Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L.
Ballistreri G, Arena E, Fallico B.
Molecules 2009;14(11):4358-69.
Changes in the phenolics fraction (anthocyanins, flavonoids and stilbenes) and tocopherols of unpeeled pistachios with ripening, and the effect of the sun-drying process are investigated. Total polyphenol levels increased with ripening, while the sun drying process caused a substantial loss. These results suggest that unpeeled pistachios can be considered an important source of phenolics, particularly of anthocyanins. Moreover, in order to preserve these healthy characteristics, new and more efficient drying processes should be adopted.