Analysis of Fatty Acid Profiles of Pistachios (Pistacia Vera L.) and Native Walnuts (Juglans Regia L.) From Turkey
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Date
2010
Journal Title
Journal ISSN
Volume Title
Publisher
Asian Journal of Chemistry
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.
Description
Keywords
Pistachio, Walnut, Oil, Fatty Acid Composition
Turkish CoHE Thesis Center URL
WoS Q
N/A
Scopus Q
Q4
Source
Volume
22
Issue
1
Start Page
517
End Page
521