Studying the Effect of Cultivars and Storage Time on Oxidative Parameters of Pistachio Oil through Response Curves

محورهای موضوعی : Pistachio

Seyed Mehdi Mousavi ¹ , Fariborz Nahidi ² , Ghanbar Laei ³

1 - Master's student of Food Technology, Da. C, Islamic Azad University, Damghan, Iran
2 - Department of Food Industry, Da. C, Islamic Azad University, Damghan, Iran
3 - Strategic crop and Horticulture Center, Da.C, Islamic Azad University, Damghan, Iran

تاریخ دریافت : 1403/11/21 تاریخ پذیرش : 1404/02/01 تاریخ انتشار : 1404/10/01

کلید واژه: Acid value, Antioxidant, Chemical, Iodine value, Peroxide value, Pistachio oil,

چکیده مقاله :

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 SAS_9.3 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.

 

چکیده انگلیسی:

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 SAS_9.3 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.

 

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