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Valasi L, Zafeiri EC, Thanou I, Pappas CS. Study of volatile compounds in Greek pistachio ( Pistacia vera L. 'Aegina' cultivar) oils using Soxhlet and ultrasound assisted extraction. Heliyon 2023; 9:e15623. [PMID: 37153392 PMCID: PMC10160742 DOI: 10.1016/j.heliyon.2023.e15623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 04/10/2023] [Accepted: 04/17/2023] [Indexed: 05/09/2023] Open
Abstract
Headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME/GC-MS) represents the most used solvent-free methodology for the characterization of the complex and heterogeneous mix of volatile compounds. The present study investigates the differences in volatile profile of pistachio oils 'Aegina' cultivar extracted with two different techniques, ultrasound assisted extraction (UAE) and Soxhlet. Differences were observed both in the pistachio oil yield and the composition of the volatile compounds among these two groups of samples, which were significantly influenced due to the different thermal conditions. In terms of pistachio oil yield, the Soxhlet extraction technique was proven more efficient (52.5-68.2% w/w) than the UAE type (28.2-42.6% w/w). A total of 34 and 30 volatile compounds were identified for UAE and Soxhlet, respectively. The main ones associated with UAE were α-pinene, octane and decane, while the volatiles formed as a consequence of Soxhlet extraction were decane, nonanal and (E)-2-decenal. Terpenes' concentrations were found decreased in Soxhlet's samples, but hydrocarbons and aldehydes were significantly increased in these samples. Numerous studies concluded in common results. However, this article is the first to explore the influence of different extraction types on the volatile profile of the unique flavour and odor pistachio oil 'Aegina' cultivar.
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2
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Tarasevičienė Ž, Laukagalis V, Paulauskienė A, Baltušnikienė A, Meškinytė E. Quality Changes of Cold-Pressed Black Cumin ( Nigella sativa L.), Safflower ( Carthamus tinctorius L.), and Milk Thistle ( Silybum marianum L.) Seed Oils during Storage. PLANTS (BASEL, SWITZERLAND) 2023; 12:1351. [PMID: 36987040 PMCID: PMC10052079 DOI: 10.3390/plants12061351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 03/12/2023] [Accepted: 03/14/2023] [Indexed: 06/19/2023]
Abstract
Oils derived from non-traditional seeds, such as safflower, milk thistle, and black cumin seeds, have recently grown in popularity. Seed oil is in high demand due to consumer interest in illness prevention and health promotion through healthier diets that include a high concentration of monounsaturated and polyunsaturated fatty acids and antioxidant phenolic components. This study assessed the quality characteristics of cold-pressed seed oil at three unique storage times: at the beginning of the trial (i.e., before storage), after 2 months, and after 4 months. The results of the performed analyses indicate that the acidity of extracted black cumin, safflower, and milk thistle seed oil fluctuates considerably over time. The highest acidity level change was detected for black cumin seed oil, from 10.26% after the extraction to 16.96% after 4 months of storage at 4 °C. Consequently, changes between pre- and post-storage peroxide concentrations were discernible after four months. Peroxide value in milk thistle and safflower seed oils increased by 0.92 meq/kg and 2.00 meq/kg, respectively, during the assessed storage time, while that of black cumin was very high and fluctuated. The storage period substantially affects oxidative changes and the oxidation stability of the oil. Major changes were observed in the polyunsaturated fatty acids in seed oil during storage. The essential changes were detected in the black cumin seed oil odor profile after 4 storage months. Their quality and stability, as well as the nature of the changes that occur during the storage of oil, require extensive investigation.
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Affiliation(s)
- Živilė Tarasevičienė
- Institute of Plant Biology and Food Sciences, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 58, 44248 Kaunas, Lithuania
| | - Valdas Laukagalis
- Institute of Plant Biology and Food Sciences, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 58, 44248 Kaunas, Lithuania
| | - Aurelija Paulauskienė
- Institute of Plant Biology and Food Sciences, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 58, 44248 Kaunas, Lithuania
| | - Aldona Baltušnikienė
- Animal Production Research and Innovation Center, Bioeconomy Research Institute, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 58, 44248 Kaunas, Lithuania
- Department of Biochemistry, Lithuanian University of Health Sciences, A. Mickeviciaus Str. 9, 44307 Kaunas, Lithuania
| | - Edita Meškinytė
- Animal Production Research and Innovation Center, Bioeconomy Research Institute, Agriculture Academy Vytautas Magnus University, Donelaičio Str. 58, 44248 Kaunas, Lithuania
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3
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Maestri D. Groundnut and tree nuts: a comprehensive review on their lipid components, phytochemicals, and nutraceutical properties. Crit Rev Food Sci Nutr 2023. [DOI: 10.1080/10408398.2023.2185202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
Affiliation(s)
- Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV – CONICET). Facultad de Ciencias Exactas, Físicas y Naturales – Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
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4
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de Sousa DB, da Silva GS, Serrano LAL, Martins MVV, Rodrigues THS, Lima MAS, Zocolo GJ. Metabolomic Profile of Volatile Organic Compounds from Leaves of Cashew Clones by HS-SPME/GC-MS for the Identification of Candidates for Anthracnose Resistance Markers. J Chem Ecol 2023; 49:87-102. [PMID: 36631524 DOI: 10.1007/s10886-022-01402-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 12/24/2022] [Accepted: 12/31/2022] [Indexed: 01/13/2023]
Abstract
Anthracnose caused by Colletotrichum gloeosporioides affects the leaves, inflorescences, nuts, and peduncles of cashew trees (Anacardium occidentale). The use of genetically improved plants and the insertion of dwarf cashew clones that are more resistant to phytopathogens are strategies to minimize the impact of anthracnose on cashew production. However, resistance mechanisms related to the biosynthesis of secondary metabolites remain unknown. Thus, this study promoted the investigation of the profile of volatile organic compounds of resistant cashew clone leaves ('CCP 76', 'BRS 226' and 'BRS 189') and susceptible ('BRS 265') to C. gloeosporioides, in the periods of non-infection and infection of the pathogen in the field (July-December 2019 - Brazil). Seventy-eight compounds were provisionally identified. Chemometric analyses, such as Principal Component Analysis (PCA), Discriminating Partial Least Squares Analysis (PLS-DA), Discriminating Analysis of Orthogonal Partial Least Squares (OPLS-DA), and Hierarchical Cluster Analysis (HCA), separated the samples into different groups, highlighting hexanal, (E)-hex-2-enal, (Z)-hex-2-en-1-ol, (E)-hex-3-en-1-ol, in addition to α-pinene, α-terpinene, γ-terpinene, β-pinene, and δ-3-carene, in the samples of the resistant clones in comparison to the susceptible clone. According to the literature, these metabolites have antimicrobial activity and are therefore chemical marker candidates for resistance to C. gloeosporioides in cashew trees.
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Affiliation(s)
| | | | | | | | | | - Mary Anne Sousa Lima
- Departamento de Química Orgânica e Inorgânica, Universidade Federal do Ceará, Fortaleza, CE, Brasil
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5
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Esmaeili Z, Hosseinzadeh Samani B, Nazari F, Rostami S, Nemati A. The green technology of cold plasma jet on the inactivation of
Aspergillus flavus
and the total aflatoxin level in pistachio and its quality properties. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Zahra Esmaeili
- Department of Mechanical Engineering of Biosystem Shahrekord University Shahrekord Iran
| | | | - Firouzeh Nazari
- Food and Drug Affairs Iran University of Medical Sciences Tehran Iran
| | - Sajad Rostami
- Department of Mechanical Engineering of Biosystem Shahrekord University Shahrekord Iran
| | - Alireza Nemati
- Faculty of Agriculture, Department of Plant Protection Shahrekord University Shahrekord Iran
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Karimkhani MM, Nasrollahzadeh M, Maham M, Jamshidi A, Kharazmi MS, Dehnad D, Jafari SM. Extraction and purification of α-pinene; a comprehensive review. Crit Rev Food Sci Nutr 2022; 64:4286-4311. [PMID: 36384372 DOI: 10.1080/10408398.2022.2140331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Extensive use of α-pinene in cosmetics, and medicine, especially for its antioxidant/antibacterial, and anti-cancer properties, and also as a flavoring agent, has made it a versatile product. α-Pinene (one of the two pinene isomers) is the most abundant terpene in nature. When extracting α-pinene from plants and, to a lesser extent, fruits, given that its purity is essential, purification methods should also be used as described in this study. Also, an attempt has been made to describe the extraction techniques of α-pinene, carried out by conventional and novel methods. Some disadvantages of conventional methods (such as hydrodistillation or solvent extraction) are being time consuming, low capacity per batch and being labor intensive and the requirement of trained operators. Most novel methods, such as supercritical fluid extraction and microwave-assisted extraction, can reduce the extraction time, cost, and energy compared to conventional methods, and, in fact, the extraction and preservation efficiency of α-pinene in these methods is higher than conventional methods. Although the above-mentioned extraction methods are effective, they still require rather long extraction times. In fact, advanced methods such as green and solvent-free ultrasonic-microwave-assisted extraction are much more efficient than microwave-assisted extraction and ultrasound-assisted extraction because the extraction efficiency and separation of α-pinene in these methods are higher; furthermore, no solvent consumption and maximum extraction efficiency are some crucial advantages of these techniques. However, the application of some novel methods, such as ultrasound-assisted extraction, in industry scale is still problematic because of their intricate design data.
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Affiliation(s)
- Mohammad Mahdi Karimkhani
- Department of Food Hygiene and Aquaculture, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Mahmoud Nasrollahzadeh
- Max Bergmann Center of Biomaterials, Institute of Materials Science, Technische Universität Dresden, Dresden, Germany
- Department of Chemistry, Faculty of Science, University of Qom, Qom, Iran
| | - Mehdi Maham
- Department of Chemistry, Aliabad Katoul Branch, Islamic Azad University, Aliabad Katoul, Iran
| | - Abdollah Jamshidi
- Department of Food Hygiene and Aquaculture, School of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | | | - Danial Dehnad
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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7
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Kang MJ, Suh JH. Metabolomics as a tool to evaluate nut quality and safety. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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8
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Chen C, Pan Z. Postharvest processing of tree nuts: Current status and future prospects-A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:1702-1731. [PMID: 35174625 DOI: 10.1111/1541-4337.12906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 12/16/2021] [Accepted: 12/20/2021] [Indexed: 12/07/2022]
Abstract
Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization. Among all, the technologies related to drying, disinfection, and disinfestation and downstream processes, such as blanching, kernel peeling, and roasting, are the most important processes influencing the quality and safety of the products. These processes make up the largest contribution to the energy consumptions and environmental impacts stemming from tree nut production. Although many studies have been conducted to improve the processing efficiency and sustainability, and preserve the product quality and safety, information from these studies is fragmented and a centralized review highlighting the important technology advancements of postharvest processing of tree nuts would benefit the industry. In this comprehensive review, almonds, walnuts, and pistachios are selected as the representative crops of tree nuts. Current statuses, recent advances, and ongoing challenges in the scientific research as well as in the industrial processing practices of these tree nuts are summarized. Some new perspectives and applications of tree nut processing waste and by-products (such as the hulls and shells) are also discussed. In addition, future trends and research needs are highlighted. The material presented here will help both stakeholders and scientists to better understand postharvest tree nut processing and provide technological recommendations to improve the efficiency and sustainability, product quality and safety, and competitiveness of the industry.
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Affiliation(s)
- Chang Chen
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
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9
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Güler Z, Dursun A, Türkmen D. Comparison of pistachio (
Pistacia vera
L.) kernel volatile compounds of “Siirt”, “Uzun” and “Kirmizi” grown in Turkey: Effect of traditional and industrial in‐shell roasting. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zehra Güler
- Faculty of Agriculture, Department of Food Engineering Hatay Mustafa Kemal University Antakya Turkey
| | - Ahmet Dursun
- Faculty of Agriculture, Department of Food Engineering Hatay Mustafa Kemal University Antakya Turkey
| | - Dilek Türkmen
- Faculty of Agriculture, Department of Food Engineering Hatay Mustafa Kemal University Antakya Turkey
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10
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Wang Z, Zheng C, Huang F, Liu C, Huang Y, Wang W. Effects of Radio Frequency Pretreatment on Quality of Tree Peony Seed Oils: Process Optimization and Comparison with Microwave and Roasting. Foods 2021; 10:foods10123062. [PMID: 34945613 PMCID: PMC8700783 DOI: 10.3390/foods10123062] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 10/22/2021] [Accepted: 11/18/2021] [Indexed: 12/22/2022] Open
Abstract
In this study, we explored the technical parameters of tree peony seeds oil (TPSO) after their treatment with radio frequency (RF) at 0 °C-140 °C, and compared the results with microwave (MW) and roasted (RT) pretreatment in terms of their physicochemical properties, bioactivity (fatty acid tocopherols and phytosterols), volatile compounds and antioxidant activity of TPSO. RF (140 °C) pretreatment can effectively destroy the cell structure, substantially increasing oil yield by 15.23%. Tocopherols and phytosterols were enhanced in oil to 51.45 mg/kg and 341.35 mg/kg, respectively. In addition, antioxidant activities for 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) were significantly improved by 33.26 μmol TE/100 g and 65.84 μmol TE/100 g, respectively (p < 0.05). The induction period (IP) value increased by 4.04 times. These results are similar to those of the MW pretreatment. The contents of aromatic compounds were significantly increased, resulting in improved flavors and aromas (roasted, nutty), by RF, MW and RT pretreatments. The three pretreatments significantly enhanced the antioxidant capacities and oxidative stabilities (p < 0.05). The current findings reveal RF to be a potential pretreatment for application in the industrial production of TPSO.
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11
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Tsao CH, Chang CW, Ho YC, Chuang YK, Lee WJ. Application of OXITEST for Prediction of Shelf-Lives of Selected Cold-Pressed Oils. Front Nutr 2021; 8:763524. [PMID: 34746214 PMCID: PMC8566681 DOI: 10.3389/fnut.2021.763524] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Accepted: 09/27/2021] [Indexed: 11/26/2022] Open
Abstract
Introduction: Due to the enhanced awareness of consumers concerning healthy foods, homemade expeller-pressed oils have become popular worldwide. However, an extended storage period may lead to oxidization of the oil and exposure to hazardous byproducts by consumers. Methods: In this study, 10 pressed oil samples prepared from common oilseeds using a small-scale expeller oil press were analyzed by OXITEST with a sample amount of 5 g of oil and an oxygen pressure of 800 kPa under accelerated conditions for shelf-life projections. The oil properties were investigated, including the recovery, smoke point, acid value, iodine value, “fatty acid composition, and contents of pigments and tocopherols”. Results: The autoxidation reaction of various expeller-pressed oils under an accelerated testing system followed zero-order Arrhenius kinetics (R2 > 0.99). Shelf-lives of the pressed oils at 25°C were estimated by extrapolation to range 105~1,089 days. The obtained shelf-lives were significantly correlated with log induction period (IP) values (r > 0.81, p < 0.05) and unsaturated fatty acids (UFAs) (r < −0.69, p < 0.05), but not with the iodine value, acid value, or smoke point. Scatter diagrams between shelf-lives and UFAs suggested that these pressed oils could be grouped by two linear regression curves (r > 0.98, p < 0.05). The predictive equations using multiple linear regression are presented herein, with predictor variables of UFAs and an unspecified item involving potential influencing factors such as tocopherol contents (r > 0.88, p < 0.05). Conclusions: Our findings first revealed that the UFA portion was partially correlated with the shelf-lives of selected expeller-pressed seed oils as estimated by the OXITEST. The derived equations can be applied for shelf-life predictions of expeller-pressed oils stored under dark ambient conditions based on the fatty acid profile.
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Affiliation(s)
- Chieh-Hsi Tsao
- School of Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Chih-Wei Chang
- School of Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Yu-Chi Ho
- Crop Improvement Section, Taoyuan District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Taoyuan, Taiwan
| | - Yung-Kun Chuang
- Master Program in Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Wei-Ju Lee
- School of Food Safety, Taipei Medical University, Taipei, Taiwan.,Research Center of Food Safety Inspection and Function Development, College of Nutrition, Taipei Medical University, Taipei, Taiwan
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12
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Mikołajczak N, Tańska M, Ogrodowska D. Phenolic compounds in plant oils: A review of composition, analytical methods, and effect on oxidative stability. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.046] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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13
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González‐Gamallo S, Salvador MD, Fregapane G. Design and Characteristics of Novel Sensory and Nutritionally Oriented Olive, Seed, and Nut Virgin Oils’ Blendings. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | | | - Giuseppe Fregapane
- Facultad de Ciencias Químicas Universidad de Castilla‐La Mancha Ciudad Real E‐13071 Spain
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14
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Garcia-Moreno PJ, de la Rosa LA, Stevens-Barron JC, Rodríguez-Ramirez R, Corral-Diaz B, Alvarez-Parrilla E, Olivas-Aguirre FJ, Wall-Medrano A. Dehiscence and prolonged storage of 'Kerman' Pistachios: Effects on morphometry and nutraceutical value. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1958-1968. [PMID: 33897032 PMCID: PMC8021622 DOI: 10.1007/s13197-020-04707-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2020] [Accepted: 08/11/2020] [Indexed: 06/12/2023]
Abstract
'Kerman' pistachios (KP; Pistacia vera L.) are an important crop for several countries but their commercial value is diminished by their shell dehiscence status and prolonged storage in popular marketplaces. The aim was to evaluate the independent/synergistic effect of prolonged storage (1-4 year) and dehiscence status (split/unsplit) on KP's morphometry and chemical composition. Whole nut's and kernel's length, width, thickness, surface area, and volume were more affected by dehiscence (split > unsplit; p ≤ 0.01) than storage time; Kernel's mass, macronutrient composition and tocopherols (T)/tocotrienols (T3) were not much affected by dehiscence but time-trend correlations were observed with macronutrient composition (split/unsplit; ρ = - 0.57-0.42) and T + T3 (unsplit; ρ = 0.81). Specific/total fatty acids were affected by a complex dehiscence × storage time interaction, and they linearly correlated with certain morphometric characteristics (r ≥ 0.6). Shell dehiscence status more than prolonged storage substantially modifies KP's quality.
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Affiliation(s)
- Perla Judith Garcia-Moreno
- Departamento de Ciencias Químico-Biológicas/Ciencias de La Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, 32310 Ciudad Juárez, Chihuahua, Mexico
| | - Laura Alejandra de la Rosa
- Departamento de Ciencias Químico-Biológicas/Ciencias de La Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, 32310 Ciudad Juárez, Chihuahua, Mexico
| | - Jazmin Cristina Stevens-Barron
- Departamento de Ciencias Químico-Biológicas/Ciencias de La Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, 32310 Ciudad Juárez, Chihuahua, Mexico
| | - Roberto Rodríguez-Ramirez
- Departamento de Biotecnología Y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Col. Centro, Ciudad Obregón, Son. Mexico
| | - Baltazar Corral-Diaz
- Departamento de Ciencias Químico-Biológicas/Ciencias de La Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, 32310 Ciudad Juárez, Chihuahua, Mexico
| | - Emilio Alvarez-Parrilla
- Departamento de Ciencias Químico-Biológicas/Ciencias de La Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, 32310 Ciudad Juárez, Chihuahua, Mexico
| | - Francisco Javier Olivas-Aguirre
- Departamento de Ciencias de La Salud, Universidad de Sonora (Campus Cajeme), Blvd. Bordo Nuevo s/n, Antiguo Ejido Providencia, 85010 Ciudad Obregón, Son. Mexico
| | - Abraham Wall-Medrano
- Departamento de Ciencias Químico-Biológicas/Ciencias de La Salud, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del PRONAF y Estocolmo s/n, 32310 Ciudad Juárez, Chihuahua, Mexico
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15
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Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil. Food Chem 2020; 326:126974. [DOI: 10.1016/j.foodchem.2020.126974] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 04/10/2020] [Accepted: 05/03/2020] [Indexed: 01/31/2023]
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16
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Kiss T, Mašán V, Híc P. Antioxidant Capacity, Total Phenolic Compounds and Fatty Acids Composition in Walnut Oil and Bagasse Pellets Produced at Different Parameters of the Screw Press. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2020. [DOI: 10.11118/actaun202068030519] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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17
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Maestri D, Cittadini MC, Bodoira R, Martínez M. Tree Nut Oils: Chemical Profiles, Extraction, Stability, and Quality Concerns. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900450] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) – Universidad Nacional de Córdoba (UNC) Av. Vélez Sarsfield 1611 Córdoba X5016CGA Argentina
| | - María Cecilia Cittadini
- Instituto Multidisciplinario de Biología Vegetal (IMBIV)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) – Universidad Nacional de Córdoba (UNC) Av. Vélez Sarsfield 1611 Córdoba X5016CGA Argentina
| | - Romina Bodoira
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) – Universidad Nacional de Córdoba (UNC), Bv. Dr. Juan Filloy S/n – Ciudad Universitaria Córdoba X5016CGA Argentina
| | - Marcela Martínez
- Instituto Multidisciplinario de Biología Vegetal (IMBIV)Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) – Universidad Nacional de Córdoba (UNC) Av. Vélez Sarsfield 1611 Córdoba X5016CGA Argentina
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18
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Pistachio nut, its virgin oil, and their antioxidant and bioactive activities. Pathology 2020. [DOI: 10.1016/b978-0-12-815972-9.00030-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Influence of cultivar and technological conditions on the volatile profile of virgin pistachio oils. Food Chem 2019; 311:125957. [PMID: 31864191 DOI: 10.1016/j.foodchem.2019.125957] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 11/20/2019] [Accepted: 11/24/2019] [Indexed: 11/21/2022]
Abstract
The main aim of this work was to characterize the volatile profile of virgin pistachio oils produced from eight cultivars (Aegina, Avdat, Kastel, Kerman, Larnaka, Mateur, Napoletana and Sirora), under different technological conditions (temperature, roasting, use of whole nuts, screw speed and nozzle diameter), and compare it with those of commercial pistachio oils. Terpenes (15.57-41.05 mg/kg), accounting for ~97% of total volatiles, were associated with appreciated sensory properties, with α-pinene as the main volatile (14.47-37.09 mg/kg). Other terpene compounds such as limonene (0.11-3.58 mg/kg), terpinolene (0.00-1.61 mg/kg), β-pinene (0.12-1.20 mg/kg) and α-terpineol (0.00-1.17 mg/kg) were quantified at lower concentrations. Acids, alcohols, aldehydes, esters and hydrocarbons only summed to ~3% of the total volatile compounds. The volatiles content greatly depended on the pistachio cultivar employed. The influence of extraction conditions was also very relevant; in particular, terpenes doubled (28.38-53.84 mg/kg) using whole pistachios for oil extraction, also being incremented by mild processing conditions. On the contrary, higher temperature or roasting decreased the terpene content (~50-25% respectively), and pyrazines appeared (up to 3.12 mg/kg).
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20
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Polari JJ, Zhang L, Ferguson L, Maness NO, Wang SC. Impact of Microclimate on Fatty Acids and Volatile Terpenes in “Kerman” and “Golden Hills” Pistachio
(Pistacia vera)
Kernels. J Food Sci 2019; 84:1937-1942. [DOI: 10.1111/1750-3841.14654] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 04/12/2019] [Accepted: 04/16/2019] [Indexed: 11/27/2022]
Affiliation(s)
- Juan J. Polari
- Dept. of Food Science and TechnologyUniv. of California Davis One Shields Avenue Davis CA 95616 USA
| | - Lu Zhang
- Dept. of Horticulture and Landscape ArchitectureOklahoma State Univ. 358 Agricultural Hall Stillwater OK 74074 USA
| | - Louise Ferguson
- Dept. of Plant SciencesUniv. of California Davis One Shields Avenue Davis CA 95616 USA
| | - Niels O. Maness
- Dept. of Horticulture and Landscape ArchitectureOklahoma State Univ. 358 Agricultural Hall Stillwater OK 74074 USA
| | - Selina C. Wang
- Dept. of Food Science and TechnologyUniv. of California Davis One Shields Avenue Davis CA 95616 USA
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21
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Mannino G, Gentile C, Maffei ME. Chemical partitioning and DNA fingerprinting of some pistachio (Pistacia vera L.) varieties of different geographical origin. PHYTOCHEMISTRY 2019; 160:40-47. [PMID: 30690343 DOI: 10.1016/j.phytochem.2019.01.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2018] [Revised: 01/14/2019] [Accepted: 01/15/2019] [Indexed: 05/20/2023]
Abstract
The genus Pistacia (Anacardiaceae family) is represented by several species, of which only P. vera L. produces edible seeds (pistachio). Despite the different flavor and taste, a correct identification of pistachio varieties based on the sole phenotypic character is sometimes hard to achieve. Here we used a combination of chemical partitioning and molecular fingerprinting for the unequivocal identification of commercial pistachio seed varieties (Bronte, Kern, Kerman, Larnaka, Mateur and Mawardi) of different geographical origin. The total phenolic content was higher in the variety Bronte followed by Larnaka and Mawardi cultivars. The total anthocyanin content was higher in Bronte and Larnaka varieties, whereas the total proanthocyanidin content was higher in Bronte, followed by Mawardi and Larnaka varieties. HPLC-DAD-ESI-MS/MS analyses revealed significant (P < 0.05) higher amounts of cyanidin-3-glucoside, idein, eryodictol-7-galactoside, quercetin-3-glucoside, luteolin-glucoside and marein in the variety Bronte, whereas higher amounts of peonidin-3-glucoside, okanin 4'-galactoside, hyperoside and quercetin-4'-glucoside were found in the variety Larnaka. The highest content of catechin was found in the Mawardi variety. A significantly (P < 0.05) higher total amount of fatty acids was found in the varieties Mateur, Kern and Bronte, followed by the varieties Larnaka and Mawardi, whereas the variety Kerman showed the lowest total fatty acid content. GC-FID and GC-MS analyses revealed the presence of several polyunsaturated fatty acids. Kern and Mateur varieties showed a significantly (P < 0.05) higher amount of linoleic acid, whereas the variety Bronte showed the highest amount of oleic acid. Molecular fingerprinting was achieved by ITS DNA PCR-RFLP analysis. Three different restriction enzymes (RsaI, TaqαI and PstI) were used to selectively cleave the resulting amplicons. A TaqαI site could be selectively found in the varieties Kerman, Larnaka and Mateur, whereas the digestion of the PCR products by RsaI gave specific patters exclusively on Bronte and Mawardi. Digestion by PstI gave specific patters exclusively on the Kern variety. The results showed that the Mediterranean varieties (Mateur, Bronte and Larnaka) show similar chemical patterns and (particularly for Mateur and Larnaka) a close phylogenetic relationship, allowing a chemical and molecular partitioning with respect to the other varieties.
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Affiliation(s)
- Giuseppe Mannino
- Plant Physiology Unit, Dept. Life Sciences and Systems Biology. University of Turin, Via Quarello 15/a, 10135, Turin, Italy
| | - Carla Gentile
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies, University of Palermo, Viale delle Scienze, 90128, Palermo, Italy
| | - Massimo E Maffei
- Plant Physiology Unit, Dept. Life Sciences and Systems Biology. University of Turin, Via Quarello 15/a, 10135, Turin, Italy.
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22
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Affiliation(s)
- Wencan Zhang
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore
| | - Xu Cao
- Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore
| | - Shao Quan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
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23
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Jia X, Zhou Q, Wang J, Liu C, Huang F, Huang Y. Identification of key aroma-active compounds in sesame oil from microwaved seeds using E-nose and HS-SPME-GC×GC-TOF/MS. J Food Biochem 2019; 43:e12786. [PMID: 31608473 DOI: 10.1111/jfbc.12786] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2018] [Revised: 12/18/2018] [Accepted: 01/03/2019] [Indexed: 11/30/2022]
Abstract
The study investigated the volatile compounds of sesame oil and the effects of microwave processing (0-8 min with 1-min intervals), mainly focusing on the integral flavor characteristics and individual aroma-active compounds. A total of 82 characteristic odors were identified using GC×GC-TOF/MS. Fifteen volatile compounds with the highest odor activity values (OAV > 100) were selected as the key odors contributing to the flavor profile of microwaved sesame oil, including 2-methyl-propanal (pungent, malt, green), 2-methyl-butanal (cocoa, almond), furaneol (caramel), 1-octen-3-one (mushroom), 4-methyl-3-penten-2-one (sweet), 1-nonanol (fat, citrus, green), 2-methyl-phenol (phenol), 2-methoxy-phenol (smoke, sweet), 2-methoxy-4-vinylphenol (clove, curry), 2,5-dimethyl-pyrazine (cocoa, roasted nut, roast beef), 2-furfurylthiol (coffee, roast), 2-thiophenemethanethiol (sulfur), methanethiol (gasoline, garlic), methional (cooked potato), and dimethyl trisulfide (fish, cabbage). The OAVs significantly increased with a longer microwave process. Meanwhile, PCA results based on E-nose and cluster analysis results based on GC×GC-TOF/MS were similar to distinguish flavor formation during the microwave process. PRACTICAL APPLICATIONS: Sesame oils were prepared by a microwave process. Aroma-active compounds with the highest OAVs in sesame oils were not clear. Identification of key aroma compounds of sesame oils could adopt a comprehensive assessment method in combination with E-nose and individual odors detection. Microwave pretreatment as a new processing technology for sesame oil extraction could reduce the time consumption and produce a unique fragrant flavor compared to the traditional roasting process.
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Affiliation(s)
- Xiao Jia
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P. R. China
| | - Jinqiu Wang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Changsheng Liu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China
| | - Yin Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil seed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, P. R. China
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24
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Wei C, Zhou Q, Han B, Chen Z, Liu W. Changes Occurring in the Volatile Constituents of Flaxseed Oils (FSOs) Prepared with Diverse Roasting Conditions. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800068] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Changqing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education; Shihezi University; Shihezi, 832000 Xinjiang Autonomous Region P. R. China
| | - Qi Zhou
- Hubei Key Laboratory of Lipid Chemistry and Nutrition/Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences; Wuhan, 430000 Hubei province P. R. China
| | - Bo Han
- School of Pharmacy/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education; Shihezi University; Shihezi, 832000 Xinjiang Autonomous Region P. R. China
| | - Zhuo Chen
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education; Shihezi University; Shihezi, 832000 Xinjiang Autonomous Region P. R. China
| | - Wenyu Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education; Shihezi University; Shihezi, 832000 Xinjiang Autonomous Region P. R. China
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25
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Rabadán A, Gallardo-Guerrero L, Gandul-Rojas B, Álvarez-Ortí M, Pardo JE. Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil. Food Chem 2018; 264:49-57. [DOI: 10.1016/j.foodchem.2018.05.030] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 04/30/2018] [Accepted: 05/03/2018] [Indexed: 11/29/2022]
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26
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Ojeda‐Amador RM, Trapani S, Fregapane G, Salvador MD. Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800221] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Rosa M. Ojeda‐Amador
- Departamento de Tecnología de AlimentosFacultad de Ciencias QuímicasUniversidad de Castilla‐La ManchaAvenida Camilo José Cela, s/n. 13005Ciudad RealSpain
| | - Serena Trapani
- Department of AgriculturalFood and Forestry Systems Management (GESAAF)Food Science and Technology and Microbiology SectionUniversità degli Studi di FirenzeFlorenceItaly
| | - Giuseppe Fregapane
- Departamento de Tecnología de AlimentosFacultad de Ciencias QuímicasUniversidad de Castilla‐La ManchaAvenida Camilo José Cela, s/n. 13005Ciudad RealSpain
| | - María D. Salvador
- Departamento de Tecnología de AlimentosFacultad de Ciencias QuímicasUniversidad de Castilla‐La ManchaAvenida Camilo José Cela, s/n. 13005Ciudad RealSpain
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27
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Storage stability and composition changes of three cold-pressed nut oils under refrigeration and room temperature conditions. Food Chem 2018; 259:31-35. [DOI: 10.1016/j.foodchem.2018.03.098] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2017] [Revised: 02/19/2018] [Accepted: 03/22/2018] [Indexed: 11/23/2022]
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28
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Rabadán A, Álvarez-Ortí M, Gómez R, Pardo-Giménez A, Pardo JE. Characterization of pistachio oils and defatted flours regarding cultivar and geographic origin. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.05.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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29
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Jin F, Wang J, M Regenstein J, Wang F. Effect of Roasting Temperatures on the Properties of Bitter Apricot (Armeniaca sibirica L.) Kernel Oil. J Oleo Sci 2018; 67:813-822. [PMID: 29877221 DOI: 10.5650/jos.ess17212] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Volatile compounds and quality changes of bitter apricot (Armeniaca sibirica L.) kernel oil (AKO) with different roasting conditions were determined. Bitter apricot kernels were roasted at 120, 130, 140 and 150°C for 15 min. Unroasted bitter apricot kernel oil was used as the control. Quality indicators included color, acid value and peroxide value, fatty acids, total phenols and oxidative stability. Peroxide values of the tested oils were 0.46-0.82 meq/kg, acid values were 0.60-1.40 mg KOH/g, and total phenol contents were 54.1-71.5 μg GAE/g. Oleic acid was the major fatty acid, followed by linoleic, palmitic, stearic and palmitoleic acids. Roasting increased the oxidative stability of bitter AKO. Volatile compounds were tentatively identified and semi-quantified. Among the 53 volatiles identified, benzaldehyde and benzyl alcohol were the major components. These two aroma compounds increased significantly during roasting and contributed sweet and almond flavors. Pyrazines were also prevalent and significantly increased with roasting. Sensory evaluation showed that roasted, nutty, sweet and oily aromas increased as roasting temperature increased.Practical applications: Bitter apricot kernels cannot be consumed directly, thus it is potentially beneficial to find uses for them, especially in China where bitter apricot processing is a significant industry. Roasted bitter AKO with a pleasant aroma could be prepared and might find use as an edible oil. The roasting process gave the bitter AKO a pleasant flavor. This study provided preliminary information on production parameters and potential quality control parameters.
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Affiliation(s)
- Feng Jin
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University
| | - Ji Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University
| | | | - Fengjun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University
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30
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Ling B, Lyng JG, Wang S. Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.084] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Rabadán A, Álvarez-Ortí M, Gómez R, de Miguel C, Pardo JE. Influence of genotype and crop year in the chemometrics of almond and pistachio oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2402-2410. [PMID: 29023801 DOI: 10.1002/jsfa.8732] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 10/02/2017] [Accepted: 10/03/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Almond and pistachio oils can be considered as interesting products to produce and commercialize owing to their health-promoting properties. However, these properties are not consistent because of the differences that appear in oils as a result of the genotype and the crop year. The analysis of these variations and their origin is decisive in ensuring the commercial future prospects of these nut oils. RESULTS Although significant variability has been reported in almond and pistachio oils as a result of the crop year and the interaction between crop year and genotype, the genotype itself remains the main factor determining oil chemometrics. Oil fatty acid profile has been mainly determined by the genotype, with the exception of palmitic fatty acid in pistachio oil. However, the crop year affects the concentration of some minor components of crucial nutritional interest as total polyphenols and phytosterols. CONCLUSION Regarding reported differences in oil, some almond and pistachio genotypes should be prioritized for oil extraction. Breeding programmes focused on the improvement of specific characteristics of almond and pistachio oils should focus on chemical parameters mainly determined by the genotype. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Adrián Rabadán
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Albacete, Spain
| | - Manuel Álvarez-Ortí
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Albacete, Spain
| | - Ricardo Gómez
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Albacete, Spain
| | | | - José E Pardo
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Albacete, Spain
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32
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Rabadán A, Álvarez-Ortí M, Gómez R, Alvarruiz A, Pardo JE. Optimization of pistachio oil extraction regarding processing parameters of screw and hydraulic presses. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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33
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Composition and properties of virgin pistachio oils and their by-products from different cultivars. Food Chem 2017; 240:123-130. [PMID: 28946247 DOI: 10.1016/j.foodchem.2017.07.087] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 06/22/2017] [Accepted: 07/18/2017] [Indexed: 11/24/2022]
Abstract
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 (3200-7600mg/kg) and γ-tocopherol (550-720mg/kg). A high content of phenolic compounds (8600-15000mg/kg gallic acid equivalents) and the corresponding antioxidant activities (12-46 and 155-496mmol/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.
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34
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Sonmezdag AS, Kelebek H, Selli S. Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS. Food Chem 2017; 240:24-31. [PMID: 28946268 DOI: 10.1016/j.foodchem.2017.07.086] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 06/28/2017] [Accepted: 07/17/2017] [Indexed: 12/17/2022]
Abstract
Volatile, aroma-active, and phenolic compounds of pistachio oil obtained from cv. Uzun were investigated in the current study. To obtain a representative aromatic extract, three of the most widely used extraction methods were compared using a representative test; the solvent-assisted flavour extraction (SAFE) aromatic extract from pistachio oil was found to be the most representative. A total of 50 aroma compounds were determined in pistachio oil and it was found that terpenes, aldehydes, and alcohols were the most abundant volatile compounds. Applying GC-MS-olfactometry and aroma extract dilution analysis (AEDA) resulted in a total of 14 aroma-active areas being detected in the extract of pistachio oil. In the phenolic fraction obtained by the LC-ESI-MS/MS method, a total of 12 phenolic compounds was found in the pistachio oil, of which seven compounds were reported for the first time. Eriodictyol-7-O-glucoside and protocatechuic acid were the most dominant phenolic compounds.
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Affiliation(s)
- Ahmet Salih Sonmezdag
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, University of Gaziantep, Gaziantep, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Adana Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey.
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