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

Autores
Salinas, María Victoria; Guardianelli, Luciano Martín; Sciammaro, Leonardo Pablo; Picariello, Gianluca; Mamone, Gianfranco; Puppo, María Cecilia
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Pistacia vera cv Kerman
Amino acid composition
Fatty acid profile
Minerals
Denaturation protein
Protein structure
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/130962
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/130962
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterizationSalinas, María VictoriaGuardianelli, Luciano MartínSciammaro, Leonardo PabloPicariello, GianlucaMamone, GianfrancoPuppo, María CeciliaQuímicaPistacia vera cv KermanAmino acid compositionFatty acid profileMineralsDenaturation proteinProtein structurePistachio 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf921-930http://sedici.unlp.edu.ar/handle/10915/130962enginfo:eu-repo/semantics/altIdentifier/issn/0022-1155info:eu-repo/semantics/altIdentifier/issn/0975-8402info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-020-04606-zinfo:eu-repo/semantics/altIdentifier/pmid/33678875info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:23:37Zoai:sedici.unlp.edu.ar:10915/130962Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:23:38.125SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
title Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
spellingShingle Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization
Salinas, María Victoria
Química
Pistacia vera cv Kerman
Amino acid composition
Fatty acid profile
Minerals
Denaturation protein
Protein structure
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
dc.creator.none.fl_str_mv Salinas, María Victoria
Guardianelli, Luciano Martín
Sciammaro, Leonardo Pablo
Picariello, Gianluca
Mamone, Gianfranco
Puppo, María Cecilia
author Salinas, María Victoria
author_facet Salinas, María Victoria
Guardianelli, Luciano Martín
Sciammaro, Leonardo Pablo
Picariello, Gianluca
Mamone, Gianfranco
Puppo, María Cecilia
author_role author
author2 Guardianelli, Luciano Martín
Sciammaro, Leonardo Pablo
Picariello, Gianluca
Mamone, Gianfranco
Puppo, María Cecilia
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Química
Pistacia vera cv Kerman
Amino acid composition
Fatty acid profile
Minerals
Denaturation protein
Protein structure
topic Química
Pistacia vera cv Kerman
Amino acid composition
Fatty acid profile
Minerals
Denaturation protein
Protein structure
dc.description.none.fl_txt_mv 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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.
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/130962
url http://sedici.unlp.edu.ar/handle/10915/130962
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0022-1155
info:eu-repo/semantics/altIdentifier/issn/0975-8402
info:eu-repo/semantics/altIdentifier/doi/10.1007/s13197-020-04606-z
info:eu-repo/semantics/altIdentifier/pmid/33678875
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
921-930
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.22299

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