Physical and chemical properties of some pistachio varieties (Pistacia vera L.) and oils grown under irrigated and non-irrigated conditions in Turkey
Main Article Content
Keywords
fatty acid, linoleic acid, nuts, oils, pistachio
Abstract
The purpose of this study was to compare physicochemical characteristics and fatty acid profiles of two varieties (K?rm?z? and Siirt) of pistachio nut (Pistacia vera L.) and to determine the effects of irrigation on some chemical characteristics and fatty acid composition. It was observed that while the irrigation caused an increase in Pistachio nut yield, crude fibre, ash and oil content of the nuts and decrease in protein content, it had no effect on kernel and nut sizes and dry matter contents. Variety affected primary fatty acids markedly, but irrigation did not. Total lipid levels in two varieties of pistachio were between 53.09 and 56.11%. The results showed that the most abundant fatty acid in pistachio oils was oleic acid, composing between 70.47 and 75.82% of the total fatty acids. The oil of K?rm?z? pistachio variety had the highest linoleic acid content (17.72%) under irrigated conditions. Total saturated fatty acids of pistachio nuts were less than 12.02%, monounsaturated and polyunsaturated fatty acids totalled up to 77.07 and 17.99%, respectively.
References
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Chaharbaghi, E., Khodaiyan, F. and Hosseini, S.S., 2017. Optimization of pectin extraction from pistachio green hull as a new source. Carbohydrate Polymers 173: 107-113.
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Gaml?, Ö.F. and Hayo?lu, ?., 2007. The effect of the different packaging and storage conditions on the quality of pistachio nut paste. Journal of Food Engineering 78: 443-448.
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Küçüköner, E. and Yurt, B., 2003. Some chemical characteristics of Pistacia vera varieties produced in Turkey. European Food Research and Technology 217: 308-310.
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Parry, J., Su, L., Luther, M., Zhou, K., Yurawecz, M.P., Whittaker, P. and Yu, L., 2005. Fatty acid composition and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils. Journal of Agricultural and Food Chemistry 53: 566-573.
Porzucek, H. and Raznikiewicz, L., 1990. Fatty acid composition and lipoxygenase activity of flours and protein isolates from leguminous plants. Swedish Journal of Agricultural Research 20: 31-34.
SAS, 2001. SAS user’s guide. SAS Institute Inc., Cary, NC, USA.Satil, F., Azcan, N. and Baser, K., 2003. Fatty acid composition of pistachio nuts in Turkey. Chemistry of Natural Compounds 39: 322-324.
Song, S., Cheong, L.-Z., Wang, H., Man, Q.-Q., Pang, S., Li, Y., Ren, B., Wang, Z. and Zhang, J., 2018. Characterization of phospholipid profiles in six kinds of nut using HILIC-ESI-IT-TOF-MS system. Food Chemistry 240: 1171-1178.
Sonmezdag, A.S., Kelebek, H. and Selli, S., 2018. Pistachio oil (Pistacia vera L. cv. Uzun): characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS. Food Chemistry 240: 24-31.
Stuetz, W., Schlörmann, W. and Glei, M., 2017. B-vitamins, carotenoids and ?-/ ?-tocopherol in raw and roasted nuts. Food Chemistry 221: 222-227.
Ak, B. and Fidan, M., 2012. Determination of macro and microelements of different pistachio cultivars in ‘on’ and ‘off ’ year trees (A25). VII International Symposium on Mineral Nutrition of Fruit Crops, Chanthaburi, Thailand.
Aliakbarkhani, S.T., Akbari, M., Hassankhah, A., Talaie, A. and Moghadam, M.F., 2015. Phenotypic and genotypic variation in Iranian pistachios. Journal of Genetic Engineering and Biotechnology 13: 235-241.
Amaral, J.S., Casal, S., Pereira, J.A., Seabra, R.M. and Oliveira, B.P.P., 2003. Determination of sterol and fatty acid compositions, oxidative stability, and nutritional value of six walnut (Juglans regiaL.) cultivars grown in Portugal. Journal of Agricultural and Food Chemistry 51: 7698-7702.
American Association of Cereal Chemists (AACC), 2000. Approved methods of AACC. Approved methods committee AACC Inc., Wiley, St. Paul, MN, USA.
Anonymous, 2012. Soil taxonomy: a basic system of soil classification for making and interpreting soil surveys. USDA, Washington, DC, USA.
Asghari, G., Ghorbani, Z., Mirmiran, P. and Azizi, F., 2017. Nut consumption is associated with lower incidence of type 2 diabetes: The Tehran lipid and glucose study. Diabetes and Metabolism 43: 18-24.
Aslan, M., Orhan, I. and Sener, B., 2002. Short communication. Comparison of the seed oils of Pistacia vera L. of different origins with respect to fatty acids. International Journal of Food Science and Technology 37: 333-336.
Association of Official Analytical Chemists (AOAC), 1990. Official methods of analysis. AOAC, Rockville, MD, USA.
Bartzas, G. and Komnitsas, K., 2017. Life cycle analysis of pistachio production in Greece. Science of the Total Environment 595: 13-24.
Chaharbaghi, E., Khodaiyan, F. and Hosseini, S.S., 2017. Optimization of pectin extraction from pistachio green hull as a new source. Carbohydrate Polymers 173: 107-113.
Davis, L., Stonehouse, W., Loots, D.T., Mukuddem-Petersen, J., Van der Westhuizen, F.H., Hanekom, S.M. and Jerling, J.C., 2007. The effects of high walnut and cashew nut diets on the antioxidant status of subjects with metabolic syndrome. European Journal of Nutrition 46: 155-164.
Eliseeva, L., Yurina, O. and Hovhannisyan, N., 2017. Nuts as raw material for confectionary industry. Annals of Agrarian Science 15: 71-74.
Galedar, M.N., Mohtasebi, S.S., Tabatabaeefar, A., Jafari, A. and Fadaei, H., 2009. Mechanical behavior of pistachio nut and its kernel under compression loading. Journal of Food Engineering 95: 499-504.
Gaml?, Ö.F. and Hayo?lu, ?., 2007. The effect of the different packaging and storage conditions on the quality of pistachio nut paste. Journal of Food Engineering 78: 443-448.
Gulati, S., Misra, A., Pandey, R.M., Bhatt, S.P. and Saluja, S., 2014. Effects of pistachio nuts on body composition, metabolic, inflammatory and oxidative stress parameters in Asian Indians with metabolic syndrome: A 24-wk, randomized control trial. Nutrition 30: 192-197.
Kendirci, P. and Onogur, T.A., 2014. Comparison of three different techniques for extraction of volatiles from pistachio nuts. Foodbalt 2014: 289-293.
Küçüköner, E. and Yurt, B., 2003. Some chemical characteristics of Pistacia vera varieties produced in Turkey. European Food Research and Technology 217: 308-310.
Ling, B., Hou, L., Li, R. and Wang, S., 2016. Storage stability of pistachios as influenced by radio frequency treatments for postharvest disinfestations. Innovative Food Science and Emerging Technologies 33: 357-364.
Lutterodt, H., Slavin, M., Whent, M., Turner, E. and Yu, L.L., 2011. Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chemistry 128: 391-399.
Mokhtarian, M., Tavakolipour, H. and Ashtari, A.K., 2017. Effects of solar drying along with air recycling system on physicochemical and sensory properties of dehydrated pistachio nuts. LWT – Food Science and Technology 75: 202-209.
Monastra, F., Avanzato, D., Martelli, Z. and Dascanio, R., 1995. Pistachio trial under different volumes of irrigation in Italy. Acta Horticulturae 419: 249-252.
Ojeda-Amador, R.M., Fregapane, G. and Salvador, M.D., 2018. Composition and properties of virgin pistachio oils and their by-products from different cultivars. Food Chemistry 240: 123-130.
Parry, J., Su, L., Luther, M., Zhou, K., Yurawecz, M.P., Whittaker, P. and Yu, L., 2005. Fatty acid composition and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils. Journal of Agricultural and Food Chemistry 53: 566-573.
Porzucek, H. and Raznikiewicz, L., 1990. Fatty acid composition and lipoxygenase activity of flours and protein isolates from leguminous plants. Swedish Journal of Agricultural Research 20: 31-34.
SAS, 2001. SAS user’s guide. SAS Institute Inc., Cary, NC, USA.Satil, F., Azcan, N. and Baser, K., 2003. Fatty acid composition of pistachio nuts in Turkey. Chemistry of Natural Compounds 39: 322-324.
Song, S., Cheong, L.-Z., Wang, H., Man, Q.-Q., Pang, S., Li, Y., Ren, B., Wang, Z. and Zhang, J., 2018. Characterization of phospholipid profiles in six kinds of nut using HILIC-ESI-IT-TOF-MS system. Food Chemistry 240: 1171-1178.
Sonmezdag, A.S., Kelebek, H. and Selli, S., 2018. Pistachio oil (Pistacia vera L. cv. Uzun): characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS. Food Chemistry 240: 24-31.
Stuetz, W., Schlörmann, W. and Glei, M., 2017. B-vitamins, carotenoids and ?-/ ?-tocopherol in raw and roasted nuts. Food Chemistry 221: 222-227.