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

dc.contributor.author	Tsantili, E	en
dc.contributor.author	Konstantinidis, K	en
dc.contributor.author	Christopoulos, MV	en
dc.contributor.author	Roussos, PA	en
dc.date.accessioned	2014-06-06T06:51:30Z
dc.date.available	2014-06-06T06:51:30Z
dc.date.issued	2011	en
dc.identifier.issn	03044238	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.scienta.2011.05.020	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5544
dc.subject	Drying	en
dc.subject	Pistachio kernels	en
dc.subject	Storage conditions	en
dc.subject	Total antioxidant capacity	en
dc.subject	Total flavonoids	en
dc.subject	Total phenolics	en
dc.subject.other	antioxidant	en
dc.subject.other	biochemical composition	en
dc.subject.other	cultivar	en
dc.subject.other	deciduous tree	en
dc.subject.other	food storage	en
dc.subject.other	harvesting	en
dc.subject.other	low temperature	en
dc.subject.other	nut	en
dc.subject.other	phenolic compound	en
dc.subject.other	phytochemistry	en
dc.subject.other	pigment	en
dc.subject.other	scavenging (chemistry)	en
dc.subject.other	temperature effect	en
dc.subject.other	Pistacia vera	en
dc.title	Total phenolics and flavonoids and total antioxidant capacity in pistachio (Pistachia vera L.) nuts in relation to cultivars and storage conditions	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.scienta.2011.05.020	en
heal.publicationDate	2011	en
heal.abstract	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 34h to approximately 5% moisture in kernels and storage of dried nuts in packaging atmosphere of dry air or N2 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 7.9mg gallic acid equiv. g-1 d.w., TF from 7.2 to 3mg catechin equiv. g-1 d.w., FRAP from 132.5 to 58.8μmol Trolox equiv. g-1 d.w., and DPPH from 122.6 to 45.7μmol 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 N2 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. © 2011 Elsevier B.V.	en
heal.journalName	Scientia Horticulturae	en
dc.identifier.issue	4	en
dc.identifier.volume	129	en
dc.identifier.doi	10.1016/j.scienta.2011.05.020	en
dc.identifier.spage	694	en
dc.identifier.epage	701	en