Characteristics of pistachio kernel oils from Iranian cultivars

Kamangar, T.; Farrohi, F.; Mehran, M.

doi:10.1007/bf02640742

Cited by 20 publications

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“…They prevent cardivascular diseases better than any other oil [4,5]. Furthermore, pistachio nut oil is also used in the cosmetic and pharmaceutical industries [6].In this investigation, the fatty acid composition of P. vera cv ohadi (PVO), P. atlantica var. mutica (PAM), and P. khinjuk (PKH) was studied.…”

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Fatty acid composition of oils from fruits of three Pistacia species growing in Iran

Tavakoli

Pazhouhanmehr

2010

Chem Nat Compd

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The Pistacia genus belongs to the Anacardiaceae family and consists of 11 species. Three Pistacia species occur naturally in Iran, including Pistacia vera, Pistacia atlantica, and Pistacia khinjuk [1]. P. khinjuk and P. atlantica grow wildly and largely in the southwest and west of Iran. P. atlantica var mutica is the most popular species of P. atlantica. P. vera is a single domestic species of Pistacia genus, too. The major pistachio producers in the world are Iran, USA, Turkey, and Syria [2]. Iran, with its 350,000 ha of P. vera growing area, is indeed the greatest pistachio producer in the world. The most popular cultivar of P. vera in Iran is Ohadi (more than 60%) [3].The oil of pistachio contains linoleic and linolenic acids that are essential in human diet. Moreover, these fatty acids have been shown to reduce the level of cholesterol in blood. They prevent cardivascular diseases better than any other oil [4,5]. Furthermore, pistachio nut oil is also used in the cosmetic and pharmaceutical industries [6].In this investigation, the fatty acid composition of P. vera cv ohadi (PVO), P. atlantica var. mutica (PAM), and P. khinjuk (PKH) was studied. The fruit samples of PAM and PKH were collected from fields in Marvdasht and Kazeroon in Fars Province, respectively, and those of PVO were collected in Feizabad in Khorasan Razavi Province. All samples were stored at -18qC until analysis. PVO and PAM grow in mild and cool climates and PKH grows in warm regions.The fatty acid compositions of the oils were analyzed by GC, and the results are given in Table 1. The major fatty acid components characterized in the oil were as follow: oleic acid (51.46-52.12%), linoleic acid (17.44-35.85%), palmitic acid (8.5-17.82%), palmitoleic acid (1.23-5.73%), stearic acid (1.48-2.61%), and linolenic acid (0.95-1.5%), but margaric acid (0.4%), margaroleic acid (0.43%), gadoleic acid (0.76%), and erucic acid (0.88%) were only identified in the fatty acid composition of PKH oil.Fatty acid components representing about 99.51-99.73% of total oil were characterized. The amount of saturated and unsaturated fatty acids in the kernel oils were found to be 10.04-20.83% and 71.6-84.9%, respectively.The main fatty acid component found in PKH, PVO, and PAM oils was oleic acid, and no significant difference was observe for the three pistachio varieties studied. Linoleic acid was a secondary fatty acid for PVO and PAM oils, but in PKH oil, there was no significant difference between linoleic acid and palmitic acid contents.The amount of palmitic acid and palmitoleic acid was greatest for PKH oil, followed by PAM and PVO oils, respectively. The amount of stearic acid in PKH and PAM oils was statistically the same, which was greater than that in PVO oil. The linoleic acid content of PKH oil was much lower than that of PVO and PAM. The percentage of linolenic acid in the three pistachio varieties studied was approximately the same.The PKH oil was characterized by its higher palmitic and palmitoleic acids in comparison with PVO and PAM oils. Margaric,...

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“…They prevent cardivascular diseases better than any other oil [4,5]. Furthermore, pistachio nut oil is also used in the cosmetic and pharmaceutical industries [6].…”

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confidence: 99%

Fatty acid composition of oils from fruits of three Pistacia species growing in Iran

Tavakoli

Pazhouhanmehr

2010

Chem Nat Compd

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“…Investigations carried out on pistachio oils, have revealed fatty acid composition (10)(11)(12) and unsaponifiable content (10). In this paper the distribution of fatty acids in the triglycerides of pistachio oil has been investigated.…”

Section: Introductionmentioning

confidence: 99%

The Structure of the glycerides of pistachio kernel oil

Daneshrad

1978

J Americ Oil Chem Soc

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Pistachio kernel oil has been analyzed by separating the triglycerides according to their degree of unsamration by means of thin layer chromatography on silica gel plates impregnated with silver nitrate. The total fatty acids and the fatty acid on position 2 of each individual triglyceride were determined. The distribution of oleic acid Oll the different positions of triglycerides varies according to the unsaturation of these triglyccrides. Oleic acid in the case of the less unsaturated triglycerides locates in the 2-position, and, as the degree of unsaturation increases due to linolenic or linoleic acids, it tends to be on external positions. Linoleic and linolenic acids usually are esterified in the middle position.

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“…Pistacia species are indigenous to Iran. Composition of the oil of kernels of the cultivated variety (P. vera L.) and the structure of the glycerides have been determined (1)(2)(3)(4). Pistacia atlantiea Subsp.…”

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confidence: 99%

Chemical studies of the oil from pistacia nuts growing wild in iran

Daneshrad

Aynehchi

1980

J Americ Oil Chem Soc

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Large populations of Pistacia grow wild in different parts of Iran. The fruits of two species, namely, Pistacia atlantica Subsp. mutica and P. atlantica Subsp. kurdica are consumed by the natives because of the high content of oil in kernels and outer skin layers. The kernels of both species are rich in oil (over 50%), and the oil content in the outer skin layer of P. atlantica Subsp. kurdica is 63% and in the other variety 30%. Unsaponifiable matter and fatty acid compositions of the oils were determined and the results compared with the oil from Pistacia vera L.

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Characteristics of pistachio kernel oils from Iranian cultivars

Cited by 20 publications

References 3 publications

Fatty acid composition of oils from fruits of three Pistacia species growing in Iran

Fatty acid composition of oils from fruits of three Pistacia species growing in Iran

The Structure of the glycerides of pistachio kernel oil

Chemical studies of the oil from pistacia nuts growing wild in iran

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