%0 Journal Article
%T Nutritional Value of Italian Pistachios from Bronte ( <i>Pistacia vera</i>, L.), Their Nutrients, Bioactive Compounds and Antioxidant  Activity
%A Laura D¡¯Evoli
%A Massimo Lucarini
%A Paolo Gabrielli
%A Altero Aguzzi
%A Ginevra Lombardi-Boccia
%J Food and Nutrition Sciences
%P 1267-1276
%@ 2157-9458
%D 2015
%I Scientific Research Publishing
%R 10.4236/fns.2015.614132
%X This study gives an overview on the nutritional value, bioactive compounds and antioxidant activity (ABTS and FRAP) of Bronte¡¯s pistachio (Pistacia vera, L., cv. Bianca) from Sicily (Italy). Bronte¡¯s pistachios are rich in fat, protein, dietary fiber, trace elements (Fe, Zn, Cu, Mn) and minerals (Ca, P, K, Mg, Na). Lipids mainly consist of MUFA (33.8 g/100g), primarily oleic acid (32.4 g/ 100g); PUFA is mostly represented by linoleic acid (7.49 g/100g). Bronte¡¯s pistachios are also a valuable source of bioactive compounds such as total polyphenols (501.5 mg/100g), lutein (1.26 mg/100g), <em>¦Â</em>-carotene (0.18 mg/100g), <em>¦Ã</em>-tocopherol (19.2 mg/100g) and phytosterols (134.4 mg/100g). Among phytosterols, the main is <em>¦Â</em>-sitosterol (86% of total content), followed by ¦¤5-avenasterol (6.3%). Phytic acid content is 1763 mg/100g; Ins(1,2,4,5,6)P5 and Ins(1,2,3,4,5,)P5 have been detected too (31 mg/100g and 10 mg/100g, respectively). The antioxidant activity was determined both in hydrophilic and lipophilic fraction of pistachios, showing &gt;80% of the total antioxidant activity in the hydrophilic, predominately due to phenolic compounds.
%K Bronte¡¯s Pistachios
%K Dietary Fiber
%K Phytic Acid
%K Inositol Pentaphospates
%K Carotenoids
%K Tocopherols
%K Phytosterols
%K Total Polyphenols
%K Antioxidant Activity
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=60769