extraction of oil from poor quality pistachios results in increased add-value. in this study, the performance of different solvents in recovery of valuable oil and meal from the pistachio sample contaminated with aflatoxin was investigated and some chemical properties of the extracted oil were determined. the pistachio nut oil was extracted by three solvent systems including n-hexane (non- pola...

Extraction of oil from poor quality pistachios results in increased add-value. In this study, the performance of different solvents in recovery of valuable oil and meal from the pistachio sample contaminated with aflatoxin was investigated and some chemical properties of the extracted oil were determined. The pistachio nut oil was extracted by three solvent systems including n-hexane (non- pola...

Abstract Virgin olive oil is considered a key component of the Mediterranean Diet, while nut and seed “cold‐pressed” oils stand out as an interesting ingredient due to growing consumer demand toward so‐called gourmet healthy oils. The main objective this work development characterization novel virgin vegetal based on blendings with obtained from seeds (sesame flaxseed) nuts (hazelnut pistachio)...

Effects of kaolin applicati on were evaluated on water stress in pistachio cv. ‘Ohadi’. This experiment was conducted in one of research sites at the Pistachio Research Institute in Rafsanjan (Kerman province) in . The results show that individual and interaction effects of all treatments were significant on nutrition absorption in leaves, although there was not a steady effect on all the eleme...

OBJECTIVES Pistachio nut ingestion (3 oz./d, two weeks) was tested for effects on exercise performance and 21-h post-exercise recovery from inflammation, oxidative stress, immune dysfunction, and metabolite shifts. METHODS Using a randomized, crossover approach, cyclists (N = 19) engaged in two 75-km time trials after 2-weeks pistachio or no pistachio supplementation, with a 2-week washout pe...

In this study, the treatment of pistachio nuts by Bacillus subtilis UTBSP1, a promising isolate to degrade aflatoxin B1 (AFB1), caused to reduce the growth of Aspergillus flavus R5 and AFB1 content on pistachio nuts. Fluorescence probes revealed that the cell free supernatant fluid from UTBSP1 affects spore viability considerably. Using high-performance liquid chromatographic (HPLC) method, 10 ...

BACKGROUND Positive effects of pistachio nut consumption on plasma inflammatory biomarkers have been described; however, little is known about molecular events associated with these effects. PURPOSE We studied the anti-inflammatory activity of a hydrophilic extract from Sicilian Pistacia L. (HPE) in a macrophage model and investigated bioactive components relevant to the observed effects. M...

The aim of present study was to enhance topical permeation of clotrimazole gel preparation by using various permeability enhancers such as coconut oil, pistachio oil and sodium lauryl sulphate (SLS). Clotrimazole gel preparations were prepared and optimized by using three factor, five level central composite design. A second-order polynomial equation was generated in order to estimate the effec...

pistachio nut (pistacia vera l.) is one of the popular and nutritious tree nuts in the world. pistachio spread is a new product which is made from pistachio paste, icing sugar, soy protein isolate (spi), and red palm oil (rpo). this study involved sensory acceptability (by 32 assessors) using hedonic scale and development of suitable terminology for describing pistachio spread using quantitativ...

Pistachio as a strategic product has a particular position among Iranian productions and is one of the most important non-oil exports after carpet. In this study, after primary processing such as dehulling, washing, drying and roasting, pistachio nuts were packed in four different atmospheres including N2, CO2, vacuum and ambient air. Storage temperatures were 20 C and 40 C for a 12 month perio...