MINERAL COMPOUND, FAT AND FATTY ACID COMPOSITIONS OF TURKISH PISTACHIO CULTIVARS

This study aimed to investigate fat and fatty acid compositions of ‘Halebi’, ‘Kırmızı’, ‘Ohadi’, ‘Siirt’ and ‘Uzun’ pistachio cultivars grown in Turkey, (Gaziantep region). Total fat contents based on all examined cultivars along the study period ranged between 50.77-58.31%. Total fat amounts resulted as follows: 53.22-57.62% for ‘Halebi’, 50.77-53.58% for ‘Kırmızı’, 55.71-57.11% for ‘Ohadi’, 53.90-56.88% for ‘Siirt’ and 56.80-58.31% for ‘Uzun’. Saturated fatty acid composition of all examined cultivars consisted of myristic (0.06-0.09%), palmitic (7.59-9.78%), margaric (0.02-0.05%), stearic (1.07-2.26%), arachidic (0.06-0.17%), behenic (0.03-0.27%) and lignoceric acid (0.05-0.22%). Unsaturated fatty acid composition comprised palmitoleic (0.53-0.78%), margaoleic (0.05-0.63%), oleic (57.89-72.07%), linoleic (14.99-29.65%), linolenic (0.27-0.36%), and gadoleic acid (0.25-0.65%). Mineral composition of the pistachio cultivars examined in consecutive years included 313.0-477.7 mg/100 g phosphorus, 1866.7-2567.0 mg/100 g potassium, 85.2-242.1 mg/100 g calcium, 77.5-128.1 mg/100 g magnesium, 3.03-6.43 mg/100 g iron, 0.10-1.00 mg/100 g copper and 1.15-6.01 mg/100 g zinc.

VI International Symposium on Almonds and Pistachios

B. Çınar, Y. Okay

pistachio, fat and fatty acids, mineral compounds

https://doi.org/10.17660/ActaHortic.2014.1028.36