Fatty Acid Composition of Pistachio Nuts in Turkey

Satıl, Fatih; Azcan, N.; Başer, K. H. C.

doi:10.1023/b:conc.0000003408.63300.b5

Cited by 89 publications

(81 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Average moisture content of Pistachio found to be 47 % (wet basis). Kamangar and Farsam (1977), b Tsantili et al (2010) and Satil et al (2003) For sorption isotherms, storage and packaging experiments raw and dried Kerman variety pistachio nuts were purchased from a local market. They were sorted and separated as split and non split samples.…”

Section: Methodsmentioning

confidence: 99%

Postharvest operations of pistachio nuts

Tavakolipour

2013

J Food Sci Technol

View full text Add to dashboard Cite

The most important postharvest operations of pistachio nuts including handling, transportation, green hull removal, dehydration, bulk storage and packaging of pistachios were studied. Results showed that air temperature had pronounced effect on drying time and air velocity didn't any significant effect on drying time. The entire drying process occurred in falling rate period and constant rate period was not observed. The optimum conditions for bulk storage of pistachio nuts were between 0 and 10°C and relative humidity (RH) of 65-70 % or kept at higher than 10°C (e.g. 15°C) and less than 32 % RH, and monolayer moisture content had the longest shelf life due to the minimum changes in its lipid quality factors. The higher temperatures and longer storage times will accelerated deteriorative reactions in pistachio nuts especially on fat component and nylon under vacuum is the best packages for pistachio nuts among other packaging materials were studied in this research.

show abstract

Section: Methodsmentioning

confidence: 99%

Postharvest operations of pistachio nuts

Tavakolipour

2013

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…C17:0 and C17:1 fatty acids presented in wild pistachios are known to be found in animals, but they can only be detected in plants in very small amounts (Satil et al, 2003).…”

Section: Tag Compositionmentioning

confidence: 99%

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

Givianrad¹,

Saber-Tehrani²,

Mohammadi³

2013

Grasas y Aceites

View full text Add to dashboard Cite

RESUMEN Composición química de aceites de almendras (Prunus scoparia) y pistachos silvestres (Pistacia atlantica)El objetivo de este estudio fue determinar la composición en ácidos grasos, esteroles, triglicéridos, así como tocoferoles, fenoles totales y pigmentos de aceites de almendras y pistachos silvestres prensados en frío. Triglicéridos (TAG), tocoferoles y pigmentos se analizaron mediante HPLC, los áci-dos grasos y esteroles mediante cromatografía de gases, y los fenoles totales espectrofotométricamente. Los principales ácidos grasos de ambas especies fueron los ácidos oleico, linoleico y palmítico. Las especies de TAG predominantes son SLL + OLP (21,83%) en el pistacho silvestre y OOO (47,27%) en almendras silvestre. Feofitina a es un pigmento importante en los aceites de pistacho silvestre. No se detectó pigmentos en los aceites de almendras silvestres. Los fenoles totales fueron 57,6 mg kg -1 y 45,3 mg kg -1 en los aceites de pistacho silvestre y de almendra silvestre respectivamente. PALABRAS CLAVE: Aceite de almendra Silvestre -Aceite de pistachio -Aceite prensado en frío -Ácidos grasosEsteroles -Fenoles Totales -Triacilgliceroles -Tocoferoles. SUMMARY Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)The aim of this study was to determine the fatty acids, sterols and triacylglycerol compositions as well as the amount of tocopherols, total phenols and pigments wild almond and cold pressed wild pistachio oils. Triacylglycerols, tocopherols and pigments were analyzed with HPLC, fatty acids and sterols with gas chromatography, and total phenols photometrically. The main fatty acids in both samples were oleic, linoleic and palmitic acids. The most predominant TAG species are SLL + PLO (21.83%) in wild pistachio oil and OOO (47.27%) in wild almond oil. Pheophytin a was the major pigment in wild pistachio oil. There were no pigments detected in wild almond oil. Total phenols were 57.6 mg kg -1 oil for wild pistachio and 45.3 mg kg -1 oil for wild almond oil. KEY-WORDS: Cold pressed oil -Fatty acid -SterolTocopherol -Total phenol -Triacylglycerol --Wild almond oil -Wild pistachio oil.

show abstract

“…Fatty acid Sesame oil [8,[55][56][57][58] Walnut oil [8,13,22,59,60] Hazelnut oil [8,16,18,60,61] Pistachio oil [8,22,23,25,62] Beechnut oil [8,[27][28][29] Chufa oil [8,30,33,34] 16:0 9. et al [45]. Sampling at room temperature was done for 1 h for each analyzed oil sample.…”

Section: Fatty Acid Composition [%]mentioning

confidence: 99%

“…Pistachios are not only a valuable source of nutrient fatty acids, the protein content of raw pistachios was analyzed to reach about 19-32% of dry matter [22,23]; they also contain essential minerals (Ca, Mg, K, P, Cu) and vitamins (A, B 1 , B 2 , B 6 , etc.) [24,25]. Pistachio oil can be used in cuisine and production of sweets.…”

Section: Introductionmentioning

confidence: 99%

Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS

Bail

Stuebiger

Unterweger³

et al. 2009

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Several nut oil varieties mainly used as culinary and overall healthy food ingredients were subject of the present study. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was employed in order to determine the qualitative composition of volatile compounds. Furthermore, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry was used in order to assess the profiles and relative composition of the prevalent triacylglycerols (TAG) within the oils. The headspace of the majority of oil samples was dominated by high contents of acetic acid (up to 42%) and hexanal (up to 32%). As nut oils are typically gained by cold-pressing from previously roasted nuts, characteristic pyrazine derivatives as well as degradation products of long-chain fatty acids were detected. TAG analysis of these oils revealed a quite homogeneous composition dominated by components of the C 52 and C 54 group composed mainly of oleic (18:1), linoleic (18:2), stearic (18:0) and palmitic (16:0) acid residues representing together between 65 and 95% of the investigated nut oils. The TAG profiles showed characteristic patterns which can be used as 'fingerprints' of the genuine oils. Nut oils exhibiting quite similar fatty acid composition (e.g. hazelnut, pistachio and beech oil) could be clearly discriminated based on TAG showing significant differences between the oils.

show abstract

Fatty Acid Composition of Pistachio Nuts in Turkey

Cited by 89 publications

References 5 publications

Postharvest operations of pistachio nuts

Postharvest operations of pistachio nuts

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

Characterization of volatile compounds and triacylglycerol profiles of nut oils using SPME‐GC‐MS and MALDI‐TOF‐MS

Contact Info

Product

Resources

About