Lipid Characteristics of Turkish and Iranian Pistachio Kernels

Lipid characterization of local pistachio germoplasm in central and southern Tunisia

“…Oleic and linoleic acids contents are inversely proportional (Fig. 1), which confirms other results indicating that there is a strong inverse relationship between oleic and linoleic acids in pistachio kernel as in other oil seeds (Agar et al, 1998;Abdallah et al, 1998).…”

“…Its content varied between 7.1 and 12.9% (Tables 1 and 2), whereas stearic acid was found as a minor saturated fatty acid in pistachio kernels, ranging from 0.7 to 2.8%. Similar proportions of fatty acids were obtained for many Iranian and Turkish pistachio kernels (Agar et al, 1998). It has been reported that palmitic acid content ranged between 8 and 11%.…”

“…It was similar to the range for other pistachio cultivars (Ferguson et al, 1995;Tous and Ferguson, 1996;Agar et al, 1998), as well as other nut crops such as almonds (Abdallah et al, 1998). Lipid analysis of the kernels of seven pistachio cultivars showed a range of fat content of 51-55% (Gregoriou, 2001).…”

“…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.…”

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

“…Kuru (1993) Agar et al (1995) considered that fat contents and fatty acid composition of the same variety of pistachio are significantly influenced by different ecological conditions. Agar et al (1998) It has been reported that desirable characteristics of pistachio varieties include large nuts and kernels, a high percentage of splitting, regular bearing every year and a high percentage of green kernels (Kaska, 1995;Balta, 2002a). Therefore, the shape and size of nuts and kernels, the kernel colour and the splitting percentage are important properties for the pistachio market.…”