• español
    • English
  • English 
    • español
    • English
  • Login
View Item 
  •   DSpace Home
  • Producción Científica
  • Artículos, capítulos, libros...UCO
  • View Item
  •   DSpace Home
  • Producción Científica
  • Artículos, capítulos, libros...UCO
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Evaluation of Phenolic Profile and Antioxidant Activity of Eleven Pistachio Cultivars (Pistacia vera L.) Cultivated in Andalusia

Thumbnail
View/Open
antioxidants-11-00609.pdf (835.7Kb)
Author
Moreno-Rojas, José Manuel
Velasco-Ruiz, Isabel
Lovera, María
Ordoñez-Díaz, José Luis
Ortiz‐Somovilla, Víctor
Santiag, Elsy De
Arquero Quílez, Octavio
Pereira-Caro, Gema
Publisher
MDPI
Date
2022
Subject
Pistachios
Kernels
Polyphenols
Antioxidant activity
Mass spectrometry
Pistacia vera L.
METS:
Mostrar el registro METS
PREMIS:
Mostrar el registro PREMIS
Metadata
Show full item record
Abstract
Pistachio (Pistacia vera L.) is a nut with a good adaptability to the Mediterranean conditions of cultivation, specifically in the Andalusian region, becoming an emerging crop. Moreover, it has been getting attention in the past years for the great content of bioactive compounds such as polyphenols. Although some studies have reported the polyphenolic profile of pistachios, most of them have analyzed the hull part, considered as a residue, and not the kernel which is the edible part. Therefore, characterization of eleven varieties of pistachios kernels cultivated in Andalusia and harvested in 2019 and 2020 was carried out by UHPLC-MS (ultra-high-performance liquid chromatography high-resolution mass spectrometry). The identification and quantification of 56 polyphenolic compounds was performed, being the hydroxybenzoic acids group the most abundant with a 71–86% of the total amount followed by flavan-3-ols group that accounted for 8–24%. Moreover, 3,4-dihydroxybenzoic acid was the main compound in most of the varieties, followed by vanillic acid hexoside. Larnaka, Avdat, Aegina, and Mateur presented the highest amount of total polyphenols, while Kalehghouchi, Joley, Lost Hills, Kerman, and Golden Hills were the varieties with the lowest content. Regarding the harvest season, no significant differences (p < 0.01) were found in the total amount of polyphenols between 2019 and 2020. In addition, the antioxidant activity was measured by DPPH (1,1-diphenyl-2-picryl-hydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)), and ORAC (oxygen radical absorbance capacity) assays, showing a similar trend as that of the polyphenols.
URI
http://hdl.handle.net/10396/22712
Fuente
Antioxidants 11(4), 609 (2022)
Versión del Editor
https://doi.org/10.3390/antiox11040609
Collections
  • DBTA-Artículos, capítulos, libros...
  • Artículos, capítulos, libros...UCO

DSpace software copyright © 2002-2015  DuraSpace
Contact Us | Send Feedback
© Biblioteca Universidad de Córdoba
Biblioteca  UCODigital
 

 

Browse

All of DSpaceCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

My Account

LoginRegister

Statistics

View Usage Statistics

De Interés

Archivo Delegado/AutoarchivoAyudaPolíticas de Helvia

Compartir


DSpace software copyright © 2002-2015  DuraSpace
Contact Us | Send Feedback
© Biblioteca Universidad de Córdoba
Biblioteca  UCODigital