Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L

  title={Influence of Ripeness and Drying Process on the Polyphenols and Tocopherols of Pistacia vera L},
  author={Gabriele F. Ballistreri and Elena N. Arena and Biagio G. Fallico},
This paper highlights, for the first time, the changes in the phenolics fraction (anthocyanins, flavonoids and stilbenes) and tocopherols of unpeeled Pistacia vera L. var. bianca with ripening, and the effect of the sun-drying process. The total polyphenol levels in pistachios, measured as mg of Gallic Acid Equivalent (GAE), were: 201 +/- 10.1, 349 +/- 18.3 and 184.7 +/- 6.2 mg GAE/100 g DM in unripe, ripe and dried ripe samples, respectively. Most phenolics in ripe pistachios were found to be… CONTINUE READING


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