Articles
LIPID COMPOSITION OF ITALIAN PISTACHIO
Article number
912_69
Pages
455 – 460
Language
English
Abstract
Pistachio nut is a rich source of fat. Its lipid content is 50 to 70% of total nut weight, is an important determinant of quality, and can suggest origin.
The nuts contain 50% oil, in which triacylglycerols accounted for more than 90% of the total glycerolipids.
Eighteen triacylglycerols were identified by HPLC in Italian pistachio oil; in order of incremental % they were: SOP (0.5), GLO (0.6), OLMo (0.6), GOO (0.7), LnLP (1.1), LLLn (1.4), POP (1.6), OLnP (1.6), SOO (2.0), PLP (2.1), OLLn (2.7), LLP (7.6), OOP (8.4), LLL (8.9), OLP (10.6), OLL (14.3), OOO (16.8), and OLO (18.5). LLP, OOP, LLL, OLP, OLL, OOO, and OLO accounted for more than 85% of the total triacylglycerols.
The fatty acids attached to the glycerol molecule were palmitic (C16:0), margaroleic (C17:1), stearic (C18:0), oleic (C18:1), linoleic (C18:2), linolenic (C18:3), and gadoleic (C20:1). Unsaturated fatty acids showed preference for the internal position: the proportions of oleic and linoleic acids in the sn-2 position were 33.3% and 61.1%, respectively.
Palmitic acid was esterified at the sn-1 and sn-3 positions in all triacylglycerols.
Fatty acids composition was determined by GC; the principal fatty acids were oleic (72%), linoleic (13%), palmitic (9.8%), and stearic (2%). Seven sterols were identified by GC/MS: β-sitosterol, Δ5-avenasterol, campesterol, clerosterol, stigmasterol, Δ5,24-stigmastadienol, and Δ7-stigmastenol. β-Sitosterol was the predominant phytosterol (85 %), followed by Δ5-avenasterol (9%) and campesterol (3%). γ-Tocopherol was the major vitamin E isomer found in Italian pistachio at 8 mg/100 g dry matter (DM). γ- Tocopherol was also present at low concentration (0.4 mg/100 g DM).
The nuts contain 50% oil, in which triacylglycerols accounted for more than 90% of the total glycerolipids.
Eighteen triacylglycerols were identified by HPLC in Italian pistachio oil; in order of incremental % they were: SOP (0.5), GLO (0.6), OLMo (0.6), GOO (0.7), LnLP (1.1), LLLn (1.4), POP (1.6), OLnP (1.6), SOO (2.0), PLP (2.1), OLLn (2.7), LLP (7.6), OOP (8.4), LLL (8.9), OLP (10.6), OLL (14.3), OOO (16.8), and OLO (18.5). LLP, OOP, LLL, OLP, OLL, OOO, and OLO accounted for more than 85% of the total triacylglycerols.
The fatty acids attached to the glycerol molecule were palmitic (C16:0), margaroleic (C17:1), stearic (C18:0), oleic (C18:1), linoleic (C18:2), linolenic (C18:3), and gadoleic (C20:1). Unsaturated fatty acids showed preference for the internal position: the proportions of oleic and linoleic acids in the sn-2 position were 33.3% and 61.1%, respectively.
Palmitic acid was esterified at the sn-1 and sn-3 positions in all triacylglycerols.
Fatty acids composition was determined by GC; the principal fatty acids were oleic (72%), linoleic (13%), palmitic (9.8%), and stearic (2%). Seven sterols were identified by GC/MS: β-sitosterol, Δ5-avenasterol, campesterol, clerosterol, stigmasterol, Δ5,24-stigmastadienol, and Δ7-stigmastenol. β-Sitosterol was the predominant phytosterol (85 %), followed by Δ5-avenasterol (9%) and campesterol (3%). γ-Tocopherol was the major vitamin E isomer found in Italian pistachio at 8 mg/100 g dry matter (DM). γ- Tocopherol was also present at low concentration (0.4 mg/100 g DM).
Authors
G. Ballistreri, E. Arena , B. Fallico
Keywords
fatty acids, phytosterols, pistachio oil, tocopherols, triacylglycerols
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