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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/25714
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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 https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
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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score |
13.22299 |