Studying the Effect of Cultivars and Storage Time on Oxidative Parameters of Pistachio Oil through Response Curves
Seyed Mehdi Mousavi
1
(
Master's student of Food Technology, Da. C, Islamic Azad University, Damghan, Iran
)
Fariborz Nahidi
2
(
Department of Food Industry, Da. C, Islamic Azad University, Damghan, Iran
)
Ghanbar Laei
3
(
Strategic crop and Horticulture Center, Da.C, Islamic Azad University, Damghan, Iran
)
Keywords: Acid value, Antioxidant, Chemical, Iodine value, Peroxide value, Pistachio oil,
Abstract :
Pistachio oil is golden yellow or greenish yellow in color, contains a variety of beneficial fatty acids and is obtained from pistachio kernel extract, which has numerous nutritional value and therapeutic properties. Therefore, pistachio oil is one of the best and healthiest vegetable oils as a strategic product. In order to investigate the effect of shelf life on the chemical properties of pistachio varieties through the response curve, a factorial experiment was conducted with two factors. The first factor was the shelf life of the oil after extraction at four levels (first day 40, 20 and 60 days) and the second factor was the pistachio varieties at three levels (Akbari, Shah Pasand and Badami) in a completely randomized design with three replications. In this experiment, after obtaining fresh pistachios from the garden and taking necessary steps such as separating the skin and drying under the same conditions and extracting the oil, the chemical properties of pistachio oil compounds such as iodine, peroxide, acidic, antioxidant, etc. were evaluated. After collecting the data, the data obtained from the experiment were analyzed by the statistical software SAS9.3 and the mean comparison was performed by Duncan's multiple range test at a probability level of 5%. Also, the trend of the response curve was used to examine the relationship between the shelf life and the characteristics under study, and the Pearson correlation coefficient was used to determine the relationships between the traits, and Excel software was used to draw the graph. The results of the analysis of variance showed that the effect of pistachio varieties, shelf life, and the dual interaction of pistachio varieties × shelf life on the acid, peroxide, and antioxidant indices was significant at a probability level of 1%. However, on the iodine index, only the dual interaction of pistachio varieties × shelf life was significant at a probability level of 1%. The trend of the response curves showed that with increasing shelf life, the antioxidant index decreases and the acid and peroxide indices increase, which leads to a decrease in oil quality if the necessary standards are not met.
Abdolshahi A, Mortazavi S A, Shabani Ak, Elhami Rad A H, Taheri M, Armin M (2014) Investigation of thermal stability and fatty acid composition of pistachio oil (Pistacia Vera L.) Damghan cultivars. Innovation in Food Science and Technology (Food Science and Technology). 6(3), 9-16.
AOAC (2005) Official Methods of Analysis. Association of Official Analytical Chemists. Washington DC
Agricultural Statistics Bulletin (2023) Horticultural Products, Volume 3, Produced by: Deputy Director of Statistics, Center for Statistics, Information and Communication Technology, Publication date: October 2024.
Alasalvar C, Shahidi F, Ohshima T, Wanasundara U, Yurttas HC, Liyanapathirana CM (2003) Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability. Journal of Agricultural and Food Chemistry. 51(13), 3797-805.
Alasalvar C, Shahidi F (2001) Tree nuts composition, phytochemical, and health effect s Boca nation CRC; 20018.326p.
Athari M, Elhami Rad A H, Nemat Shahi M M, Nemat Shahi N (2021) Study of Antioxidant Properties of Leaf Extract of Levyticum Officinale and Its Effect on Soybean Oil Stability in Storage Conditions. Journal of Innovation in Food Science and Technology. 12(4), 179-192.
Ashaninejad M, Mortazavi A, Safekordi A, Tabil L G (2006) some physical properties of Pistachio (Pistacia Vera L.) nut and its kernel. Journal of Food Engineering. 72, 30-38.
Beigi MS, Arzegar Z (2013) Chemical properties and nutritional indices of castor oil compared to olive, sunflower and canola oils. Traditional uses of castor oil by the people of Ilam. Journal of Ilam Medical Sciences. 21(5), 1-13.
Bullerman LB, Bianchini A (2007) Stability of mycotoxin during food processing. International Journal of Food Microbiology. 119(1-2), 140
Daneshmandi M, Shahin A M, Farhoosh R (2014) Investigation of physical, chemical and biochemical properties of Daneshmandi pistachio (Pistacia vera L. Cv. Daneshmandi) in comparison with some commercial cultivars of Khorasan Province. Horticultural Sciences (Agricultural Sciences and Industries). 28(1), 10-17.
Dini A, Farrokhi H, Sedaghat N, Bagheri M, Mohammadkhani N (2016) Evaluation of oxidation resistance and prediction of storage life of pistachio oil using Rancimet. Journal of Rafsanjan University of Medical Sciences. 15(5), 399-412.
Esmaeili M, Goli S AH, Shaker Ardakani A (2014) the effect of two types of packaging, glass and PET, on the properties of pistachio oil under storage conditions. National Conference on Snack Foods.
Fatemi A, Najafi A, Razavi R, Jafarzadeh S (2024) Characterizing the antioxidant and antifungal properties of nano-encapsulated pistachio hull extract in fenugreek seed gum to maintain the quality and safety of fresh pistachio. Food Sci Nutr. 13; 12(8), 5561-5571.
Ebrahimian P, Najafi A, Abedinia A (2024) Effect of Nanoencapsulated Pistachio Green Hull Extract in the Carboxymethyl Cellulose and Soy Protein Isolate Edible Coatings on Shelf‐Life Quality of Fresh Pistachio. Wiley Journal of Food Processing and Preservation. ID 5524814, 11 pages. https://doi.org/10.1155/2024/5524814.
Farhoosh R, Tavakoli J, Haddad Khodaparast MH (2008) Chemical Composition and Oxidative Stability of Kernel Oils from Two Current Subspecies of Pistaciaatlantica in Iran.Journal of the American Oil Chemists' Society. 85, 723–729.
Fazli Aghdai M, Goli SAH, Keramat J, Ansarian A )2013( The effect of roasting process on the physicochemical properties of two domestic and wild pistachio cultivars and their oil, 21st National Congress of Food Science and Technology of Iran, Shiraz.
Ferguson L, Kader A, Thompson T (2005) Harvesting, transporting, processing and grading. The Manual for the UCCE Pistachio Production Short Course. pp. 251.
Kader AA, Labavitch JM, Mitchell FG and Sommer NF (1979) Quality and safety of Pistachio nut as influenced by postharvest handling procedures. The Pistachio ASSOC. Annual Report. pp. 45-56
Gordon MH (2006) the development of oxidative rancidity in foods. Antioxidants in food: practical applications CRC press; 2001.
Ghiyathvand E, Nateghi L (2014) Investigation of the physicochemical properties and fatty acid composition of Qazvin pistachio kernel oil in three varieties: Khandan, Badami, and Shamshiri. National Conference on Snack Foods.
Habibi A, Yazdani N, Chatrabnous N, Koushesh Saba M, Vahdati K (2022) Inhibition of browning via aqueous gel solution of Aloe vera: a new method for preserving fresh fruits as a case study on fresh kernels of Persian walnut. Journal of Food Science and Technology 59, 2784–2793.
Hosseini N, Rezanejad F, ZamaniBahramabadi E (2022) Effects of soil texture, irrigation intervals, and cultivar on somenut qualities and different types of fruit blankness in pistachio (Pistacia vera L.). International Journal of Horticultural Science and Technology. 9(1), 41-53.
Javanmard M (2008) Shelf life of whey proteincoated pistachio kernel. Food process engineering. 31, 247-259
Kylene R (2005) Nutritional Differences of Pistachio Nuts and Pistachio Butter. NTRS 519 summer. International Journal of Horticultural Science and Technology. 107(5), 812-816.
Kaijser A, Dutta P, Savage G (2000) Oxidative stability and lipid composition of macadamia nuts grown in New Zealand. Food Chemistry. 71(1), 67-70.
Kader AA, Heints GM, labavitch J, Mand Rae HL (1982) studeis related to the decription and evulation of pistachio.
Labuza TP, Schmidl MK (1985) Accelerated shelf-life testing of foods. Food Technol (USA). 39(9), 57-64.
Laei Gh (2021) Pistachio processing industrial plan, research plan, pistachio research center, Islamic Azad University, Damghan Branch, Iran.
Mazinani S, Rad E, Piravi-Vanak AH, Naqvi MR (2011) Evaluation of thermal stability, antioxidant properties of phenolic compounds and fatty acid profiles in oils obtained from edible nuts (pistachios, walnuts and almonds). Innovation in Food Science and Technology (Food Science and Technology). 3(2(8)), 45-52.
Mellemal (2003) Mechanism and reduction of fat uptake in deep- fat fried foods. Trends in food Sci Techn. 14(9), 364-73.
Mohammadi R, Fazel M, Khosravi A (2015) Investigation of the antioxidant effect of Dorema aucheri plant extract on the stability of soybean oil. Food Sciences and Nutrition. 14(1), 88-77.
Mortazavi SH, Sedaghat Azad MD, Mohammadi R, Soati M, Shir-Mohammadi M (2015) Investigation of chemical compositions and antioxidant properties of wild pistachio fruit shells and kernels. Journal of Research on Food Sciences and Technology of Iran. 11(4), 4-19-408.
Nazoori F, ZamaniBahramabadi E, Rezaei H (2024) Effect of sun-drying and roasting on pistachio quality and health benefits. International Journal of Horticultural Science and Technology. 11(3), 299-308.
Nazoori F, ZamaniBahramabadi E, Mirdehghan H, Yousefi M (2022) Preharvest application of sulfur as pesticide on fresh hull and kernel of pistachio (Pistacia vera L.). International Journal of Horticultural Science and Technology. 9(1), 117-129.
Nagendran B, Unnithan UR, Choo YM, Sundram K (2000) Characteristics of red palm oil, a carotene-and vitamin E–rich refined oil for food uses. Food and Nutrition Bulletin . 21(2), 189-94.
Nepote V, Mestrallet MG, Grosso NR (2004) Natural Antioxidant Effect from Peanut Skins in Honey-roasted Peanuts. Journal of Food Science. 69(7), 295.
Nikzadeh V, Sedaghat N (2008) Investigation of the effects of roasting temperature, formulation and storage time on the quality characteristics of pistachio oil and its organoleptic properties. Quarterly Journal of Food Science and Technology. 6(3), 45-54.
Pakrah S, Rahemi M, Nabipour A, Zahedzadeh F, Kakavand F, Vahdati K (2021) Sensory and nutritional attributes of Persian walnut kernel influenced by maturity stage, drying method, and cultivar. Journal of Food Processing and Preservation, e15513.
Rajabi M, Kashefi B, Afshari H, Alipour ZT (2025) Isolation and Purification of High-quality RNA from Pistachio (Pistacia vera L.). Journal of Nuts. 16(1), 47-54.
Robertson GL) 2012( Food packaging: principles and practice, Shelf Life of Foods: CRC press; Chapter 12, 329-63.
Roozban MR, Mohamadi N, Vahdati K (2006) Fat content and fatty acid composition of four Iranian pistachio varieties grown in Iran. Acta Horticulturae. 726, 573-577.
Satil F, Azcan N, Baser K (2003) Fatty acid composition of pistachio nuts in Turkey. Chemistry of Natural Compounds. 39, 322-4.
Sedaghat N (2010) Application of Arrhenius kinetics to evaluate stability of pistachio nuts at various conditions. Middle East journal of scientific research. 6(3), 224-229
Sedaghat N, Morteza SAF, Tasirimahalati N (2004) Evaluation of the quality of shelf life of rennet. Journal of Agricultural Sciences and Industries. 18(1), 158-151.
Shakerardakani A, Rahdari M (2020) Investigating the Effects of Storage Time on Fats, Carbohydrates, Proteins, Taste, Color, and Texture Attributes of Roasted Pistachios by Two Fixed and Rotary Methods. Journal of Nuts. 11(2), 143.
Shaker Ardakani A (2017) Pistachio and its products, Agricultural Education Research Publishing Center.
Shakir Ardakani A (2007) Harvesting, processing, storage and packaging of pistachios. National Pistachio Research Institute. First edition. pp.158.
Shantha NC, Decker EA (1994) Rapid, Sensitiv, Iron-Based Spectrophotometric Metods for Peroxid Values of Food Lipids.
Journal of AOAC International. 77, 21-42.
Sharifkhah M, Bakhshi D, Pourghayoumi M, Abdi S, Hokmabadi H (2020) Effect of pollination time on yield and antioxidant properties of some pistachio cultivars. International Journal of Horticultural Science and Technology. 7(1), 51-58.
Tavakolipour H (2000) Optimization and standardization of drying processes and storage conditions of pistachios. PhD thesis in Food Science Engineering, Islamic Azad University, Research Sciences Branch, Faculty of Engineering.
Tavakoli J, Najafi V, Haddadkhodaparast MH (2009) Increasing the oxidative stability of olive oil using castor oil, First Specialized Conference on Olive Oil, Tehran, Iran
Thiyam U, Stöckmann H, Schwarz K (2006) Antioxidant activity of rapeseed phenolics and their interactions with tocopherols during lipid oxidation. Journal of the American Oil Chemists' Society. 83, 523-8.
Yanishlieva-Maslarova NV (2001) Inhibiting oxidation, in: Pokorny, J., Yanishlieva, N., Gorden, M. (Eds.), Antioxidants in Food.Woodhead Publishing Ltd. Cambridge, UK. pp. 22-70.