Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds

Arena, Elena; Campisi, Salvatore; Fallico, Biagio; Maccarone, Emanuele

doi:10.1016/j.foodchem.2006.09.029

Cited by 102 publications

(88 citation statements)

References 10 publications

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“…The ratio of unsaturated / saturated fatty acids of wild pistachio seed oil was 5.1 and 8.8 for wild almond seed oil. Results of this study on oleic acid levels in wild pistachios are comparable to those reported by Tsantili et al, (2010) (52%) and Arena et al, (2007) (55%) for commercial pistachios from Iran. The oleic acid contents of wild almonds from the current study was comparable to those reported by Moayedi et al (2011) (68%), Maguire et al (2004) (69.2%) and Miraliakbari and shahidi (2008) (69.9%) for commercial and domestic almonds.…”

Section: Tag Compositionsupporting

confidence: 85%

“…The separation of fatty acid methyl esters (FAMEs) was done using 0.05 g of oil sample according to the method of Arena et al, (2007) and analyzed by capillary column GC/FID according to the method of Givianrad et al, (2011). A YoungLin gas chromatograph (model 6000 South Korea), equipped with a split-splitless mode injection system, flame-ionization detector, and TR-CN 100 High polar (60m × 0.25mm, 0.25µm) column was used for FAME analysis.…”

Section: Fatty Acid Analysismentioning

confidence: 99%

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Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)

Givianrad¹,

Saber-Tehrani²,

Mohammadi³

2013

Grasas y Aceites

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RESUMEN Composición química de aceites de almendras (Prunus scoparia) y pistachos silvestres (Pistacia atlantica)El objetivo de este estudio fue determinar la composición en ácidos grasos, esteroles, triglicéridos, así como tocoferoles, fenoles totales y pigmentos de aceites de almendras y pistachos silvestres prensados en frío. Triglicéridos (TAG), tocoferoles y pigmentos se analizaron mediante HPLC, los áci-dos grasos y esteroles mediante cromatografía de gases, y los fenoles totales espectrofotométricamente. Los principales ácidos grasos de ambas especies fueron los ácidos oleico, linoleico y palmítico. Las especies de TAG predominantes son SLL + OLP (21,83%) en el pistacho silvestre y OOO (47,27%) en almendras silvestre. Feofitina a es un pigmento importante en los aceites de pistacho silvestre. No se detectó pigmentos en los aceites de almendras silvestres. Los fenoles totales fueron 57,6 mg kg -1 y 45,3 mg kg -1 en los aceites de pistacho silvestre y de almendra silvestre respectivamente. PALABRAS CLAVE: Aceite de almendra Silvestre -Aceite de pistachio -Aceite prensado en frío -Ácidos grasosEsteroles -Fenoles Totales -Triacilgliceroles -Tocoferoles. SUMMARY Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)The aim of this study was to determine the fatty acids, sterols and triacylglycerol compositions as well as the amount of tocopherols, total phenols and pigments wild almond and cold pressed wild pistachio oils. Triacylglycerols, tocopherols and pigments were analyzed with HPLC, fatty acids and sterols with gas chromatography, and total phenols photometrically. The main fatty acids in both samples were oleic, linoleic and palmitic acids. The most predominant TAG species are SLL + PLO (21.83%) in wild pistachio oil and OOO (47.27%) in wild almond oil. Pheophytin a was the major pigment in wild pistachio oil. There were no pigments detected in wild almond oil. Total phenols were 57.6 mg kg -1 oil for wild pistachio and 45.3 mg kg -1 oil for wild almond oil. KEY-WORDS: Cold pressed oil -Fatty acid -SterolTocopherol -Total phenol -Triacylglycerol --Wild almond oil -Wild pistachio oil.

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Section: Tag Compositionsupporting

confidence: 85%

Section: Fatty Acid Analysismentioning

confidence: 99%

Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)

Givianrad¹,

Saber-Tehrani²,

Mohammadi³

2013

Grasas y Aceites

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“…A low moisture content is important for maintaining the quality and shelf life of seeds because it decreases the probability of microbial growth, unwarranted fermentation and premature seed germination (Kucukoner & Yurt 2003;Venkatachalam & Sathe 2006;Arena et al 2007). Moreover, pistachio seeds with a water content above 6.5% are not suitable for the market (CEE 2004).…”

Section: Resultsmentioning

confidence: 99%

“…Pistachio nuts are a rich source of oil and have the lipid content between 40 and 63% (Maskan & Karatas 1999;Arena et al 2007). Triacylglycerols (TGs) constitute the main acylglycerols in pistachio oil (more than 90% of the total glycerolipids) (Chahed et al 2008).…”

mentioning

confidence: 99%

“…Triacylglycerols (TGs) constitute the main acylglycerols in pistachio oil (more than 90% of the total glycerolipids) (Chahed et al 2008). The TGs of pistachio are rich in polyunsaturated fatty acids such as linoleic and linolenic acids, essentials for human diet, and monounsaturated fatty acids such as oleic acid (Anderson & Smith 2005;Arena et al 2007;Ballistreri et al 2010). Lipid oxidation is the major cause of the quality decay in dehydrated food.…”

mentioning

confidence: 99%

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Effect of postharvest storage temperatures on the quality parameters of pistachio nuts

Arena¹,

Ballistreri²,

Fallico³

2013

Czech J. Food Sci.

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Arena E., Ballistreri G., Fallico B. (2013): Effect of postharvest storage temperatures on the quality parameters of pistachio nuts. Czech J. Food Sci., 31: 467-473.Pistachios from Italy and Turkey were stored at different temperatures (10, 20, and 30°C) and the moisture of the pistachios, the free fatty acids (FFA) content, the peroxide value, and triacylglycerols (TGs) composition of the extracted oils were evaluated. The content of FFA decreased during storage at 10°C and increased at 20 and 30°C. No differences between the peroxide values were found during storage at 10°C. A significant increase in the peroxide values was observed after 20 days at 20°C and 5 days at 30°C in both the Italian and Turkish samples. The main TGs found in the pistachio oil of both origins were OLO, OLL, OLP, LLL, LLP, OOP, OLLn, and OOO; these accounted for approximately 85% of the total TGs content. A decrease was observed in the amounts of TGs esterified with polyunsaturated fatty acids, such as LLP, OLP, LLL and OLL, and an increase of the relative amounts of TGs with monounsaturated and saturated fatty acids, such as OOO and OOP, with the increasing storage time and temperatures in both samples.

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Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS

Bail

Stuebiger

Unterweger³

et al. 2009

Euro J Lipid Sci & Tech

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Several nut oil varieties mainly used as culinary and overall healthy food ingredients were subject of the present study. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was employed in order to determine the qualitative composition of volatile compounds. Furthermore, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry was used in order to assess the profiles and relative composition of the prevalent triacylglycerols (TAG) within the oils. The headspace of the majority of oil samples was dominated by high contents of acetic acid (up to 42%) and hexanal (up to 32%). As nut oils are typically gained by cold-pressing from previously roasted nuts, characteristic pyrazine derivatives as well as degradation products of long-chain fatty acids were detected. TAG analysis of these oils revealed a quite homogeneous composition dominated by components of the C 52 and C 54 group composed mainly of oleic (18:1), linoleic (18:2), stearic (18:0) and palmitic (16:0) acid residues representing together between 65 and 95% of the investigated nut oils. The TAG profiles showed characteristic patterns which can be used as 'fingerprints' of the genuine oils. Nut oils exhibiting quite similar fatty acid composition (e.g. hazelnut, pistachio and beech oil) could be clearly discriminated based on TAG showing significant differences between the oils.

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Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds

Cited by 102 publications

References 10 publications

Chemical composition of oils from wild almond (<i>Prunus scoparia</i>) and wild pistachio (<i>Pistacia atlantica</i>)

Chemical composition of oils from wild almond (<i>Prunus scoparia</i>) and wild pistachio (<i>Pistacia atlantica</i>)

Effect of postharvest storage temperatures on the quality parameters of pistachio nuts

Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS

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