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Composition and properties of virgin pistachio oils and their by-products from different cultivars.
Food Chem. 2018 Feb 01; 240:123-130.FC

Abstract

Pistachios (Pistacia vera) exhibit an interesting nutritional value, due to the high content of oleic acid and minor components with antioxidant and bioactive properties. This work aimed to characterize pistachio virgin oils and their partially defatted residual cakes, obtained from eight cultivars (Aegina, Avdat, Kastel, Kerman, Larnaka, Mateur, Napoletana, and Sirora). Interesting results on phenolics, tocopherols and antioxidant activity were observed, which were greatly affected by variety. Pistachio virgin oils are rich in healthy oleic acid (55-74%), phytosterols (3200-7600mg/kg) and γ-tocopherol (550-720mg/kg). A high content of phenolic compounds (8600-15000mg/kg gallic acid equivalents) and the corresponding antioxidant activities (12-46 and 155-496mmol/kg for DPPH and ORAC) of the residual cakes demonstrate their potential applications as functional ingredients and as rich sources of bioactive compounds. Moreover, virgin pistachio oils possess peculiar and pleasant sensory characteristics, contributing greater added value to the consumers compared to refined vegetable oils.

Authors+Show Affiliations

Departamento de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Electronic address: rosamaria.ojeda@alu.uclm.es.Departamento de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Electronic address: giuseppe.fregapane@uclm.es.Departamento de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain. Electronic address: amparo.salvador@uclm.es.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28946247

Citation

Ojeda-Amador, Rosa M., et al. "Composition and Properties of Virgin Pistachio Oils and Their By-products From Different Cultivars." Food Chemistry, vol. 240, 2018, pp. 123-130.
Ojeda-Amador RM, Fregapane G, Salvador MD. Composition and properties of virgin pistachio oils and their by-products from different cultivars. Food Chem. 2018;240:123-130.
Ojeda-Amador, R. M., Fregapane, G., & Salvador, M. D. (2018). Composition and properties of virgin pistachio oils and their by-products from different cultivars. Food Chemistry, 240, 123-130. https://doi.org/10.1016/j.foodchem.2017.07.087
Ojeda-Amador RM, Fregapane G, Salvador MD. Composition and Properties of Virgin Pistachio Oils and Their By-products From Different Cultivars. Food Chem. 2018 Feb 1;240:123-130. PubMed PMID: 28946247.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Composition and properties of virgin pistachio oils and their by-products from different cultivars. AU - Ojeda-Amador,Rosa M, AU - Fregapane,Giuseppe, AU - Salvador,María Desamparados, Y1 - 2017/07/19/ PY - 2017/04/07/received PY - 2017/06/22/revised PY - 2017/07/18/accepted PY - 2017/9/27/entrez PY - 2017/9/28/pubmed PY - 2017/11/14/medline KW - Antioxidant KW - Composition KW - Pistachio KW - Properties KW - Residual cake KW - Sensory KW - Virgin oil SP - 123 EP - 130 JF - Food chemistry JO - Food Chem VL - 240 N2 - Pistachios (Pistacia vera) exhibit an interesting nutritional value, due to the high content of oleic acid and minor components with antioxidant and bioactive properties. This work aimed to characterize pistachio virgin oils and their partially defatted residual cakes, obtained from eight cultivars (Aegina, Avdat, Kastel, Kerman, Larnaka, Mateur, Napoletana, and Sirora). Interesting results on phenolics, tocopherols and antioxidant activity were observed, which were greatly affected by variety. Pistachio virgin oils are rich in healthy oleic acid (55-74%), phytosterols (3200-7600mg/kg) and γ-tocopherol (550-720mg/kg). A high content of phenolic compounds (8600-15000mg/kg gallic acid equivalents) and the corresponding antioxidant activities (12-46 and 155-496mmol/kg for DPPH and ORAC) of the residual cakes demonstrate their potential applications as functional ingredients and as rich sources of bioactive compounds. Moreover, virgin pistachio oils possess peculiar and pleasant sensory characteristics, contributing greater added value to the consumers compared to refined vegetable oils. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28946247/Composition_and_properties_of_virgin_pistachio_oils_and_their_by_products_from_different_cultivars_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)31241-4 DB - PRIME DP - Unbound Medicine ER -
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