Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization

Abstract

In order to searching a potential novel approach to pistachio utilization, the chemical and nutritional quality of oil and flour from natural, roasted, and salted roasted pistachios from Argentinian cultivars were evaluated. The pistachio oil has high contents of oleic and linoleic acid (53.5 - 55.3, 29 - 31.4 relative abundance, respectively), tocopherols (896 - 916 μg/g oil), carotenoids (48 - 56 μg/g oil) and chlorophylls (41 - 70 μg/g oil), being a good source for commercial edible oil production. The processing conditions did not affect significantly the fatty acid and minor composition of pistachio oil samples. The content of total phenolic (TP) and flavonoids (FL) was not significantly modified by the roasting process, whereas free radical scavenging (DPPH radical) and antioxidant power decreased in a 20% approximately. Furthermore, salted roasted pistachio flour (SRPF) showed a significant decrease in TP and FL content in comparison to others samples. The phenolic profile of pistachio flours evaluated by LC-ESI-QTOF-MS. The major compounds identified were (+)-catechin (38 - 65.6 μg/g PF d.w.), gallic acid (23 - 36 μg/g PF d.w.) and cyanidin-3-O-galactoside (21 - 23 μg/g PF d.w.). The treatments effects on the phenolics constituents of pistachio flour. Roasting caused a significant reduction of some phenolics, gallic acid and (+)- catechin, and increased others, naringenin and luteolin. Salting and roasting of pistachio increased garlic acid and naringenin content.

Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

“…They are apolar compounds easily soluble in the fat fraction, and therefore, the increase in temperature during the extraction process does not significantly favor their solubility. This is in agreement with results from Martínez et al that did not find significant differences in tocopherol content among raw and roasted pistachios. Indeed, tocopherols have been reported to be resistant to thermal degradation, and moreover, a better extractability of these compounds due to the heating treatment has also been described …”

“…Due to the observed behavior, pigments could be considered as an index of the extraction of minor compounds, since their concentrations in the oil increase with a trend reasonable similar to bioactive compounds (like TPP in Figure ). This behavior was also observed by Martínez et al who reported a higher pigment concentration in oils obtained from roasted pistachios compared to fresh ones and found an increase in chlorophylls over carotenoids. However, Pumilia et al and Aparicio‐Ruiz et al demonstrated that the thermal process induces degradation of chlorophylls into derivative compounds such as pheophytins.…”

Tree Nut Oils: Chemical Profiles, Extraction, Stability, and Quality Concerns

“…Pistachio kernels from commercial cultivars yield 50–60% oil. [ 96–98 ] Significant genotypic variations in oil contents are found from genetic resources worldwide. Various pistachio genotypes cultivated in Spain show oil yields ranging from 40.7 to 54.7 g per 100 g kernel.…”

“…[ 100,101 ] Contrarily, the oil content from kernels of the cv. Kerman—which is one of the most widespread pistachio cultivar worldwide—appears to be relatively stable across environments; oil yields ranging from 48.1% to 50.1% have been obtained from orchards located in Spain, [ 99 ] Argentina, [ 98 ] and the USA. [ 102 ]…”

Polyphenols: A concise overview on the chemistry, occurrence, and human health

“…Other sources are fruits, such as grapes and blackberries, apples, or nuts like beans, almond, pistachos, and red wine (Bhagwat, Haytowitz, & Holden, 2014;Cassino, Tsolakis, Bonello, Gianotti, & Osella, 2019;Gadkari & Balaraman, 2015;Harnly et al, 2006;Martinez et al, 2016).…”