Effect of postharvest storage temperatures on the quality parameters of pistachio nuts

Czech Journal of Food Sciences

Volumn 31, Issue 5, 2013, Pages 467-473

  Arena, Elena ^a   Ballistreri, Gabriele ^a   Fallico, Biagio ^a  

^a UNIVERSITY OF CATANIA   (Italy)

Author keywords

Oxidative parameters; Pistachio oil; Triacylglycerols profile

Indexed keywords

GLYCEROL; OXIDATION; PEROXIDES; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS;

FREE FATTY ACID; OXIDATIVE PARAMETERS; PEROXIDE VALUE; PISTACHIO NUT; PISTACHIO OIL; POST-HARVEST STORAGE; QUALITY PARAMETERS; TRIACYLGLYCEROLS;

FOOD STORAGE;

PISTACIA VERA;

EID: 84884228984     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/69/2013-cjfs     Document Type: Article

References (22)

1. Anderson K., Smith B.W. (2005): Use of chemical profiling to differentiate geographic growing origin of raw pistachio. Journal Agricultural and Food Chemistry, 53: 410-418.
2. Arena E., Campisi S., Fallico B., Mace E. (2007): Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds. Food Chemistry, 104: 403-408.
3. Ballistreri G., Arena E., Fallico B. (2009): Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L. Molecules, 14: 4358-4369.
4. Ballistreri G., Arena E., Fallico B. (2010): Characterization of triacylglycerols in Pistacia vera L. oils from different geographic origins. Italian Journal of Food Science, 22: 69-75.
5. Ballistreri G., Arena E., Fallico B. (2011a): Lipid composition of Italian pistachio. Acta Horticulturae (ISHS) 912: 455-460.
6. Ballistreri G., Arena E., Fallico B. (2011b): Evaluation of different degree of ripeness and sun-drying process on triacylglycerols composition of Pistacia vera L. oil. Acta Horticulturae (ISHS) 912: 791-794.
7. Bellomo M.G., Fallico B. (2007): Anthocyanins, chlorophylls and xantophylls in pistachio nuts (Pistacia vera) of different geographic origin. Journal of Food Composition and Analisis, 20: 352-359.
8. Bonvehi J.S., Coll F.V. (1993): Oil content, stability and fatty acid composition of the varieties of Catalonian hazelnuts (Corylus avellana L.). Food Chemistry, 48: 237-241.
9. CEE (2004): Norme CEE-ONU DDF-09 concernant la commercialisation et le contrôle de la qualité des pistaches en coque. European Economic Community, Rome.
10. Chahed T., Bellila A., Dhifi W., Hamrouni I., M'handi B., Kchouk M.E., Marzouk B. (2008): Pistachio (Pistacia vera) seed oil composition: geographic situation and variety effects. Grasas y Aceites, 59: 51-56.
11. Dyszel S.M., Pettit B.C. (1990): Determination of the country of origin of pistachio nuts by DSC and HPLC. Journal of the American Oil Chemists' Society, 67: 947-951.
12. EEC (1991): European Communities Commission Regulation No 2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil and on the relevant methods of analysis. Official Journal of the European Communities, L 248: 6-9.
13. Fakourelis N., Lee E.C., Min D.B. (1987): Effects of chlorophyll and β-carotene on the oxidation stability of olive oil. Journal of Food Science, 52: 234-235.
14. FAO (2010): FAO Statistical Database. Food and Agriculture Organization of the United Nations, Rome.
15. Holcapek M., Jandera P., Zderadicka P., Hruba L. (2003): Characterization of triacylglycerol and diacyl-glycerol composition of plant oils using high-performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry. Journal of Chromatography A, 1010: 195-215.
16. Kucukoner E., Yurt B. (2003): Some chemical characteristics of Pistacia vera varieties produces in Turkey. European Food Research and Technology, 217: 308-310.
17. Labuza T.P. (1971): Kinetics of lipid oxidation in foods. Critical Reviews in Food Technology, 2: 355-404.
18. Labuza T.P. (1982): Shelf Life Dating of Foods. Food and Nutrition Press,Westport.
19. Maskan M., Karatas S. (1998): Fatty acid oxidation of pistachio nuts stored under variation atmospheric conditions and different temperatures. Journal of the Science of Food and Agriculture, 77: 334-340.
20. Maskan M., Karatas S. (1999): Storage stability of whole-split pistachio nuts (Pistachia vera L.) at various conditions. Food Chemistry, 66: 227-233.
21. Tavakolipour H., Armin M., Kalbasi-Ashtari A. (2010): Storage stability of Kerman pistachio nuts (Pistacia vera L.). International Journal of Food Engineering, 6: 1-11.
22. Venkatachalam M., Sathe S.K. (2006): Chemical composition of selected edible nut seeds. Journal of Agricultural and Food Chemistry, 54: 4705-4714.