Research Article

Elimination of Aspergillus flavus from Pistachio Nuts with Dielectric Barrier Discharge (DBD) Cold Plasma and Its Impacts on Biochemical Indices

Table 1

Effect of different durations of cold plasma on the values of the total phenolic content (TPC), antioxidant activity, malondialdehyde (MDA), pigments, total soluble protein (TSP), and instrumental color parameters of pistachio nuts.

PropertiesTime of plasma treatments (sec)
015306090120150180

TPC (mg GAE/g)1.81ab ± 0.051.78a–c ± 0.081.67c ± 0.081.71bc ± 0.081.76a–c ± 0.031.84a ± 0.051.85a ± 0.081.79a–c ± 0.01
Inhibitory of DPPH activity (%)86.85c ± 0.5886.43c ± 0.6087.01bc ± 0.4087.82ab ± 0.3587.90a ± 0.2987.12a–c ± 0.4287.82ab ± 0.4287.94a ± 0.42
MDA (n mol. g−1)24.96d ± 1.3425.77cd ± 0.3925.71cd ± 1.1428.31bc ± 1.6629.04b ± 1.6628.82b ± 1.1429.49ab ± 1.4631.92a ± 2.61
TSP (mg/g)3.56b ± 0.223.40b ± 0.234.10a ± 0.103.61b ± 0.104.30a ± 0.203.68b ± 0.302.86c ± 0.082.50d ± 0.09

Pigments (μg·g−1)
Chlorophyll a25.91a ± 0.2722.89b ± 0.3921.83c ± 0.5118.65e ± 0.7618.50e ± 0.5320.16d ± 0.6220.65d ± 0.3620.13d ± 0.60
Chlorophyll b26.44a ± 0.2123.86c ± 0.4324.63bc ± 0.5624.63d ± 0.7622.17d ± 0.5524.15c ± 1.0626.28a ± 0.6125.83ab ± 1.02
Total chlorophyll52.35a ± 0.4346.75b ± 0.7946.46bc ± 1.0546.46d ± 1.3940.67d ± 1.0744.31b ± 1.6946.93b ± 0.9745.96bc ± 1.60
Total carotenoid24.23a ± 0.1021.63d ± 0.2822.42b ± 0.1318.08g ± 0.1617.51h ± 0.0818.77f ± 0.0919.10e ± 0.0721.90c ± 0.04

Instrumental color
Lightness (L)62.07a ± 0.3861.03b ± 0.6060.82bc ± 0.4061.20ab ± 0.5661.25ab ± 0.2459.85d ± 0.4759.97cd ± 0.3161.45ab ± 0.80
Redness ()−5.51f ± 0.30−4.74e ± 0.16−4.13d ± 0.43−3.83cd ± 0.17−3.54bc ± 0.15−3.37bc ± 0.38−3.04b ± 0.47−0.38a ± 0.06
Yellowness ()32.04a ± 0.2530.13b ± 0.3330.48b ± 0.1830.77b ± 0.5030.04bc ± 0.5830.39b ± 0.3429.26cd ± 0.6528.49d ± 0.57
Chroma ()32.51a ± 0.2930.50b ± 0.3530.76b ± 0.2331.00b ± 0.5230.24b ± 0.5630.57b ± 0.3529.42c ± 0.7028.49d ± 0.57

Values (mean ± SD) in a row without the same superscript letter differ statistically ().