Czech J. Food Sci., 2013, 31(5):467-473 | DOI: 10.17221/69/2013-CJFS

Effect of postharvest storage temperatures on the quality parameters of pistachio nutsOriginal Paper

Elena ARENA, Gabriele BALLISTRERI, Biagio FALLICO
Department of Agri-food and Environmental Systems Management (DiGeSA), University of Catania, Catania, Italy

Pistachios from Italy and Turkey were stored at different temperatures (10, 20, and 30°C) and the moisture of the pistachios, the free fatty acids (FFA) content, the peroxide value, and triacylglycerols (TGs) composition of the extracted oils were evaluated. The content of FFA decreased during storage at 10°C and increased at 20 and 30°C. No differences between the peroxide values were found during storage at 10°C. A significant increase in the peroxide values was observed after 20 days at 20°C and 5 days at 30°C in both the Italian and Turkish samples. The main TGs found in the pistachio oil of both origins were OLO, OLL, OLP, LLL, LLP, OOP, OLLn, and OOO; these accounted for approximately 85% of the total TGs content. A decrease was observed in the amounts of TGs esterified with polyunsaturated fatty acids, such as LLP, OLP, LLL and OLL, and an increase of the relative amounts of TGs with monounsaturated and saturated fatty acids, such as OOO and OOP, with the increasing storage time and temperatures in both samples.

Keywords: oxidative parameters; pistachio oil; triacylglycerols profile

Published: October 31, 2013  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
ARENA E, BALLISTRERI G, FALLICO B. Effect of postharvest storage temperatures on the quality parameters of pistachio nuts. Czech J. Food Sci. 2013;31(5):467-473. doi: 10.17221/69/2013-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Anderson K., Smith B.W. (2005): Use of chemical profiling to differentiate geographic growing origin of raw pistachio. Journal Agricultural and Food Chemistry, 53: 410-418. Go to original source... Go to PubMed...
    2. Arena E., Campisi S., Fallico B., Maccarone E. (2007): Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds. Food Chemistry, 104: 403-408. Go to original source...
    3. Ballistreri G., Arena E., Fallico B. (2009): Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L. Molecules, 14: 4358-4369. Go to original source... Go to PubMed...
    4. Ballistreri G., Arena E., Fallico B. (2010): Characterization of triacylglycerols in Pistacia vera L. oils from different geographic origins. Italian Journal of Food Science, 22: 69-75.
    5. Ballistreri G., Arena E., Fallico B. (2011a): Lipid composition of Italian pistachio. Acta Horticulturae (ISHS) 912: 455-460. Go to original source...
    6. Ballistreri G., Arena E., Fallico B. (2011b): Evaluation of different degree of ripeness and sun-drying process on triacylglycerols composition of Pistacia vera L. oil. Acta Horticulturae (ISHS) 912: 791-794. Go to original source...
    7. Bellomo M.G., Fallico B. (2007): Anthocyanins, chlorophylls and xantophylls in pistachio nuts (Pistacia vera) of different geographic origin. Journal of Food Composition and Analisis, 20: 352-359. Go to original source...
    8. Bonvehi J.S., Coll F.V. (1993): Oil content, stability and fatty acid composition of the varieties of Catalonian hazelnuts (Corylus avellana L.). Food Chemistry, 48: 237-241. Go to original source...
    9. CEE (2004): Norme CEE-ONU DDF-09 concernant la commercialisation et le contrôle de la qualité des pistaches en coque. European Economic Community, Rome.
    10. Chahed T., Bellila A., Dhifi W., Hamrouni I., M'handi B., Kchouk M.E., Marzouk B. (2008): Pistachio (Pistacia vera) seed oil composition: geographic situation and variety effects. Grasas y Aceites, 59: 51-56. Go to original source...
    11. Dyszel S.M., Pettit B.C. (1990): Determination of the country of origin of pistachio nuts by DSC and HPLC. Journal of the American Oil Chemists' Society, 67: 947-951. Go to original source...
    12. EEC (1991): European Communities Commission Regulation No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Communities, L 248: 6-9.
    13. Fakourelis N., Lee E.C., Min D.B. (1987): Effects of chlorophyll and β-carotene on the oxidation stability of olive oil. Journal of Food Science, 52: 234-235. Go to original source...
    14. FAO (2010): FAO Statistical Database. Food and Agriculture Organization of the United Nations, Rome.
    15. Holcapek M., Jandera P., Zderadicka P., Hruba L. (2003): Characterization of triacylglycerol and diacylglycerol composition of plant oils using high-performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry. Journal of Chromatography A, 1010: 195-215. Go to original source... Go to PubMed...
    16. Kucukoner E., Yurt B. (2003): Some chemical characteristics of Pistacia vera varieties produces in Turkey. European Food Research and Technology, 217: 308-310. Go to original source...
    17. Labuza T.P. (1971): Kinetics of lipid oxidation in foods. Critical Reviews in Food Technology, 2: 355-404. Go to original source...
    18. Labuza T.P. (1982): Shelf Life Dating of Foods. Food and Nutrition Press, Westport.
    19. Maskan M., Karatas S. (1998): Fatty acid oxidation of pistachio nuts stored under variation atmospheric conditions and different temperatures. Journal of the Science of Food and Agriculture, 77: 334-340. Go to original source...
    20. Maskan M., Karatas S. (1999): Storage stability of wholesplit pistachio nuts (Pistachia vera L.) at various conditions. Food Chemistry, 66: 227-233. Go to original source...
    21. Tavakolipour H., Armin M., Kalbasi-Ashtari A. (2010): Storage stability of Kerman pistachio nuts (Pistacia vera L.). International Journal of Food Engineering, 6: 1-11. Go to original source...
    22. Venkatachalam M., Sathe S.K. (2006): Chemical composition of selected edible nut seeds. Journal of Agricultural and Food Chemistry, 54: 4705-4714. Go to original source... Go to PubMed...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content