Total phenolics and flavonoids and total antioxidant capacity in pistachio (Pistachia vera L.) nuts in relation to cultivars and storage conditions

Tsantili, Eleni; Konstantinidis, Konstantinos T.; Christopoulos, Miltiadis V.; Roussos, Petros A.

doi:10.1016/j.scienta.2011.05.020

Cited by 82 publications

(60 citation statements)

References 38 publications

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“…Temperatures between 0 and 10°C are recommended for pistachios depending upon expected storage duration; the lower the temperature, the longer the storage life. Tsantili et al (2011) results showed that low temperature and packaging atmosphere with N 2 prevented additively the losses of some pistachio nutrient components. In particular, losses were advanced by storage time, were prominent in air at 20°C, but best prevented in N 2 at 1°C.…”

Section: Bulk Storagementioning

confidence: 90%

“…Average moisture content of Pistachio found to be 47 % (wet basis). Kamangar and Farsam (1977), b Tsantili et al (2010) and Satil et al (2003) For sorption isotherms, storage and packaging experiments raw and dried Kerman variety pistachio nuts were purchased from a local market. They were sorted and separated as split and non split samples.…”

Section: Methodsmentioning

confidence: 99%

“…According to recent studies, pistachios have many health benefits, since they regulate cholesterol levels, have a positive effect on cardiovascular diseases, and for their antioxidant concentrations specially Polyphenols and Tocopherols (Tsantili et al 2011).…”

Section: Introductionmentioning

confidence: 99%

“…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. They stored dried nuts in packaging atmosphere of dry air or N 2 at 1º C or 20°C for 6 or 12 months prior to quality control experiments.…”

Section: Introductionmentioning

confidence: 99%

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Postharvest operations of pistachio nuts

Tavakolipour

2013

J Food Sci Technol

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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.

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Section: Bulk Storagementioning

confidence: 90%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Postharvest operations of pistachio nuts

Tavakolipour

2013

J Food Sci Technol

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“…The number of living cells is thus in proportion to the generated formazan amount (Tsantili et al, 2011).…”

Section: Cck-8 Assay Of Growth Inhibitionmentioning

confidence: 99%

Four in vitro activities of apigenin to human colorectal carcinoma cells susceptible to air-oxidative and heating treatments

Wang

Zhao

2017

Emir. J. Food Agric

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Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (Pistacia vera L. Var Kerman)

Ling

Yang

et al. 2015

Euro J Lipid Sci & Tech

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Pistachio kernel oil (PKO) was prepared by cold‐pressing from raw (RPKO), conventional (CRPKO), and microwave (MRPKO) roasted kernels for Kerman pistachio. Physicochemical properties, bioactive compounds, antioxidant activities, and thermal behaviors of extracted oils were determined in this study. Volatile compounds were tentatively identified and semi‐quantified by headspace solid‐phase micro‐extraction combined with gas chromatography‐mass spectrometry technique. The results showed that there was no significant difference between oil samples for some physicochemical parameters and fatty acid profiles. Roasting treatments caused an increase in total phenolics and antioxidant capacity and a decrease in levels of total tocopherols and chlorophylls. The thermal transition temperatures of the RPKO were −47.15 and −19.85°C for crystallization, and −13.11 and 3.11°C for melting. Among the 43 volatile compounds identified, the major compounds were limonene, α‐pinene, β‐myrcene, hexanoic acid, and nonanal in RPKO. The levels of these compounds decreased after roasting. However, concentrations of pyrazines, furans, and pyrroles increased significantly as a result of roasting, especially for CRPKO. Using a PV of 15 meq/kg oil as a quality criterion, PKO stored in transparent glass bottles after exposed to fluorescent light (720 Lux) and room temperature conditions had an acceptable quality for only 30 days of storage. Practical applications: Pistachios are normally consumed as salted and roasted snacks or as an ingredient in bakery and confectionery products, desserts, and ice‐creams. With the increasing consumption and demand for novel edible oils, the market is expanding and creating space for the production of the pistachio kernel oil. After analyzing the physicochemical characteristics and volatile compounds, roasting treatments may provide additional volatile compounds in the pistachio kernel oil. The research results suggest that cold‐pressed pistachio kernel oil is highly susceptible to photo‐oxidative degradation, and must be stored in containers with light‐barrier properties together with the addition of some appropriate natural antioxidants. Physicochemical properties, volatile compounds, and oxidative stability of pistachio kernel oils obtained from different treated pistachio kernels (raw, conventional, and microwave roasting) by cold pressing method were analyzed. Results indicate that pistachio kernel oil can be produced by the cold pressing technique giving edible quality, which does not require chemical refining, and only a simple filtering or centrifugation to remove suspended plant materials may be needed. Conventional or microwave roasting treatments before pressing did not change the oil specifications significantly.

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Total phenolics and flavonoids and total antioxidant capacity in pistachio (Pistachia vera L.) nuts in relation to cultivars and storage conditions

Cited by 82 publications

References 38 publications

Postharvest operations of pistachio nuts

Postharvest operations of pistachio nuts

Four in vitro activities of apigenin to human colorectal carcinoma cells susceptible to air-oxidative and heating treatments

Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (Pistacia vera L. Var Kerman)

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