Biochemical composition influenced by different locations in Uzun pistachio cv. (Pistacia vera L.) grown in Turkey

Lipid characterization of local pistachio germoplasm in central and southern Tunisia

“…The same result was obtained by Abdallah et al (1998) for different almond genotypes; they reported very low saturated fatty acid (<10%), high monounsaturated and low polyunsaturated fatty acid. Seferoglu et al (2006) indicated that the unsaturated fatty acid composition ranged from 72.2 to 75.0% for oleic acid and 11.2-13.1% for linoleic acid, depending on locality. The saturated fatty acids ranged from 8.25 to 9.52% in palmitic acid and 2.36 to 3.71% in stearic acid.…”

“…Agar et al (1998) reported on the variable fat content and fatty acid composition in Turkish and Iranian pistachio varieties. Moreover, some biochemical and technological characteristics of the same variety of pistachio are affected by different ecological conditions: Seferoglu et al (2006) reported a mean fat content that ranged between 46.8 and 66.5% for the same variety in different locations. The contents of saturated and unsaturated acids also differed significantly by location.…”

Antepfıstığı (Pistacia vera L.) ve İnsan Sağlığı Üzerine Etkileri

“…Yenilebilen 100 g sert kabuklu yemişlerin sağladığı enerji değeri aynı miktarda tüketilen taze ve kurutulmuş meyvelerin enerjisinden daha yüksektir [23]. Zengin protein, yağ ve yağ asitleri, vitamin, mineral ve antioksidan içeriğinden dolayı yüksek besleyici değere sahip ve lezzetli sert kabuklu meyvelerden biri olan antepfıstığı fonksiyonel gıdalar arasında yer almaktadır [27,28]. Zengin içeriğinden dolayı antepfıstığı yoğunlaştırılmış enerji hapı olarak da isimlendirilmektedir [2].…”

Fast UPLC/PDA determination of squalene in Sicilian P.D.O. pistachio from Bronte: Optimization of oil extraction method and analytical characterization

“…In the present work, the SQ levels determination was performed in reversed phase and in the UPLC analytical method the mobile phase was optimized with respect to short time analysis and maximizing chromatographic resolution of the analyte. Furthermore, considering that the chemical composition of the pistachio seeds may vary depending on cultivar, rootstock and maturity at harvest, ecological conditions, growing areas, and horticultural practices (Kader, Heintz, Labavitch, & Rae, 1982;Seferoglu, Seferoglu, Tekintas, & Balta, 2006), the validated method was successfully applied to 29 ''green pistachio from Bronte" samples to determine and compare SQ content trying to exploit this parameter as indicators of typicality.…”