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Antioxidant activity and properties of outer shell pistachios in different temperature of cooking | Abstract
Scholars Research Library

Scholars Research Library

Der Pharmacia Lettre

Abstract

Antioxidant activity and properties of outer shell pistachios in different temperature of cooking

Author(s): Parisa Sadighara, Maryam Saghafi, Ahmad Erfanmanesh and Mina Mahdaviyekta

The method of cooking causes important changes in quality and safety of food. The purpose of this study was to survey the relation between some nutritional- qualitative factors of outer shell pistachios in different temperature of cooking. The outer shell pistachios were heated at 50°, 75°, and 100° C. The total carotenoids, flavonoids, chlorophylls Vitamin E and antioxidants capacity were measured. There were significant changes in total antioxidant in high temperature. This rate has increased at low temperatures (50° and 75° C). The carotenoids content also reduced with enhancing temperature. This study showed that significant differences may exist in some nutritional-qualitative factors such as vitamin E and carotenoids, and flavonoids levels between different temperatures of cooking. Enhancing antioxidant activity was shown with increasing temperature in our findings.


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