Influence of Different Roasting Conditions in the Phenolic Compounds and Antioxidant Capacity of the Pistachio Nuts



Goudarzi S¹ ; Sharifi TA¹ ; Ahmadi A¹ ; Rezapour S² ; Sadighara P¹ Show Affiliations
Source: Journal of Pharmaceutical Sciences and Research Published:2017

Abstract

Pistachio is a functional food rich in varied antioxidants that a large percentage of it is used as roasted. In this study the effect of different roasting conditions, including temperature-time of 120 ºC-30 min and various additives such as NaCl, ascorbic acid and sodium metabisulphite, was investigated on the phenolic compounds and antioxidant capacity of the pistachio nuts. For this purpose, cupric ion reducing, carotenoids, flavonoids, vitamin E, chlorophyll a and chlorophyll b of raw and roasted pistachios was measured. The combination of time-temperature decreased the amount of chlorophylls, carotenoids and antioxidant capacity in roasted pistachios, but had no effect on the flavonoids and vitamin E content. The additives did not influence flavonoids and antioxidant capacity of roasted pistachio. Sodium metabisulphite had been lowering effect on chlorophylls, carotenoids and vitamin E content of roasted pistachios. NaCl and ascorbic acid only had a depressing effect on the amount of vitamin E and a positive effect on chlorophyll b content. © 2017, Pharmainfo Publications. All rights reserved.