Chemical composition of oils from wild almond (&lt;i&gt;Prunus scoparia&lt;/i&gt;) and wild pistachio (&lt;i&gt;Pistacia atlantica&lt;/i&gt;)

Givianrad, Mohammad Hadi; Saber-Tehrani, Mohammad; Mohammadi, Seyed Abolghasem

doi:10.3989/gya.070312

Cited by 35 publications

(19 citation statements)

References 44 publications

(53 reference statements)

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“…The results of the fatty acids composition of P. atlantica Desf. fruits oils are almost similar to those reported in Givianrad et al, [30] concerning oleic (50.65 %), linoleic (29.76 %) and palmitic (13.12 %) acids, respectively. Moreover, they consolidate the results analyzed through the effect of harvest date on P. lentiscus L. fatty acids composition found in Mezni et al [31] To our knowledge, many studies analyzed the fatty acids chemical composition of P. atlantica Desf.…”

Section: Galls Crude Oilssupporting

confidence: 88%

Total Tocopherols, Carotenoids, and Fatty Acids Content Variation of Pistacia atlantica from Different Organs’ Crude Oils and Their Antioxidant Activity during Development Stages

Chelghoum

Guenane

Harrat

et al. 2020

Chemistry & Biodiversity

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The current study investigated the effect of developmental stages on the chemical composition and the antioxidant activity of fifteen crude oil samples obtained from Pistacia atlantica Desf. leaves, galls, and fruits. Twelve fatty acids were detected by GC/FID, linolenic acid (C18 : 3) was the major fatty acid detected in leaves crude oils that registered [41.73 % (P<0.05)] on the last stage. The best content of tocopherols and carotenoids was recorded at the last stage for leaves and galls oils, respectively, with values of [1.530±0.01, 0.52±0.01 (P<0.05) mg α‐tocopherol equivalent/g DW] and [86.60±0.95, 69.15±0.13 (P<0.05) μg β‐carotene equivalent/g DW]. For fruits oils, the content varied depending on the levels of fruits maturation. The results from DPPH, FRAP, and ABTS assays revealed that the antioxidant activity increased with the increasing content of tocopherols and carotenoids in leaves and galls oils during development stages, and varied for fruits oils depending on the ripening stages. Moreover, according to PCA analysis, the best phytoconstituent content and antioxidant activity were attributed to P. atlantica Desf. fruit's crude oils. Also, a strong relationship was found between the antioxidant activity and bioactive phytochemical components, such as tocopherols, carotenoids, and omega‐three fatty acid, which confirmed that P. atlantica Desf. crude oils present a valuable source of natural antioxidant that could be used for pharmaceutical and food industries purposes.

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Section: Galls Crude Oilssupporting

confidence: 88%

Total Tocopherols, Carotenoids, and Fatty Acids Content Variation of Pistacia atlantica from Different Organs’ Crude Oils and Their Antioxidant Activity during Development Stages

Chelghoum

Guenane

Harrat

et al. 2020

Chemistry & Biodiversity

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“…Purge and trap extraction followed by gas chromatography coupled with mass spectrometry is the commonly used method for the determination of volatile compounds in foods . Several authors have studied in recent years on the aromatic compounds and fatty acids in different types of nuts and oils . The fatty acid composition could be applied to assess the stability and the nutritional quality of fats and oils, but not always their functional features …”

Section: Introductionmentioning

confidence: 99%

“…[8][9][10] Several authors have studied in recent years on the aromatic compounds and fatty acids in different types of nuts and oils. [11][12][13][14][15][16][17][18] The fatty acid composition could be applied to assess the stability and the nutritional quality of fats and oils, but not always their functional features. [19] In the present study, different types of Iranian nut oils including bitter, sweet almond, walnut, and hazelnut oils were analyzed with respect to their fatty acid composition and volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Kesen

Amanpour

Selli

2018

Euro J Lipid Sci & Tech

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The aroma and fatty acid compositions of selected Iranian nut oils including bitter almond, sweet almond, walnut, and hazelnut oils are analyzed. The volatile compounds are extracted using purge and trap extraction and identified by gas chromatography–mass spectrometry (GC–MS). In total, 21, 24, 25, and 37 aroma compounds are detected in extracts of bitter almond, sweet almond, walnut, and hazelnut oils, respectively. A total of 54 different volatile compounds composed of aldehydes, alcohols, terpenes, carboxylic acids, pyrazines, ketones, furans, and lactones are identified and quantified. Among them, aldehydes present the highest quantity of the overall volatiles in all samples, followed by terpenes in bitter and sweet almond oils, alcohols in walnut oil, and carboxylic acids in hazelnut oil. In addition to aroma compounds, a total of 15 fatty acids are identified and quantified in all oils. Among them, oleic acid in bitter almond, sweet almond, and hazelnut oils, while linoleic acid in walnut oils show the highest concentration. In addition, oleic acid is more dominant in hazelnut oil (80.48%) than the others. The findings of principal component analysis (PCA) exhibits that oils are discriminately different from each other according to fatty acids and aroma profiles. Practical Applications: Nut oil is one of the most widely consumed oils in Iran. The outcomes of this first investigation provide valuable information for understanding the aroma differences between oils of four well‐known Iranian nuts. The purge and trap extraction set for separation followed by analysis and identification of those compounds by gas chromatography–mass spectrometry is an effective practical application tool for volatile description in valuable and expensive oil samples. It is observed that the aroma profiles of four samples are quite different than each other. This research provides valuable information to understand the fatty acids and aroma profile of the four well‐known Iranian nut oils (walnut, hazelnut, bitter and sweet almond oils). Based on the results, sweet and bitter almond oils can be described with relatively similar flavor characteristics due to terpene and aldehyde groups, but hazelnut and walnut oils have different aroma profiles depending on other chemical groups. It can be said that walnut oil is associated with alcohols and furans, while hazelnut nuts oil with acids, lactones, pyrazines, and ketones.

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“…Previous studies concerning PKO have mainly focused on yields of extracted oil, chemical composition, and changes in oxidative stability after roasting . In the literature, however, comprehensive studies on physicochemical or aromatic properties and storage stability of PKO extracted by cold press methods were scarce.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (Pistacia vera L. Var Kerman)

Ling

Yang

et al. 2015

Euro J Lipid Sci & Tech

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Pistachio kernel oil (PKO) was prepared by cold‐pressing from raw (RPKO), conventional (CRPKO), and microwave (MRPKO) roasted kernels for Kerman pistachio. Physicochemical properties, bioactive compounds, antioxidant activities, and thermal behaviors of extracted oils were determined in this study. Volatile compounds were tentatively identified and semi‐quantified by headspace solid‐phase micro‐extraction combined with gas chromatography‐mass spectrometry technique. The results showed that there was no significant difference between oil samples for some physicochemical parameters and fatty acid profiles. Roasting treatments caused an increase in total phenolics and antioxidant capacity and a decrease in levels of total tocopherols and chlorophylls. The thermal transition temperatures of the RPKO were −47.15 and −19.85°C for crystallization, and −13.11 and 3.11°C for melting. Among the 43 volatile compounds identified, the major compounds were limonene, α‐pinene, β‐myrcene, hexanoic acid, and nonanal in RPKO. The levels of these compounds decreased after roasting. However, concentrations of pyrazines, furans, and pyrroles increased significantly as a result of roasting, especially for CRPKO. Using a PV of 15 meq/kg oil as a quality criterion, PKO stored in transparent glass bottles after exposed to fluorescent light (720 Lux) and room temperature conditions had an acceptable quality for only 30 days of storage. Practical applications: Pistachios are normally consumed as salted and roasted snacks or as an ingredient in bakery and confectionery products, desserts, and ice‐creams. With the increasing consumption and demand for novel edible oils, the market is expanding and creating space for the production of the pistachio kernel oil. After analyzing the physicochemical characteristics and volatile compounds, roasting treatments may provide additional volatile compounds in the pistachio kernel oil. The research results suggest that cold‐pressed pistachio kernel oil is highly susceptible to photo‐oxidative degradation, and must be stored in containers with light‐barrier properties together with the addition of some appropriate natural antioxidants. Physicochemical properties, volatile compounds, and oxidative stability of pistachio kernel oils obtained from different treated pistachio kernels (raw, conventional, and microwave roasting) by cold pressing method were analyzed. Results indicate that pistachio kernel oil can be produced by the cold pressing technique giving edible quality, which does not require chemical refining, and only a simple filtering or centrifugation to remove suspended plant materials may be needed. Conventional or microwave roasting treatments before pressing did not change the oil specifications significantly.

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

Cited by 35 publications

References 44 publications

Total Tocopherols, Carotenoids, and Fatty Acids Content Variation of Pistacia atlantica from Different Organs’ Crude Oils and Their Antioxidant Activity during Development Stages

Total Tocopherols, Carotenoids, and Fatty Acids Content Variation of Pistacia atlantica from Different Organs’ Crude Oils and Their Antioxidant Activity during Development Stages

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

Physicochemical properties, volatile compounds, and oxidative stability of cold pressed kernel oils from raw and roasted pistachio (Pistacia vera L. Var Kerman)

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