Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars

Fruits of various Pistachio (Pistacia vera L.) cultivars are widely used in food industries for its inimitable color, taste and nutrient value. We elevated fruit morphology and kernel fatty acids composition of eleven Iranian cultivars of pi...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Mojdeh MAHDAVI, Fariba SHARIFNIA, Fahimeh SALIMPOUR, Akbar ESMAEILI, Mohaddeseh LARYPOOR
Formato:	article
Lenguaje:	EN SL
Publicado:	University of Ljubljana, Biotechnical Faculty 2021
Materias:	saturated fatty acid unsaturated fatty acid pistachio gas chromatography iran Agriculture S
Acceso en línea:	https://doaj.org/article/acfbc87806f6430698818ca6bad929f6
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:acfbc87806f6430698818ca6bad929f6
record_format	dspace
spelling	oai:doaj.org-article:acfbc87806f6430698818ca6bad929f62021-11-10T08:32:57ZEvaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars1581-91751854-194110.14720/aas.2021.117.3.1815https://doaj.org/article/acfbc87806f6430698818ca6bad929f62021-11-01T00:00:00Zhttp://ojs.aas.bf.uni-lj.si/index.php/AAS/article/view/1815https://doaj.org/toc/1581-9175https://doaj.org/toc/1854-1941<p>Fruits of various Pistachio (<em>Pistacia vera</em> L.) cultivars are widely used in food industries for its inimitable color, taste and nutrient value.<strong> </strong>We elevated fruit morphology and kernel fatty acids composition of eleven Iranian cultivars of pistachio. Oils of kernels were extracted using cold press method, and composition of the oil fatty acids in the methyl ester form was detected using gas chromatography (GC). For morphological study, nine qualitative and quantitative traits were evaluated. The quantitative ones widely differed among the studied cultivars, and ANOVA test revealed the significant variations (<em>p</em> = 0.00) for all of them. Moreover, the qualitative traits varied among the cultivars. We characterized 11 fatty acid components representing about 99.56 to 100 % of the total oil composition. The principal fatty acids for all the cultivars were: oleic, linoleic and palmitic acids, while their amounts differed among the cultivars. In this regard, unsaturated fatty acids comprised the major oil part, 87.46 to 88.89 %. Oleic acid (53.11-70.99 %) and palmitic acid (9.09 to 10.55 %) were detected as the unsaturated and saturated fatty acids in all the evaluated cultivars. The quality index of oils were determined according to oleic/ linoleic acids ratio, which highly varied among the cultivars. According to UPGMA tree and PCO plot, we divided the investigated cultivars into four chemotypes, and each of them was characterized by the certain oil composition.</p>Mojdeh MAHDAVIFariba SHARIFNIAFahimeh SALIMPOURAkbar ESMAEILIMohaddeseh LARYPOORUniversity of Ljubljana, Biotechnical Facultyarticlesaturated fatty acidunsaturated fatty acidpistachiogas chromatographyiranAgricultureSENSLActa Agriculturae Slovenica, Vol 117, Iss 3, Pp 1-10 (2021)
institution	DOAJ
collection	DOAJ
language	EN SL
topic	saturated fatty acid unsaturated fatty acid pistachio gas chromatography iran Agriculture S
spellingShingle	saturated fatty acid unsaturated fatty acid pistachio gas chromatography iran Agriculture S Mojdeh MAHDAVI Fariba SHARIFNIA Fahimeh SALIMPOUR Akbar ESMAEILI Mohaddeseh LARYPOOR Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars
description	<p>Fruits of various Pistachio (<em>Pistacia vera</em> L.) cultivars are widely used in food industries for its inimitable color, taste and nutrient value.<strong> </strong>We elevated fruit morphology and kernel fatty acids composition of eleven Iranian cultivars of pistachio. Oils of kernels were extracted using cold press method, and composition of the oil fatty acids in the methyl ester form was detected using gas chromatography (GC). For morphological study, nine qualitative and quantitative traits were evaluated. The quantitative ones widely differed among the studied cultivars, and ANOVA test revealed the significant variations (<em>p</em> = 0.00) for all of them. Moreover, the qualitative traits varied among the cultivars. We characterized 11 fatty acid components representing about 99.56 to 100 % of the total oil composition. The principal fatty acids for all the cultivars were: oleic, linoleic and palmitic acids, while their amounts differed among the cultivars. In this regard, unsaturated fatty acids comprised the major oil part, 87.46 to 88.89 %. Oleic acid (53.11-70.99 %) and palmitic acid (9.09 to 10.55 %) were detected as the unsaturated and saturated fatty acids in all the evaluated cultivars. The quality index of oils were determined according to oleic/ linoleic acids ratio, which highly varied among the cultivars. According to UPGMA tree and PCO plot, we divided the investigated cultivars into four chemotypes, and each of them was characterized by the certain oil composition.</p>
format	article
author	Mojdeh MAHDAVI Fariba SHARIFNIA Fahimeh SALIMPOUR Akbar ESMAEILI Mohaddeseh LARYPOOR
author_facet	Mojdeh MAHDAVI Fariba SHARIFNIA Fahimeh SALIMPOUR Akbar ESMAEILI Mohaddeseh LARYPOOR
author_sort	Mojdeh MAHDAVI
title	Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars
title_short	Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars
title_full	Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars
title_fullStr	Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars
title_full_unstemmed	Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars
title_sort	evaluation of nuts morphology and composition of fatty acids in certain iranian pistacia vera l. (anacardiaceae) cultivars
publisher	University of Ljubljana, Biotechnical Faculty
publishDate	2021
url	https://doaj.org/article/acfbc87806f6430698818ca6bad929f6
work_keys_str_mv	AT mojdehmahdavi evaluationofnutsmorphologyandcompositionoffattyacidsincertainiranianpistaciaveralanacardiaceaecultivars AT faribasharifnia evaluationofnutsmorphologyandcompositionoffattyacidsincertainiranianpistaciaveralanacardiaceaecultivars AT fahimehsalimpour evaluationofnutsmorphologyandcompositionoffattyacidsincertainiranianpistaciaveralanacardiaceaecultivars AT akbaresmaeili evaluationofnutsmorphologyandcompositionoffattyacidsincertainiranianpistaciaveralanacardiaceaecultivars AT mohaddesehlarypoor evaluationofnutsmorphologyandcompositionoffattyacidsincertainiranianpistaciaveralanacardiaceaecultivars
_version_	1718440407688282112

Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars

Ejemplares similares