Phytosterols and phytosterol oxides in Bronte’s Pistachio (Pistacia vera L.) and in processed pistachio products

This study provides data on phytosterols (campesterol, stigmasterol, β-sitosterol, Δ5-avenasterol) content in raw Bronte’s pistachios, four industrially processed pistachio products and roasted pistachios. The study also contributes to greater insight into the effect of processing on the formation of β-sitosterol oxidation products. The total sterol content in raw Bronte’s pistachio (279 mg/100 g oil) was higher than in processed pistachios where it varied with processing. β-sitosterol was the dominant sterol in all the samples studied. The total β-sitosterol oxides content ranged from 4.40 µg/g oil found in the raw sample up to 6.30 µg/g oil detected in the roasted samples at 150°. The most abundant β-sitosterol oxide was the 6-keto-sitostanol. The reported phytosterol oxides profile let us hypothesize that their synthesis is initiated via the epoxide pathway. Therefore, 6-keto-sitostanol could be used as a molecular marker of thermal stress in pistachio products.