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

[摘要] 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.

[学科分类] 药理学