Effect of microwave roasting on chemical and bioactive compounds of pistachio (Pistacia vera L.) kernels

• Published in: International journal of food science & technology Vol. 59; no. 8; pp. 5787 - 5793
• Main Authors: Younis, Mahmoud, Ahmed, Isam Ali Mohamed, Özcan, Mehmet Musa, Uslu, Nurhan, Albakry, Zainab
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01-08-2024
• Subjects: Antioxidants; Bioactive compounds; bioactive properties; Caffeic acid; Catechin; Chemical compounds; Dihydroxybenzoic acid; Edible oils; Fatty acids; Food processing; Gallic acid; HPLC; Kaempferol; nutraceuticals; Nuts; oil; phenolic compounds; Phenols; Pistachio; Pistachio nuts; Pistacia vera; Quercetin; Resveratrol; Roasting; Rutin; Tocopherol; Tocopherols; Vitamin E
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.17333

Summary
In the present study, the effect of microwave roasting on the total phenolic quantities, antioxidant activities, phenolic constituents, fatty acids and tocopherol amounts of the pistachio kernel and oil was revealed. The moisture, oil, total phenolic amounts and antioxidant capacity value of raw and roasted pistachio nuts were assessed as 31.13%, 28.58%, 34.79 mgGAE/100 g and 0.75%–3.18%, 56.91%, 18.80 mgGAE/100 g and 2.26%, respectively. The raw pistachio nut contains 1.90 gallic acid, 0.22 3,4‐dihydroxybenzoic acid, 0.87 (+)‐catechin, 0.15 1,2‐dihydroxybenzene, 0.15 rutin trihydrate, 0.16 resveratrol, 0.1 quercetin, 0.19 kaempferol and 0.24 mg/100 g isorhamnetin. In addition, microwave‐roasted nuts contained 0.75 gallic acid, 0.62 3,4‐dihydroxybenzoic acid, 0.83 (+)‐catechin, 0.47 1,2‐dihydroxybenzene, 0.21 syringic acid, 0.17 caffeic acid and 0.17 mg/100 g quercetin. The raw and roasted pistachio nut oils contained 74.12% and 71.16% oleic, 13.76% and 15.23% linoleic, 8.16% and 8.92% palmitic and 2.09% and 2.10% stearic acids, respectively. The oil samples of the raw and roasted kernels contained 8.15 and 0.00 α‐tocopherol, 63.78 and 7.60 β‐tocopherol, 8.72 and 7.40 ɣ‐tocopherol and 5.61 and 6.77 mg g−1 δ‐tocopherols, respectively. The total phenolic quantity of the pistachio kernel roasted by microwave decreased significantly. Phenolic compounds of the pistachio kernel showed partial differences depending on microwave heating. Differences were monitored in the fatty acid profiles of Pistachio kernel oils. β‐tocopherol quantity of the oil of the pistachio kernel heated by microwave significantly decreased.
The effect of microwave roasting processes on total phenol, total flavonoid, antioxidant activity, fatty acid compositions and phenolic compounds of P. vera kernel and oils was investigated.