of pistachio nuts. Czech J. Food Sci., 31: 467-473.Pistachios from Italy and Turkey were stored at different temperatures (10, 20, and 30°C) and the moisture of the pistachios, the free fatty acids (FFA) content, the peroxide value, and triacylglycerols (TGs) composition of the extracted oils were evaluated. The content of FFA decreased during storage at 10°C and increased at 20 and 30°C. No differences between the peroxide values were found during storage at 10°C. A significant increase in the peroxide values was observed after 20 days at 20°C and 5 days at 30°C in both the Italian and Turkish samples. The main TGs found in the pistachio oil of both origins were OLO, OLL, OLP, LLL, LLP, OOP, OLLn, and OOO; these accounted for approximately 85% of the total TGs content. A decrease was observed in the amounts of TGs esterified with polyunsaturated fatty acids, such as LLP, OLP, LLL and OLL, and an increase of the relative amounts of TGs with monounsaturated and saturated fatty acids, such as OOO and OOP, with the increasing storage time and temperatures in both samples.

show abstract

“…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 (<i>Pistacia vera</i> L. var. <i>Larnaka</i>) oils

Álvarez‐Ortí¹,

Quintanilla²,

Sena³

et al. 2012

Grasas y Aceites

View full text Add to dashboard Cite

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...

show abstract

Storage Stability of Kerman Pistachio Nuts (Pistacia vera L.)

Cited by 21 publications

References 0 publications

Postharvest operations of pistachio nuts

Postharvest operations of pistachio nuts

Effect of postharvest storage temperatures on the quality parameters of pistachio nuts

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

Contact Info

Product

Resources

About