Fatty acid, carbohydrate and amino acid composition of pistachio (pistacia vera) Kernels

Clarke, Joyce; Brar, Gurdip S.; Procopiou, J.

doi:10.1007/bf02590299

Cited by 15 publications

(7 citation statements)

References 5 publications

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“…A search of the literature revealed several reports of volatile production by resting and germinating Penicillium spores, , particularly 2-alkanones, which were observed on several instances when fatty acids were available . Because the fatty acid contents of both pistachios and almond are similar , and both tree nuts are affected by the insect pest navel orangeworm, the decision was made to study the volatile emissions of fungal spores on fatty acids that are common to pistachios and almonds.…”

Section: Introductionmentioning

confidence: 99%

Generation of the Volatile Spiroketals Conophthorin and Chalcogran by Fungal Spores on Polyunsaturated Fatty Acids Common to Almonds and Pistachios

Beck

Mahoney

Cook

et al. 2012

J. Agric. Food Chem.

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The spiroketal (E)-conophthorin has recently been reported as a semiochemical of the navel orangeworm moth, a major insect pest of California pistachios and almonds. Conophthorin and the isomeric spiroketal chalcogran are most commonly known as semiochemicals of several scolytid beetles. Conophthorin is both an insect- and plant-produced semiochemical widely recognized as a nonhost plant volatile from the bark of several angiosperm species. Chalcogran is the principal aggregation pheromone component of the six-spined spruce bark beetle. Recent research has shown conophthorin is produced by almonds undergoing hull-split, and both spiroketals are produced by mechanically damaged almonds. To better understand the origin of these spiroketals, the volatile emissions of orchard fungal spores on fatty acids common to both pistachios and almonds were evaluated. The volatile emission for the first 13 days of spores placed on a fatty acid was monitored. The spores investigated were Aspergillus flavus (atoxigenic), A. flavus (toxigenic), Aspergillus niger, Aspergillus parasiticus, Penicillium glabrum, and Rhizopus stolonifer. The fatty acids used as growth media were palmitic, oleic, linoleic, and linolenic. Spores on linoleic acid produced both spiroketals, those on linolenic acid produced only chalcogran, and those on palmitic and oleic acid did not produce either spiroketal. This is the first report of the spiroketals conophthorin and chalcogran from a fungal source.

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Section: Introductionmentioning

confidence: 99%

Generation of the Volatile Spiroketals Conophthorin and Chalcogran by Fungal Spores on Polyunsaturated Fatty Acids Common to Almonds and Pistachios

Beck

Mahoney

Cook

et al. 2012

J. Agric. Food Chem.

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“…Therefore, pistachio byproduct is a promising ingredient to supplement proteins from Lys-deficient cereals like wheat and rice, but is not adequate to complement legumes. Some authors reported similar values in contents of some amino acid of pistachio from California (Clarke et al 1976), nevertheless these authors obtained higher amounts of methionine and lower of aromatic amino acids than those observed for the pistachio by-product.…”

Section: Antioxidant Activity and Nutritional Contribution Of Pistach...mentioning

confidence: 76%

“…Different authors have studied the fatty acid, carbohydrate and amino acid composition on dried pistachio or cirradiated nuts (Clarke et al 1976;Gecgel et al 2011). Shokraii and Esen (1988) also studied the composition, solubility and patterns of proteins isolated from Kerman pistachio nut.…”

Section: Introductionmentioning

confidence: 99%

“…Although there are studies on pistachio nut composition (Clarke et al 1976), the characterization of the flour obtained as by-product of the oil industry for consumption as ingredient for human foods, has not been studied at the present. Pardo-Gime ´nez et al (2016) used the defatted pistachio meal to evaluate the agronomic performance as a compost supplement for button mushroom crops and to supplement the Pleurotus mushroom substrate.…”

Section: Introductionmentioning

confidence: 99%

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Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization

et al. 2020

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Pistachio flour obtained from oil industry was nutritionally characterized for use as food ingredient in functional foods. Proximal composition, jointly with mineral content, amino acids and fatty acid profile were studied. In addition, different components present in this food ingredient have been analyzed by attenuated total reflectance Fourier transform infrared spectroscopy and thermal properties of proteins were evaluated by differential scanning calorimetry. This flour presented high mineral content such as potassium, phosphorus, magnesium and calcium. Moreover, high amount of unsaturated fatty acids, mainly oleic and linoleic were found. Secondary structure of proteins mainly was formed by parallel b-sheet and a-helix. In the by-product, pistachio protein is in a native state and is able to be denatured at temperatures higher than 100 °C. Therefore, food processing of this ingredient can affect the structure of components.

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“…Differences in the fatty acid profiles among pistachios of different origins and varieties have been reported in the literature (3)(4)(5)(6)(7). It was felt that these variations would be expressed more clearly in the triglyceride profiles of the nut oils.…”

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confidence: 98%

Determination of the country of origin of pistachio nuts by DSC and HPLC

Dyszel

Pettit

1990

J Americ Oil Chem Soc

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The laboratories of the U.S. Customs Service frequently encounter the major analytical problem of determining the country of origin of imported commodities. This is particularly challenging with natural products. This paper will describe the process for one such commodity --pistachio nuts.Two approaches were taken, high performance liquid chromatography (HPLC) and Differential Scanning Calorimetry (DSC). It was found that the results of these two techniques were complimentary and confirmatory. The HPLC data was obtained on the petroleum ether soluble fraction of the pistachio nuts while the DSC runs evaluated both this fraction and the whole nut. The HPLC results were further investigated by collecting fractions from the eluting peaks, derivatizing them to form the methyl ester of the fatty acids, and profiling by gas chromatography to confirm the triglycerides originally present. The U.S. Customs Service is currently using DSC area ratios to screen imported pistachio nuts for country of origin.

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Fatty acid, carbohydrate and amino acid composition of pistachio (pistacia vera) Kernels

Cited by 15 publications

References 5 publications

Generation of the Volatile Spiroketals Conophthorin and Chalcogran by Fungal Spores on Polyunsaturated Fatty Acids Common to Almonds and Pistachios

Generation of the Volatile Spiroketals Conophthorin and Chalcogran by Fungal Spores on Polyunsaturated Fatty Acids Common to Almonds and Pistachios

Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization

Determination of the country of origin of pistachio nuts by DSC and HPLC

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