Comparative study of two extraction techniques to obtain representative aroma extracts for being analysed by gas chromatography-olfactometry: Application to roasted pistachio aroma.

This research paper presents a comparative study of two different extraction and concentration techniques to obtain representative pistachio aroma extracts: the traditional direct solvent extraction (DSE) followed by high-vacuum transfer (HVT) and the headspace solid-phase microextraction (HS-SPME). The results showed that; although both techniques provide accurate information about the aromatic composition that will be perceived […]

Pistachio nuts reduce triglycerides and body weight by comparison to refined carbohydrate snack in obese subjects on a 12-week weight loss program

OBJECTIVE: There is a widely held view that; due to high fat content; snacking on nuts will lead to weight gain; ultimately causing unhealthy changes in lipid profiles. This study is designed to study the effects of pistachio snack consumption on body weight and lipid levels in obese participants under real-world conditions. METHODS: Participants were […]

Influence of Processing on the Allergenic Properties of Pistachio Nut Assessed in Vitro

Pistachio (Pistacia vera) is a tree nut that has been reported to cause IgE-mediated allergic reactions. This study was undertaken to investigate the distinctions between different cultivars of pistachio nut and the influence of different processing on the IgE-binding capacity of whole pistachio protein extracts. The influence of different processes on allergenicity was investigated using […]

First Report on Mould and Mycotoxin Contamination of Pistachios Sampled in Algeria

Mycotoxin contamination of pistachios represents a serious food safety hazard. The aim of this study was to evaluate fungal contamination and aflatoxin (AF) and ochratoxin A (OTA) occurrence in pistachio sampled in Algeria and to study the mycotoxigenic capacities of the isolates. A total of 31 pistachio samples were collected from retail outlets from different […]

Pistachios increase serum antioxidants and lower serum oxidized-LDL in hypercholesterolemic adults

Pistachios are high in lutein; beta-carotene; and gamma-tocopherol relative to other nuts; however; studies of the effects of pistachios on oxidative status are lacking. We conducted a randomized; crossover controlled-feeding study to evaluate 2 doses of pistachios on serum antioxidants and biomarkers of oxidative status in 28 hypercholesterolemic adults (LDL-cholesterol >or=2.86 mmol/L). Participants consumed 3 […]

Pistachios Increase Serum Antioxidants and Lower Serum Oxidized-LDL in Hypercholesterolemic Adults

Pistachios are high in lutein; beta-carotene; and gamma-tocopherol relative to other nuts; however; studies of the effects of pistachios on oxidative status are lacking. We conducted a randomized; crossover controlled-feeding study to evaluate 2 doses of pistachios on serum antioxidants and biomarkers of oxidative status in 28 hypercholesterolemic adults (LDL-cholesterol >/=2.86 mmol/L). Participants consumed 3 […]