ETSI Agrónomos y de Montes, Campus Universitario s/n, 02071 Albacete, Spain.
Instituto de la Grasa (CSIC), Edificio 46, Ctra de Utrera km. 1, 41013 Sevilla, Spain.
Food Chem. 2018 Oct 30;264:49-57. doi: 10.1016/j.foodchem.2018.05.030. Epub 2018 May 4.
Pistachio roasting before oil extraction increases consumer preference but may cause changes in the oil composition. In this work, the effect of different roasting conditions on the physical parameters, oxidative stability, and pigment composition of pistachio oil extracted by pressure was studied. Density value of pistachio oil was reduced with severe roasting conditions (125 °C), while viscosity increased slightly. This adverse effect was compensated by a significant increase in both oxidative stability and, especially, in the content of chlorophyll and carotenoid pigments. Pistachio roasting temperature had a clear impact on the color of the pistachio oils, changing from yellow in oils from raw or minimally roasted pistachios (50-75 °C) to brilliant green in oils from pistachios subjected to higher temperature treatments (100-125 °C). An increase in temperature favored the pigment transfer to the oil. The green oils had a total pigment content between 2.3 and 4 times higher than the yellow oils.
在提取油之前对开心果进行烘焙可以提高消费者的偏好，但可能会导致油的成分发生变化。在这项工作中，研究了不同的烘焙条件对通过压力提取的开心果油的物理参数、氧化稳定性和色素组成的影响。在严重的烘焙条件（125°C）下，开心果油的密度值降低，而粘度略有增加。通过显著提高氧化稳定性，尤其是叶绿素和类胡萝卜素色素的含量，弥补了这种不利影响。开心果的烘焙温度对开心果油的颜色有明显影响，从生的或轻度烘焙的开心果（50-75°C）制成的油的黄色变为经过更高温度处理（100-125°C）的开心果制成的油的鲜绿色。温度升高有利于色素向油中的转移。绿色油的总色素含量比黄色油高 2.3 到 4 倍。
