Chemical Composition of Iran′s <i>Pistacia atlantica</i> Cold‐Pressed Oil

Saber-Tehrani, Mohammad; Givianrad, Mohammad Hadi; Azar, Parviz Aberoomand; Waqif-Husain, Syed; Mohammadi, Seyed Abolghasem

doi:10.1155/2013/126106

Cited by 43 publications

(33 citation statements)

References 25 publications

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“…These results were in accordance with previous studies reported by Durmaz and Gokmen , which are generally attributed to the thermal degradation or microstructural changes in kernels during roasting. Chlorophylls are usually associated with color and quality of some plant oils, and RPKO contains relatively high level of chlorophylls (12.21 mg/kg oil), which is similar to the values reported by Saber‐Tehrani et al for cold‐pressed pistachio kernel oil from Iran (17.21 mg/kg oil). After roasting chlorophylls levels were reduced slightly (9.95–10.23 mg/kg oil).…”

Section: Resultssupporting

confidence: 87%

Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (Pistacia vera L. Var Kerman)

Ling

Yang

et al. 2015

Euro J Lipid Sci & Tech

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Pistachio kernel oil (PKO) was prepared by cold‐pressing from raw (RPKO), conventional (CRPKO), and microwave (MRPKO) roasted kernels for Kerman pistachio. Physicochemical properties, bioactive compounds, antioxidant activities, and thermal behaviors of extracted oils were determined in this study. Volatile compounds were tentatively identified and semi‐quantified by headspace solid‐phase micro‐extraction combined with gas chromatography‐mass spectrometry technique. The results showed that there was no significant difference between oil samples for some physicochemical parameters and fatty acid profiles. Roasting treatments caused an increase in total phenolics and antioxidant capacity and a decrease in levels of total tocopherols and chlorophylls. The thermal transition temperatures of the RPKO were −47.15 and −19.85°C for crystallization, and −13.11 and 3.11°C for melting. Among the 43 volatile compounds identified, the major compounds were limonene, α‐pinene, β‐myrcene, hexanoic acid, and nonanal in RPKO. The levels of these compounds decreased after roasting. However, concentrations of pyrazines, furans, and pyrroles increased significantly as a result of roasting, especially for CRPKO. Using a PV of 15 meq/kg oil as a quality criterion, PKO stored in transparent glass bottles after exposed to fluorescent light (720 Lux) and room temperature conditions had an acceptable quality for only 30 days of storage. Practical applications: Pistachios are normally consumed as salted and roasted snacks or as an ingredient in bakery and confectionery products, desserts, and ice‐creams. With the increasing consumption and demand for novel edible oils, the market is expanding and creating space for the production of the pistachio kernel oil. After analyzing the physicochemical characteristics and volatile compounds, roasting treatments may provide additional volatile compounds in the pistachio kernel oil. The research results suggest that cold‐pressed pistachio kernel oil is highly susceptible to photo‐oxidative degradation, and must be stored in containers with light‐barrier properties together with the addition of some appropriate natural antioxidants. Physicochemical properties, volatile compounds, and oxidative stability of pistachio kernel oils obtained from different treated pistachio kernels (raw, conventional, and microwave roasting) by cold pressing method were analyzed. Results indicate that pistachio kernel oil can be produced by the cold pressing technique giving edible quality, which does not require chemical refining, and only a simple filtering or centrifugation to remove suspended plant materials may be needed. Conventional or microwave roasting treatments before pressing did not change the oil specifications significantly.

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Section: Resultssupporting

confidence: 87%

Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (Pistacia vera L. Var Kerman)

Ling

Yang

et al. 2015

Euro J Lipid Sci & Tech

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“…To our knowledge, this is the first time that the variation of phenolic compounds in P. atlantica fruits oil has been studied and substantial amounts of phenolic compounds in the unripe fruits oil have been reported. Saber‐Tehrani et al () noted that caffeic acid and cinnamic acid were the predominant phenolic compounds in P. atlantica cold‐pressed oil (1.96 mg kg −1 oil and 0.67 mg kg −1 oil respectively). As shown in Table , our unripe fruits oil contains a high level of phenolic compounds that were dominated by flavonoids (65.33%).…”

Section: Resultsmentioning

confidence: 99%

Fatty Acids, the Unsaponifiable Matter, and Polyphenols as Criteria to Distinguish Pistacia atlantica Unripe Fruit Oil

Bentireche

Guenane

Yousfi

2019

J Americ Oil Chem Soc

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This study aimed to determine the effect of the maturation degree on the chemical composition of Pistacia atlantica fruits oil. A total number of 21 samples of fruits at three stages of maturation (unripe, middle maturity, and ripe fruits) were used in this study. Thus, the fatty acid composition was studied; the percentage of the unsaponifiable matter (w/w) and its anti-DPPH (2,2-diphenyl-1picrylhydrazyl) activity were assessed. The total phenolic compound content was also evaluated. The obtained results indicated, for the first time, that unripe fruits oil was characterized by richness in linoleic acid (31.63% AE 3.64%), in unsaponifiable matter (9.29% AE 6.19% w/w), and in phenolic compounds (2.51 mg per 100 g oil). For ripe fruit oil, these values were similar to those of some seed oils (22.41% AE 3.66%, 2.98% AE 1.71% w/w, and 0.13 mg per 100 g oil, respectively). Data analysis by principal component analysis showed that linoleic acid percentage and the unsaponifiable fraction percentage could constitute good markers for these fruits. These two parameters associated with a high level of phenolic compounds seem to distinguish and value the oil of P. atlantica unripe fruits. Thus, the findings revealed that the unripe fruits, rich in bioactive molecules such as unsaturated fatty acids and phenolic compounds, would be the optimal stage of harvesting time. Based on this, we could integrate this natural bioresource in industrial applications. J Am Oil Chem Soc (2019) 96: 903-910The code is composed of a number indicating the site, a first letter indicating the tree (if there is more than one per site) and letters in brackets indicating the color of the fruit. In the case where second picking on the same tree is performed an additional sign (') was added. 904J Am Oil Chem Soc J Am Oil Chem Soc (2019) 96: 903-910

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“…To our knowledge, this is the first time that all tocopherols of P. atlantica fruit oil have been analyzed on a polar silica column, which allows for a good separation not only for the four isomers but also the corresponding tocotrienols ( Figure 1). It seems that there is a difference between the studied groups concerning tocotrienol isomers, but a study of tocotrienol composition is necessary to confirm these observations Saber-Tehrani et al studied the tocopherol composition of Iranian P. atlantica cold pressed oil using a C-18 Lichrospher RP-100 apolar column and they reported that α-tocopherol was largely the most predominant [16]. Ours results on P. atlantica seem to be similar to those of Matthäus and Özcan for P. terebinthus [17].…”

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confidence: 99%

Effect of Maturation Degree on Composition of Fatty Acids and Tocopherols of Fruit Oil from Pistacia atlantica Growing Wild in Algeria

Guenane

Bombarda

OuldElhadj

et al. 2015

Natural Product Communications

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Pistacia atlantica fruit oil has been used for a long time by local populations for culinary and medicinal purposes. In this study, the fatty acid composition and tocopherol content were determined in twelve samples of P. atlantica fruit oil at three stages of maturation (immature, intermediate maturity and mature) collected in three different sites from the region of Laghouat. The results indicated a significant difference between the oil of mature fruits (green and black) and the immature ones (light red), which were distinguished by richness in unsaturated fatty acids and tocopherols. The oil from fruits of intermediate maturity (dark red) seems to combine these properties with those of the mature group, including oil yields. Such data emphasize the value of this oil, which needs further investigation.

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Chemical Composition of Iran′s Pistacia atlantica Cold‐Pressed Oil

Cited by 43 publications

References 25 publications

Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (Pistacia vera L. Var Kerman)

Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (Pistacia vera L. Var Kerman)

Fatty Acids, the Unsaponifiable Matter, and Polyphenols as Criteria to Distinguish Pistacia atlantica Unripe Fruit Oil

Effect of Maturation Degree on Composition of Fatty Acids and Tocopherols of Fruit Oil from Pistacia atlantica Growing Wild in Algeria

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