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Dergiler / Black Sea Journal of Agriculture / 2026 / Cilt: 9 Sayı: 3

Roasting Effects on Aroma Volatiles and Antioxidant Activity in Pistachio Kernels (cv. Siirt)

Ömer Faruk Bilgin(SİİRT ÜNİVERSİTESİ)0000-0002-9300-1867
Sayfa
391–398
Yayın Tarihi
2026-05-15
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Overall, roasting enhanced aroma complexity and antioxidant activity while reducing some heat-sensitive compounds, providing valuable information for optimizing roasting conditions in “Siirt” pistachios.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Roasting is a key processing step that strongly influences the sensory and chemical quality of pistachio kernels.
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Temel Bulgular & Veri:This study investigated the effects of roasting (160 °C for 25 min) on Turkish pistachio (Pistacia vera L., cultivar “Siirt”) kernels by comparing raw and roasted samples.
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Sonuç & Katkı:Overall, roasting enhanced aroma complexity and antioxidant activity while reducing some heat-sensitive compounds, providing valuable information for optimizing roasting conditions in “Siirt” pistachios.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Antioxidant activity · GC–MS · HPLC

Özet

Roasting is a key processing step that strongly influences the sensory and chemical quality of pistachio kernels. This study investigated the effects of roasting (160 °C for 25 min) on Turkish pistachio (Pistacia vera L., cultivar “Siirt”) kernels by comparing raw and roasted samples. Color parameters (L*, a*, b*, hue angle), total phenolic content (TPC), and antioxidant activity (DPPH assay) were evaluated. Sugars and organic acids were quantified by HPLC, while volatile compounds were characterized using HS-SPME/GC–MS. Roasting did not significantly affect L*, b*, or hue angle values, while a* and chroma (C*) decreased significantly, indicating partial pigment degradation without pronounced lightness changes. Total phenolic content decreased significantly from 343.38 to 284.72 mg GAE/100 g, whereas DPPH radical scavenging activity increased markedly from 21.56% to 57.19%. Roasting significantly increased sucrose, glucose, and fructose concentrations and enhanced levels of citric, malic, and succinic acids, while ascorbic acid decreased. Volatile analysis revealed an increase in identified compounds from 23 to 30, with monoterpene hydrocarbons remaining dominant and limonene as the major compound. Aldehydes and Maillard-derived heterocyclic compounds such as pyrazines and pyrroles were detected mainly in roasted kernels. Overall, roasting enhanced aroma complexity and antioxidant activity while reducing some heat-sensitive compounds, providing valuable information for optimizing roasting conditions in “Siirt” pistachios.

Abstract

Roasting is a key processing step that strongly influences the sensory and chemical quality of pistachio kernels. This study investigated the effects of roasting (160 °C for 25 min) on Turkish pistachio (Pistacia vera L., cultivar “Siirt”) kernels by comparing raw and roasted samples. Color parameters (L*, a*, b*, hue angle), total phenolic content (TPC), and antioxidant activity (DPPH assay) were evaluated. Sugars and organic acids were quantified by HPLC, while volatile compounds were characterized using HS-SPME/GC–MS. Roasting did not significantly affect L*, b*, or hue angle values, while a* and chroma (C*) decreased significantly, indicating partial pigment degradation without pronounced lightness changes. Total phenolic content decreased significantly from 343.38 to 284.72 mg GAE/100 g, whereas DPPH radical scavenging activity increased markedly from 21.56% to 57.19%. Roasting significantly increased sucrose, glucose, and fructose concentrations and enhanced levels of citric, malic, and succinic acids, while ascorbic acid decreased. Volatile analysis revealed an increase in identified compounds from 23 to 30, with monoterpene hydrocarbons remaining dominant and limonene as the major compound. Aldehydes and Maillard-derived heterocyclic compounds such as pyrazines and pyrroles were detected mainly in roasted kernels. Overall, roasting enhanced aroma complexity and antioxidant activity while reducing some heat-sensitive compounds, providing valuable information for optimizing roasting conditions in “Siirt” pistachios.

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Bu Makaleye Atıf Yap

Bilgin, Ö. F. (2026). Roasting Effects on Aroma Volatiles and Antioxidant Activity in Pistachio Kernels (cv. Siirt). Black Sea Journal of Agriculture, Cilt: 9 Sayı: 3, 391–398. https://doi.org/10.47115/bsagriculture.1904964

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