Effect of hulling methods and roasting treatment on phenolic compounds and physicochemical properties of cultivars 'Ohadi' and 'Uzun' pistachios (Pistacia vera L.)

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dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.contributor.authorSönmezdağ, Ahmet Salih
dc.contributor.authorKelebek, Haşim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:43:55Z
dc.date.available2025-01-06T17:43:55Z
dc.date.issued2019
dc.description.abstractThe aim of this study was to identify phenolic compounds and measure the physicochemical properties of two pistachio (Pistacia vera L.) cultivars ('Uzun' and 'Ohadi'). For this purpose, the pistachios were subjected to four different hulling methods (wet hulling-WT, brine hulling-BR, wet-dry hulling-WD, and dry-dry hulling-DD) and a standard roasting treatment. Phenolic compounds were analyzed by HPLC-DAD-ESI-MSn. Twelve phenolics were identified and quantified in the samples, 10 of which were flavonoid and two non-flavonoid phenolic acids. In both cultivars, the major compounds were found to be gallic acid and catechin followed by eriodictyol-7-O-glucoside and eriodictyol. The dry-dry hulling method treated sample had higher antioxidant capacity, total phenol content, and phenolic compounds than the other hulling methods in both pistachio cultivars. After the roasting treatment, the antioxidant capacity, phenolic content, and a* value increased while the L* and b* values decreased.
dc.description.sponsorshipCukurova University [ZF2013D33]
dc.description.sponsorshipWe thank the Cukurova University Research Found [ZF2013D33] for financial support. We also wish to thank Bryan Christiansen from Global Research Society, LLC of New York, USA for his outstanding editing and proofreading.
dc.identifier.doi10.1016/j.foodchem.2018.08.065
dc.identifier.endpage426
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid30309564
dc.identifier.scopus2-s2.0-85051808857
dc.identifier.scopusqualityQ1
dc.identifier.startpage418
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2018.08.065
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2862
dc.identifier.volume272
dc.identifier.wosWOS:000447304900053
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectPhenolics
dc.subjectLC-DAD-ESI-MS/MS
dc.subjectAntioxidant capacity
dc.subjectColour properties
dc.titleEffect of hulling methods and roasting treatment on phenolic compounds and physicochemical properties of cultivars 'Ohadi' and 'Uzun' pistachios (Pistacia vera L.)
dc.typeArticle

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