Analysis of Fatty Acid Profiles of Pistachios (Pistacia vera L.) and Native Walnuts (Juglans regia L.) from Turkey

Dogan A., Celik F., BALTA F., JAVIDIPOUR İ., Yavic A.

ASIAN JOURNAL OF CHEMISTRY, vol.22, no.1, pp.517-521, 2010 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 22 Issue: 1
  • Publication Date: 2010
  • Journal Name: ASIAN JOURNAL OF CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.517-521
  • Keywords: Pistachio, Walnut, Oil, Fatty acid composition, OXIDATIVE STABILITY, CULTIVARS, TOCOPHEROL, ZEALAND, ALMONDS, NUTS
  • Van Yüzüncü Yıl University Affiliated: Yes

Abstract

This work identities fatty acid compositions of 7 pistachio varieties (Pistacia vera L.) from G. Antep and Siirt (southeastern Turkey) and 9. walnut (Juglans regia L.) genotypes from Denizli (western Turkey). Pistachio varieties contained 57.77% oil, 8.73% palmitic acid, 0.81 palmitoleic acid, 2.26% stearic acid. 71.90% oleic acid, 14.91% linoleic acid, 0.88% linolenic acid, 0.08% myristic acid, 0.11% arachidic acid and 0.21% gadoleic acid, respectively. Walnut genotypes contained 65.57% oil, 5.80% palmitic acid, 0.16 palmitoleic acid, 2.65% stearic acid, 59.85% oleic acid, 14.20% linoleic acid. 0.88% linolenic acid, 0.08% myristic acid, 0.11% arachidic acid and 0.21% gadoleic acid, respectively. The mean ratio of unsaturated fatty, acids and saturated fatty acids was 8.02 for pistachio varieties and 11.0 for walnut genotypes.