Martínez Marcela Lilian, Fabani María Paula, Baroni María Verónica, Huaman Rocío Nahime Magrini, Ighani Marcelo, Maestri Damián M, Wunderlin Daniel, Tapia Alejandro, Feresin Gabriela Egly
Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET-UNC) and Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN-UNC), Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina.
Instituto de Biotecnología, Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador General San Martín 1109 Oeste, 5400 San Juan, Argentina.
J Food Sci Technol. 2016 May;53(5):2260-9. doi: 10.1007/s13197-016-2184-1. Epub 2016 Jun 10.
In order to searching a potential novel approach to pistachio utilization, the chemical and nutritional quality of oil and flour from natural, roasted, and salted roasted pistachios from Argentinian cultivars were evaluated. The pistachio oil has high contents of oleic and linoleic acid (53.5 - 55.3, 29 - 31.4 relative abundance, respectively), tocopherols (896 - 916 μg/g oil), carotenoids (48 - 56 μg/g oil) and chlorophylls (41 - 70 μg/g oil), being a good source for commercial edible oil production. The processing conditions did not affect significantly the fatty acid and minor composition of pistachio oil samples. The content of total phenolic (TP) and flavonoids (FL) was not significantly modified by the roasting process, whereas free radical scavenging (DPPH radical) and antioxidant power decreased in a 20% approximately. Furthermore, salted roasted pistachio flour (SRPF) showed a significant decrease in TP and FL content in comparison to others samples. The phenolic profile of pistachio flours evaluated by LC-ESI-QTOF-MS. The major compounds identified were (+)-catechin (38 - 65.6 μg/g PF d.w.), gallic acid (23 - 36 μg/g PF d.w.) and cyanidin-3-O-galactoside (21 - 23 μg/g PF d.w.). The treatments effects on the phenolics constituents of pistachio flour. Roasting caused a significant reduction of some phenolics, gallic acid and (+)- catechin, and increased others, naringenin and luteolin. Salting and roasting of pistachio increased garlic acid and naringenin content.
为了探寻开心果利用的潜在新方法，对阿根廷品种的天然、烤制和盐烤开心果的油脂及面粉的化学和营养品质进行了评估。开心果油富含油酸和亚油酸（相对含量分别为53.5 - 55.3、29 - 31.4）、生育酚（896 - 916μg/g油）、类胡萝卜素（48 - 56μg/g油）和叶绿素（41 - 70μg/g油），是商业食用油生产的优质原料。加工条件对开心果油样品的脂肪酸和微量成分影响不显著。总酚（TP）和黄酮类化合物（FL）的含量在烤制过程中没有显著变化，而自由基清除能力（DPPH自由基）和抗氧化能力大约降低了20%。此外，与其他样品相比，盐烤开心果粉（SRPF）的TP和FL含量显著降低。通过LC - ESI - QTOF - MS对开心果粉的酚类成分进行了分析。鉴定出的主要化合物为（+）-儿茶素（38 - 65.6μg/g PF干重）、没食子酸（23 - 36μg/g PF干重）和矢车菊素-3 - O - 半乳糖苷（21 - 23μg/g PF干重）。处理对开心果粉中酚类成分有影响。烤制导致一些酚类物质，如没食子酸和（+）-儿茶素显著减少，而其他物质，如柚皮素和木犀草素增加。开心果的盐烤和烤制增加了大蒜酸和柚皮素的含量。
