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Pistachio oil: A review on its chemical composition, extraction systems, and uses
Author(s) -
Catalán Luis,
AlvarezOrtí Manuel,
PardoGiménez Arturo,
Gómez Ricado,
Rabadán Adrián,
Pardo José E.
Publication year - 2017
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201600126
Subject(s) - organoleptic , food science , extraction (chemistry) , ingredient , chemistry , vegetable oil , pulp and paper industry , mathematics , organic chemistry , engineering
Pistachio is one of the preferred nuts worldwide due to the health benefits associated to its consumption. It contains 50–62% of oil that can be extracted with different methods: organic solvents, supercritical fluids, and pressure systems. The most common extraction methods to obtain virgin pistachio oils are the pressure methods (screw press or hydraulic press). Although slight variations can be found in the oil depending on the system used, the pistachio oil is characterized by the richness in unsaturated fatty acids. It also contains a high proportion of sterols compared to other nut oils, and exhibits a high antioxidant capacity. It can be used in many ways as a gourmet ingredient in the food industry and also in the cosmetic industry. Practical applications: Pistachio oil is a valuable product from the gastronomy point of view. Knowledge on the extraction process conditions may help to produce high quality oils with minimal losses in its nutritional value, and increase the organoleptic properties, maintaining the health benefits associated to its consumption. Changes in the extraction process conditions may originate changes in the organoleptic characteristics of pistachio oil. Thus, the modification of the extraction conditions may lead to the elaboration of different products that fit the consumers’ preferences.