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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dc.authoridKola, Osman/0000-0003-0000-248X
dc.contributor.authorKola, O.
dc.contributor.authorHayoglu, I.
dc.contributor.authorTurkoglu, H.
dc.contributor.authorParildi, E.
dc.contributor.authorAk, B. Erol
dc.contributor.authorAkkaya, M. Reis
dc.date.accessioned2025-01-06T17:37:49Z
dc.date.available2025-01-06T17:37:49Z
dc.date.issued2018
dc.description.abstractThe 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.
dc.description.sponsorshipHarran University Scientific Research Community (HUBAK) [489]; Directorate of Harran University
dc.description.sponsorshipThis project was supported by Harran University Scientific Research Community (HUBAK). Project Number; 489, Researches are supplied by the Directorate of Harran University.
dc.identifier.doi10.3920/QAS2017.1152
dc.identifier.endpage388
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85058691834
dc.identifier.scopusqualityQ2
dc.identifier.startpage383
dc.identifier.urihttps://doi.org/10.3920/QAS2017.1152
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2377
dc.identifier.volume10
dc.identifier.wosWOS:000453249900006
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWageningen Academic Publishers
dc.relation.ispartofQuality Assurance and Safety of Crops & Foods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectfatty acid
dc.subjectlinoleic acid
dc.subjectnuts
dc.subjectoils
dc.subjectpistachio
dc.titlePhysical and chemical properties of some pistachio varieties (Pistacia vera L.) and oils grown under irrigated and non-irrigated conditions in Turkey
dc.typeArticle

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