Large populations of Pistacia grow wild in different parts of Iran. The fruits of two species, namely, Pistacia atlantica Subsp. mutica and P. atlantica Subsp. kurdica are consumed by the natives because of the high content of oil in kernels and outer skin layers. The kernels of both species are rich in oil (over 50%), and the oil content in the outer skin layer of P. atlantica Subsp. kurdica is 63% and in the other variety 30%. Unsaponifiable matter and fatty acid compositions of the oils were determined and the results compared with the oil from Pistacia vera L.
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.
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