Comparison of three different techniques for extraction of volatiles from pistachio nuts
2014
Kendirci, P., Ege Univ., Bornova-Izmir (Turkey). Faculty of Engineering. Dept. of Food Engineering | Onogur, T.A., Ege Univ., Bornova-Izmir (Turkey). Faculty of Engineering. Dept. of Food Engineering
Pistachio nut (Pistacia vera L.) is one of the popular tree nuts of the world and is widely cultivated in saline, dry and hot areas of the Middle East, Mediterranean countries and United States. Iran, USA, Syria and Turkey are the main producer countries of this product. Pistachio nut is widely consumed as a raw or roasted ingredient of many desserts, ice creams, cakes, pastry and in the production of some sausages. The aim of the present study was to determine the appropriate technique for extraction of volatiles from pistachio nuts. Uzun variety which is cultivated in the South-East Region of Turkey was used as the material of the study. Volatiles were extracted with three different extraction techniques – Liquid-Liquid Solvent Extraction (LLSE) at 85±2 °C for 6 h by using ethanol and hexane as solvents, Headspace extraction (HS) at 100°C for 1 h, and Solid Phase Micro Extraction (SPME) at 100 °C for 1 h by using DVB/Car/PDMS fibre. Obtained extracts were analyzed by Gas Chromatography/Mass Selective detector (GC/MS). The total number of volatiles extracted by LLSE, HS and SPME techniques were 34, 41, 25, respectively; and the percentage of volatiles identified by these techniques were found to be 67.36%, 72.04% , 92.91%, respectively. Since more than 90% of volatiles could be identified by SPME which also showed high repeatability, it could be recommended as the most appropriate technique for extraction of volatiles from pistachio nuts.
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