The Structure of the glycerides of pistachio kernel oil

Abstract

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.

Determination of the country of origin of pistachio nuts by DSC and HPLC

“…Differences in the fatty acid profiles among pistachios of different origins and varieties have been reported in the literature (3)(4)(5)(6)(7). It was felt that these variations would be expressed more clearly in the triglyceride profiles of the nut oils.…”