Luis Noguera-Artiaga1, María D Salvador2, Giuseppe Fregapane2, Jacinta Collado-González1, Aneta Wojdyło3, David López-Lluch4, Ángel A Carbonell-Barrachina1. 1. Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Spain. 2. Departamento de Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain. 3. Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław, Poland. 4. Departamento de Economía Agroambiental, Ingeniería Cartográfica y Expresión Gráfica en la Ingeniería, EPSO, UMH, Orihuela, Spain.
Abstract
BACKGROUND: Modern agriculture allows farmers to choose among different cultivars of the same fruit to fulfill their agronomic needs and consumers' demands; however, there are only a few studies that describe and compare key functional and sensory properties of different pistachio cultivars. The main objective of this study was to compare eight pistachio cultivars by analyzing key functional properties (phenolic compounds, polymeric procyanidins, antioxidant activity, and inhibition of α-amylase and β-glucosidase), aromatic compounds with gas chromatography-mass spectrometry (GC-MS), and by examining their sensory properties with a trained panel. RESULTS: A combination of LC-PDA-MS-QTof (liquid chromatography photodiode array quadrupole time-off flight mass spectrometry) and electrospray ionization was used to determine two phenolic acids, nine flavonols, one anthocyanin, and three flavan-3-ols in pistachio cultivars, with a total concentration ranging from 500 to 6065 mg 100 g-1 dry weight (dw). The total polymeric procyanidins concentrations oscillated between 348 and 5919 mg 100 g-1 dw, (-)-epicatechin being the major monomer contributor. Pinene was the most abundant volatile compound (∼200 mg kg-1 dw), and, in the sensory analysis of samples, 23 sensory attributes were found to differ significantly among the cultivars. CONCLUSION: The cultivar 'Larnaka' stood out as having the best functional profile (high polyphenolic content, high antioxidant activity, and high values of α-amylase and β-glucosidase inhibition), and the cultivars 'Kastel' and 'Kerman' showed the most attractive sensory properties, mainly the most intense flavor.
BACKGROUND: Modern agriculture allows farmers to choose among different cultivars of the same fruit to fulfill their agronomic needs and consumers' demands; however, there are only a few studies that describe and compare key functional and sensory properties of different pistachio cultivars. The main objective of this study was to compare eight pistachio cultivars by analyzing key functional properties (phenolic compounds, polymeric procyanidins, antioxidant activity, and inhibition of α-amylase and β-glucosidase), aromatic compounds with gas chromatography-mass spectrometry (GC-MS), and by examining their sensory properties with a trained panel. RESULTS: A combination of LC-PDA-MS-QTof (liquid chromatography photodiode array quadrupole time-off flight mass spectrometry) and electrospray ionization was used to determine two phenolic acids, nine flavonols, one anthocyanin, and three flavan-3-ols in pistachio cultivars, with a total concentration ranging from 500 to 6065 mg 100 g-1 dry weight (dw). The total polymeric procyanidins concentrations oscillated between 348 and 5919 mg 100 g-1 dw, (-)-epicatechin being the major monomer contributor. Pinene was the most abundant volatile compound (∼200 mg kg-1 dw), and, in the sensory analysis of samples, 23 sensory attributes were found to differ significantly among the cultivars. CONCLUSION: The cultivar 'Larnaka' stood out as having the best functional profile (high polyphenolic content, high antioxidant activity, and high values of α-amylase and β-glucosidase inhibition), and the cultivars 'Kastel' and 'Kerman' showed the most attractive sensory properties, mainly the most intense flavor.
Authors: Vicente Manuel Gómez-López; Luis Noguera-Artiaga; Fernando Figueroa-Morales; Francisco Girón; Ángel Antonio Carbonell-Barrachina; José Antonio Gabaldón; Antonio Jose Pérez-López Journal: Foods Date: 2022-04-19
Authors: Natasa P Kalogiouri; Petros D Mitsikaris; Athanasios N Papadopoulos; Victoria F Samanidou Journal: Molecules Date: 2022-02-21 Impact factor: 4.411
Authors: José Manuel Moreno-Rojas; Isabel Velasco-Ruiz; María Lovera; José Luis Ordoñez-Díaz; Víctor Ortiz-Somovilla; Elsy De Santiago; Octavio Arquero; Gema Pereira-Caro Journal: Antioxidants (Basel) Date: 2022-03-22
Authors: Luis Noguera-Artiaga; Joel Said García-Romo; Ema C Rosas-Burgos; Francisco Javier Cinco-Moroyoqui; Reyna Luz Vidal-Quintanar; Ángel Antonio Carbonell-Barrachina; Armando Burgos-Hernández Journal: Molecules Date: 2019-11-29 Impact factor: 4.411