4.7 Article

Evaluation of Phenolic Profile and Antioxidant Activity of Eleven Pistachio Cultivars (Pistacia vera L.) Cultivated in Andalusia

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Dehiscence and prolonged storage of 'Kerman' Pistachios: Effects on morphometry and nutraceutical value

Perla Judith Garcia-Moreno et al.

Summary: The study found that the shell dehiscence status has a more significant impact on the morphometry and chemical composition of Kerman pistachios than prolonged storage. Dehiscence affects the morphometric characteristics of the pistachios significantly, while storage time is more related to the maintenance of certain components and tocopherols content.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

Article Food Science & Technology

Effect of gamma irradiation on the physicochemical properties of pistachio (Pistacia vera L.) nuts

Masoumeh Alinezhad et al.

Summary: The study found that the total phenol content and antioxidant activity of pistachio samples increased with higher gamma-irradiation doses, peaking at 2 kGy. However, doses above 4 kGy had negative effects, causing discoloration and altering the protein and fatty acid composition of pistachios.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

Article Agronomy

Influence of Harvesting Season on Morphological and Sensory Quality, Bioactive Compounds and Antioxidant Activity of Three Late-Season Orange Cultivars 'Barberina', 'Valencia Midknight' and 'Valencia Delta Seedless'

Aurea Hervalejo et al.

Summary: The study found that the 'Barberina' cultivar showed the best fruit quality in terms of morphology and physicochemical parameters, with April as the optimal harvest timing. Meanwhile, 'Valencia Delta Seedless' offered fruits with higher functional quality, and 'Valencia Midknight' had higher organic acids concentration despite lower overall fruit quality.

AGRONOMY-BASEL (2021)

Article Green & Sustainable Science & Technology

Valorization of Agri-Food Waste from Pistachio Hard Shells: Extraction of Polyphenols as Natural Antioxidants

Nunzio Cardullo et al.

Summary: This study evaluated pistachio shells as a potential source of natural antioxidants, with the microwave-assisted ethanol extract showing the most promising results. The proposed methodology proved to be effective in recovering bioactive phenolic compounds from pistachio hard shell, highlighting its potential applications in the food and healthcare sectors.

RESOURCES-BASEL (2021)

Article Chemistry, Applied

Evaluation of polyphenolic compounds in membrane concentrated pistachio hull extract

Negin Seifzadeh et al.

FOOD CHEMISTRY (2019)

Article Agriculture, Multidisciplinary

Functional and sensory properties of pistachio nuts as affected by cultivar

Luis Noguera-Artiaga et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Article Chemistry, Applied

Composition and properties of virgin pistachio oils and their by-products from different cultivars

Rosa M. Ojeda-Amador et al.

FOOD CHEMISTRY (2018)

Review Food Science & Technology

Pistachio oil: A review on its chemical composition, extraction systems, and uses

Luis Catalan et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2017)

Article Plant Sciences

Performance of pistachio (Pistacia vera L.) in warming Mediterranean orchards

Haifa Benmoussa et al.

ENVIRONMENTAL AND EXPERIMENTAL BOTANY (2017)

Article Agriculture, Multidisciplinary

Identification of Phenolic Compounds in Red and Green Pistachio (Pistacia vera L.) Hulls (Exo- and Mesocarp) by HPLC-DAD-ESI-(HR)-MSn

Sevcan Ersan et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Article Agriculture, Multidisciplinary

Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

Juan Jose Rodriguez-Bencomo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Agriculture, Multidisciplinary

Quantification and Bioaccessibility of California Pistachio Bioactives

Yuntao Liu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Chemistry, Applied

Polyphenols of Pistachio (Pistacia vera L.) Oil Samples and Geographical Differentiation by Principal Component Analysis

Marcello Saitta et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2014)

Review Nutrition & Dietetics

Pistachio nuts: composition and potential health benefits

Mark L. Dreher

NUTRITION REVIEWS (2012)

Article Nutrition & Dietetics

Pistachios Increase Serum Antioxidants and Lower Serum Oxidized-LDL in Hypercholesterolemic Adults

Colin D. Kay et al.

JOURNAL OF NUTRITION (2010)

Article Biochemistry & Molecular Biology

Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L.

Gabriele Ballistreri et al.

MOLECULES (2009)

Article Chemistry, Applied

Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin

M. G. Bellomo et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)

Article Agriculture, Multidisciplinary

Antioxidant activity of sicilian pistachio (Pistacia vera L. Var. Bronte) nut extract and its bioactive components

Carla Gentile et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)