Comparison of phenolic profile and some physicochemical properties of Uzun pistachios as influenced by different harvest period

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dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridCENGIZ, NURTEN/0000-0002-6640-4927
dc.authoridUzlasir, Turkan/0000-0002-8535-2835
dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSönmezdağ, Ahmet S.
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorCengiz, Nurten
dc.contributor.authorUzlasir, Turkan
dc.contributor.authorKadiroglu, Pinar
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:44:58Z
dc.date.available2025-01-06T17:44:58Z
dc.date.issued2020
dc.description.abstractPistachios, which are among the top 50 healthiest foods, are rich in antioxidants and are a major source of phenolic compounds known for their related antioxidant benefits. The ripening stage is of paramount importance for food processing since the chemical composition of this fruit is heavily influenced by its level of maturity. For instance, immature pistachios are preferred to be used in desserts, sauces, ice-creams, and chocolate, while mature pistachios are more often consumed as a roasted snack. In this study, the changes in color properties, fatty acids, phenolic compounds, and antioxidant activity at four different maturity periods of the Turkish Uzun pistachio variety were investigated. A total of 13 phenolic compounds were identified and characterized by LC-DAD-ESI/MSn, with a total amount varying between 136 and 210 mg/kg. Catechin, daidzin, and genistin accounted for the highest amount of the total phenolics. The phenolic compounds and antioxidant capacities of the pistachios decreased as the maturation period extended and these two parameters displayed a linear correlation. With regard to fatty acids, Oleic acid had the highest concentration in all the samples, followed by Linoleic and Palmitic acids. The oil yield and fatty acids of pistachio also increased as maturation periods extended in the samples. Practical applications Pistachios have a high nutritional value and many health benefits, with their rich content of phenolic compounds and fatty acids. The ripening period could lead to differences in phenolic compounds and other bioactive properties. The findings of this research could be helpful to determine the optimal maturity index of the pistachios for their usage in specific foods. Thus, it may lead to a decrease in production costs, with use of the most expensive ingredients becoming more efficient.
dc.description.sponsorshipAdana Alparslan Turkes Science and Technology University Research Found [18103003]
dc.description.sponsorshipAdana Alparslan Turkes Science and Technology University Research Found, Grant/Award Number: 18103003
dc.identifier.doi10.1111/jfpp.14605
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85086473742
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/jfpp.14605
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3262
dc.identifier.volume44
dc.identifier.wosWOS:000540682900001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectFatty-Acids
dc.subjectVera L.
dc.subjectIn-Vitro
dc.subjectAntioxidant
dc.subjectNut
dc.subjectCultivars
dc.subjectMaturation
dc.subjectVolatile
dc.subjectQuality
dc.subjectKernel
dc.titleComparison of phenolic profile and some physicochemical properties of Uzun pistachios as influenced by different harvest period
dc.typeArticle

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