Argentinean pistachio oil and flour: A potential novel approach of pistachio nut utilization.

MARTINEZ, M.; FABANI MP; BARONI M.V.; MAGRINI HUAMAN, ROCÍO NAHIME ; IGHANI, M.; MAESTRI, D; WUNDERLIN D.A.; TAPIA, A.; FERESIN, G.E.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2016 vol. 53 p. 2260 - 2260

0022-1155

n order to searching a potential novel approach to pistachio utilization, thechemical and nutritional quality of oil and flour from natural, roasted, andsalted roasted pistachios from Argentinian cultivars were evaluated. Thepistachio oil has high contents of oleic and linoleic acid (53.5?55.3, 29?31.4relative abundance, respectively), tocopherols (896?916 μg/g oil),carotenoids (48?56 μg/g oil) and chlorophylls (41?70 μg/g oil), being a goodsource for commercial edible oil production. The processing conditions didnot affect significantly the fatty acid distribution and minor components ofpistachio oil samples. The roasting process not diminish total phenolic (TP)and flavonoids (FL) content significantly compared to natural pistachio flour(NPF), even so reduced the DPPH antioxidant capacity (approximately20 %) in the roasted pistachio flour (RPF). Furthermore, salted roastedpistachio flour (SRPF) sho