Proximate composition and physicochemical and functional properties of Pistacia vera (L.)
Proximate composition and physicochemical and functional properties of Pistacia vera (L.)
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发表时间：
2012
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通讯作者：
I. A. Amoo;V. N. Atasie;Olanrewaju Akinola
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作者：
I. A. Amoo;V. N. Atasie;Olanrewaju Akinola
阿月浑子的生和煮样品。（阿月浑子）的基本成分、功能特性、矿物质含量和抗营养因子。评价了从种子中提取的油的物理化学性质：折射率、比重、碘、过氧化物、皂化和酸值。对6个样品进行了分析：生去皮（A1）、生全皮（B 1）、生皮（C1）、煮去皮（A2）、煮全皮（B 2）和煮皮（C2）（P<0.05）：蒸煮谷壳灰分含量为3.30±0.03%，生全灰分含量为6.08 ±0.02%，生去谷壳水分含量为3.20±0.05%，蒸煮全灰分含量为12.63±0.04%，煮皮中粗蛋白含量为23.63±0.02%，煮全中粗蛋白含量为32.12± 0.02%。煮皮含脂肪7.71±0.02%，煮去皮含脂肪51.13±0.03%，煮全皮含纤维6.72±0.02%，生皮含纤维24.46±0.05%。碳水化合物测定的差异是煮全和煮壳中的7.05±0.03%和32.13±0.07%。理化性质显示折射率无显著差异。比重（g/cm 3）为0.890 3 ± 0.0 0 2（生全）和0.7975 ± 0.0 0 2（煮去壳），酸值为0.6 2 ± 0.0 2（煮去壳）和0.71 ± 0.0 6（生全）。碘值高于生煮样品。过氧化值范围为2.60±0.05%（煮沸去皮）~ 7.20±0.10%（生去皮）。皂化物含量为1.07±0.02%，游离脂肪酸含量为3.41± 0.02%。煮沸降低了大豆蛋白的吸水量和吸油量。乳化稳定性没有变化，在原料和煮沸的样品，而最少的凝胶化是最高的原料整体。镁是原料稻壳中含量最丰富的矿物质（44.66±0.02 mg/100 g），锰在所有样品中均未检出，抗营养因子显示单宁酸（从0.80±0.05%到2.73±0.03），皂苷生物碱类（0.53±0.02%~ 2.39±0.01%）植酸磷（从2.02 ± 0.02%到1.39±0.03%）、植酸盐（10.71± 0.01%）和草酸盐（3.42±0.03%）。[医]真皮卡（Pictacia vera（L.）面粉是蛋白质、脂肪和碳水化合物的良好来源。吸水能力使其在液体和半液体食品中作为增稠剂至关重要，并在食品加工中发挥烹饪作用，并且面粉可用作某些食品系统中的胶凝剂。油的物理化学性质显示酸值落在推荐食用油内，碘和过氧化物使油在肥皂制造中有用。矿物质分析表明，面粉中含有丰富的宏量矿物质，这是良好的食品配方，而抗营养特性，单宁，皂苷，草酸盐和生物碱，显着降低（p<0.05）煮沸，使样品对人类和动物食用安全。
Raw and boiled samples of Pistacia vera L. (pistachio) were analyzed for proximate composition, functional properties, mineral contents and antinutritional factors. Oil extracted from the seeds were evaluated for physicochemical properties: refractive index, specific gravity, iodine, peroxide, saponification and acid values. Six samples were used for the analyses: raw dehusk (A 1 ), raw whole (B 1 ), raw husk (C 1 ), boiled dehusk (A 2 ), boiled whole (B 2 ) and boiled husk (C 2 ).We report here results of proximate composition (P<0.05): ash content of 3.30±0.03% in boiled husk and 6.08 ±0.02% in raw whole, moisture content of 3.20±0.05% in raw dehusk and 12.63±0.04% in boiled whole, crude protein of 23.63±0.02% in boiled husk and 32.12± 0.02% in boiled whole. The fat content was 7.71±0.02% in boiled husk and 51.13±0.03% in boiled dehusk, fiber 6.72±0.02% in boiled whole and 24.46±0.05% in the raw husk. Carbohydrate determined by difference was 7.05±0.03% in boiled whole and 32.13±0.07% in boiled husk. Physicochemical properties showed no significant difference in the refractive indices. Specific gravity (g/cm 3 ) was 0.8903±0.002 in raw whole and 0.7975±0.002 in boiled dehusk, acid values were 0.62±0.02 in boiled dehusk and 0.71±0.06 in raw whole. Iodine values were higher in the raw than boiled samples. Peroxide value ranged from 2.60±0.05% in boiled dehusk to 7.20±0.10% in raw dehusk. Values for saponification and free fatty acid were 1.07±0.02% and 3.41±0.02%. Water absorption capacity (WAC) and oil absorption capacity (OAC) were reduced by boiling. Emulsion stability did not vary in both raw and boiled samples while least gelation was highest in raw whole. Magnesium was the most abundant mineral in raw dehusk (44.66±0.02 mg/100 g), manganese was not detected in any sample, anti-nutritional factors showed tannic acid (from 0.80±0.05% to 2.73±0.03), saponin (from 0.53±0.02% to 2.39±0.01%), alkaloids (from 3.00±0.01% to 28.00±0.70%), phytin phosphorus (from 2.02±0.02% to 1.39±0.03%) and phytate and oxalate (10.71±0.01%, 3.42±0.03%) in both raw dehusk. Pictacia vera (L.) flour is a good source of protein, fat and carbohydrate. Water absorption capacity makes it vital as thickener in liquid and semi-liquid foods and serves culinary role in food processing, and the flour may be useful as a gelling agent in some food systems. The physicochemical properties of the oil showed the acid value fell within recommended edible oils, the iodine and peroxide makes the oil useful in soap making. The mineral analysis showed that the flour is rich in macro minerals which is good in food formulation, while the antinutritional properties, tannins, saponins, oxalate and alkaloids, were significantly (p<0.05) reduced by boiling, making the samples safe for human and animal consumption.