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Products: Pistachios
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Comprehensive study of phenolic compounds profile and antioxidant activity of eight pistachio cultivars, their residual cakes and virgin oils.
Authors: Ojeda-Amador R.M., Salvador Moya M.D., Fregapane G., Gómez-Alonso S.
- Journals: J Agric Food Chem.
- Pages:
- Year: 2019
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Phenolic compounds of eight pistachio (Pistacia vera L.) cultivars, their residual cakes and virgin oils (screw pressing) were studied using HPLC-DAD-ESI-MS/MS. A total of 25 compounds were identified and quantified for pistachio nuts and residual cakes, being reported for the first time the presence of five flavonols, five six flavanols and one gallotannin. Total phenolics in pistachio nuts showed a concentration from 1359 mg/kg (Kastel) to 4507 mg/kg (Larnaka). Flavanols were the most abundant phenolics, about 90%, resulting procyanidin B1 and gallocatechin the main ones, depending on the cultivar. Other phenolic groups such as anthocyanins (from 54 to 218 mg/kg), flavonols (from 76 to130 mg/kg), flavanones (from 12 to 71 mg/kg) and gallotannins (from 4 to 46 mg/kg) were also identified. Residual cakes presented the same phenolic profile, but with a concentration almost double because of the concentration effect caused by the oil separation. Virgin pistachio oils showed a very low phenolic content, being eriodyctiol the only compound identified.