Composition and properties of virgin pistachio oils and their by-products from different cultivars

Abstract

Pistachios (Pistacia vera) exhibit an interesting nutritional value, due to the high content of oleic acid and minor components with antioxidant and bioactive properties. This work aimed to characterize pistachio virgin oils and their partially defatted residual cakes, obtained from eight cultivars (Aegina, Avdat, Kastel, Kerman, Larnaka, Mateur, Napoletana, and Sirora). Interesting results on phenolics, tocopherols and antioxidant activity were observed, which were greatly affected by variety. Pistachio virgin oils are rich in healthy oleic acid (55–74%), phytosterols (3200–7600 mg/kg) and γ-tocopherol (550–720 mg/kg). A high content of phenolic compounds (8600–15000 mg/kg gallic acid equivalents) and the corresponding antioxidant activities (12–46 and 155–496 mmol/kg for DPPH and ORAC) of the residual cakes demonstrate their potential applications as functional ingredients and as rich sources of bioactive compounds. Moreover, virgin pistachio oils possess peculiar and pleasant sensory characteristics, contributing greater added value to the consumers compared to refined vegetable oils.