English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/165013
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil

AuthorsRabadán, Adrián; Gallardo Guerrero, Lourdes ; Gandul-Rojas, Beatriz ; Álvarez Ortí, Manuel; Pardo, José Emilio
KeywordsPistacia vera L.
Oxidative stability
Carotenoid
Lutein
Chlorophyll derivatives
Temperature
Issue Date30-Oct-2018
PublisherElsevier
CitationFood Chemistry 264: 49-57 (2018)
AbstractPistachio roasting before oil extraction increases consumer preference but may cause changes in the oil composition. In this work, the effect of different roasting conditions on the physical parameters, oxidative stability, and pigment composition of pistachio oil extracted by pressure was studied. Density value of pistachio oil was reduced with severe roasting conditions (125 °C), while viscosity increased slightly. This adverse effect was compensated by a significant increase in both oxidative stability and, especially, in the content of chlorophyll and carotenoid pigments. Pistachio roasting temperature had a clear impact on the color of the pistachio oils, changing from yellow in oils from raw or minimally roasted pistachios (50–75 °C) to brilliant green in oils from pistachios subjected to higher temperature treatments (100–125 °C). An increase in temperature favored the pigment transfer to the oil. The green oils had a total pigment content between 2.3 and 4 times higher than the yellow oils.
Description31 Páginas; 2 Tablas; 4 Figuras
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2018.05.030
URIhttp://hdl.handle.net/10261/165013
ISSN0308-8146
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
Postprint_2018_FoodChem_V30_P49.docxArtículo principal1,11 MBMicrosoft Word XMLView/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.