Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Spain.
Departamento de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
J Sci Food Agric. 2019 Dec;99(15):6696-6705. doi: 10.1002/jsfa.9951. Epub 2019 Aug 22.
Modern agriculture allows farmers to choose among different cultivars of the same fruit to fulfill their agronomic needs and consumers' demands; however, there are only a few studies that describe and compare key functional and sensory properties of different pistachio cultivars. The main objective of this study was to compare eight pistachio cultivars by analyzing key functional properties (phenolic compounds, polymeric procyanidins, antioxidant activity, and inhibition of α-amylase and β-glucosidase), aromatic compounds with gas chromatography-mass spectrometry (GC-MS), and by examining their sensory properties with a trained panel.
A combination of LC-PDA-MS-QTof (liquid chromatography photodiode array quadrupole time-off flight mass spectrometry) and electrospray ionization was used to determine two phenolic acids, nine flavonols, one anthocyanin, and three flavan-3-ols in pistachio cultivars, with a total concentration ranging from 500 to 6065 mg 100 g dry weight (dw). The total polymeric procyanidins concentrations oscillated between 348 and 5919 mg 100 g dw, (-)-epicatechin being the major monomer contributor. Pinene was the most abundant volatile compound (∼200 mg kg dw), and, in the sensory analysis of samples, 23 sensory attributes were found to differ significantly among the cultivars.
The cultivar 'Larnaka' stood out as having the best functional profile (high polyphenolic content, high antioxidant activity, and high values of α-amylase and β-glucosidase inhibition), and the cultivars 'Kastel' and 'Kerman' showed the most attractive sensory properties, mainly the most intense flavor. © 2019 Society of Chemical Industry.
现代农业使农民能够在同一种水果的不同品种之间进行选择，以满足他们的农艺需求和消费者的需求；然而，只有少数研究描述和比较不同开心果品种的关键功能和感官特性。本研究的主要目的是通过分析关键功能特性（酚类化合物、聚合原花青素、抗氧化活性以及对α-淀粉酶和β-葡萄糖苷酶的抑制作用）、气相色谱-质谱联用仪（GC-MS）分析的芳香化合物，以及用训练有素的小组检查其感官特性，对八个开心果品种进行比较。
采用 LC-PDA-MS-QTof（液相色谱光电二极管阵列四级杆飞行时间质谱）和电喷雾电离相结合的方法，测定了八种开心果品种中的两种酚酸、九种类黄酮、一种花青素和三种黄烷-3-醇，总浓度范围为 500 至 6065mg/100g 干重（dw）。总聚合原花青素浓度在 348 至 5919mg/100g dw 之间波动，（-）-表儿茶素是主要的单体贡献者。蒎烯是最丰富的挥发性化合物（约 200mg/kg dw），在样品的感官分析中，发现 23 种感官属性在品种间存在显著差异。
品种“Larnaka”具有最佳的功能特性（高多酚含量、高抗氧化活性以及高α-淀粉酶和β-葡萄糖苷酶抑制活性），而品种“Kastel”和“Kerman”表现出最吸引人的感官特性，主要是最强烈的风味。© 2019 化学工业协会。
