Table 1.
Flavonoids and phenolic acids in NP and RP.
| Compound | NP | RP |
|---|---|---|
| Gallic acid | 1.18 ± 0.12 * | 2.05 ± 0.24 * |
| Protocatechuic acid | 0.88 ± 0.04 | 0.96 ± 0.16 |
| Chlorogenic acid | - | 0.18 ± 0.02 |
| Catechin | 2.19 ± 0.20 * | 0.95 ± 0.06 * |
| Epicatechin | 0.15 ± 0.01 * | 0.08 ± 0.02 * |
| Eriodictyol-7-O-glucoside | 0.01 ± 0.00 | 0.03 ± 0.00 |
| Quercetin-3-O-rutinoside | 0.58 ± 0.04 | 0.55 ± 0.04 |
| Isoquercetin | 1.52 ± 0.22 * | 0.81 ± 0.10 * |
| Daidzein | - | 0.15 ± 0.01 |
| Eriodictyol | 0.06 ± 0.02 | 0.05 ± 0.01 |
| Luteolin | 0.18 ± 0.03 | 0.22 ± 0.11 |
-, trace of detected compound; NP, natural raw pistachio extract; RP, roasted salted pistachio extract. Values are expressed as mg per 100 g and represent the average of triplicate measurements ± SD. Differences among concentration of polyphenols in NP and RP were assessed by analysis of variance followed by the Tukey pairwise comparison. Two-sample t tests (two-tailed) were used. The regression values were considered statistically significant at p < 0.05. * indicates significant differences.