Journal
FOOD CHEMISTRY
Volume 107, Issue 1, Pages 483-488Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.07.079
Keywords
Pistacia vera L.; Sicilian pistachio; HPLC-DAD/FLD; stilbenes; trans-resveratrol; trans-resveratrol-3-O-beta-glucoside (trans-piceid); mycotoxin
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In this work, we have investigated about the presence of several natural stilbenes in 12 samples of pistachios harvested from 10 different farms of Sicily (Bronte and Agrigento). At the same time, we have evaluated the relation between the stilbenes synthesis and the possible contamination of mycotoxin produced by Aspergillus flavus and Aspergillus parasiticus. We have found two types of stilbenes in the samples of pistachios examined: trans-resveratrol and trans-resveratrol-3-O-beta-glucoside (trans-piceid). Their concentration ranged from 0.07 to 0.18 mg/kg (av. = 0.12 +/- 0.03 mg/kg) for trans-resveratrol, from 6.20 to 8.15 mg/kg (av. = 6.97 +/- 0.55 mg/kg) for trans-piceid and from 6.38 to 8.27 mg/kg (av. = 7.09 +/- 0.54 mg/kg) for total resveratrol. (c) 2007 Elsevier Ltd. All rights reserved.
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