Pistachia Vera Research Articles

Analytical study of the nutritional performance of some traditional dishes consumed by the Senoufo people of the Korhogo region (northern Côte d'Ivoire)

The aims of this study is to contribute to promute of local dishes from our cultural heritage and especially those coming from Korhogo where they meet Senoufo people. These dishes cooked, would be full of great nutritional potential. Rice and beans leaf sauce (tchonrom sauce), pounded yam and pistachio sauce (pistachia vera) then cabatoh (maize) and leaf of Adansonia digitata sauce (loh-min sauce) which contited base of practicing dishes of Senoufo people coming from northern of Côte d'Ivoire. Physico-chemical analysis, sowed respectively: Water content; Fsp: 70,86±0,252%, Rst: 75,233±0,252 and Csl: 86,25±0,050 fM. PH recorded for these different dishes are respectively acid Fsp: 5,88±0,006; Csl: 6,44±0,338 and Rst: 7,59±0,010. Proteins gave respectively Fsp: 25,90±0,030, Rst:13,65±0.095 and Csl: 22,78±0,095g/100gdM. Fats respectively Fsp: 24,60±0.000, Rst: 25,90±0,030 and Csl: 25,90±0,030g/100gdM. Total sugar is between 27,66±0,289 and 38,39±1,151% dM. highest level is observed with Rst (38,39% dM) and Fsp (29,68% dM). Lowest value is observed with Csl: 2,73±0,689 g/100gdM. Fibers of these traditional dishes is between 14,16±0,289 and 27,66±0,289 g/100gdM. Energy value of these dishes statistically different. Therefore these value are very close to recommendation by the FAO. These dishes are showed good level mineral. Thus, calcium is between 114,58 and 143.90; iron: 30,43 and 37,68 and magnesium: 45,25 and 146,74 mg/100 g dM. All mineral values observed are closed to FAO recommendations. In conclusion you that these traditional dishes could validly contribute to the well-being and the balance of their state to the general functioning of the organism.

Effects of different levels of pistachio (Pistachia vera) green hull aqueous extract on performance, intestinal morphology and antioxidant capacity in Eimeria challenged broilers

a total of 576-day-old Ross 308 broilers chicks (male) were used to evaluate the effect of various levels of pistachio green hull aqueous extract (PHE) and Eimeria challenge on the growth performance, intestinal health and antioxidant capacity. During infection period (25-42 d), treatments included: 1) control + unchallenged (negative control, NC), 2) 200 ppm PHE + unchallenged, 3) 300 ppm PHE + unchallenged, 4) 400 ppm PHE + unchallenged, 5) control + challenged (positive control, PC), 6) 200 ppm PHE + challenged, 7) 300 ppm PHE + challenged and 8) 400 ppm PHE + challenged (with six replications for each treatment). The outcomes revealed that in the challenged birds, average body weight gain (ABW), daily weight gain (DWG), and feed conversion ratio (FCR) linearly improved with increasing the PHE levels (P < 0.05). Infected broilers had lower daily feed intake (DFI) compared to unchallenged birds (P < 0.05). Villus height (VH), villus height to crypt depth (VH: CD) ratio and villus surface area (VSA) reduced linearly (P < 0.05), while muscle layer thickness (MT) increased linearly in challenged birds (P < 0.05). The consumption of the PHE significantly reduced the excreta oocytes and duodenum and jejunum lesion scores in Eimeria-challenged broilers (P < 0.05). By increasing the PHE levels, total antioxidant capacity (TAC) and superoxide dismutase (SOD) levels increased (P < 0.05), while the Eimeria challenge reduced TAC, SOD, and glutathione peroxidase (GPx) levels (P <0.05). In general, the use of PHE in the broilers diet improved the antioxidant capacity, birds performance, but diminished the excreta oocytes and lesion scores with no negative effect on the intestinal morphology.

Cis-vaccinic acid, Dibutyl-Cyanamide and 9, 12-Octadecadienoic acid from pistachio (Pistachia vera) seed coat (PSCE) induced nuclear damage and cytotoxicity in human colon cancer HT-115 cells

Current strategy for colorectal cancer (CRC) therapy like regular intake of non-steroidal anti-inflammatory drugs (NSAIDs) may reduce the risk of developing CRC but they induce the regression of adenomas. Even the CRC management technique include colectomy, have not yet been proven to reduce mortality. The present study aimed to reduce the susceptibility of CRC via controlling cellular oxidative stress, inflammation and caspase depended apoptosis in HT-115 human colorectal cancer cells using pistachio seed coat extract as nutritional therapy. Increasing concentrations of pistachio seed coat ethyl acetate extract (PSCE) were applied to HT-115 cells, which were incubated for 24 h and 48 h. The IC50 values were 14 mg/dl after 24 h, and and 7.5 mg/dl after 48 h. Acridine orange/ ethidium bromide staining confirmed the presence of 32% early apoptotic, 27% pre-apoptotic, 12% apoptotic, and 6% necrotic cells after 48 h. PSCE at 14 mg/dl significantly increased the antioxidant capacity via the expression of CYP1A and GSK3β, and decreased inflammatory agents via decreasing NF-κb, TNF-α, COX-2 and PGE-2 expression three-fold after 48 h. The expression of the tumor suppression related genes p53 and mdm2, and the apoptosis related genes Bax, Bcl-2, Caspase 3, p21, and PCNA levels increased one-fold, and levels of mdm2, Bcl-2 and PCNA decreased after PME treatment of 48 h. PSCE effectively controlled colon cancer cell proliferation via the caspase-dependent mitochondrial mediated apoptotic pathway.&#x0D; Keywords: Pistachia vera, cytotoxicity, human colon cancer, Cis-Vaccininc acid, apoptosis

Winding up the bloom clock-do sugar levels at senescence determine how trees respond to winter temperature?

Variable winter temperatures cause a year-to-year discrepancy in the phenology of deciduous trees. This implies that an intrinsic 'winter clock' synchronizes bloom with the progression of winter to spring. The carbohydrate-temperature (C-T) model established a mechanistic association between carbohydrate metabolism in dormant trees and hourly winter temperatures. Using historical winter temperature and bloom times of Prunus dulcis (Mill.) D. A. Webb (almond), Malus domestica L. (apple), Pistachia vera L. (pistachio) and Juglans regia L. (walnut) in California and Washington states, we parametrized species-specific metabolic parameters to the C-T model. There was a sound fit between actual and projected bloom dates with a deviation (root mean square error) of 4-7days in all species. The parameterized model enabled us to study how the observed variability in soluble carbohydrate concentrations at senescence (SC0) could affect bloom time. The C-T model projected that low SC0 could advance, while high SC0 possibly delays, the bloom of the early blooming almond trees. In contrast, high SC0 would advance the bloom of apple, pistachio and walnut trees. These novel projections suggest that after experimental validation, SC0 could guide post-harvest farming applications that affect fall carbohydrate accumulation to mediate the effects of climate shifts.

Pistachio (Pistachia vera L.) seedling growth response to irrigation method and volume in Iran

In Iran, pistachio (Pistachia vera L.) orchards are mostly irrigated by surface irrigation. In this research, the border surface irrigation method was compared to five different irrigation systems. The research was carried out for four years at the Pistachio Research Center of Iran (IPRC) in Rafsanjan. A split-plot design was used with six irrigation systems with main plots; surface, drip, subsurface porous pipe, bubbler, T-Tape, and pottery cylinder, and three subplots of 10%, 20% and 30% Class A Evaporation Pan (685, 1370 and 2055 m3 ha−1 year−1). Generally, seedling performance increased with level of irrigation. The best results for seedling height, trunk diameter, leaf number and leaf area were with the pottery cylinder and drip systems and the 30% irrigation treatment; the poorest results were with the surface and T-Tape systems and the 10% irrigation treatment. The highest salinity was with the subsurface system and the 10% irrigation treatment and the T-Tape system with the 10% and 20% irrigation treatments. The lowest salinity with the lowest irrigation treatment was with the pottery cylinder and drip system with the 20% and 30% irrigation treatments. The pottery cylinder system had the highest common thin roots at 60−90 cm, and the drip system had many thin roots at 30−60 cm. Overall, the pottery cylinder and drip systems were best for pistachio seedlings.

Discrimination and Quantification of Aflatoxins in Pistachia vera Seeds Using FTIR-DRIFT Spectroscopy after their Treatment by Greek Medicinal and Aromatic Plants Extracts

A method for detection and quantitative determination of aflatoxins (AFs) produced by Aspergillus flavus in Pistachia vera seeds (pistachio) using Fourier transform infrared spectroscopy, coupled with Diffuse Reflectance Infrared Fourier Transform Spectroscopy (FTIR-DRIFT) is examined in this study. Greek medicinal and aromatic plant extracts with established bioactivity against A. flavus AFs production were used as treatments on pistachio seeds. Classes were analyzed using discriminate analysis algorithm, and distance values were calculated in Mahalanobis distance units. Strong absorptions were detected in the spectral ranges between 1750 and 1500 cm-1, which were different in contaminated and not contaminated samples. The spectra regions that gave matching values less than 50.00 in absolute difference for AFs in pistachio paste samples were 1705 – 1575 cm-1 and 1350 - 900 cm-1. Also, the high performance of FTIR as analytical tool for quantitative estimation of AFs was emerged by the Partial Least Square (PLS) regression model that found to fit perfectly the actual concentration values (R2=99.99%) in combination with low levels of errors of calibration, validation and prediction along with a minimum and low-cost sample preparation. The developed methodology presents a great potential of a valuable and reliable technique for composition determination, differentiation and evaluation of AFs in food products. We also aimed to reduce sample preparation in the methodology described and to include pistachio and plant extract matrix in classification demonstrating the suitability of FTIR DRIFT spectroscopic methods for direct AFs detection and quantification in biorefineries and industry.

Pistachio (Pistachia vera) wastes valorization: Enhancement of biodiesel oxidation stability using hull extracts of different varieties

Abstract Biodiesel degradation through autoxidation radical chain reactions adversely affects long-term storage stability, high thermal oxidation stability, and consequently biodiesel consumers’ acceptance. Propyl gallate, the most promising synthetic antioxidant, is widely used to address this challenge. However, the application of this synthetic antioxidant is associated with health concerns such as risk of brain tumors as proposed by the National Toxicology Program (U.S. Department of Health and Human Services). Herein, the application of a naturally-originated alternative to propyl gallate, i.e., pistachio hull extract in canola biodiesel was investigated from technical and environmental viewpoints. According to the results achieved, a concentration of 2500 ppm of the bio-antioxidant and 250 ppm of the synthetic antioxidant was needed to improve the induction period of the investigated biodiesel from 1.53 h to above 3 h as required by ASTM D6751-12 specification for biodiesel oxidation stability. In spite of the fact that the higher concentration of the bio-antioxidant was required, its application would be justified by the probable health hazards of its synthetic counterparts. On the other hand, 23% of the global biodiesel production takes place in top pistachio producing countries where a huge amount of pistachio fresh hulls are generated. Therefore, valorization of this considerable agro-waste stream into a natural antioxidant, i.e., pistachio hull extract, seems to be a promising strategy to enhance the favorable environmental and health aspects of biodiesel. In addition, life cycle assessment revealed that the production and application of the bio-antioxidant were favorable from the climate change and human health perspectives compared with propyl gallate.

Chemical stability of rainbow trout in icing medium containing pistachio (Pistachia vera) green hull extract during chilled storage.

In this study, the effect of icing medium containing different concentration of pistachio (Pistacia vera L. cv. Akbari) green hull extract (PHE) was investigated on the chemical stability of rainbow trout. The fishes were stored for 12days in flaked ice containing 0, 0.1, 0.2 and 0.3% PHE and the parameters of pH, total volatile base nitrogen (TVB-N), histamine, free fatty acids, peroxide and thiobarbituric acid index (TBA-i) were periodically evaluated. In all experiments, a significant difference was evident between control and fish muscles stored in ice containing PHE. Fish icing with 0.3% PHE could considerably retard the oxidative and hydrolytic rancidity. In addition, it had significant effect on prevention of pH increase and production of volatile basic nitrogen during 12days storage. PHE could diminish histamine accumulation in fish muscle and improve safety of rainbow trout. Consequently, PHE could have potential of application in icing medium for preservation of fish quality especially fatty ones.

In vivo Micro-computed tomography imaging of adipose tissue of mice fed Sicilian pistachio

In obesity condition the adipose tissue undergoes molecular and cellular alterations affecting systemic metabolism via the release of different pro-inflammatory mediators. Nut-derived polyphenols and fatty acids have a documented role in the modulation of energy metabolism and antiobesity effect. We investigate the effects of Pistachia vera nuts on body fat mass and its distribution in a mouse models of obesity by Micro-computed tomography (CT). For this purpose, three groups of C57BL/6J male mice were fed for 16 weeks with a standard chow, a high fat diet (HFD) or HFD supplemented with pistachio harvested in plantation of the valley of the Platani river (Sicily). Fatty acids extraction from Pistachia vera nuts was carried out and analysed by a gas-chromatographic technique for contributing 20% of total diet energy. Total body fat mass was estimated and compared between groups by micro-CT (Quantum FX Micro CT scanner). Furthermore, the effects of pistachio consumption on total cholesterol, triglycerides, fat liver accumulation, adipose tissue inflammatory cytokines (TNFα and IL-1β) expression and serum ROS levels were also evaluated. The micro-CT slices and three-dimensional image stacks of control and obese mice showed a reduced body fat deposit and less visceral fat in mice fed HFD supplemented with pistachios. Furthermore, cholesterol and triglycerides levels, hepatic lipid accumulation, pro-inflammatory cytokines and serum ROS levels were significantly reduced in mice fed HFD supplemented with pistachio compared with the HFD mice. Our results suggest that pistachio consumption could have counteracting effects on metabolic dysfunctions in obesity through acting on the fat mass. In particular, it lower the accumulation of visceral and subcutaneous fat that could be responsible of lower level of circulating and hepatic lipids and of the decreased inflammatory condition.

Cyanidin-3-O-galactoside in ripe pistachio (Pistachia vera L. variety Bronte) hulls: Identification and evaluation of its antioxidant and cytoprotective activities

Anthocyanidins, compounds with several health promoting properties, are able to influence a broad range of biological processes. In the present work we identified cyanidin-3-O-galactoside in ripe pistachio hulls, which represented the most abundant compound (>96%), and we performed a deep analysis of its antioxidant and cytoprotective activities against tert-butyl hydroperoxide induced toxicity on human lymphocytes. Cyanidin-3-O-galactoside showed strong antioxidant activity in ORAC, DPPH•, ABTS•+, FRAP and O2•− assays, clearly superior to synthetic antioxidants BHT, BHA and Trolox, while no activity was detected with H2O2. Moreover, in the concentration range 0.1–10 µM, cyanidin-3-O-galactoside was found able to counteract cytotoxic effects of tert-butyl hydroperoxide decreasing or completely avoiding cell death, LDH release, caspase 3 activation and DNA damages.

Association of a ‘Candidatus Phytoplasma solani‘‐related strain with pistachio in Iran

Pistachio (Pistachia vera) is one of the most important horticultural plants in Iran, growing in the majority of the regions throughout the country. The main cultivation centres are the provinces of Kerman, Semnan, Yazd, Qom and Qazvin. Previously, a phytoplasma of an undetermined species has been identified in pistachio showing witches' broom symptoms in Iran (Zamharir & Mirabolfathi, 2), whilst group 16SrI (Marzachi et al., 5) and 16SrII (Khodaygan et al., 4) phytoplasmas have been identified in pistachio in Italy and Iran, respectively. In recent years, yellowing and scorch symptoms (Figs. 1-2) were observed in some pistachio-cultivation areas in Yazd. Given the increasing importance of phytoplasma-associated diseases in Iran, a survey was carried out during 2011-2015. Diseased trees developed every year during the five-year survey. Samples from twenty symptom-bearing pistachio trees and five asymptomatic trees were collected from two pistachio-growing regions in Meibod and Marvast (Yazd province). DNA was extracted from 0.5 g of leaf midribs and petioles using a CTAB-based method (Doyle & Doyle, 1). Universal phytoplasma PCR was performed for phytoplasma detection. First round PCR used primers P1/P7 (Schneider et al., 6), and the amplicons were re-amplified with the internal primer pair R16mF2n/R16mR1 (Gundersen & Lee, 3), amplifying approximately 1,200 bp of 16S rRNA gene. Direct sequencing was done with primers R16mF2n/R16mR1. The sequences were assembled using MEGA6 and compared with selected nucleotide sequences in the GenBank database using BLAST. Phylogenetic analyses were done with 16S rDNA sequence from pistachio sample PM3 and from sixteen ‘Candidatus Phytoplasma’ strains. The majority of the symptom-bearing samples (90%) were positive in nested PCR, and no amplification was obtained from negative controls (without template DNA) and the asymptomatic samples. The sequence of sample PM3 was submitted to GenBank (Accession No. KX417297). The sequence showed 99% homology with many strains affiliated with ‘Candidatus Phytoplasma solani’ and with the reference strain for the species STOL11 (AF248959). The phylogenetic analysis confirmed its placement as a ‘Ca. P. solani‘-related strain (Fig. 3). On the basis of disease symptoms and molecular analyses, the pistachio scorch disease in the two regions of Yazd was associated with the presence of a phytoplasma. The epidemiology of pistachio scorch disease in Iran and the presence of possible insect vectors requires further study.

Lipid Oxidation Kinetics of Pistachio Powder During Different Storage Conditions

AbstractThe effects of storage temperatures (15, 25, 35, and 40°C) and relative humidity (11, 33, 73 and 87%) on peroxide value, lipid oxidation and shelf life of stored pistachio powder studied in this project. Results showed that the changes in lipid oxidation follow zero‐order reaction kinetic. Additionally, the highest inhibition (or activation) energy (Ea) for oxidation of fatty acid molecules and forming hydro‐peroxides reached to ∼50 kJ/mol at relative humidity of 33%, which corresponds to monolayer moisture content of pistachio powder. Thermodynamic analysis of these reactions indicated that these reactions are endothermic (ΔH++ &gt; 0) and nonspontaneous (ΔG++ &gt; 0) processes.Practical ApplicationsPistachio nut (Pistachia vera L.) is one of the most popular nuts in the world with its high nutritional value and unique flavor as a snack and a food ingredient (as powder or kernel). It is also used as a main part of many traditional Persian foods such as Gaz, Baghlava and Ghotab. Fat oxidation is one of the main factors for quality loss in pistachio, i.e., changes in nutritional and organoleptic properties of this product during storage period. The main object of this research is the kinetic effects of different storage temperature and RH on auto‐oxidation of pistachio powder's lipid during storage period. Generally, the results are applicable by pistachio powder's workstations and their producing factories during processing and storage for controlling the shelf life.

Effect of pistachio (Pistacia vera) hull extract on growth performance, body composition, total phenolic compound and fillets peroxide value of common carp,Cyprinus carpio

This study was carried out to investigate the effect of pistachio green hull extract (PGHE) on growth, survival rates, body composition and oxidative spoilage of common carp fillet. Three hundred fish (11.65 ± 1.65 g) were divided into five dietary treatments with three replications, including 0, 0.5, 1.5, 4.5 and 9 g PGHE kg−1 of diet. No significant difference were observed in specific growth rate, food conversion rate, weight gain percentage, survival rate and body composition (i.e. moisture, protein, lipid and ash) between different treatments. By increasing the level of PGHE, amount of phenolic compounds in fish meat was elevated whilst peroxide value was reduced. The amount of phenolic compounds in fish fillet was significantly lower (P < 0.05) in control treatment in comparison with other treatments. Peroxide content for 9 g PGHE kg−1 diet treatment (6.15 ± 0.79 meq peroxide kg−1 oil) was significantly (P < 0.05) lower than control group (18.82 ± 1.93 meq peroxide kg−1 oil). Regression analysis of peroxide value indicated that minimum peroxide value obtains in 1187 mg gallic acid kg−1 diet. This study indicated that ethanolic extract of Pistachia vera hull can be considered as a supplement in fish diet to delay oxidative spoilage of common carp fillet.

Aflatoxin contamination in pistachio nuts: A farm to storage study

The aim of this study was to follow the whole production chain of pistachio nuts from farm to storage and determine the production steps, the conditions and/or handling practices that affect aflatoxin production in Greek pistachio nuts. Eighty trees from four pistachio orchards (20 trees from each orchard) of the Greek variety Pistachia vera cv Aegina were selected for monitoring and sampling. Five samples were taken from every orchard for aflatoxin analysis. The first sample was taken at early maturity on 31st of July, the second at maturity on 13th of August, the third at harvest (20th–30th August), the fourth at the end of drying and the last at storage (45 days after drying). The results showed that the most critical step for aflatoxin contamination is maturity because it was the first stage that aflatoxin was detected above permitted limits ranging from 11μg/kg to 1361μg/kg among orchards. At harvest, aflatoxin concentration was even higher reaching 1420μg/kg in Orchard A. Higher levels of aflatoxin (>1000μg/kg) were detected in orchards with heavy insect infestations indicating a positive correlation between aflatoxin contamination and insect infestation. At post-harvest, aflatoxin contamination detected in three out of four orchards, varying from 40μg/kg to 1200μg/kg at drying and 650μg/kg to 1100μg/kg at storage, depending on the aflatoxin level at pre-harvest stage and on storage conditions. These results could contribute to understand where the problem of aflatoxin contamination of pistachio nuts lies in the production chain from farm to storage and improve production, processing and storage practices in order to eliminate or reduce aflatoxin in pistachio nuts.

Total phenolics and flavonoids and total antioxidant capacity in pistachio ( Pistachia vera L.) nuts in relation to cultivars and storage conditions

The effects of cultivar, drying and storage conditions on total phenolics (TP), total flavonoids (TF) and total antioxidant capacity (TAC), measured with ferric reducing antioxidant power (FRAP) and radical scavenging capacity (2,2-diphenyl-1-picrylhydrazyl or DPPH) assays, of in-shell and unpeeled kernels of ripe pistachios were investigated. Drying was carried out at 45 °C for 34 h to approximately 5% moisture in kernels and storage of dried nuts in packaging atmosphere of dry air or N 2 at 1 °C or 20 °C for 6 or 12 months. At harvest, each cultivar showed its highest values for each measured variable and TP ranged from 16.2 to 7.9 mg gallic acid equiv. g −1 d.w., TF from 7.2 to 3 mg catechin equiv. g −1 d.w., FRAP from 132.5 to 58.8 μmol Trolox equiv. g −1 d.w., and DPPH from 122.6 to 45.7 μmol Trolox equiv. g −1 d.w. Drying resulted in losses in all cultivars that averaged approximately 14.2%, 14.1%, 11.9% and 12.2% for TP, TF, FRAP and DPPH, respectively, while during 12-month storage the corresponding losses in dried kernels averaged approximately 24.7%, 21.8%, 30.3% and 32.4%. Decreases in all measured variables were advanced by storage time, but prevented by low temperature and packaging in N 2 atmosphere. Among the studied cultivars, Pontikis, Aegina, Bronte and Cerasola showed higher values of TP, TF and TAC than Sirora, Kerman, Joley and Mumtaz in all cases, while Pontikis the highest in most cases. The effects of cultivar, time, temperature and packaging atmosphere during storage were all significant on TP, TF, FRAP and DPPH. Strong correlations were also found among the measured variables.

Gamma radiation effects on phenolics, antioxidants activity and in vitro digestion of pistachio ( Pistachia vera) hull

The effect of gamma radiation (10, 20, 30, 40, 50 and 60 kGy) on tannin, total phenolics, antioxidants activity and in vitro digestion of pistachio hulls has been investigated in this study. The possibility of using the radial diffusion method based on software measurement of the rings area has also been investigated in this study. The software based method in radial diffusion method showed a higher r 2 (0.995) value when compared to the traditional method. Irradiation reduced the tannin content ( P<0.01) and activity of antioxidants ( P<0.05) of pistachio hull extracts but increased the total phenolic content ( P<0.05). There was no effect of gamma irradiation on the in vitro digestion of the pistachio hull. Irradiation decreased the digestion rate of the pistachio hull at the dose of 40 kGy when compared to the control. This study showed that gamma irradiation decreased tannin and antioxidants activity of pistachio hull.

Physical, compositional and sensory differences in nuts among pistachio ( Pistachia vera L.) varieties

Differences in some physical, compositional and sensory characteristics among eight varieties of pistachio nuts (Aegina, Pontikis, Bronte, Cerasola, Joley, Kerman, Mumtaz and Sirora) from different origins were studied. The evaluated varieties were cultivated under the same field conditions and the dried nuts were utilised. The percentage of split nuts ranged from 93.8% (Sirora) to 80.2% (Aegina), the 10-nut weight from 15.23 g (Kerman) to 9.7 g (Cerasola), the kernel/nut percentage from 57.24% (w/w) (Pontikis) to 47.08% (w/w) (Kerman) and the ratio of length/width of nut from 1.81 (Aegina and Joley) to 1.56 (Mumtaz). Colour measurements showed the highest shell L* (80.26) for Kerman, the lowest shell h° (81.19) for Mumtaz, the lowest kernel membrane h° (24.43) for Cerasola, and the highest h° (107.23) on the inner kernel of Aegina. Crude protein content varied between 21.87 (Cerasola) and 18.99% d.w. (Joley), and the fat between 57.62 (Joley) and 49.79% d.w. (Cerasola). Among the major fatty acids in kernel oil, oleic ranged from 67.86% in Cerasola to 51.6% in Kerman, linoleic from 27.03% in Kerman to 11.56% in Pontikis and palmitic from 10.24% in Kerman to 8.54% in Cerasola. Linolenic acid was highest in Kerman (0.5%). Myristic, palmitoleic, stearic, vaccenic, arachidic and gondoic acids were also found in all samples. Negative and significant linear correlations were found between oleic and linoleic, and between mono- and poly-unsaturated fatty acids. Most of the physical and compositional characteristics measured were affected significantly by variety. Panelists preferred nuts of big size with a naturally yellowish shell colour. Visual differences in kernels were not significant, whereas Kerman, Sirora and Cerasola gained the panelists’ overall flavour preference among the varieties evaluated.

Antioxidant, anti-microbial and antimutagenicity activities of pistachio ( Pistachia vera) green hull extract

Antioxidant, anti-microbial and antimutagenicity activities of pistachio ( Ahmadaghaei variety) green hull extracts (crude and purified extracts) were studied. At first, different solvents were compared for determining of the best solvent for extraction of phenolic compounds from pistachio green hull. Water and acetonitrile with 49.32 and 6.22 (mg of gallic acid equivalents/g sample) were the best and the worst solvent in the extraction of phenolic compounds, respectively. The antioxidant capacity of crude and purified extracts were assessed through ABTS assay, DPPH assay and β-carotene bleaching (BCB) method. A concentration-dependent antioxidative capacity was verified in ABTS, DPPH assays and BCB method. The anti-microbial capacity was screened against Gram positive and Gram negative bacteria, and fungi. Aqueous and purified extracts inhibited the growth of Gram positive bacteria; Bacillus cereus was the most susceptible one with MIC of 1 mg/mL and 0.5 mg/mL for the crude and purified extracts, respectively. The results of antimutagenicity test showed that phenolic compounds of pistachio green hull have antimutagenicity activity against direct mutagen of 2-nitrofluorene. The results obtained indicate that pistachio green hull may become important as a cheap and noticeable source of compounds with health protective potential and anti-microbial activity.

Nutritional importance of some dry fruits based on their phenolic acids

Dry fruits are an important group of agricultural and confectionary commodities being used since human civilizations all over the world because flavor, taste and nutritional requirements. Healing of various physical, emotional and psychological problems by dry fruits has been reported in ancient traditional medical system (Ayurvda). High performance liquid chromatographic analysis was performed to estimate phenolic acids in eleven dry fruits viz., Date palm (Phoenix reclinata) Cardamom (Ellettaria cardamomum), Almond (Terminalia catappa), Coconut (Cocas micifera), Groundnut (Arachis hypogea), Kishmish (Vitis venifera), Cashewnut (Anacardium occidentale), Pista (Pistachia vera), Makhana (Euryale ferox), Chiraungi (Beuchanania latifoli) and resins of higher plants commonly used in India. Among several peaks of phenolic acids, only eight could be identified viz., tannic, gallic, caffeic, vanillic, O-coumaric, ferulic, cinnamic and salicylic acids on the basis of their retention time with standard compounds and co-chromatography. Some phenolic acids were present in rich amount in some of the dry fruits. Tannic, ferulic and salicylic acids were found in high amount in Pista. Gallic and vanillic acids were maximum in chiraungi, while caffeic and O-coumaric acids were righ in resin and almond, respectively. Cinnamic acid was maximum in groundnut. The role of these phenolic acids has been discussed in the light of their several nutritional related to human health.

Effect of Season and Variety on the Differentiation of Geographic Growing Origin of Pistachios by Stable Isotope Profiling

The objectives of this study were to demonstrate if seasonal or variety differences affected the feasibility of stable isotope profiling methods to differentiate the geographical growing regions of pistachios (Pistachia vera). Bulk carbon and nitrogen isotope analyses of approximately 150 pistachios samples were performed. Isotope ratios were determined using a stable isotope mass spectrometer. The pistachio samples analyzed were from the three major pistachio-growing regions: Turkey, Iran, and the United States (California). Geographic regions were well separated on the basis of isotope ratios. Seasonal effects were found to affect some isotopes for some regions. Pistachio varieties within specified geographic regions were not found to affect the discriminating power of stable isotopes, for the varieties tested. This paper reports the development of a simple chemical profiling method using bulk stable isotope ratios that may be widely applied to the determination of the geographic origin of foods.