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<p>Pistachio nuts were ranked among the fifty diets most abundant in antioxidants and polyphenols. However, data on the trace element profiling of these kernels is very limited. In this investigation, elemental characterization of pistachio nuts and their contribution to dietary intake were measured in two Algerian pistachios collected from two geographical sites (<i>Ain El Ibel</i> and <i>Sidi Makhlouf</i>). The quantification of macro- and microelements was performed by WDXRF spectrometry. The ultimate elements included Ca, Cu, Fe, K, Mg, Mn, P, Sr, and Zn. The accuracy of the WDXRF technique was assessed by analyzing CRM-IAEA 336 and NIST-SRM 1573a reference materials. Results showed substantial variations in element contents between the two geographical regions, attributed to edapho-climatic conditions. Ca, Cu, Fe, and P were found in high proportions in <i>Ain El Ibel</i> nuts. However, the highest amounts of K, Sr, and Zn were detected in nuts reaped from the <i>Sidi Makhlouf</i> orchard. Dietary intakes (EDIs) of essential elements through the ingestion of 100&#xa0;g of pistachio nuts/day/person were estimated and compared to daily intakes (RDIs) set by WHO guidelines. The quotidian ingestion of nuts contributes substantially to the RDIs for Cu, Fe, Mg, and Mn without surpassing safe thresholds. PCA clearly separated the two groves based on their elemental profiles. Overall, the levels of macro- and microelements are significantly influenced by provenance and contribute to the nutritional quality of nuts. The data obtained from this analysis can be suitable for functional food characterization and dietary usage. Upcoming research should consider the seasonal variation of the elemental composition of pistachio nuts.</p>

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Determination and dietary intake of some macro- and microelements in Algerian pistachio kernels

  • 期刊论文

  • 发表日期：

    2026年1月6日

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  • Bouzid Nedjimi

摘要

Pistachio nuts were ranked among the fifty diets most abundant in antioxidants and polyphenols. However, data on the trace element profiling of these kernels is very limited. In this investigation, elemental characterization of pistachio nuts and their contribution to dietary intake were measured in two Algerian pistachios collected from two geographical sites (Ain El Ibel and Sidi Makhlouf). The quantification of macro- and microelements was performed by WDXRF spectrometry. The ultimate elements included Ca, Cu, Fe, K, Mg, Mn, P, Sr, and Zn. The accuracy of the WDXRF technique was assessed by analyzing CRM-IAEA 336 and NIST-SRM 1573a reference materials. Results showed substantial variations in element contents between the two geographical regions, attributed to edapho-climatic conditions. Ca, Cu, Fe, and P were found in high proportions in Ain El Ibel nuts. However, the highest amounts of K, Sr, and Zn were detected in nuts reaped from the Sidi Makhlouf orchard. Dietary intakes (EDIs) of essential elements through the ingestion of 100 g of pistachio nuts/day/person were estimated and compared to daily intakes (RDIs) set by WHO guidelines. The quotidian ingestion of nuts contributes substantially to the RDIs for Cu, Fe, Mg, and Mn without surpassing safe thresholds. PCA clearly separated the two groves based on their elemental profiles. Overall, the levels of macro- and microelements are significantly influenced by provenance and contribute to the nutritional quality of nuts. The data obtained from this analysis can be suitable for functional food characterization and dietary usage. Upcoming research should consider the seasonal variation of the elemental composition of pistachio nuts.