Physical and chemical properties of some pistachio varieties (Pistacia vera L.) and oils grown under irrigated and non-irrigated conditions in Turkey
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Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wageningen Academic Publishers
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The purpose of this study was to compare physicochemical characteristics and fatty acid profiles of two varieties (Kirmizi 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 Kirmizi 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.
Açıklama
Anahtar Kelimeler
fatty acid, linoleic acid, nuts, oils, pistachio
Kaynak
Quality Assurance and Safety of Crops & Foods
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
10
Sayı
4