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Characteristics of pistachio kernel oils from Iranian cultivars
Author(s) -
Kamangar T.,
Farrohi F.,
Mehran M.
Publication year - 1975
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02640742
Subject(s) - unsaponifiable , cultivar , iodine value , saponification value , chemistry , food science , palmitic acid , botany , biology , fatty acid , organic chemistry
Ten pistachio samples from various Iranian cultivars were examined for some botanical features of their nuts and oil characteristics of their kernels. The wt of 100 nuts varied from 78.5 to 136.9 g. The nuts contained 44.1–58.9% kernel. Moisture of the kernels was low, 2.5–4.1%, and the kernels contained 55.2–60.5% oil. Unsaponifiable matter (0.72–0.96%), saponification value (189.0–193.6), refractive index (1.4635–1.4643), and iodine value (98.1–100.5) showed little differences in various samples. Fatty acids detectable by gas chromatographic analysis were: traces of myristic; 9.2–13.4%, palmitic; 0.5–1.1%, stearic; traces of arachidic; 0.5–1.0%; palmitoleic; 56.1–64.0%, oleic; 22.6–31.0%, linoleic; and 0.1–0.4%, linolenic. There were no significant differences due to origin and/or cultivar of the samples.