scholarly journals Pistachio Oil

2020 ◽  
Author(s):  
Keyword(s):  
Pistachio Oil

scholarly journals Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization

2020 ◽  
Author(s):  
María V. Salinas ◽  
Luciano M. Guardianelli ◽  
Leonardo P. Sciammaro ◽  
Gianluca Picariello ◽  
Gianfrano Mamone ◽  
...  
Keyword(s):  
Physicochemical Characterization ◽  
Oil Industry ◽  
Pistachio Oil

scholarly journals Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization

2016 ◽  
Vol 53 (5) ◽  
pp. 2260-2269 ◽  
Author(s):  
Marcela Lilian Martínez ◽  
María Paula Fabani ◽  
María Verónica Baroni ◽  
Rocío Nahime Magrini Huaman ◽  
Marcelo Ighani ◽  
...  
Keyword(s):  
Novel Approach ◽  
Pistachio Nut ◽  
Pistachio Oil

Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions

2018 ◽  
Vol 120 (10) ◽  
pp. 1800221 ◽  
Author(s):  
Rosa M. Ojeda-Amador ◽  
Serena Trapani ◽  
Giuseppe Fregapane ◽  
María D. Salvador
Keyword(s):  
Oil Processing ◽  
Pistachio Oil

scholarly journals Study of the Quality Parameters and the Antioxidant Capacity for the FTIR-Chemometric Differentiation of Pistacia Vera Oils

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1614
Author(s):  
Lydia Valasi ◽  
Dimitra Arvanitaki ◽  
Angeliki Mitropoulou ◽  
Maria Georgiadou ◽  
Christos S. Pappas
Keyword(s):  
Multivariate Analysis ◽  
Antioxidant Capacity ◽  
Tocopherol Content ◽  
Quality Parameters ◽  
Free Acidity ◽  
Environment Friendly ◽  
Scavenging Capacity ◽  
Quality Profile ◽  
Total Antioxidant ◽  
Pistachio Oil

The aim of this work was to characterize the pistachio oil of the Greek variety, “Aegina”, evaluate its various quality indices, and investigate the potential use of FTIR as a tool to discriminate different oil qualities. For this purpose, the antioxidant capacity, the tocopherol content and the oxidation and degradation of fatty acids, as described by k, Δk, R-values, and free acidity were evaluated using 45 samples from eight different areas of production and two subsequent years of harvesting. The antioxidant capacity was estimated using 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid diammonium salt (ABTS) and 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazine (DPPH) assays, and the tocopherol content was quantified through HPLC analysis. FTIR spectra were recorded for all samples and multivariate analysis was applied. The results showed significant differences between the oil samples of different harvesting years, which were successfully discriminated by a representative FTIR spectral region based on R-value, total antioxidant capacity, and scavenging capacity, through ABTS. A similar approach could not be confirmed for the other quality parameters, such as the free acidity and the tocopherol content. This research highlighted the possibility of developing a simple, rapid, economic, and environment friendly method for the discrimination of pistachio oils according to their quality profile, through FTIR spectroscopy and multivariate analysis.

Optimization of pistachio oil extraction regarding processing parameters of screw and hydraulic presses

LWT ◽  
2017 ◽  
Vol 83 ◽  
pp. 79-85 ◽  
Author(s):  
Adrián Rabadán ◽  
Manuel Álvarez-Ortí ◽  
Ricardo Gómez ◽  
Andrés Alvarruiz ◽  
José E. Pardo
Keyword(s):  
Processing Parameters ◽  
Oil Extraction ◽  
Pistachio Oil

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

2016 ◽  
Vol 119 (5) ◽  
pp. 1600126 ◽  
Author(s):  
Luis Catalán ◽  
Manuel Alvarez‐Ortí ◽  
Arturo Pardo‐Giménez ◽  
Ricado Gómez ◽  
Adrián Rabadán ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Pistachio Oil

scholarly journals Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil

2018 ◽  
Vol 264 ◽  
pp. 49-57 ◽  
Author(s):  
Adrián Rabadán ◽  
Lourdes Gallardo-Guerrero ◽  
Beatriz Gandul-Rojas ◽  
Manuel Álvarez-Ortí ◽  
José Emilio Pardo
Keyword(s):  
Quality Parameters ◽  
Pigment Composition ◽  
Pistachio Oil

scholarly journals Quality of Cosmetic Argan Oil Extracted by Supercritical Fluid Extraction fromArgania spinosaL.

2013 ◽  
Vol 2013 ◽  
pp. 1-9 ◽  
Author(s):  
Chouaa Taribak ◽  
Lourdes Casas ◽  
Casimiro Mantell ◽  
Zoubaida Elfadli ◽  
Rédouane E. Metni ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Capacity ◽  
Supercritical Fluid ◽  
Physicochemical Parameters ◽  
Total Tocopherol ◽  
Oil Processing ◽  
Argan Oil ◽  
Iodine Values ◽  
Pistachio Oil

Argan oil has been extracted using supercritical CO2. The influence of the variables pressure (100, 200, 300, and 400 bar) and temperature (35, 45, 55°C) was investigated. The best extraction yields were achieved at a temperature of 45°C and a pressure of 400 bar. The argan oil extracts were characterized in terms of acid, peroxide and iodine values, total tocopherol, carotene, and fatty acids content. Significant compositional differences were not observed between the oil samples obtained using different pressures and temperatures. The antioxidant capacity of the argan oil samples was high in comparison to those of walnut, almond, hazelnut, and peanut oils and comparable to that of pistachio oil. The physicochemical parameters of the extracted oils obtained by SFE, Soxhlet, and traditional methods are comparable. The technique used for oil processing does not therefore markedly alter the quality of argan oil.

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