scholarly journals Comprehensive Chemical Characterization of the Pistacia vera Fruits through Original NMR Quantification Methods

2020 ◽  
Vol 10 (16) ◽  
pp. 5523
Author(s):  
Archimede Rotondo ◽  
Francesca Rigano ◽  
Luigi Mondello
Keyword(s):  
Extraction Method ◽  
Chemical Characterization ◽  
Statistical Discrimination ◽  
Pistacia Vera ◽  
Qualitative Composition ◽  
Nmr Data ◽  
The World ◽  
Dry Fruit ◽  
Chemical Quantification

(1) Background: Pistacia vera is a dry fruit spread all over the world, commonly known as pistachio, and is very appreciated as a snack, as a precious ingredient for confectionery industries and also as a blessed touch for gourmet dishes; (2) Methods: The simultaneous NMR profiles concerning the hydrophilic and hydrophobic phases, enabled by a specific throughput over grinded pistachio seeds, led to the comprehensive chemical characterization of these nuts coming from different territories; (3) Results: The customized extraction method is described in detail as well as the employed nuclear magnetic resonance (NMR) experiments. The chemical quantification takes advantage from the innovative multi-assignment recovered analysis (MARA-NMR) technique able to provide experimentally robust panels for both hydrophobic and hydrophilic chemicals. Beyond the assessed repeatability and the interesting statistical discrimination, this paper adds information about the quantitative and qualitative composition of pistachio as inferred by NMR data. This updated background can pave the way toward the development of wider and wider chemical panels improving the knowledge about the pistachio’s composition. This approach can be easily extended to other matrices.

scholarly journals Physical and chemical characterization of the pulp of different varieties of avocado targeting oil extraction potential

2012 ◽  
Vol 32 (2) ◽  
pp. 274-280 ◽  
Author(s):  
Edinéia Dotti Mooz ◽  
Natália Moreno Gaiano ◽  
Marilis Yoshie Hayashi Shimano ◽  
Rodrigo Dantas Amancio ◽  
Marta Helena Fillet Spoto
Keyword(s):  
Extraction Method ◽  
Chemical Characterization ◽  
Oil Extraction ◽  
Chlorophyll Contents ◽  
Organic Solvent Extraction ◽  
Physical And Chemical Characterization ◽  
High Lipid ◽  
Solvent Extraction Method ◽  
Physical And Chemical

The aim of this study was to evaluate the physicochemical properties of avocado pulp of four different varieties (Avocado, Guatemala, Dickinson, and Butter pear) and to identify which has the greatest potential for oil extraction. Fresh avocado pulp was characterized by moisture, protein, fat, ash, carbohydrates and energy contents were determined. The carotenoids and chlorophyll contents were determined by the organic solvent extraction method. The results showed significant differences in the composition of the fruit when varieties are compared. However, the striking feature in all varieties is high lipid content; Avocado and Dickinson are the most suitable varieties for oil extraction, taking into account moisture content and the levels of lipids in the pulp. Moreover, it could be said that the variety Dickinson is the most affected by the parameters evaluated in terms of overall quality. Chlorophyll and carotenoids, fat-soluble pigments, showed a negative correlation with respect to lipids since it could be related to its function in the fruit. The varieties Avocado and Dickinson are an alternative to oil extraction having great commercial potential to be exploited thus avoiding waste and increasing farmers’ income.

scholarly journals Chemical Composition of Leaves and Hull from Pistacia Vera L. an Evaluation of Phenolic Content and Antioxidant Properties of their Extracts

2020 ◽  
Author(s):  
Manel Elakremi ◽  
Leyre Sillero ◽  
Lazher Ayed ◽  
Jalel Labidi ◽  
Younes Moussaoui
Keyword(s):  
Phenolic Content ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Chemical Characterization ◽  
Total Phenolic ◽  
Pistacia Vera ◽  
Phenolic And Flavonoid ◽  
By Products ◽  
Comprehensive Study

Abstract The pistachio industry in Tunisia generates a high amount of waste every year due to the large pistachio production. This, together with the good properties of the compounds that can be extracted from these by-products, makes it necessary a comprehensive study of their potential. Because of that, the aim of this work was to analyze the chemical characterization of male and female leaves and hull of Pistacia vera L. and their ethanol-water extracts. With that purpose, the total phenolic and flavonoid contents of the extracts were determined and their antioxidant activities were investigated using DPPH, ABTS and FRAP methods. The total phenolic content varied from 218to533mg GAE/g DE, and the total flavonoid content varied from119to 397 mg CE/g DE. In general, the antioxidant activity showed significant values. The DPPH assay and the ABTS assay were in the range of 332–704 mg TE/g DE and 427and 1394 mg TE/g DE, respectively .In the case of FRAP, male leaves extract had the best result, being the TE value 808 mg TE/g DE. All the extracts were rich in phenolic compounds and possess valuable antioxidant activities. Therefore, leaves and hull of Pistacia vera L. could be used as cheap natural antioxidant in different applications.

Olfactory and Chemical Characterization of Indoor Air-Towards a Psychophysical Model for Air Quality

1981 ◽  
Author(s):  
Birgitta Berglund ◽  
Ulf Berglund ◽  
Thomas Lindvall ◽  
Helene Nicander-Bredberg
Keyword(s):  
Air Quality ◽  
Indoor Air ◽  
Chemical Characterization

PURIFICATION AND PARTIAL CHEMICAL CHARACTERIZATION OF SHEEP NEUROPHYSIN

1973 ◽  
Vol 74 (2) ◽  
pp. 226-236 ◽  
Author(s):  
Michel Chrétien ◽  
Claude Gilardeau
Keyword(s):  
Amino Acid ◽  
Polyacrylamide Gel Electrophoresis ◽  
Chemical Characterization ◽  
Terminal Amino Acid ◽  
Amino Acid Determination ◽  
Pituitary Glands ◽  
Terminal Amino ◽  
Partial Chemical ◽  
Acid Determination

ABSTRACT A protein isolated from ovine pituitary glands has been purified, and its homogeneity assessed by NH2- and COOH-terminal amino acid determination, ultracentrifugation studies, and polyacrylamide gel electrophoresis after carboxymethylation. Its chemical and immunochemical properties are closely similar to those of beef and pork neurophysins, less similar to those of human neurophysins. It contains no tryptophan (like other neurophysins) or histidine (like all except bovine neurophysin-I and human neurophysins). It has alanine at the NH2-terminus and valine at the COOH-terminus. Its amino acid composition is similar to, but not identical with those of porcine and bovine neurophysins.

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