REGIOSPECIFIC FATTY ACID ANALYSES OF IRANIAN PISTACHIO OILS (PISTACIA VERA, ANACARDIACEAE)

The most important exported Iranian pistachio nuts from cultivars Ohadi, Akbari, Kalleh-Ghuchi, Fandoghi 48, Fandoghe-riz, Ahmadaghai, and Badami-e-Zarand, were obtained from the Research Center of Pistachio, in Rafsanjan, Iran.
The pistachio oils were extracted by solvent and decolorized by passing through an alumina column.
Fatty acid methyl esters were determined by GC, according to the Area Normalization Method.
Molecular species of various triacylglycerol classes in pistachio oil were estimated according to 1, 2, 3-random theory.
The results showed a significant difference (p < 0.05) between varieties in their fatty acids composition.
Palmitic acid ranged from 7.1 to 8.6%. Linoleic acid content was between 15.2 and 38.6%. Oleic acid ranged from 53.0 to 77.6%. The results showed that the major molecular species found was triolein (OOO) with 14.8-46.7% of the total.
Dioleoylacyl glycerols (OOL, LOO, and OLO) species were found in important amounts (9.1-11.7%), and the amount of triacylglycerol with three saturated fatty acids was rare.
Statistical analysis of experimental results was performed by SPSS.10 statistical software of variance calculation (ANOVA).

IV International Symposium on Pistachios and Almonds

N. Mohamadi

pistachio oil, fatty acid, 1, 3-random, 2-random theory, GC, TLC.

https://doi.org/10.17660/ActaHortic.2006.726.92