Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization

Pistachio flour obtained from oil industry was nutritionally characterized for use as food ingredient in functional foods. Proximal composition, jointly with mineral content, amino acids and fatty acid profile were studied. In addition, different components present in this food ingredient have been...

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Autores principales: Salinas, María Victoria, Guardianelli, Luciano Martín, Sciammaro, Leonardo Pablo, Picariello, Gianluca, Mamone, Gianfranco, Puppo, María Cecilia
Formato: Articulo
Lenguaje:Inglés
Publicado: 2021
Materias:
Química
Pistacia vera cv Kerman
Amino acid composition
Fatty acid profile
Minerals
Denaturation protein
Protein structure
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/130962
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-130962
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Pistacia vera cv Kerman
Amino acid composition
Fatty acid profile
Minerals
Denaturation protein
Protein structure
spellingShingle Química
Pistacia vera cv Kerman
Amino acid composition
Fatty acid profile
Minerals
Denaturation protein
Protein structure
Salinas, María Victoria
Guardianelli, Luciano Martín
Sciammaro, Leonardo Pablo
Picariello, Gianluca
Mamone, Gianfranco
Puppo, María Cecilia
Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
topic_facet Química
Pistacia vera cv Kerman
Amino acid composition
Fatty acid profile
Minerals
Denaturation protein
Protein structure
description Pistachio flour obtained from oil industry was nutritionally characterized for use as food ingredient in functional foods. Proximal composition, jointly with mineral content, amino acids and fatty acid profile were studied. In addition, different components present in this food ingredient have been analyzed by attenuated total reflectance Fourier transform infrared spectroscopy and thermal properties of proteins were evaluated by differential scanning calorimetry. This flour presented high mineral content such as potassium, phosphorus, magnesium and calcium. Moreover, high amount of unsaturated fatty acids, mainly oleic and linoleic were found. Secondary structure of proteins mainly was formed by parallel β-sheet and α-helix. In the by-product, pistachio protein is in a native state and is able to be denatured at temperatures higher than 100 °C. Therefore, food processing of this ingredient can affect the structure of components.
format Articulo
Articulo
author Salinas, María Victoria
Guardianelli, Luciano Martín
Sciammaro, Leonardo Pablo
Picariello, Gianluca
Mamone, Gianfranco
Puppo, María Cecilia
author_facet Salinas, María Victoria
Guardianelli, Luciano Martín
Sciammaro, Leonardo Pablo
Picariello, Gianluca
Mamone, Gianfranco
Puppo, María Cecilia
author_sort Salinas, María Victoria
title Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
title_short Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
title_full Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
title_fullStr Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
title_full_unstemmed Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
title_sort nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
publishDate 2021
url http://sedici.unlp.edu.ar/handle/10915/130962
work_keys_str_mv AT salinasmariavictoria nutritionalingredientbyproductofthepistachiooilindustryphysicochemicalcharacterization
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