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

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...

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Bibliographic Details
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
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