Comparison of physical properties, chemical composition, 1 antioxidant activity and fungal flora of four commercial Iranian pistachios

In this study, four major commercial cultivars of Iranian pistachio were analyzed for physical and compositional characteristics. The aflatoxin and ochratoxin contents and fungal flora of each variety was also determined. Physical analyses showed the sphericity ranged from 65.9 to 78.2%, surface area from 541.3 to 714.8 mm2, particle volume from 3.3 to 5 cm3 and the particle density from 263.5 to 309.6 Kg/m3. Compositional characteristics highlighted that the maximum amount of total phenolics belongs to ‘Kalleh-Ghuhi’ and the minimum content belongs to ‘Ahmad-Aghaei’. A weak correlation was found between total phenolic content and total antioxidant capacity. Sixteen different fatty acids were identified for each variety. A negative and significant linear correlation was found between 27 oleic and linoleic, and also mono- and poly-unsaturated fatty acids. None 28 of the samples showed positive to the presence of aflatoxins (B1, B2, G1 and 29 G2) and ochratoxin A by ochratoxin HPLC-MS/MS. According to the 30 results, the different characteristics of the nut are much more affected by 31 the variety to the growth location. In addition, this is the first worldwide 32 report of the presence of two fungal strains, Setosphaeria pedicellata and 33 Penicillium georgiense, in pistachio nuts.

Comparison of physical properties, chemical composition, 1 antioxidant activity and fungal flora of four commercial Iranian pistachios Keywords:

Nuts , Fatty acid profile , Total phenolic content , Aspergillus spp. , Aflatoxins