کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5132449 1492052 2018 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Composition and properties of virgin pistachio oils and their by-products from different cultivars
ترجمه فارسی عنوان
ترکیب و خواص روغن های پسته باکره و محصولات جانبی آنها از ارقام مختلف
کلمات کلیدی
پسته، روغن ویرجین، کیک باقی مانده، ترکیب بندی، خواص، آنتی اکسیدان، حساس
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی


- Major pistachio cultivars, their virgin oils and by-products were fully characterized.
- Pistachio virgin oils are rich in healthy oleic acid, phytosterols and γ-tocopherol.
- Possess pleasant sensory characteristics, an added value compared to refined oils.
- Cakes: high phenolics and antioxidant activity; potential functional ingredients.

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 (3200-7600 mg/kg) and γ-tocopherol (550-720 mg/kg). A high content of phenolic compounds (8600-15000 mg/kg gallic acid equivalents) and the corresponding antioxidant activities (12-46 and 155-496 mmol/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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 240, 1 February 2018, Pages 123-130
نویسندگان
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