Pistachio (&lt;i&gt;Pistacia vera&lt;/i&gt;) seed oil composition: geographic situation and variety effects

Chahed, Thouraya; Bellila, Amor; Dhifi, Wissal; Sellami, Ibtissem Hamrouni; Mhamdi, Baya; Kchouk, Mohamed Elyes; Marzouk, Brahim

doi:10.3989/gya.2008.v59.i1.490

Cited by 31 publications

(22 citation statements)

References 20 publications

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“…In our work, the examined pistachios had a greater quantity of oleic acid compared to the work of Tsantili et al 2010 that found a percentage of 60.4%. Important differences were noted between fatty acids ratio of Turkish (Satil et al 2003;Ozrenk et al 2012), Tunisian (Chahed et al 2008), Iranian pistachios (Okay 2002) and what was found in our study. Satil et al 2003 revealed oleic acid contents much lower than our study, with minimum of 55.4% and maximum of 62.6%.…”

Section: Resultscontrasting

confidence: 57%

Fatty acids determination in Bronte pistachios by gas chromatographic method

Pantano

Alongi

et al. 2016

Natural Product Research

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A gas chromatographic with flame ionization detector (GC-MS FID) method for the identification and quantification of fatty acids based on the extraction of lipids and derivatisation of free acids to form methyl esters was developed and validated. The proposed method was evaluated to a number of standard FAs, and Bronte pistachios samples were used for that purpose and to demonstrate the applicability of the proposed method. In this regard, repeatability, mean and standard deviation of the analytical procedure were calculated. The results obtained have demonstrated oleic acid as the main component of Bronte pistachios (72.2%) followed by linoleic acid (13.4%) and showed some differences in composition with respect to Tunisian, Turkish and Iranian pistachios.

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Section: Resultscontrasting

confidence: 57%

Fatty acids determination in Bronte pistachios by gas chromatographic method

Pantano

Alongi

et al. 2016

Natural Product Research

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“…In fact, they account for more than 90% of the total glycerolipids content (Chahed et al 2008). The TGs of pistachio oil have been separated by HPLC according to their degree of unsaturation and their total number of carbon atoms in the three fatty acyl chains (Holcapek et al 2003;Ballistreri et al 2010).…”

Section: Resultsmentioning

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).…”

mentioning

confidence: 99%

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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“…Chemical studies on pistachio kernels mainly regarded the fatty acids and sterols content (Arena, Campisi, Fallico, & Maccarone, 2007;Chahed et al, 2006;Chahed et al, 2008;Daneshared & Aynehchi, 1980;Okay, 2002;Phillips, Ruggio, & Ashraf-Khorassani, 2005;Ryan, Galvin, O'Connor, Maguire, & O'Brien, 2006;Satil, Azcan, & Baser, 2003;Venkatachalam & Sathe, 2006;Yildiz, Turcan Gurcan, & Ozdemir, 1998); other studies concern the kernel pigments characterisation (Bellomo & Fallico, 2007;Giuffrida, Saitta, La Torre, Bombaci, & Dugo, 2006;Wu & Prior, 2005), the resveratrol recovery in seeds (Gentile et al, 2007;Grippi et al, 2008;Tokusoglu, Unal, & Yemis, 2005) and the presence of anacardic acids in the outer green shell (Yalpani & Tyman, 1983).…”

Section: Introductionmentioning

confidence: 99%