Fatty Acids-Based Quality Index to Differentiate Worldwide Commercial Pistachio Cultivars

Esteki, Mahnaz; Ahmadi, Parvin; Heyden, Yvan Vander; Simal-Gándara, Jesús

doi:10.3390/molecules24010058

Cited by 21 publications

(17 citation statements)

References 38 publications

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“…Overall, the global production of major EPO is increasing annually ( Table 3). Palm oil is mainly produced in southeastern Asia, including Malaysia and Indonesia ( Figure 1A) (Esteki et al, 2018). In 2016, palm oil from Indonesia and Malaysia was accounted for approximately 85% of global palm oil production, including palm kernel oil.…”

Section: Global Production Of Epomentioning

confidence: 99%

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Edible Plant Oil: Global Status, Health Issues, and Perspectives

et al. 2020

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Edible plant oil (EPO) is an indispensable nutritional resource for human health. Various cultivars of oil-bearing plants are grown worldwide, and the chemical compositions of different plant oils are diverse. The extremely complex components in oils lead to diverse standards for evaluating the quality and safety of different EPOs. The environment poses great challenges to the EPO safety and quality during the entire industrial chain, including plant cultivation, harvesting, oil processing, and storage. Environmental risk factors include heavy metal or pesticide residue pollution, insect or harmful microbial infestation, and rancidity. Here, the diverse components in oil and various oil-producing processes are discussed, including plant species, oil yield, and composition complexity, environmental factors that degrade oil quality. Additionally, we propose a whole-industrialchain monitoring system instead of current single-link-monitoring approach by monitoring and tracking the quality and safety of EPOs during the entire process of plant cultivation, raw materials harvest, oil process, and EPOs storage. This will provide guidance for monitoring the quality and safety of EPOs, which were challenged by the deteriorating environment.

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Section: Global Production Of Epomentioning

confidence: 99%

“…A fatty acid is an organic substance consisting of a long aliphatic hydrocarbon chain that contains one carboxyl group at one end. Fatty acids are divided into saturated fatty acids (SFAs) and UFAs (Esteki et al, 2018). The human body can synthesize the required SFAs and UFAs with only one double bond.…”

Section: Fatty Acid Composition In Eposmentioning

confidence: 99%

Edible Plant Oil: Global Status, Health Issues, and Perspectives

et al. 2020

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“…Observation of ceramides with a modified long chain base and with specific fatty acids may increase the variety of chemical indicators that can be employed to confirm the presence of specific high-value nuts, such as pistachios and almonds, in food preparations, and to highlight contamination or adulteration with extraneous materials [2,24,25]. Several techniques are currently used for this task, including direct Near-Infra-Red [26] and Raman [27] spectroscopy, mineral element pattern [28], and chemometric evaluation of untargeted LC-HRMS analysis [29].…”

Section: Discussionmentioning

confidence: 99%

Discovery of Unexpected Sphingolipids in Almonds and Pistachios with an Innovative Use of Triple Quadrupole Tandem Mass Spectrometry

Rubino

Dei

Bignotto

et al. 2020

Foods

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The densely packed storage of valuable nutrients (carbohydrates, lipids, proteins, micronutrients) in the endosperm of nuts and seeds makes the study of their complex composition a topic of great importance. Ceramides in the total lipid extract of some ground almonds and pistachios were searched with a systematic innovative discovery precursor ion scan in a triple quadrupole tandem mass spectrometry, where iso-energetic collision activated dissociation was performed. Five descriptors were used to search components with different C18 long chain bases containing different structural motifs (d18:0, d18:1, d18:2, t18:0, t18:1). The presence of hexoside unit was screened with a specific neutral loss experiment under iso-energetic collision activated dissociation conditions. The discovery scans highlighted the presence of two specific hexosyl-ceramides with a modified sphingosine component (d18:2) and C16:0 or C16:0 hydroxy-fatty acids. The hexosyl-ceramide with the non-hydroxylated fatty acid seemed specific of pistachios and was undetected in almonds. The fast and comprehensive mass spectrometric method used here can be useful to screen lipid extracts of several more seeds of nutraceutical interest, searching for unusual and/or specific sphingosides with chemically decorated long chain bases.

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“…We detected the quality index of kernels fatty acids using the ratio of oleic to linoleic acids (O/L). The index is commonly used as a measure to predict the shelf life and stability of the oil (Esteki et al, 2019).…”

Section: Fatty Acids Identificationmentioning

confidence: 99%

“…Although, there have been some studies on the fruit morphological characteristics and composition of fatty acids of pistachio cultivars from Iran (Roozban et al, 2006;Mazinani et al, 2012;Abdoshahi et al, 2011;Esteki et al, 2019;Yahyavia et al, 2020) and other countries (Dogan ,et al 2010;Satil et al 2003;Arena et al 2007), these studies did not include all pistachio cultivars. So in the current evaluation, we studied the morphological characteristics and composition of the fatty acids in eleven Iranian pistachio cultivars.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars

Mahdavi

Sharifnia

Salimpour

et al. 2021

AAS

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Fruits of various Pistachio (Pistacia vera L.) cultivars are widely used in food industries for its inimitable color, taste and nutrient value. We elevated fruit morphology and kernel fatty acids composition of eleven Iranian cultivars of pistachio. Oils of kernels were extracted using cold press method, and composition of the oil fatty acids in the methyl ester form was detected using gas chromatography (GC). For morphological study, nine qualitative and quantitative traits were evaluated. The quantitative ones widely differed among the studied cultivars, and ANOVA test revealed the significant variations (p = 0.00) for all of them. Moreover, the qualitative traits varied among the cultivars. We characterized 11 fatty acid components representing about 99.56 to 100 % of the total oil composition. The principal fatty acids for all the cultivars were: oleic, linoleic and palmitic acids, while their amounts differed among the cultivars. In this regard, unsaturated fatty acids comprised the major oil part, 87.46 to 88.89 %. Oleic acid (53.11-70.99 %) and palmitic acid (9.09 to 10.55 %) were detected as the unsaturated and saturated fatty acids in all the evaluated cultivars. The quality index of oils were determined according to oleic/ linoleic acids ratio, which highly varied among the cultivars. According to UPGMA tree and PCO plot, we divided the investigated cultivars into four chemotypes, and each of them was characterized by the certain oil composition.

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Fatty Acids-Based Quality Index to Differentiate Worldwide Commercial Pistachio Cultivars

Cited by 21 publications

References 38 publications

Edible Plant Oil: Global Status, Health Issues, and Perspectives

Edible Plant Oil: Global Status, Health Issues, and Perspectives

Discovery of Unexpected Sphingolipids in Almonds and Pistachios with an Innovative Use of Triple Quadrupole Tandem Mass Spectrometry

Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars

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