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Characteristics of fruit and oil of terebinth ( Pistacia terebinthus L) growing wild in Turkey
Author(s) -
Özcan M
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1632
Subject(s) - saponification value , chemistry , unsaponifiable , iodine value , pistacia , peroxide value , food science , saponification , linoleic acid , botany , organic chemistry , fatty acid , biology
Nutrients and physical properties were determined in terebinth ( Pistacia terebinthus L) fruits from İçel, Turkey to investigate their potential uses. Ripe fruits were evaluated for moisture, crude protein, crude oil, crude fibre, crude energy, ash, HCl‐insoluble ash, essential oil yield, dimethyl sulphite, weight and width/length ratio. Relative density, refractive index, free fatty acids, peroxide value, iodine value, saponification number, unsaponifiable matter and carotenoid content were determined in the fruit oil. The main fatty acids identified by gas chromatography were oleic (52.3%), palmitic (21.3%) and linoleic (19.7%) acids. Contents of Na, K, P, Ca, Fe, Mg, Zn, Cu, Mn, Li, Ni, Pb, S, Se, Cd, Co, Cr, Sr, Ti, V, Ag, Al, As, B, Ba and Bi were also determined in the fruits. The fruits were found to be rich in protein, oil, fibre, unsaturated fatty acids and minerals, suggesting that they may be valuable for food uses. The data may also be useful for the evaluation of nutritional information. Copyright © 2004 Society of Chemical Industry