Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human health

Autores
Fabani, Maria Paula; Luna, Lorena Celina; Baroni, María Verónica; Monferran, Magdalena Victoria; Ighani, Maximiliano; Tapia, Aníbal Alejandro; Wunderlin, Daniel Alberto; Feresin, Gabriela Egly
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The chemical profile, mineral content as well as antioxidant activities of three cultivars of Pistacia vera cv Kerman were investigated. The total phenolic (TP) content flavonoids (FT) and anthocyanins (TA) were measured. Additionally, the profile of polyphenols was analyzed. A slight, not significant, increment was observed in TP content between cultivars with different age (5, 9 and 11 years old). The 9 years old cultivar showed the highest FL value, while the 11 years old cultivar had the higher TA content. Main polyphenols were separated by HPLC and identified by electrospray ionization (ESI) coupled to quadrupole-time of flight mass spectrometry (LC–ESI–QTOF–MS). Gallic acid and (+)-catechin were present in higher amounts. The presence of myricetin, isoquercitrin and a dimer of procyanidin are reported for the first time in pistachio. Additionally, K, Ca and Mg were found in high proportion. The highest antioxidant capacity was measured in the 11 years old pistachio cultivar. This work presents the first evidence that Pistacia vera cv Kerman from Argentinean cultivars could be considered as a functional food or ingredient in a diet, with potential to improve human health.
Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Luna, Lorena Celina. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Monferran, Magdalena Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ighani, Maximiliano. Empresa Pisté; Argentina
Fil: Tapia, Aníbal Alejandro. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Feresin, Gabriela Egly. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Pistacia Vera Cv Kerman
Polyphenolics
Antioxidant Activity
Mineral Content
Nutritional Value
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/25714

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network_name_str CONICET Digital (CONICET)
spelling Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human healthFabani, Maria PaulaLuna, Lorena CelinaBaroni, María VerónicaMonferran, Magdalena VictoriaIghani, MaximilianoTapia, Aníbal AlejandroWunderlin, Daniel AlbertoFeresin, Gabriela EglyPistacia Vera Cv KermanPolyphenolicsAntioxidant ActivityMineral ContentNutritional Valuehttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The chemical profile, mineral content as well as antioxidant activities of three cultivars of Pistacia vera cv Kerman were investigated. The total phenolic (TP) content flavonoids (FT) and anthocyanins (TA) were measured. Additionally, the profile of polyphenols was analyzed. A slight, not significant, increment was observed in TP content between cultivars with different age (5, 9 and 11 years old). The 9 years old cultivar showed the highest FL value, while the 11 years old cultivar had the higher TA content. Main polyphenols were separated by HPLC and identified by electrospray ionization (ESI) coupled to quadrupole-time of flight mass spectrometry (LC–ESI–QTOF–MS). Gallic acid and (+)-catechin were present in higher amounts. The presence of myricetin, isoquercitrin and a dimer of procyanidin are reported for the first time in pistachio. Additionally, K, Ca and Mg were found in high proportion. The highest antioxidant capacity was measured in the 11 years old pistachio cultivar. This work presents the first evidence that Pistacia vera cv Kerman from Argentinean cultivars could be considered as a functional food or ingredient in a diet, with potential to improve human health.Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Luna, Lorena Celina. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Monferran, Magdalena Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Ighani, Maximiliano. Empresa Pisté; ArgentinaFil: Tapia, Aníbal Alejandro. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Feresin, Gabriela Egly. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/25714Fabani, Maria Paula; Luna, Lorena Celina; Baroni, María Verónica; Monferran, Magdalena Victoria; Ighani, Maximiliano; et al.; Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human health; Elsevier; Journal of Functional Foods; 5; 3; 6-2013; 1347-13561756-4646CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2013.05.002info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1756464613001291info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:38:25Zoai:ri.conicet.gov.ar:11336/25714instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:38:25.51CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human health
title Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human health
spellingShingle Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human health
Fabani, Maria Paula
Pistacia Vera Cv Kerman
Polyphenolics
Antioxidant Activity
Mineral Content
Nutritional Value
title_short Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human health
title_full Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human health
title_fullStr Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human health
title_full_unstemmed Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human health
title_sort Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human health
dc.creator.none.fl_str_mv Fabani, Maria Paula
Luna, Lorena Celina
Baroni, María Verónica
Monferran, Magdalena Victoria
Ighani, Maximiliano
Tapia, Aníbal Alejandro
Wunderlin, Daniel Alberto
Feresin, Gabriela Egly
author Fabani, Maria Paula
author_facet Fabani, Maria Paula
Luna, Lorena Celina
Baroni, María Verónica
Monferran, Magdalena Victoria
Ighani, Maximiliano
Tapia, Aníbal Alejandro
Wunderlin, Daniel Alberto
Feresin, Gabriela Egly
author_role author
author2 Luna, Lorena Celina
Baroni, María Verónica
Monferran, Magdalena Victoria
Ighani, Maximiliano
Tapia, Aníbal Alejandro
Wunderlin, Daniel Alberto
Feresin, Gabriela Egly
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Pistacia Vera Cv Kerman
Polyphenolics
Antioxidant Activity
Mineral Content
Nutritional Value
topic Pistacia Vera Cv Kerman
Polyphenolics
Antioxidant Activity
Mineral Content
Nutritional Value
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The chemical profile, mineral content as well as antioxidant activities of three cultivars of Pistacia vera cv Kerman were investigated. The total phenolic (TP) content flavonoids (FT) and anthocyanins (TA) were measured. Additionally, the profile of polyphenols was analyzed. A slight, not significant, increment was observed in TP content between cultivars with different age (5, 9 and 11 years old). The 9 years old cultivar showed the highest FL value, while the 11 years old cultivar had the higher TA content. Main polyphenols were separated by HPLC and identified by electrospray ionization (ESI) coupled to quadrupole-time of flight mass spectrometry (LC–ESI–QTOF–MS). Gallic acid and (+)-catechin were present in higher amounts. The presence of myricetin, isoquercitrin and a dimer of procyanidin are reported for the first time in pistachio. Additionally, K, Ca and Mg were found in high proportion. The highest antioxidant capacity was measured in the 11 years old pistachio cultivar. This work presents the first evidence that Pistacia vera cv Kerman from Argentinean cultivars could be considered as a functional food or ingredient in a diet, with potential to improve human health.
Fil: Fabani, Maria Paula. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Luna, Lorena Celina. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Monferran, Magdalena Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ighani, Maximiliano. Empresa Pisté; Argentina
Fil: Tapia, Aníbal Alejandro. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Feresin, Gabriela Egly. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The chemical profile, mineral content as well as antioxidant activities of three cultivars of Pistacia vera cv Kerman were investigated. The total phenolic (TP) content flavonoids (FT) and anthocyanins (TA) were measured. Additionally, the profile of polyphenols was analyzed. A slight, not significant, increment was observed in TP content between cultivars with different age (5, 9 and 11 years old). The 9 years old cultivar showed the highest FL value, while the 11 years old cultivar had the higher TA content. Main polyphenols were separated by HPLC and identified by electrospray ionization (ESI) coupled to quadrupole-time of flight mass spectrometry (LC–ESI–QTOF–MS). Gallic acid and (+)-catechin were present in higher amounts. The presence of myricetin, isoquercitrin and a dimer of procyanidin are reported for the first time in pistachio. Additionally, K, Ca and Mg were found in high proportion. The highest antioxidant capacity was measured in the 11 years old pistachio cultivar. This work presents the first evidence that Pistacia vera cv Kerman from Argentinean cultivars could be considered as a functional food or ingredient in a diet, with potential to improve human health.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/25714
Fabani, Maria Paula; Luna, Lorena Celina; Baroni, María Verónica; Monferran, Magdalena Victoria; Ighani, Maximiliano; et al.; Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human health; Elsevier; Journal of Functional Foods; 5; 3; 6-2013; 1347-1356
1756-4646
CONICET Digital
CONICET
url http://hdl.handle.net/11336/25714
identifier_str_mv Fabani, Maria Paula; Luna, Lorena Celina; Baroni, María Verónica; Monferran, Magdalena Victoria; Ighani, Maximiliano; et al.; Pistachio (Pistacia vera var Kerman) from Argentinean cultivars: a natural product with potential to improve human health; Elsevier; Journal of Functional Foods; 5; 3; 6-2013; 1347-1356
1756-4646
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jff.2013.05.002
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S1756464613001291
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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