Noguera-Artiaga, Luis published the artcileFunctional and sensory properties of pistachio nuts as affected by cultivar, Computed Properties of 140-11-4, the main research area is Pistacia functional sensory property phenolics antioxidant; GC-MS; LC-PDA-MS-QTof; Pistacia vera L. cultivars; antioxidant activity; phenolic compounds.
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 chromatog.-mass spectrometry (GC-MS), and by examining their sensory properties with a trained panel. A combination of LC-PDA-MS-QTof (liquid chromatog. 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 anal. of samples, 23 sensory attributes were found to differ significantly among the cultivars. 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.
Journal of the Science of Food and Agriculture published new progress about Anthocyanins Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Computed Properties of 140-11-4.
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Ester – an overview | ScienceDirect Topics