Some chemical characteristics of Pistacia vera varieties produced in Turkey

Kucukoner E., Yurt B.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.217, no.4, pp.308-310, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 217 Issue: 4
  • Publication Date: 2003
  • Doi Number: 10.1007/s00217-003-0763-7
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.308-310
  • Van Yüzüncü Yıl University Affiliated: No


In this study, some chemical characteristics of Pistaciavera varieties grown in Turkey (Uzun, Kirmizi, Siirt, Ohadi, Halebi) were determined. Pistachio nuts were collected from large cities in the southeast part of Turkey. The total protein contents of pistachio nut samples were determined to be 20.18+/-0.23% to 23.62+/-0.37%. Fat contents of analyzed samples varied from 56.03+/-1.61% to 57.65+/-1.00%. Ohadi and Halebi varieties had the highest K content (766.74+/-2.67 and 764.23+/-5.53 mg/100 g respectively) and Uzun, Kirmizi, and Siirt varieties had similar K contents. Pistachio nut samples had Mg of 136.70+/-4.67 to 146.50+/-2.40 mg/100 g. Halebi had the highest Mg content. The lowest Mg content was found in the Uzun variety. The highest Na was determined in Uzun varieties folowed by Kirmizi, Siirt, and Ohadi. There were no statistical differences in Cu contents of analyzed samples (P>0.05). The fatty acid composition of the pistachio nuts varieties was: palmitic acid (8.22+/-0.07 to 9.67+/-0.07%), palmitoleic acid (0.56+/-0.13 to 0.68+/-0.10%), stearic acid (0.94+/-0.07 to 2.01+/-0.15%), oleic acid (56.66+/-2.90 to 74.01+/-1.92%), linoleic acid (14.37+/-2.52 to 22.67+/-0.54%) and linolenic acid (0.18+/-0.06 to 0.30+/-0.28%); these were detected in all samples. There were significant differences among pistachio nuts regarding fatty acid contents except for palmitic, palmitoleic and linolenic acids P<0.05).