Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization

@article{Martnez2016ArgentinianPO,
  title={Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization},
  author={Marcela Lilian Mart{\'i}nez and Mar{\'i}a Paula Fabani and Mar{\'i}a Ver{\'o}nica Baroni and Roc{\'i}o Nahime Magrini Huaman and Marcelo Ighani and Dami{\'a}n M. Maestri and Daniel Wunderlin and An{\'i}bal Alejandro Tapia and Gabriela Egly Feresin},
  journal={Journal of Food Science and Technology},
  year={2016},
  volume={53},
  pages={2260-2269}
}
In order to searching a potential novel approach to pistachio utilization, the chemical and nutritional quality of oil and flour from natural, roasted, and salted roasted pistachios from Argentinian cultivars were evaluated. The pistachio oil has high contents of oleic and linoleic acid (53.5–55.3, 29–31.4 relative abundance, respectively), tocopherols (896–916 μg/g oil), carotenoids (48–56 μg/g oil) and chlorophylls (41–70 μg/g oil), being a good source for commercial edible oil production… CONTINUE READING

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