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Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils.
J Agric Food Chem. 2019 Apr 03; 67(13):3583-3594.JA

Abstract

Phenolic compounds of eight pistachio (Pistacia vera L.) cultivars and their residual cakes and virgin oils (screw pressing) were studied using high-performance liquid chromatography-diode array detection-electrospray ionization-tandem mass spectrometry. A total of 25 compounds were identified and quantified for pistachio nuts and residual cakes, with the presence of five flavonols, six flavanols, and one gallotannin being reported for the first time. Total phenolics in pistachio nuts showed a concentration from 1359 mg/kg (Kastel) to 4507 mg/kg (Larnaka). Flavanols were the most abundant phenolics, at about 90%, with resulting procyanidin B1 and gallocatechin being the main phenolics, depending upon the cultivar. Other phenolic groups, such as anthocyanins (from 54 to 218 mg/kg), flavonols (from 76 to 130 mg/kg), flavanones (from 12 to 71 mg/kg), and gallotannins (from 4 to 46 mg/kg), were also identified. Residual cakes presented the same phenolic profile but with a concentration almost double because of the concentration effect caused by the oil separation. Virgin pistachio oils showed a very low phenolic content, with eriodyctiol being the only compound identified.

Authors

No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30821976

Citation

Ojeda-Amador, Rosa M., et al. "Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils." Journal of Agricultural and Food Chemistry, vol. 67, no. 13, 2019, pp. 3583-3594.
Ojeda-Amador RM, Salvador MD, Fregapane G, et al. Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils. J Agric Food Chem. 2019;67(13):3583-3594.
Ojeda-Amador, R. M., Salvador, M. D., Fregapane, G., & Gómez-Alonso, S. (2019). Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils. Journal of Agricultural and Food Chemistry, 67(13), 3583-3594. https://doi.org/10.1021/acs.jafc.8b06509
Ojeda-Amador RM, et al. Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils. J Agric Food Chem. 2019 Apr 3;67(13):3583-3594. PubMed PMID: 30821976.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comprehensive Study of the Phenolic Compound Profile and Antioxidant Activity of Eight Pistachio Cultivars and Their Residual Cakes and Virgin Oils. AU - Ojeda-Amador,Rosa M, AU - Salvador,María Desamparados, AU - Fregapane,Giuseppe, AU - Gómez-Alonso,Sergio, Y1 - 2019/03/25/ PY - 2019/3/2/pubmed PY - 2019/4/16/medline PY - 2019/3/2/entrez KW - antioxidant activity KW - byproduct KW - phenolic compounds KW - pistachio KW - residual cake KW - virgin oil SP - 3583 EP - 3594 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 67 IS - 13 N2 - Phenolic compounds of eight pistachio (Pistacia vera L.) cultivars and their residual cakes and virgin oils (screw pressing) were studied using high-performance liquid chromatography-diode array detection-electrospray ionization-tandem mass spectrometry. A total of 25 compounds were identified and quantified for pistachio nuts and residual cakes, with the presence of five flavonols, six flavanols, and one gallotannin being reported for the first time. Total phenolics in pistachio nuts showed a concentration from 1359 mg/kg (Kastel) to 4507 mg/kg (Larnaka). Flavanols were the most abundant phenolics, at about 90%, with resulting procyanidin B1 and gallocatechin being the main phenolics, depending upon the cultivar. Other phenolic groups, such as anthocyanins (from 54 to 218 mg/kg), flavonols (from 76 to 130 mg/kg), flavanones (from 12 to 71 mg/kg), and gallotannins (from 4 to 46 mg/kg), were also identified. Residual cakes presented the same phenolic profile but with a concentration almost double because of the concentration effect caused by the oil separation. Virgin pistachio oils showed a very low phenolic content, with eriodyctiol being the only compound identified. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/30821976/Comprehensive_Study_of_the_Phenolic_Compound_Profile_and_Antioxidant_Activity_of_Eight_Pistachio_Cultivars_and_Their_Residual_Cakes_and_Virgin_Oils_ L2 - https://doi.org/10.1021/acs.jafc.8b06509 DB - PRIME DP - Unbound Medicine ER -