Comparison of physical properties, chemical composition, ۱ antioxidant activity and fungal flora of four commercial Iranian pistachios
- سال انتشار: 1403
- محل انتشار: سی امین کنگره ملی و پنجمین کنگره بین المللی علوم و صنایع غذایی ایران
- کد COI اختصاصی: NCFOODI30_394
- زبان مقاله: انگلیسی
- تعداد مشاهده: 104
نویسندگان
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini, ۲-۱۰۰۹۵ Grugliasco (TO), Italy
Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini, ۲-۱۰۰۹۵ Grugliasco (TO), Italy Centre of Competence for the Innovation in the Agro-environmental Sector — AGROINNOVA, University of Torino, Largo Paolo Braccini ۲, I-۱۰۰۹۵ Grugliasco, TO, Italy
Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini, ۲-۱۰۰۹۵ Grugliasco (TO), Italy Centre of Competence for the Innovation in the Agro-environmental Sector — AGROINNOVA, University of Torino, Largo Paolo Braccini ۲, I-۱۰۰۹۵ Grugliasco, TO, Italy
Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini, ۲-۱۰۰۹۵ Grugliasco (TO), Italy Centre of Competence for the Innovation in the Agro-environmental Sector — AGROINNOVA, University of Torino, Largo Paolo Braccini ۲, I-۱۰۰۹۵ Grugliasco, TO, Italy
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
چکیده
In this study, four major commercial cultivars of Iranian pistachio were analyzed for physical and compositional characteristics. The aflatoxin and ochratoxin contents and fungal flora of each variety was also determined. Physical analyses showed the sphericity ranged from ۶۵.۹ to ۷۸.۲%, surface area from ۵۴۱.۳ to ۷۱۴.۸ mm۲, particle volume from ۳.۳ to ۵ cm۳ and the particle density from ۲۶۳.۵ to ۳۰۹.۶ Kg/m۳. Compositional characteristics highlighted that the maximum amount of total phenolics belongs to ‘Kalleh-Ghuhi’ and the minimum content belongs to ‘Ahmad-Aghaei’. A weak correlation was found between total phenolic content and total antioxidant capacity. Sixteen different fatty acids were identified for each variety. A negative and significant linear correlation was found between ۲۷ oleic and linoleic, and also mono- and poly-unsaturated fatty acids. None ۲۸ of the samples showed positive to the presence of aflatoxins (B۱, B۲, G۱ and ۲۹ G۲) and ochratoxin A by ochratoxin HPLC-MS/MS. According to the ۳۰ results, the different characteristics of the nut are much more affected by ۳۱ the variety to the growth location. In addition, this is the first worldwide ۳۲ report of the presence of two fungal strains, Setosphaeria pedicellata and ۳۳ Penicillium georgiense, in pistachio nuts.کلیدواژه ها
Nuts, Fatty acid profile, Total phenolic content, Aspergillus spp., Aflatoxinsمقالات مرتبط جدید
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