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Chemical studies of the oil from pistacia nuts growing wild in iran
Author(s) -
Daneshrad A.,
Aynehchi Y.
Publication year - 1980
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/bf02668252
Subject(s) - pistacia , unsaponifiable , anacardiaceae , botany , biology , food science
Large populations of Pistacia grow wild in dif‐ferent parts of Iran. The fruits of two species, namely, Pistacia atlantica Subsp. mutica and P. atlantica Subsp. kurdica are consumed by the natives because of the high content of oil in kernels and outer skin layers. The kernels of both species are rich in oil (over 50%), and the oil content in the outer skin layer of P. atlantica Subsp. kurdica is 63% and in the other variety 30%. Unsaponifiable matter and fatty acid compositions of the oils were determined and the results compared with the oil from Pistacia vera L.