Effect of hulling methods and roasting treatment on phenolic compounds and physicochemical properties of cultivars 'Ohadi' and 'Uzun' pistachios (Pistacia vera L.).

Antioxidants / chemistry Catechin / analysis Chromatography, High Pressure Liquid Flavonoids / analysis Food Handling / methods Gallic Acid / analysis Phenols / analysis Pistacia / chemistry Spectrometry, Mass, Electrospray Ionization
Antioxidant capacity Colour properties LC-DAD-ESI-MS/MS Phenolics

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Jan 2019
Historique:
received: 03 03 2018
revised: 16 08 2018
accepted: 16 08 2018
entrez: 13 10 2018
pubmed: 13 10 2018
medline: 12 12 2018
Statut: ppublish

Résumé

The aim of this study was to identify phenolic compounds and measure the physicochemical properties of two pistachio (Pistacia vera L.) cultivars ('Uzun' and 'Ohadi'). For this purpose, the pistachios were subjected to four different hulling methods (wet hulling-WT, brine hulling-BR, wet-dry hulling-WD, and dry-dry hulling-DD) and a standard roasting treatment. Phenolic compounds were analyzed by HPLC-DAD-ESI-MS

Identifiants

DOI: 10.1016/j.foodchem.2018.08.065 PMID: 30309564
pubmed: 30309564
pii: S0308-8146(18)31467-5
doi: 10.1016/j.foodchem.2018.08.065
pii:
doi:

Substances chimiques

Antioxidants 0
Flavonoids 0
Phenols 0
Gallic Acid 632XD903SP
Catechin 8R1V1STN48

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

418-426

Informations de copyright

Copyright © 2018 Elsevier Ltd. All rights reserved.

Auteurs

Ahmet Salih Sonmezdag (AS)

Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, University of Gaziantep, 27600 Gaziantep, Turkey.

Hasim Kelebek (H)

Department of Food Engineering, Faculty of Engineering, Adana Science and Technology University, Adana, Turkey.

Serkan Selli (S)

Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey. Electronic address: sselli@cu.edu.tr.

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Classifications MeSH

questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants › Effect of hulling methods and roasting...
questionsmedicales.fr › Composés hétérocycliques › Composés hétérocycliques à cycles fusionnés › Composés hétérobicycliques › Benzopyranes › 4H-1-Benzopyran-4-ones › Flavonoïdes › Catéchine › Effect of hulling methods and roasting...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Chromatographie › Chromatographie en phase liquide › Chromatographie en phase liquide à haute performance › Effect of hulling methods and roasting...
questionsmedicales.fr › Composés hétérocycliques › Composés hétérocycliques à cycles fusionnés › Composés hétérobicycliques › Benzopyranes › 4H-1-Benzopyran-4-ones › Flavonoïdes › Effect of hulling methods and roasting...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Effect of hulling methods and roasting...
questionsmedicales.fr › Composés chimiques organiques › Hydrocarbures › Hydrocarbures cycliques › Hydrocarbures aromatiques › Dérivés du benzène › Phénols › Hydroxybenzoates › Acide gallique › Effect of hulling methods and roasting...
questionsmedicales.fr › Composés chimiques organiques › Hydrocarbures › Hydrocarbures cycliques › Hydrocarbures aromatiques › Dérivés du benzène › Phénols › Effect of hulling methods and roasting...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Anacardiaceae › Pistacia › Effect of hulling methods and roasting...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Spectrométrie de masse › Spectrométrie de masse ESI › Effect of hulling methods and roasting...