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Pistachio ( Pistacia vera L.) is a drought-tolerant species grown under the semiarid conditions of the Mediterranean basin. For this reason, it is essential to make an exhaustive quantification of yield and quality benefits of the kernels because the regulated deficit irrigation will allow significant water savings with a minimum impact on yield while improving kernel quality. The goal of this scientific work was to study the influence of the rootstock, water deficit during pit hardening, and kernel roasting on pistachio ( P. vera , cv. Kerman) fruit yield, fruit size, and kernel content of fatty acids phytoprostanes (PhytoPs) and phytofurans (PhytoFs) for the first time. Water stress during pit hardening did not affect the pistachio yield. The kernel cultivar showed a lower oleic acid and a higher linoleic acid contents than other cultivars. Kernels from plants grafted on the studied rootstocks showed very interesting characteristics. P. integerrima led to the highest percentage of monounsaturated fatty acids. Regarding the plant oxylipins, P. terebinthus led to the highest contents of PhytoPs and PhytoFs (1260 ng/100 g and 16.2 ng/100 g, respectively). In addition, nuts from trees cultivated under intermediate water deficit during pit hardening showed increased contents of the 9-series F 1 -phytoprostanes and ent -16( RS )-9- epi -ST-Δ 14 -10-phytofuran. However, roasting of pistachios led to PhytoP degradation. Therefore, plant cultivar, deficit irrigation, rootstock, and roasting must be considered to enhance biosynthesis of these secondary metabolites. New tools using agricultural strategies to produce hydroSOS pistachios have been opened thanks to the biological properties of these prostaglandin-like compounds linking agriculture, nutrition, and food science technology for further research initiatives.

Phytoprostanes (PhytoPs) are produced in plants and seeds by non-enzymatic free-radical pathways from α-linolenic acid (ALA). We recently highlighted the formation of a new class of compounds from ALA, namely phytofurans (PhytoFs). In biological samples, these compounds are produced as mixtures, and their analytical exploration remains challenging without their pure synthetic forms. The synthesis of some phytofurans is described here. The use of an enantiomerically enriched intermediate allowed for the first time access to both families of PhytoFs, the alkenyl and enediol classes. For the first time, PhytoF metabolites have been quantitated in the liver tissue of rats treated with an ALA-rich flaxseed or flaxseed oil diet. [ABSTRACT FROM AUTHOR]

• Detection by the first time of phytoprostanes and phytofurans content in chocolates. • Dark chocolates are featured by differential phytoprostanes and phytofurans profile. • The percentage of cocoa is not a critical factor for oxylipins generation in dark chocolate. • Plant oxylipins are not dependent of FAMEs levels. • PCA separates significantly dark chocolates on their content in plant oxylipins. Phytoprostanes (PhytoPs) and phytofurans (PhytoFs) are plant oxylipins (isoprostane-prostaglandin-like compounds) formed by the free radical-catalyzed oxidation of α-linolenic acid (ALA, C18:3, n-3). These oxylipins have been previously described in an array of plant-based foods with similar concentrations as phenolics in some fruits and vegetables, but their occurrence in dark chocolate has not been addressed so far, neither their content nor the influence of cocoa percent and fatty acid composition on the generation of PhytoPs and PhytoFs, to establish new assays in order to boost the dietary burden of these new bioactive compounds, provided by natural plant-based foods intake. In this regard, 80 dark chocolate samples with cocoa (Theobroma cacao L.) content of up to 100% were assessed on their PhytoP and PhytoF profile. These target analytes were isolated using a dispersive liquid–liquid extraction followed by a solid-phase clean-up of the extracts, and quantified using a UHPLC coupled to a triple quadrupole-MS/MS detection system. The content of PhytoPs and PhytoFs in the array of chocolates analyzed oscillated from 2.45 to 1192.43 ng/g fw and from 144.57 to 840.19 ng/g fw, respectively. The profile of these metabolites was studied in conjunction with the fatty acid methyl esters (FAMEs) content and the percentage of cocoa; however, no relationship between PhytoPs and PhytoFs and FAMEs content nor the cocoa percentage was observed. The assessment of dark chocolates on the content of PhytoPs and PhytoFs is of great importance as there is increasing scientific evidence on their immunomodulatory and inflammatory activity, as well as their role as preventive agents against oxidative stress that could confer this food an additional interest to consumers. [ABSTRACT FROM AUTHOR]

• Chilean Gevuina avellana nuts were studied for lipid and phenolic composition. • Content and composition of phytochemicals was assessed before and after roasting. • Oleic and 7-hexadecenoic acids were the main fatty acids quantified. • Phytoprostanes and phytofurans were detected in G. avellana for the first time. Roasted cotyledons of the Chilean hazelnut (Gevuina avellana) are appreciated as snacks. The aim of our work was to assess the fatty acid, oxylipin and phenolic composition using gas chromatography (GC) coupled to mass spectrometry (MS), ultra- high performance liquid chromatography (UHPLC) coupled to MS and HPLC coupled to diode array detector (HPLC-DAD). Additionally, various antioxidant activities were assessed. The inhibition of α-glucosidase, α-amylase, lipase, cyclooxygenases-1 and -2 (COX-1/COX-2), and lipoxygenase was determined. The main fatty acids were oleic and 7-hexadecenoic acids. Eight phytoprostanes and three phytofurans were identified and quantified. Hydroxybenzoic and hydroxycinnamic acids were the main phenolic compounds. Oils showed antioxidant activity determined by EPR, and inhibition of COX-1/COX-2. The statistical analysis showed that the roasting does not affect the composition of the samples. The occurrence of oxylipins in this species is reported for the first time. Chilean hazelnuts can be considered a source of health promoting compounds. [ABSTRACT FROM AUTHOR]